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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 2024988PDF: 62SUPPLEMENTARY MATERIAL: 29HTML: 0 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151882PDF: 1114HTML: 301 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
Published: 28 August 20141548PDF - FULL TEXT IN ENG: 906HTML: 127 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241352PDF: 174HTML: 11 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161748PDF: 782HTML: 351 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151568PDF: 709HTML: 194 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151518PDF: 1111HTML: 587 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161866PDF: 892HTML: 329 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231376PDF: 217HTML: 9 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023774PDF: 102HTML: 9 -
Meat juice serology for Toxoplasma gondii infection in chickens
Published: 28 January 20162186PDF: 1151HTML: 737 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151743PDF - FULL TEXT IN ENG: 1114HTML: 115 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151935PDF: 929HTML: 531 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181954PDF: 671HTML: 187 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161331PDF: 649HTML: 150 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024539PDF: 161HTML: 7 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161751PDF: 834HTML: 386 -
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Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141417PDF: 1236HTML: 190 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181459PDF: 664HTML: 217 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171363PDF: 944HTML: 228 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023534PDF: 151HTML: 8 -
Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
Published: 9 June 20152248PDF: 1092HTML: 2109 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161134PDF: 584HTML: 167 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181174PDF: 703HTML: 141 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241783PDF: 171HTML: 16 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024365PDF: 87HTML: 3 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181059PDF: 811HTML: 89 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231143PDF: 163HTML: 4 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141962PDF - FULL TEXT IN ENG: 814HTML: 256 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152109PDF: 834HTML: 1426 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152371PDF: 1022HTML: 663 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161480PDF: 950HTML: 149 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181139PDF: 707HTML: 133 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165669PDF: 2319HTML: 481 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231274PDF: 238HTML: 6 -
Utility of acute phase proteins as biomarkers of transport stress in ewes and beef cattle
Published: 28 May 20151918PDF: 1343HTML: 170 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231511PDF: 225HTML: 8 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181323PDF: 755HTML: 145 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241142PDF: 61SUPPLEMENTARY MATERIAL: 106HTML: 3 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171678PDF: 750HTML: 107 -
Core-shell in liquid chromatography: application for determining sulphonamides in feed and meat using conventional chromatographic systems
Published: 6 December 2016866PDF: 484HTML: 390 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231580PDF: 265HTML: 14 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141875PDF - FULL TEXT IN ENG: 884HTML: 234 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141177PDF - FULL TEXT IN ENG: 891HTML: 154 -
Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables
Published: 7 November 20182524PDF: 1634HTML: 222 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141619PDF: 818HTML: 162 -
Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
Published: 8 June 20231404PDF: 313HTML: 11 -
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 20141886PDF - FULL TEXT IN ENG: 713HTML: 86