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Found 212 items.
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Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181501PDF: 685HTML: 219 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231689PDF: 327HTML: 6 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151533PDF: 1122HTML: 587 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161284PDF: 926HTML: 126 -
Food safety knowledge and climate in the university canteens of three European countries
Published: 11 July 2023689PDF: 253HTML: 7 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151662PDF: 911HTML: 236 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181332PDF: 765HTML: 145 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181974PDF: 680HTML: 187 -
Food safety and sustainable nutrition workshops: educational experiences for primary school children in Turin, Italy
Published: 30 January 20172175PDF: 1046HTML: 213 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161443PDF: 721HTML: 383 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141862PDF - FULL TEXT IN ENG: 740HTML: 203 -
Evaluation of two loop-mediated isothermal amplification methods for the detection of Salmonella Enteritidis and Listeria monocytogenes in artificially contaminated ready-to-eat fresh products
Published: 28 August 20152216PDF: 1112HTML: 1173 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
Published: 2 April 20152053PDF: 1009APPENDIX: 238HTML: 758 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231202PDF: 208HTML: 9 -
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 -
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 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181863PDF: 615HTML: 269 -
Molecular typing of Staphylococcus aureus isolate responsible for staphylococcal poisoning incident in homemade food
Published: 3 June 20162184PDF: 1000HTML: 191 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161472PDF: 849HTML: 263 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181829PDF: 457HTML: 71 -
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Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162179PDF: 1321HTML: 234 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182039PDF: 671HTML: 89 -
Seasonal variability of thermophilic Campylobacter spp. in raw milk sold by automatic vending machines in Lombardy Region
Published: 16 June 20161429PDF: 971HTML: 105 -
Analysis of foreign matter in foodstuffs using the light filth test: report 2012-2013
Published: 25 September 20153525PDF: 1487HTML: 1746 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242663PDF: 81HTML: 7 -
Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products
Published: 3 July 20181324PDF: 631HTML: 168 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141748PDF - FULL TEXT IN ENG: 1086HTML: 1215 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141207PDF: 824HTML: 218 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241678PDF: 154HTML: 58 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171448PDF: 609HTML: 220 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181160PDF: 728HTML: 133 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152516PDF: 1449HTML: 383 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 20241227PDF: 123HTML: 16 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161339PDF: 656HTML: 150 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171767PDF: 1171HTML: 187 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231623PDF: 287HTML: 14 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
Published: 28 August 20141558PDF - FULL TEXT IN ENG: 913HTML: 129 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172428PDF: 1551HTML: 297 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171827PDF: 928HTML: 184 -
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 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241043PDF: 145HTML: 8 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161489PDF: 956HTML: 149 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151675PDF: 941HTML: 544 -
Aflatoxin M1 levels in raw milk, pasteurised milk and infant formula
Published: 3 June 20162830PDF: 1449HTML: 468 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142851PDF - FULL TEXT IN ENG: 1373HTML: 251 -
Microbiological assessment of raw goat milk collected from Sardinian herds
Published: 10 June 20141367PDF: 696HTML: 148 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161721PDF: 823HTML: 552 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151476PDF: 814HTML: 147