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Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
Published: 8 June 20231487PDF: 387HTML: 13 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141984PDF - FULL TEXT IN ENG: 719HTML: 86 -
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 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171209PDF: 638HTML: 234 -
Whole genome sequencing for typing and characterisation of Listeria monocytogenes isolated in a rabbit meat processing plant
Published: 28 September 20171784PDF: 1056HTML: 327 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142912PDF - FULL TEXT IN ENG: 1951HTML: 409 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162430PDF: 1164HTML: 637 -
Analysis of the causes of the seizure and destruction of carcasses and organs in a slaughterhouse in central Italy in the 2010-2016 period
Published: 31 March 20182016PDF: 545HTML: 72 -
Effects of post-mortem inspection techniques change on the detection capability of low public health impact diseases of slaughtered pigs: A quasi-experimental study
Published: 13 December 2022531PDF: 231HTML: 9 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141511PDF - FULL TEXT IN ENG: 1005HTML: 169 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024440PDF: 134HTML: 10 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231689PDF: 327HTML: 6 -
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Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage
Published: 27 September 20181212PDF: 513HTML: 36 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152143PDF: 768HTML: 85 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161472PDF: 849HTML: 263 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
Published: 6 June 20141381PDF - FULL TEXT IN ENG: 696HTML: 223 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152032PDF: 971HTML: 722 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171885PDF: 1115HTML: 401 -
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 20151810PDF: 1048HTML: 1022 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022784PDF: 287HTML: 17 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151640PDF: 864HTML: 391 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024272PDF: 113SUPPLEMENTARY MATERIAL: 20HTML: 14 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151660PDF: 879HTML: 309 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141394PDF: 945HTML: 158 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151675PDF: 941HTML: 544 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141862PDF - FULL TEXT IN ENG: 740HTML: 203 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171655PDF: 893HTML: 104 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171827PDF: 928HTML: 184 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171448PDF: 609HTML: 220 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 20231241PDF: 195HTML: 3 -
Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams
Published: 31 October 20121446PDF: 1104 -
Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021
Published: 4 April 20241131PDF: 111HTML: 1 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161283PDF: 711HTML: 217 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
Published: 9 October 20131477PDF - FULL TEXT IN ENG: 1536 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20183002PDF: 629HTML: 246 -
Improvement of production standards in a company leader in the poultry meat market: the competent authority’s role
Published: 24 September 2013944PDF - FULL TEXT IN ENG: 1490Untitled: 0 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162630PDF: 1719HTML: 797 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
Published: 29 September 20171442PDF: 749HTML: 194 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231095PDF: 191HTML: 9 -
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 20181103PDF: 452HTML: 153 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231202PDF: 208HTML: 9 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141221PDF - FULL TEXT IN ENG: 722HTML: 182 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181600PDF: 519HTML: 82 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151910PDF: 1431HTML: 223 -
Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica
Published: 2 October 2023899PDF: 137HTML: 4 -
Preliminary investigation on multiple-locus variable number tandem repeat analysis profiles of Listeria monocytogenes isolates from pork meat tested from packaging to fork
Published: 21 January 20141389PDF: 838HTML: 87 -
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
Published: 13 June 2010801PDF: 1143 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141769PDF - FULL TEXT IN ENG: 842HTML: 361