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Inactivation of heat adapted and chlorine adapted Listeria monocytogenes ATCC 7644 on tomatoes using sodium dodecyl sulphate, levulinic acid and sodium hypochlorite solution
Published: 13 April 20171628PDF: 596HTML: 133 -
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: 927HTML: 929 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161175PDF: 802HTML: 295 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171177PDF: 619HTML: 229 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1227HTML: 190 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023550PDF: 91HTML: 5 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181932PDF: 663HTML: 187 -
Foreign bodies in dried mushrooms marketed in Italy
Published: 2 November 20151568PDF: 882HTML: 2045 -
Heavy metal bioaccumulation in commercial Lethrinidae fish species in Mauritius
Published: 20 October 20171598PDF: 825HTML: 238 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181789PDF: 570HTML: 101 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142322PDF - FULL TEXT IN ENG: 1319HTML: 325 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142815PDF - FULL TEXT IN ENG: 1348HTML: 250 -
Whole genome sequencing for typing and characterisation of Listeria monocytogenes isolated in a rabbit meat processing plant
Published: 28 September 20171764PDF: 1025HTML: 322 -
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Assessment of perfluorooctane sulfonate and perfluorooctanoic acid exposure through fish consumption in Italy
Published: 2 November 20161616PDF: 965HTML: 362 -
Aflatoxin M1 levels in raw milk, pasteurised milk and infant formula
Published: 3 June 20162753PDF: 1405HTML: 468 -
Occurrence of mislabelling in prepared fishery products in Southern Italy
Published: 30 September 20152041PDF: 1097HTML: 256 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162175PDF: 711HTML: 768 -
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 20151871PDF: 1106HTML: 301 -
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 20181072PDF: 435HTML: 151 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151633PDF: 861HTML: 305 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231470PDF: 196HTML: 8 -
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: 1106HTML: 115 -
Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers
Published: 18 July 2023443PDF: 150HTML: 3 -
Hazard analysis and critical control points among Chinese food business operators
Published: 5 September 20141250PDF - FULL TEXT IN ENG: 677HTML: 121 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241751PDF: 156HTML: 8 -
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 20181746PDF: 753Supplementary Table 1: 194HTML: 189suppl Table 1: 0 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161503PDF: 897HTML: 306 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231522PDF: 206HTML: 18 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022537PDF: 274HTML: 15 -
A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius
Published: 10 October 2023973PDF: 156SUPPLEMENTARY MATERIAL: 34HTML: 3 -
Cadmium, lead, and mercury in two commercial squid species from the north Adriatic Sea (central Mediterranean): contamination levels and health risk assessment
Published: 8 June 20231302PDF: 235HTML: 7 -
Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy
Published: 2 November 20151739PDF: 1036HTML: 1022 -
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231498PDF: 251HTML: 10 -
Development of a new method for extracting histamine from marine fish flesh using the salting-out technique
Published: 19 February 2024760PDF: 155HTML: 6 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 667HTML: 236 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171854PDF: 1098HTML: 400 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161759PDF: 1151HTML: 213 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171348PDF: 754HTML: 70 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171042PDF: 518HTML: 118 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171599PDF: 702HTML: 104 -
Occurrence and distribution of Salmonella serovars associated with human infection isolated from irrigation waters and food-producing animals in southern Italy: eleven-year monitoring (2011-2021)
Published: 26 October 2023765PDF: 159HTML: 15 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231366PDF: 222HTML: 44 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141650PDF: 884HTML: 278 -
Pilot project to set up a control programme on fishery products
Published: 10 June 20131093PDF: 1485Figure 1: 0 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181042PDF: 752HTML: 88 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 210HTML: 9 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 753HTML: 84 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162584PDF: 1691HTML: 775 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1014HTML: 661