FOR AUTHORS
Search
Search Results
Found 312 items.
-
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 585HTML: 217 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241490PDF: 90HTML: 12 -
Mislabelling and species substitution in fishery products retailed in Sardinia (Italy), 2009-2014
Published: 4 December 20152652PDF: 957HTML: 550 -
Analysis of information on food chain in Europe and Piedmont region, Italy
Published: 10 September 20141030PDF - FULL TEXT IN ENG: 994APPENDIX: 252HTML: 325 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172385PDF: 1530HTML: 297 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231047PDF: 169HTML: 6 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
Hazard analysis and critical control points among Chinese food business operators
Published: 5 September 20141249PDF - FULL TEXT IN ENG: 672HTML: 121 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181640PDF: 500HTML: 159 -
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 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151550PDF: 697HTML: 193 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161686PDF: 797HTML: 552 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161411PDF: 792HTML: 246 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151647PDF: 924HTML: 542 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162377PDF: 1150HTML: 637 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023547PDF: 89HTML: 5 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 652HTML: 89 -
Analysis of two cross-contamination cases of Campylobacter jejuni foodborne disease in fragile subjects in the territory of a Local Health Authority in Tuscany, Italy
Published: 21 February 20241211PDF: 97HTML: 1 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163228PDF: 1444HTML: 293 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1609HTML: 382 -
Amiata donkey milk chain: animal health evaluation and milk quality
Published: 3 August 20162334PDF: 1146HTML: 480 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161808PDF: 926HTML: 928 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 2023982PDF: 181HTML: 3 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161232PDF: 778HTML: 162 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231469PDF: 194HTML: 8 -
Enforcement of the food hygiene package: role and requirements from a recent European Union Court’s judgement
Published: 4 November 20131071PDF: 1294 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022744PDF: 267HTML: 17 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181070PDF: 432HTML: 151 -
Premise to implement a grading system to evaluate the sanitary level in food service establishments in Milan, Italy
Published: 31 August 20151212PDF: 572HTML: 99 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161250PDF: 822HTML: 120 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172376PDF: 1040HTML: 139 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142811PDF - FULL TEXT IN ENG: 1345HTML: 250 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 987HTML: 169 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162174PDF: 708HTML: 768 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Occurrence of mislabelling in prepared fishery products in Southern Italy
Published: 30 September 20152041PDF: 1094HTML: 256 -
-
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181788PDF: 566HTML: 101 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161174PDF: 800HTML: 295 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231553PDF: 248HTML: 14 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141613PDF: 813HTML: 162 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171811PDF: 861HTML: 225 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231481PDF: 200HTML: 7 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
Published: 3 July 20181744PDF: 750Supplementary Table 1: 192HTML: 189suppl Table 1: 0 -
Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues
Published: 8 June 20231624PDF: 309HTML: 13