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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141712PDF - FULL TEXT IN ENG: 1064HTML: 1215 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142855PDF - FULL TEXT IN ENG: 1903HTML: 409 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141687PDF - FULL TEXT IN ENG: 1286HTML: 255 -
Microbiological and chemical analysis of land snails commercialised in Sicily
Published: 28 May 20152242PDF: 980HTML: 362 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172376PDF: 1040HTML: 139 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152479PDF: 1429HTML: 383 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141954PDF - FULL TEXT IN ENG: 803HTML: 256 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161503PDF: 894HTML: 306 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142811PDF - FULL TEXT IN ENG: 1345HTML: 250 -
Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods
Published: 10 April 20182003PDF: 681HTML: 244 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161251PDF: 822HTML: 120 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161254PDF: 688HTML: 216 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162378PDF: 1150HTML: 637 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 801HTML: 147 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181788PDF: 567HTML: 101 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141649PDF: 882HTML: 278 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161261PDF: 905HTML: 126 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181640PDF: 501HTML: 159 -
Monitoring of bivalve mollusk harvesting areas: the relevance of Salmonella spp.
Published: 15 March 20241446PDF: 69SUPPLEMENTARY MATERIAL: 18HTML: 1 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231229PDF: 213HTML: 6 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161757PDF: 1147HTML: 213 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141121PDF: 788HTML: 133 -
Microbiological criteria in public catering: sampling and auditing experiences in canteens and cafeterias in Piedmont
Published: 13 February 20131918PDF: 1140 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231122PDF: 150HTML: 4 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162131PDF: 1280HTML: 234 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 692HTML: 140 -
Model development and initial characterization of Escherichia coli in the shellfish-producing area of Butrinti Lagoon
Published: 22 January 20241580PDF: 70HTML: 4 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162071PDF: 1064HTML: 357 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
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 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231157PDF: 179HTML: 6 -
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: 662HTML: 187 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151502PDF: 1097HTML: 587 -
Assessment of relationship between rainfall and Escherichia coli in clams (Chamelea gallina) using the Bayes Factor
Published: 16 August 20171227PDF: 701HTML: 123 -
Influence of rainfall on E. coli concentrations in clams: results of collaboration between competent health authority and producers’ association in the province of Fermo (Italy)
Published: 4 February 20141480PDF: 1125HTML: 191 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181795PDF: 446HTML: 71 -
Microbiological criteria: Principles for their establishment and application in food quality and safety
Published: 6 April 20201406PDF: 898HTML: 70 -
Seasonal variations of Escherichia coli contamination in clams (Chamelea gallina) harvested in the Adriatic Sea (San Benedetto del Tronto district, Italy)
Published: 5 June 2014860PDF - FULL TEXT IN ENG: 492HTML: 129 -
Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues
Published: 8 June 20231624PDF: 309HTML: 13 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161105PDF: 623HTML: 409 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 2023958PDF: 153HTML: 3 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151615PDF: 840HTML: 391 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 652HTML: 89 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141076PDF - FULL TEXT IN ENG: 732HTML: 101