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Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171191PDF: 624HTML: 230 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142883PDF - FULL TEXT IN ENG: 1924HTML: 409 -
Whole genome sequencing for typing and characterisation of Listeria monocytogenes isolated in a rabbit meat processing plant
Published: 28 September 20171776PDF: 1051HTML: 323 -
Analysis of the causes of the seizure and destruction of carcasses and organs in a slaughterhouse in central Italy in the 2010-2016 period
Published: 31 March 20181994PDF: 531HTML: 72 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162389PDF: 1159HTML: 637 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141502PDF - FULL TEXT IN ENG: 998HTML: 169 -
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 2022514PDF: 221HTML: 9 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024386PDF: 109HTML: 6 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231617PDF: 300HTML: 6 -
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Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage
Published: 27 September 20181196PDF: 506HTML: 36 -
Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy
Published: 2 November 20151746PDF: 1042HTML: 1022 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022765PDF: 283HTML: 17 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151623PDF: 858HTML: 391 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152131PDF: 765HTML: 84 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161453PDF: 840HTML: 263 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
Published: 6 June 20141378PDF - FULL TEXT IN ENG: 691HTML: 223 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151983PDF: 965HTML: 722 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171866PDF: 1108HTML: 400 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024232PDF: 82SUPPLEMENTARY MATERIAL: 19HTML: 13 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141251PDF - FULL TEXT IN ENG: 731HTML: 203 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171639PDF: 883HTML: 104 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151646PDF: 871HTML: 307 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141380PDF: 933HTML: 158 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151660PDF: 931HTML: 542 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161423PDF: 802HTML: 246 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171817PDF: 917HTML: 181 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171354PDF: 595HTML: 217 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 20231005PDF: 188HTML: 3 -
Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams
Published: 31 October 20121438PDF: 1098 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161267PDF: 694HTML: 217 -
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 20241088PDF: 83HTML: 1 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
Published: 29 September 20171428PDF: 743HTML: 194 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231066PDF: 180HTML: 6 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181088PDF: 443HTML: 152 -
Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
Published: 9 October 20131469PDF - FULL TEXT IN ENG: 1527 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20182963PDF: 608HTML: 244 -
Improvement of production standards in a company leader in the poultry meat market: the competent authority’s role
Published: 24 September 2013937PDF - FULL TEXT IN ENG: 1487Untitled: 0 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162601PDF: 1707HTML: 782 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141212PDF - FULL TEXT IN ENG: 716HTML: 181 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181583PDF: 513HTML: 82 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151886PDF: 1416HTML: 223 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231183PDF: 193HTML: 6 -
Preliminary investigation on multiple-locus variable number tandem repeat analysis profiles of Listeria monocytogenes isolates from pork meat tested from packaging to fork
Published: 21 January 20141382PDF: 831HTML: 86 -
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
Published: 13 June 2010797PDF: 1137 -
Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica
Published: 2 October 2023879PDF: 126HTML: 4 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141081PDF - FULL TEXT IN ENG: 739HTML: 101 -
A new molecular approach to assess the occurrence of Sarcocystis spp. in cattle and products thereof: preliminary data
Published: 22 November 20131527PDF: 1677 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141761PDF - FULL TEXT IN ENG: 837HTML: 361 -
Consumers’ attitude towards fish meat
Published: 11 September 20142169PDF - FULL TEXT IN ENG: 1441HTML: 384