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Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161414PDF: 703HTML: 383 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161320PDF: 640HTML: 149 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142854PDF - FULL TEXT IN ENG: 1903HTML: 409 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities
Published: 3 July 20181203PDF: 750HTML: 119 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231366PDF: 220HTML: 44 -
Microbial characteristics of food preparations in Benevento province
Published: 18 September 2013928PDF: 1387Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231559PDF: 280HTML: 6 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161261PDF: 905HTML: 126 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151296PDF: 729HTML: 210 -
STUDY ON THE NOROVIRUS PRESENCE IN MYTILUS GALLOPROVINCIALIS SUBJECTED TO DEPURATION IN TWO C.D.Ms. IN THE SARDINIA REGION
Published: 2 August 2012721PDF: 1022 -
Microbiological quality of kebabs sold in Palermo and Messina
Published: 10 June 20131057PDF: 1635 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241745PDF: 152HTML: 8 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS
Published: 13 March 2010963PDF: 1034 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181440PDF: 643HTML: 216 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231469PDF: 194HTML: 8 -
Detection of Arcobacter spp. in Mytilus galloprovincialis samples collected from Apulia region
Published: 17 February 20152289PDF - FULL TEXT IN ENG: 1022HTML: 123 -
Food safety and sustainable nutrition workshops: educational experiences for primary school children in Turin, Italy
Published: 30 January 20172139PDF: 1014HTML: 213 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181156PDF: 691HTML: 140 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151550PDF: 697HTML: 193 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141368PDF: 924HTML: 157 -
CHARACTERIZATION OF “SA PANADA” TRADITIONAL MEAT PRODUCT OF MONTE ACUTO
Published: 21 June 2009832PDF: 993 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
EVALUATION OF THE MICROBIAL CHARACTERISTICS OF MEALS SERVED IN PUBLIC CATERINGS IN ITALY
Published: 8 January 2011696PDF: 1151 -
GROWTH OF NATURALLY OCCURING Listeria innocua IN COPPA DI TESTA
Published: 13 June 2010814PDF: 1437 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
RESARCH OF LISTERIA MONOCYTOGENES IN FOODS AND REFRIGERATORS OF PRIVATE HOSPITALS
Published: 8 January 2011769PDF: 1162 -
Official food safety audits in large scale retail trades in the time of COVID: system control experiences supported by an innovative approach
Published: 5 December 2022568PDF: 196HTML: 19 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162130PDF: 1280HTML: 234 -
SANIFICATION PROTOCOLS EVALUATION IN BUTCHER SHOPS AND FISH MARKETS WITH LABORATORY FOR COOKED AND/OR READY TO COOK PRODUCTION – PRELIMINARY RESULTS
Published: 13 June 2010711PDF: 2126 -
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Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142811PDF - FULL TEXT IN ENG: 1345HTML: 250 -
DÖNER KEBAB RETAILED ON THE LUCCA AREA: RESULTS OF SURVEILLANCE ACTIVITY
Published: 13 March 20101435PDF: 1572 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151856PDF: 1389HTML: 223 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151730PDF - FULL TEXT IN ENG: 1103HTML: 115 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161125PDF: 575HTML: 167 -
Microbiological criteria in public catering: sampling and auditing experiences in canteens and cafeterias in Piedmont
Published: 13 February 20131918PDF: 1140 -
Model development and initial characterization of Escherichia coli in the shellfish-producing area of Butrinti Lagoon
Published: 22 January 20241579PDF: 70HTML: 4 -
Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy
Published: 28 September 20171451PDF: 916HTML: 157 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161740PDF: 822HTML: 384 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 652HTML: 89 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 2024996PDF: 113HTML: 4 -
First multi-year retrospective study on Vibrio parahaemolyticus and Vibrio vulnificus prevalence in Ruditapes philippinarum harvested in Sacca di Goro, Italy
Published: 15 November 20161183PDF: 682HTML: 255 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141946PDF: 1340HTML: 165 -
Assessment of relationship between rainfall and Escherichia coli in clams (Chamelea gallina) using the Bayes Factor
Published: 16 August 20171227PDF: 701HTML: 123