The world’s population will be around 9 billion people by 2050. Humans need to feed in order to survive and thus the high demographic growth may impact the sustainability of our food systems. Sustainable food production practices such as local farming have been explored. Consumption of vegetables and fruits has been increasing due to their health benefits, but this increase is also related to a significant number of foodborne outbreaks. Foodborne outbreaks pose a threat to public health and the economy on a local and national scale. Food safety begins on the farm and proceeds over the supply chain. Thus, to provide safe products, food producers must follow specific procedures to avoid food hazards along the supply chain. This work aimed to present the importance of food safety in vegetables and fruits in local farming, as this form of production and consumption has increased in several countries of the northern hemisphere and as these are considered a form of providing more sustainable food products.

 "Chouriço Vinha d'Alhos" produced with Lactobacillus plantarum, fresh or lyophilized, showed similar microbiological characteristics over storage.  The presence of endogenous Listeria monocytogenes was detected until the end of storage in samples not inoculated.  Fresh or lyophilized Lb. plantarum did not result in significant physicochemical differences during storage of the product.

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