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Molecular typing of Staphylococcus aureus isolate responsible for staphylococcal poisoning incident in homemade food
Published: 3 June 20162165PDF: 990HTML: 190 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181961PDF: 994HTML: 189 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142833PDF - FULL TEXT IN ENG: 1364HTML: 251 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182024PDF: 667HTML: 89 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161515PDF: 908HTML: 309 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141716PDF - FULL TEXT IN ENG: 711HTML: 204 -
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy
Published: 10 September 20141154PDF: 747HTML: 142 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141731PDF - FULL TEXT IN ENG: 1077HTML: 1215 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241617PDF: 133HTML: 39 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141504PDF - FULL TEXT IN ENG: 999HTML: 169 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161268PDF: 695HTML: 217 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161270PDF: 917HTML: 126 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181957PDF: 675HTML: 187 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181819PDF: 581HTML: 101 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161431PDF: 715HTML: 383 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231278PDF: 240HTML: 6 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161771PDF: 1159HTML: 213 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181178PDF: 705HTML: 141 -
Enterotoxigenic strain of Staphylococcus aureus causing food-borne outbreak in a private context
Published: 2 October 20131725PDF - FULL TEXT IN ENG: 16311440-5729-1 REVISED VERSION of MANUSCRIPT: 0COVERING LETTER TO REVISED MANUSCRIPT: 0LIST OF AUTHORS: 0 -
Microbiological quality of kebabs sold in Palermo and Messina
Published: 10 June 20131070PDF: 1642 -
Phenotypic antimicrobial resistance profile of isolates causing clinical mastitis in dairy animals
Published: 3 May 20172008PDF: 929HTML: 534 -
Monitoring of foodborne pathogens in raw cow milk in Tuscany
Published: 4 March 20142184PDF: 684HTML: 149 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171497PDF: 680HTML: 236 -
Microbial characteristics of food preparations in Benevento province
Published: 18 September 2013935PDF: 1391Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
Microbiological criteria in public catering: sampling and auditing experiences in canteens and cafeterias in Piedmont
Published: 13 February 20131948PDF: 1151 -
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Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
Published: 25 November 20131377PDF - FULL TEXT IN ENG: 1418 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231146PDF: 164HTML: 4 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152531PDF: 1427HTML: 617 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142353PDF - FULL TEXT IN ENG: 1327HTML: 325 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241129PDF: 98SUPPLEMENTARY MATERIAL: 40HTML: 13 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171055PDF: 527HTML: 118 -
STUDY OF THE MICROBIOLOGICAL HAZARDS IN THE PRODUTION OF THE MOZZARELLA BUFFALO CHEESE
Published: 21 June 20091671PDF: 3493 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231591PDF: 270HTML: 14 -
MICROBIOLOGICAL COMPARISON BETWEEN HONEY IN JAR AND HONEY IN COMB FOR HUMAN CONSUMPTION
Published: 21 March 2009880PDF: 1048 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20142020PDF - FULL TEXT IN ENG: 1254HTML: 347 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181486PDF: 892HTML: 223 -
Shelf life of fresh air packaged and precooked vacuum packaged quails
Published: 22 November 20132037PDF - FULL TEXT IN ENG: 5697 -
RAW MILK IN AUTOMATIC SALE MACHINES: MONITORING PLAN IN PIEDEMONT REGION
Published: 13 June 2010869PDF: 992 -
PREVALENCE OF STAPHYLOCOCCUS AUREUS STRAINS IN RAW SHEEP MILK CHEESE AND ENTEROTOXIGENIC PROFILE
Published: 2 August 20121002PDF: 1041 -
EVALUATION OF THE SHELF LIFE AND MICROBIOLOGICAL PARAMETERS IN A CHILLED READY TO EAT MEAT PRODUCT: THE “VITEL TONNÈ”
Published: 13 March 2010916PDF: 1140 -
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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161848PDF: 893HTML: 268 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151229PDF: 826HTML: 150 -
Antibacterial activity of metabolites products of Vibrio alginolyticus isolated from sponge Haliclona sp. against Staphylococcus aureus
Published: 24 January 20171448PDF: 936HTML: 373 -
Study on microbial communities in domestic kitchen sponges: Evidence of Cronobacter sakazakii and Extended Spectrum Beta Lactamase (ESBL) producing bacteria
Published: 11 February 20191654PDF: 760HTML: 131 -
SUSCEPTIBILITY OF Listeria monocytogenes STRAINS ISOLATED FROM FOOD TO ANTIMICROBIAL AGENTS
Published: 21 September 2008876PDF: 1528 -
SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
Published: 8 January 2011732PDF: 1234 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023546PDF: 156HTML: 8 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172404PDF: 1543HTML: 297