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Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241709PDF: 204SUPPLEMENTARY MATERIAL: 44HTML: 24 -
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 20151895PDF: 1124HTML: 301 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
Published: 28 August 20141558PDF - FULL TEXT IN ENG: 913HTML: 129 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 206HTML: 17 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161762PDF: 788HTML: 351 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151681PDF: 723HTML: 195 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151533PDF: 1122HTML: 587 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161956PDF: 899HTML: 335 -
Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244285PDF: 101HTML: 4 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231401PDF: 230HTML: 9 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023816PDF: 111HTML: 11 -
Meat juice serology for Toxoplasma gondii infection in chickens
Published: 28 January 20162211PDF: 1162HTML: 737 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151760PDF - FULL TEXT IN ENG: 1120HTML: 115 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151949PDF: 939HTML: 531 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181974PDF: 680HTML: 187 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161339PDF: 656HTML: 150 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 77HTML: 1 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024615PDF: 198HTML: 20 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161765PDF: 846HTML: 386 -
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Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141438PDF: 1244HTML: 190 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181501PDF: 685HTML: 219 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171375PDF: 952HTML: 229 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023568PDF: 165HTML: 10 -
Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
Published: 9 June 20152269PDF: 1103HTML: 2112 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161144PDF: 595HTML: 167 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241871PDF: 218HTML: 36 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024388PDF: 98HTML: 3 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181084PDF: 822HTML: 90 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231159PDF: 173HTML: 4 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141976PDF - FULL TEXT IN ENG: 825HTML: 256 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152132PDF: 843HTML: 1426 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152388PDF: 1033HTML: 664 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161489PDF: 956HTML: 149 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181160PDF: 728HTML: 133 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165795PDF: 2365HTML: 482 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Utility of acute phase proteins as biomarkers of transport stress in ewes and beef cattle
Published: 28 May 20151936PDF: 1352HTML: 170 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231538PDF: 237HTML: 8 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181332PDF: 765HTML: 145 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171688PDF: 757HTML: 107 -
Core-shell in liquid chromatography: application for determining sulphonamides in feed and meat using conventional chromatographic systems
Published: 6 December 2016869PDF: 492HTML: 390 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231623PDF: 287HTML: 14 -
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Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141892PDF - FULL TEXT IN ENG: 889HTML: 234 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141183PDF - FULL TEXT IN ENG: 896HTML: 154 -
Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables
Published: 7 November 20182556PDF: 1649HTML: 222