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Found 58 items.
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The term risk: etymology, legal definition and various traits
Published: 27 February 20141743PDF: 942HTML: 265 -
Carassius auratus as a bioindicator of the health status of Lake Trasimeno and risk assessment for consumers
Published: 18 July 2023508PDF: 181HTML: 3 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141378PDF - FULL TEXT IN ENG: 670HTML: 125 -
Reducing the contamination of beef carcasses by specified risk materials during slaughter
Published: 18 April 20131069PDF: 1771 -
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African swine fever: implications for the Italian pork trade
Published: 10 May 20241575PDF: 150SUPPLEMENTARY MATERIAL: 124HTML: 17 -
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231836PDF: 648HTML: 22 -
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories
Published: 2 August 2024709PDF: 30SUPPLEMENTARY MATERIAL: 60HTML: 0 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023611PDF: 103HTML: 9 -
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Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161817PDF: 1171HTML: 213 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152521PDF: 1452HTML: 384 -
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara
Published: 9 July 2024768PDF: 53HTML: 0 -
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 20141988PDF - FULL TEXT IN ENG: 722HTML: 86 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162207PDF: 1326HTML: 234 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20242124PDF: 383HTML: 39 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024290PDF: 125SUPPLEMENTARY MATERIAL: 21HTML: 14 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231344PDF: 256HTML: 6 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231549PDF: 242HTML: 8 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142866PDF - FULL TEXT IN ENG: 1378HTML: 251 -
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 20241148PDF: 118HTML: 1 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231221PDF: 218HTML: 9 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181589PDF: 496HTML: 104 -
Research and characterization of fibrous microplastics and natural microfibers in pelagic and benthic fish species of commercial interest
Published: 8 March 20231808PDF: 415HTML: 7 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171315PDF: 913HTML: 121 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241593PDF: 199HTML: 176 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171833PDF: 932HTML: 186 -
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 2022537PDF: 237HTML: 9 -
Identification and quantification of potential microplastics in shellfish harvested in Sardinia (Italy) by using transillumination stereomicroscopy
Published: 5 December 2022848PDF: 356HTML: 27 -
Foreign bodies in dried mushrooms marketed in Italy
Published: 2 November 20151596PDF: 903HTML: 2047 -
Listeria monocytogenes biofilm production on food packaging materials submitted to physical treatment
Published: 3 October 20171577PDF: 818HTML: 210 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 20241286PDF: 148HTML: 18 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022789PDF: 292HTML: 19 -
Italian adaptation to Regulation (EU) 2017/625 on food official controls: a case study
Published: 2 July 2024878PDF: 62SUPPLEMENTARY MATERIAL: 11HTML: 2 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231102PDF: 195HTML: 10 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181164PDF: 731HTML: 133 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241452PDF: 216HTML: 18 -
Prevalence of Brucella spp. in milk from aborted and non-aborted animals in Dhamar governorate, Yemen
Published: 5 December 2022906PDF: 324HTML: 25 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024641PDF: 214HTML: 25 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161880PDF: 904HTML: 269 -
Official food safety audits in large scale retail trades in the time of COVID: system control experiences supported by an innovative approach
Published: 5 December 2022608PDF: 228HTML: 23 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181995PDF: 1006HTML: 192 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162641PDF: 1722HTML: 799 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231632PDF: 291HTML: 14 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171518PDF: 702HTML: 236 -
Monophasic variant of Salmonella Typhimurium 4,[5],12:i:- outbreak: an investigation by the Competent Authority
Published: 3 June 20243717PDF: 110HTML: 6 -
DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
Published: 3 July 20181830PDF: 782Supplementary Table 1: 226HTML: 191suppl Table 1: 0 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182048PDF: 679HTML: 89 -
Council Regulation (EC) No. 1099/2009: state of the art and its application in a local health unit in Piedmont, Italy
Published: 17 June 20151346PDF: 1584HTML: 208 -
A case study on the labeling of bottarga produced in Sardinia from ovaries of grey mullets (Mugil cephalus and Mugil capurrii) caught in Eastern Central Atlantic coasts
Published: 31 March 20181326PDF: 509HTML: 232