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Microorganisms of the intestinal microbiota of Oncorhynchus mykiss produce antagonistic substances against bacteria contaminating food and causing disease in humans
Published: 27 June 20171047PDF: 813HTML: 222 -
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
Published: 13 June 2010789PDF: 1132 -
Integrated challenge test: a new approach evaluating quantitative risk assessment of Listeria in ready to eat foods
Published: 13 February 20131213PDF: 1075 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024457PDF: 108HTML: 5 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 585HTML: 217 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162130PDF: 1280HTML: 234 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
Published: 9 October 20131462PDF - FULL TEXT IN ENG: 1522 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171729PDF: 1132HTML: 187 -
PREVALENCE OF STAPHYLOCOCCUS AUREUS STRAINS IN RAW SHEEP MILK CHEESE AND ENTEROTOXIGENIC PROFILE
Published: 2 August 2012962PDF: 1033 -
EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”
Published: 13 March 2010907PDF: 1131 -
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EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
Published: 1 August 2011761PDF: 1525 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141121PDF: 788HTML: 133 -
HYGIENIC EVALUATIONS AND LISTERIA MONOCYTOGENES BEHAVIOUR IN THE PRODUCTION OF ‘NDUJA DI SPILINGA
Published: 8 January 2011722PDF: 1158 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141872PDF - FULL TEXT IN ENG: 877HTML: 234 -
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 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231156PDF: 178HTML: 6 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 832HTML: 360 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142854PDF - FULL TEXT IN ENG: 1903HTML: 409 -
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: 1034HTML: 1022 -
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
Published: 19 August 2020624PDF: 381HTML: 33 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161411PDF: 792HTML: 246 -
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CHARACTERIZATION OF “SA PANEDDA” TRADITIONAL PASTA FILATA CHEESE OF MONTE ACUTO
Published: 21 September 2008732PDF: 1623 -
SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
Published: 8 January 2011729PDF: 1224