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Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231047PDF: 169HTML: 6 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 2023958PDF: 153HTML: 3 -
Improvement of production standards in a company leader in the poultry meat market: the competent authority’s role
Published: 24 September 2013912PDF - FULL TEXT IN ENG: 1479Untitled: 0 -
Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry
Published: 20 October 20171600PDF: 787HTML: 81 -
Council Regulation (EC) No. 1099/2009: state of the art and its application in a local health unit in Piedmont, Italy
Published: 17 June 20151309PDF: 1568HTML: 208 -
THE OFFICIAL AUDIT: THE MAINTENANCE OF THE STRUCTURES AND EQUIPMENTS
Published: 19 December 2008788PDF: 1214 -
Survey on animal welfare in nine hundred and forty three Italian dairy farms
Published: 3 March 20162209PDF: 993HTML: 489 -
Analysis of provincial and municipal regulations governing crustacean welfare in Italy
Published: 28 March 20171235PDF: 557HTML: 292 -
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 2022568PDF: 196HTML: 19 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023547PDF: 89HTML: 5 -
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Food shopping and food hygiene related knowledge and practices during the COVID-19 pandemic: The case of a developing country
Published: 26 July 2021969PDF: 369Supplementary Tables: 64HTML: 3 -
The effect of nano-silver packaging in increasing the shelf life of nuts: An in vitro model
Published: 7 November 20171652PDF: 835HTML: 143 -
A systematic review of the role of integrated farming and the participation of universities in ensuring food security: Malaysia’s effort
Published: 29 March 2024536PDF: 85HTML: 5 -
Microbiological flora dynamics in a vacuum packed ripened cheese after thermal abuse
Published: 7 May 2013969PDF: 1082 -
Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities
Published: 3 July 20181203PDF: 750HTML: 119 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172385PDF: 1530HTML: 297 -
Quantitative determination of quinolones residues in milk by HPLC-FLD
Published: 31 October 20121385PDF: 1401 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162071PDF: 1064HTML: 357 -
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Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151615PDF: 840HTML: 391 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241464PDF: 109HTML: 13 -
Assessing global good agricultural practices standard adoption: insights from fruit and vegetable farmers in Pakistan
Published: 26 January 20241736PDF: 153SUPPLEMENTARY MATERIAL: 20HTML: 2 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181036PDF: 749HTML: 88 -
A SURVEY REGARDING SANITARY ASPECTS OF ROASTBEEF PREPARATION AND DISTRIBUTION IN AN ITALIAN CATERING CHAIN
Published: 21 June 2009844PDF: 1146 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624792PDF: 1958HTML: 1932 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141121PDF: 788HTML: 133 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161251PDF: 822HTML: 120 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241748PDF: 152HTML: 8 -
Food safety in food services in Lombardy: proposal for an inspection-scoring model
Published: 14 December 20171038PDF: 513HTML: 91 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161414PDF: 703HTML: 383 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141244PDF - FULL TEXT IN ENG: 699HTML: 203 -
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The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151744PDF: 849HTML: 454 -
Study on microbial communities in domestic kitchen sponges: Evidence of Cronobacter sakazakii and Extended Spectrum Beta Lactamase (ESBL) producing bacteria
Published: 11 February 20191603PDF: 739HTML: 130 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161411PDF: 792HTML: 246 -
Consumers’ attitude towards fish meat
Published: 11 September 20142161PDF - FULL TEXT IN ENG: 1434HTML: 382 -
Implementation of a pilot checklist for control standardization on fishery goods consignments at the Livorno border control post
Published: 11 April 2024385PDF: 48SUPPLEMENTARY MATERIAL: 15HTML: 1 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181460PDF: 873HTML: 222 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 987HTML: 169 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023507PDF: 128HTML: 8 -
HYGIENIC AND HEALTH QUALITY OF HOT BEVERAGES DISTRIBUTED BY VENDING MACHINES
Published: 1 August 20111050PDF: 2100 -
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 20181744PDF: 750Supplementary Table 1: 193HTML: 189suppl Table 1: 0 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
Stress factors during cattle slaughter
Published: 28 August 20142141PDF - FULL TEXT IN ENG: 1052HTML: 323 -
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023566PDF: 145HTML: 11