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Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy
Published: 10 September 20141138PDF: 736HTML: 141 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171669PDF: 744HTML: 107 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172366PDF: 1040HTML: 139 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181922PDF: 662HTML: 187 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142805PDF - FULL TEXT IN ENG: 1344HTML: 250 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161410PDF: 700HTML: 383 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141950PDF - FULL TEXT IN ENG: 799HTML: 255 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151614PDF: 839HTML: 391 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151870PDF: 1104HTML: 301 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231353PDF: 199HTML: 9 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141073PDF - FULL TEXT IN ENG: 732HTML: 101 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162068PDF: 1063HTML: 357 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152359PDF: 1012HTML: 661 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181785PDF: 566HTML: 101 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231549PDF: 247HTML: 14 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161247PDF: 820HTML: 120 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161830PDF: 875HTML: 267 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141710PDF - FULL TEXT IN ENG: 1063HTML: 1215 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141698PDF - FULL TEXT IN ENG: 699HTML: 203 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161259PDF: 903HTML: 126 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181508PDF: 468HTML: 103 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231220PDF: 204HTML: 6 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231116PDF: 144HTML: 4 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141685PDF - FULL TEXT IN ENG: 1285HTML: 255 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152474PDF: 1427HTML: 383 -
Hygienic and sensory quality factors affecting the shelf-life of Fruhe (Casu axedu) traditional Sardinian fresh cheese
Published: 4 November 20132134PDF - FULL TEXT IN ENG: 1587 -
Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131371PDF - FULL TEXT IN ENG: 1413 -
Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues
Published: 8 June 20231617PDF: 304HTML: 13 -
Presence of Bacillus cereus, Escherichia coli and Enterobacteriaceae in fresh and salted Ricotta cheese: official controls in Sardinia during the period 2009 – 2012.
Published: 31 October 20122051PDF: 2302 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161172PDF: 798HTML: 295 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161444PDF: 831HTML: 263 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161252PDF: 688HTML: 216 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161500PDF: 892HTML: 306 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181147PDF: 689HTML: 140 -
Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse
Published: 7 May 2013968PDF: 1082 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171475PDF: 663HTML: 236 -
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: 2125 -
Microbial characteristics of food preparations in Benevento province
Published: 18 September 2013927PDF: 1387Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161753PDF: 1144HTML: 213 -
Microbiological quality of kebabs sold in Palermo and Messina
Published: 10 June 20131056PDF: 1635 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161470PDF: 939HTML: 148 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162375PDF: 1150HTML: 637 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141648PDF: 879HTML: 278 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171040PDF: 516HTML: 118 -
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023561PDF: 144HTML: 11 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151221PDF: 812HTML: 150 -
THE MANAGEMENT OF THE DOMESTIC REFRIGERATION: HYGIENIC AND SANITARY CHARACTERISTICS OF REFRIGERATORS FROM NORTHEN AND CENTRAL ITALY
Published: 13 June 2010679PDF: 1182 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181109PDF: 694HTML: 133 -
RELATIONSHIP BETWEEN LEVEL OF CONTAMINATION ON HIDE OF ANIMALS PRESENTED FOR SLAUGHTER AND CONTAMINATION ON THE RESULTANT CARCASSES
Published: 13 December 20091456PDF: 1047