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Found 138 items.
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Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 652HTML: 89 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151366PDF: 983HTML: 297 -
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 -
Microbial characteristics of food preparations in Benevento province
Published: 18 September 2013928PDF: 1387Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues
Published: 8 June 20231624PDF: 309HTML: 13 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161502PDF: 893HTML: 306 -
Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa
Published: 19 August 2020916PDF: 471HTML: 26 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 585HTML: 217 -
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 -
THE MANAGEMENT OF THE DOMESTIC REFRIGERATION: HYGIENIC AND SANITARY CHARACTERISTICS OF REFRIGERATORS FROM NORTHEN AND CENTRAL ITALY
Published: 13 June 2010679PDF: 1182 -
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Shelf life of fresh air packaged and precooked vacuum packaged quails
Published: 22 November 20132029PDF - FULL TEXT IN ENG: 5690 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151502PDF: 1097HTML: 587 -
Inactivation of heat adapted and chlorine adapted Listeria monocytogenes ATCC 7644 on tomatoes using sodium dodecyl sulphate, levulinic acid and sodium hypochlorite solution
Published: 13 April 20171628PDF: 592HTML: 133 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Microbiological evaluation of hot beverages dispensed by vending machines from the Army barracks of Brigata Meccanizzata Aosta located in Messina
Published: 18 April 20131450PDF: 1457 -
THE DIRECT SALE OF RAW MILK: PREVALENCE OF PATHOGENS IN RAW MILK AND BOVINE FAECES COLLECTED IN FARMS WITHIN THE PROVINCE OF PESARO-URBINO
Published: 13 September 2009736PDF: 961 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171042PDF: 516HTML: 118 -
Microbiological quality of kebabs sold in Palermo and Messina
Published: 10 June 20131057PDF: 1635 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241490PDF: 90HTML: 12 -
SALMONELLA SPP. IN SEVERAL TISSUES AND PIG CARCASSES AND IN SLAUGHTERHOUSES: PRELIMINARY RESULTS
Published: 19 December 2008835PDF: 1774 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging
Published: 9 December 20141245PDF - FULL TEXT IN ENG: 753 -
MICROBIOLOGICAL AND CHEMICAL TESTING OF FOOD SNAILS MARKETEDS IN SARDINIA
Published: 13 September 2009889PDF: 1276 -
Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20243490PDF: 3494 -
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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 2022494PDF: 211HTML: 9 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
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 -
A culture independent method for the detection of Aeromonas sp. from water samples
Published: 18 January 20162103PDF: 921HTML: 619 -
Occurrence of harmful algal species and shellfish toxicity in Sardinia (Italy)
Published: 2 November 20161186PDF: 509HTML: 166 -
INDICATOR AND PATHOGENIC MICROORGANISMS CONTAMINATION OF HIDE OF CATTLE PRESENTED TO FOR SLAUGHTER AND CONTAMINATION OF THE RESULTANT CARCASSES
Published: 8 January 2011692PDF: 1097 -
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Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131372PDF - FULL TEXT IN ENG: 1413 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
Published: 1 October 20142083PDF - FULL TEXT IN ENG: 682HTML: 381 -
Food hygiene control in school canteens of La Spezia municipality: years 2003-2012
Published: 30 April 20131984PDF: 1757 -
PHENOTIPIC AND GENOTIPIC CHARACTERIZATION OF SALMONELLA SPP ISOLATED FROM MOLLUSCAN SHELLFISH IN MARCHE REGION
Published: 21 June 2009715PDF: 908 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162174PDF: 708HTML: 768 -
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STUDY OF THE MICROBIOLOGICAL HAZARDS IN THE PRODUTION OF THE MOZZARELLA BUFFALO CHEESE
Published: 21 June 20091666PDF: 3443 -
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RELATIONSHIP BETWEEN LEVEL OF CONTAMINATION ON HIDE OF ANIMALS PRESENTED FOR SLAUGHTER AND CONTAMINATION ON THE RESULTANT CARCASSES
Published: 13 December 20091457PDF: 1047 -
EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”
Published: 13 March 2010907PDF: 1131 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141712PDF - FULL TEXT IN ENG: 1064HTML: 1215 -
IDENTIFICATION OF E. COLI O157 IN A BOVINE MILK FARM BY MULTIPLEX REAL-TIME PCR
Published: 2 August 2012865PDF: 1082 -
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