Vol. 7 No. 2 (2018)

Published: 03-07-2018

Original Articles

Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa

Mveli Cyril Mkhungo, Ajibola Bamikole Oyedeji, Oluwatosin Ademola Ijabadeniyi

https://doi.org/10.4081/ijfs.2018.6887

Published: 3 July 2018

1497

PDF: 685

HTML: 219
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DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability

Lara Tinacci, Alessandra Guidi, Andrea Toto, Lisa Guardone, Alice Giusti, Priscilla D'Amico, Andrea Armani

https://doi.org/10.4081/ijfs.2018.6894

Published: 3 July 2018

1806

PDF: 779

Supplementary Table 1: 225

HTML: 191

suppl Table 1: 0
AlistagTM, a new coating agent for aging cheese and hams

Mario A. Principato, Salvatore Cascone, Beniamino T. Cenci Goga, Iolanda Moretta, Simona Principato

https://doi.org/10.4081/ijfs.2018.7043

Published: 3 July 2018

1103

PDF: 540

HTML: 135
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Noise assessment in slaughterhouses by means of a smartphone app

Maria Francesca Iulietto, Paola Sechi, Clelia Mansi Gaudenzi, Luca Grispoldi, Margherita Ceccarelli, Salvatore Barbera, Beniamino Terzo Cenci-Goga

https://doi.org/10.4081/ijfs.2018.7053

Published: 3 July 2018

3002

PDF: 629

HTML: 246
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Bulk tank somatic cell count and associated microbial quality of milk from selected dairy cattle herds in Oyo State, Nigeria

Olufemi Olatoye, Adesola Amosun, Uzo Ogbu, Yemi Okunlade

https://doi.org/10.4081/ijfs.2018.7130

Published: 3 July 2018

1089

PDF: 579

HTML: 245
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Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?

Paolo Bonilauri, Roberto Leonelli, Gabriele Ferrarini, Diego Carobbi, Maria Cristina Ossiprandi, Michele Dottori, Antonio Cuccurese

https://doi.org/10.4081/ijfs.2018.7167

Published: 3 July 2018

1159

PDF: 728

HTML: 133
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Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study

Anna Maria Di Noto, Sonia Sciortino, Cinzia Cardamone, Cosimo Ciravolo, Concetta Napoli, Vincenzina Alio, Pietro Arculeo, Giuseppa Oliveri, Antonella Costa

https://doi.org/10.4081/ijfs.2018.7171

Published: 3 July 2018

1332

PDF: 765

HTML: 145
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Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products

Elisabetta Razzuoli, Walter Vencia, Valeria Fedele, Giulia Mignone, Fabrizio Lazzara, Danja Rubini, Guendalina Vito, Chiara Porcario, Elena Bozzetta, Angelo Ferrari

https://doi.org/10.4081/ijfs.2018.7180

Published: 3 July 2018

1324

PDF: 631

HTML: 168
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Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms

Elena Barilli, Cristina Bacci, Zulena Stella Villa, Giuseppe Merialdi, Mario D’Incau, Franco Brindani, Alice Vismarra

https://doi.org/10.4081/ijfs.2018.7223

Published: 3 July 2018

1503

PDF: 901

HTML: 224
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Effect of Nigella sativa against cisplatin induced nephrotoxicity in rats

Amnah M.A. Alsuhaibani

https://doi.org/10.4081/ijfs.2018.7242

Published: 3 July 2018

1198

PDF: 517

HTML: 187
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Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

Laura E. Shane, Anna C.S. Porto-Fett, Bradley A. Shoyer, Randall K. Phebus, Harshavardhan Thippareddi, Ashley Hallowell, Kelsey Miller, Lianna Foster-Bey, Stephen G. Campano, Peter J. Taormina, Daniel L. Glowski, Robert B. Tompkin, John B. Luchansky

https://doi.org/10.4081/ijfs.2018.7250

Published: 3 July 2018

1103

PDF: 452

HTML: 153
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Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities

Nicole Heini, Roger Stephan, Sophia Johler

https://doi.org/10.4081/ijfs.2018.7323

Published: 3 July 2018

1213

PDF: 766

HTML: 123
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Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland

Nathalie Spoerry Serrano, Claudio Zweifel, Sabrina Corti, Roger Stephan

https://doi.org/10.4081/ijfs.2018.7337

Published: 3 July 2018

1974

PDF: 680

HTML: 187
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Vol. 7 No. 2 (2018)

Original Articles

Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa

DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability

AlistagTM, a new coating agent for aging cheese and hams

Noise assessment in slaughterhouses by means of a smartphone app

Bulk tank somatic cell count and associated microbial quality of milk from selected dairy cattle herds in Oyo State, Nigeria

Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?

Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study

Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products

Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms

Effect of Nigella sativa against cisplatin induced nephrotoxicity in rats

Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities

Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland

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