Vol. 12 No. 1 (2023)

Original Articles

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  Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods

  Lucia Gambi, Cecilia Crippa, Alex Lucchi, Gerardo Manfreda, Alessandra de Cesare, Frédérique Pasquali

  https://doi.org/10.4081/ijfs.2023.10831

  Published: 8 March 2023

  1623

  PDF: 287

  HTML: 14

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  Research and characterization of fibrous microplastics and natural microfibers in pelagic and benthic fish species of commercial interest

  Serena Santonicola, Michela Volgare, Emilia Di Pace, Raffaelina Mercogliano, Mariacristina Cocca, Gennaro Raimo, Giampaolo Colavita

  https://doi.org/10.4081/ijfs.2023.11032

  Published: 8 March 2023

  1786

  PDF: 399

  HTML: 7

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  Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes

  Rita Sanna, Francesca Piras, Giuliana Siddi, Maria Pina Meloni, Mariella Demontis, Vincenzo Spanu, Gavino Nieddu, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano

  https://doi.org/10.4081/ijfs.2023.10484

  Published: 8 March 2023

  1566

  PDF: 229

  HTML: 24

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  Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)

  Sara Primavilla, Silvana Farneti, Rossana Roila, Raffaella Branciari, Caterina Altissimi, Andrea Valiani, David Ranucci

  https://doi.org/10.4081/ijfs.2023.10996

  Published: 8 March 2023

  1538

  PDF: 236

  HTML: 8

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  A case study on DNA barcoding for pet food mislabeling in South Korea

  Duri Lee, Thinh Dinh Do, Jong-Won Baek, Min-Ho Mun, Hyung-Eun An, Chang-Bae Kim

  https://doi.org/10.4081/ijfs.2023.11074

  Published: 8 March 2023

  2001

  PDF: 252

  SUPPLEMENTARY MATERIAL: 46

  HTML: 12

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  Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance

  Luca Nalbone; Giorgia Sorrentino; Filippo Giarratana, Aurelian Schiopu-Mariean, Graziella Ziino, Alessandro Giuffrida

  https://doi.org/10.4081/ijfs.2023.10880

  Published: 8 March 2023

  1519

  PDF: 223

  HTML: 8

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  Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis

  Mohammad Shamsur Rahman, Sarah Currò, Lisa Carraro, Barbara Cardazzo, Stefania Balzan, Enrico Novelli, Federico Fontana, Greta Caburlotto, Amedeo Manfrin, Luca Fasolato

  https://doi.org/10.4081/ijfs.2023.11045

  Published: 8 March 2023

  1697

  PDF: 297

  SUPPLEMENTARY MATERIAL: 42

  HTML: 20

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  Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia

  Ahmed I.H. Ismail, Fahad Al-Asmari

  https://doi.org/10.4081/ijfs.2023.10716

  Published: 8 March 2023

  1689

  PDF: 327

  HTML: 6

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  Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies

  Francesca Marconi, Martina Sartoni, Roberta Nuvoloni, Beatrice Torracca, Matteo Gagliardi, Giulia Zappalà, Alessandra Guidi, Francesca Pedonese

  https://doi.org/10.4081/ijfs.2023.11012

  Published: 8 March 2023

  1818

  PDF: 638

  HTML: 20

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  A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination

  Carlotta Lauteri, Gianluigi Ferri, Luca Pennisi

  https://doi.org/10.4081/ijfs.2023.10927

  Published: 8 March 2023

  1416

  PDF: 258

  HTML: 68

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  Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system

  Francesca Maggio, Annalisa Serio, Chiara Rossi, Chiara Purgatorio, Francesco Buccioni, Clemencia Chaves- López, Antonello Paparella

  https://doi.org/10.4081/ijfs.2023.11048

  Published: 8 March 2023

  1550

  PDF: 280

  HTML: 13

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