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Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241308PDF: 144HTML: 9 -
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: 1108HTML: 301 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161126PDF: 579HTML: 167 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171854PDF: 1099HTML: 400 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151503PDF: 1101HTML: 587 -
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: 1106HTML: 115 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023754PDF: 95HTML: 9 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231360PDF: 210HTML: 9 -
Meat juice serology for Toxoplasma gondii infection in chickens
Published: 28 January 20162173PDF: 1143HTML: 737 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181933PDF: 664HTML: 187 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161320PDF: 644HTML: 149 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152121PDF: 755HTML: 84 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151648PDF: 927HTML: 542 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024483PDF: 120HTML: 5 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231473PDF: 202HTML: 8 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1228HTML: 190 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181570PDF: 507HTML: 81 -
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: 1037HTML: 1022 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023513PDF: 142HTML: 7 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024358PDF: 82HTML: 5 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141872PDF - FULL TEXT IN ENG: 879HTML: 234 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181160PDF: 697HTML: 140 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171672PDF: 747HTML: 107 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024317PDF: 65HTML: 3 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141954PDF - FULL TEXT IN ENG: 806HTML: 256 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231233PDF: 216HTML: 6 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181315PDF: 750HTML: 144 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1016HTML: 661 -
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 2022497PDF: 214HTML: 9 -
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 20141379PDF: 826HTML: 86 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 992HTML: 169 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231555PDF: 252HTML: 14 -
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 20141770PDF - FULL TEXT IN ENG: 708HTML: 86 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141613PDF: 816HTML: 162 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 834HTML: 360 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161413PDF: 794HTML: 246 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142856PDF - FULL TEXT IN ENG: 1904HTML: 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 20162379PDF: 1154HTML: 637 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024201PDF: 57SUPPLEMENTARY MATERIAL: 16HTML: 6 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151856PDF: 1392HTML: 223 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 957HTML: 722 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161257PDF: 691HTML: 216 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161447PDF: 835HTML: 263 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022745PDF: 270HTML: 17 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151615PDF: 842HTML: 391 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161251PDF: 827HTML: 120 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141370PDF: 929HTML: 157 -
Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams
Published: 31 October 20121431PDF: 1094 -
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 20181072PDF: 435HTML: 151