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Found 204 items.
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Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181930PDF: 662HTML: 187 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151502PDF: 1097HTML: 587 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161320PDF: 640HTML: 149 -
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: 1104HTML: 301 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 751HTML: 84 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
Published: 28 August 20141536PDF - FULL TEXT IN ENG: 893HTML: 127 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151920PDF: 923HTML: 531 -
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: 1103HTML: 115 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241296PDF: 136HTML: 9 -
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Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151550PDF: 697HTML: 193 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161848PDF: 882HTML: 329 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171854PDF: 1094HTML: 400 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 207HTML: 9 -
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 -
Consumers’ attitude towards fish meat
Published: 11 September 20142161PDF - FULL TEXT IN ENG: 1434HTML: 382 -
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 20241059PDF: 61HTML: 1 -
Meat juice serology for Toxoplasma gondii infection in chickens
Published: 28 January 20162173PDF: 1140HTML: 737 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231156PDF: 178HTML: 6 -
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 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161740PDF: 822HTML: 384 -
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Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181440PDF: 643HTML: 216 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142854PDF - FULL TEXT IN ENG: 1903HTML: 409 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165597PDF: 2286HTML: 481 -
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 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151744PDF: 849HTML: 454 -
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 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181036PDF: 749HTML: 88 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161232PDF: 778HTML: 162 -
A case study on DNA barcoding for pet food mislabeling in South Korea
Published: 8 March 20231505PDF: 221SUPPLEMENTARY MATERIAL: 35HTML: 9 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181314PDF: 746HTML: 143 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1013HTML: 661 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181156PDF: 691HTML: 140 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141613PDF: 813HTML: 162 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171350PDF: 931HTML: 226 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231469PDF: 194HTML: 8 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161125PDF: 575HTML: 167 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023506PDF: 140HTML: 7 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231122PDF: 150HTML: 4 -
Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
Published: 9 June 20152229PDF: 1080HTML: 2106 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241745PDF: 152HTML: 8 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024304PDF: 63HTML: 3