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SANIFICATION PROTOCOLS EVALUATION IN BUTCHER SHOPS AND FISH MARKETS WITH LABORATORY FOR COOKED AND/OR READY TO COOK PRODUCTION – PRELIMINARY RESULTS
Published: 13 June 2010717PDF: 2136 -
Evaluation and identification of histamine-forming bacteria on fish products of middle Adriatic Sea
Published: 18 April 20131775PDF: 1585 -
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Preliminary survey on the occurrence of microplastics in bivalve mollusks marketed in Apulian fish markets
Published: 8 June 20231633PDF: 315HTML: 22 -
The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice
Published: 1 July 2024574PDF: 119 -
CHARACTERIZATION OF “SA PANADA” TRADITIONAL MEAT PRODUCT OF MONTE ACUTO
Published: 21 June 2009837PDF: 1001 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231075PDF: 182HTML: 6 -
Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
Published: 19 August 20201216PDF: 909HTML: 50 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151756PDF: 859HTML: 456 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024548PDF: 165HTML: 8 -
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 20151885PDF: 1117HTML: 301 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172035PDF: 1626HTML: 384 -
Assessment of relationship between rainfall and Escherichia coli in clams (Chamelea gallina) using the Bayes Factor
Published: 16 August 20171234PDF: 721HTML: 123 -
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 20141928PDF - FULL TEXT IN ENG: 715HTML: 86 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241802PDF: 177HTML: 21 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231505PDF: 213HTML: 8 -
Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation
Published: 25 September 202440PDF: 12SUPPLEMENTARY MATERIAL: 3 -
Preliminary study on the antimicrobial susceptibility pattern related to the genotype of Vibrio vulnificus strains isolated in the north-western Adriatic Sea coastal area
Published: 20 October 20171895PDF: 678HTML: 93 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151892PDF: 1419HTML: 223 -
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Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
Published: 8 March 20231543PDF: 280SUPPLEMENTARY MATERIAL: 39HTML: 18 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171672PDF: 854HTML: 143 -
EVALUATION OF THE MICROBIAL CHARACTERISTICS OF MEALS SERVED IN PUBLIC CATERINGS IN ITALY
Published: 8 January 2011715PDF: 1161 -
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 20181090PDF: 445HTML: 153 -
Microsporidian heavy infection in a batch of salted and dried cod
Published: 3 May 2024370PDF: 83HTML: 2 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171745PDF: 1148HTML: 187 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
Published: 22 June 20171577PDF: 671HTML: 245 -
One-year monitoring of potentially pathogenic microorganisms in the waters and sediments of the Lesina and Varano lagoons (South-East Italy)
Published: 7 May 2024559PDF: 146HTML: 7 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141880PDF - FULL TEXT IN ENG: 886HTML: 234 -
Accelerated shelf life determination of corn snack bars
Published: 4 October 20231321PDF: 265HTML: 40 -
Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica
Published: 2 October 2023883PDF: 126HTML: 4 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152373PDF: 1023HTML: 663 -
EVALUATION OF THE INFLUENCE OF PIG HAM POST – SLAUGHTERING REFRIGERATION ON HYGIENIC PARAMETERS SET IN REGULATION EC 2073/2005
Published: 1 April 2011580PDF: 1042 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023782PDF: 105HTML: 10 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241021PDF: 134HTML: 7 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141203PDF: 815HTML: 218 -
PRESENCE OF ARCOBACTER SPP. IN IN-LINE MILK FILTERS: AN EMERGING AND SIGNIFICANT MICROBIOLOGICAL HAZARD IN FOOD
Published: 1 April 2011800PDF: 1629 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231297PDF: 264HTML: 3 -
Qualitative characteristics of sheep’s and goat’s milk in Albania
Published: 19 March 2024522PDF: 98HTML: 57 -
CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY
Published: 21 September 2008592PDF: 896