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Found 58 items.
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Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161251PDF: 822HTML: 120 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141954PDF - FULL TEXT IN ENG: 803HTML: 256 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161411PDF: 792HTML: 246 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181569PDF: 504HTML: 81 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151615PDF: 840HTML: 391 -
Detection and molecular characterisation of swine Hepatitis E virus in Brescia province, Italy
Published: 28 May 20152262PDF: 625HTML: 234 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20182930PDF: 590HTML: 244 -
Evaluation of antibiotic usage in swine reproduction farms in Umbria region based on the quantitative analysis of antimicrobial consumption
Published: 28 September 20171278PDF: 689HTML: 198 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151647PDF: 924HTML: 542 -
Detection of pathogenic Yersinia enterocolitica in slaughtered pigs by cultural methods and real-time polymerase chain reaction
Published: 27 May 20151838PDF: 777HTML: 207 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141353PDF - FULL TEXT IN ENG: 658HTML: 125 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241297PDF: 136HTML: 9 -
METHICILLIN - RESISTANT STAPHYLOCOCCUS AUREUS IN PIG PRODUCTION CHAIN
Published: 8 August 2012718PDF: 995 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 692HTML: 140 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171854PDF: 1094HTML: 400 -
Animal welfare evaluation at a slaughterhouse for heavy pigs intended for processing
Published: 4 March 20141700PDF: 977HTML: 181 -
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 2022494PDF: 211HTML: 9 -
Prevalence of swine Hepatitis E virus in Europe and its role as emerging zoonosis and food-borne pathogen
Published: 7 June 20131093PDF: 1121 -
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Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024348PDF: 78HTML: 5 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231553PDF: 248HTML: 14 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
Published: 9 February 20171427PDF: 660HTML: 183 -
Occurrence and distribution of Salmonella serovars associated with human infection isolated from irrigation waters and food-producing animals in southern Italy: eleven-year monitoring (2011-2021)
Published: 26 October 2023762PDF: 159HTML: 14 -
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 20181971PDF: 517HTML: 72 -
EVALUATION OF THE INFLUENCE OF PIG HAM POST – SLAUGHTERING REFRIGERATION ON HYGIENIC PARAMETERS SET IN REGULATION EC 2073/2005
Published: 1 April 2011572PDF: 1032 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024459PDF: 108HTML: 5 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231469PDF: 194HTML: 8 -
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 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181460PDF: 873HTML: 222 -
A new molecular approach to assess the occurrence of Sarcocystis spp. in cattle and products thereof: preliminary data
Published: 22 November 20131523PDF: 1673 -
PRELIMINARY EVALUATION ON THE PREVALENCE OF TOXOPLASMA GONDII IN PIG REARED AND SALUGHTERED IN UMBRIA REGION
Published: 21 September 2008600PDF: 1321 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141872PDF - FULL TEXT IN ENG: 877HTML: 234 -
DETECTION OF SALMONELLA ENTERICA IN PIGS AT SLAUGHTER BY THE ISO 6579 METHOD AND THE BacTrac 4300 – IMPEDANCE SYSTEM
Published: 13 March 20101088PDF: 1241 -
Microbial contamination, antimicrobial resistance and biofilm formation of bacteria isolated from a high-throughput pig abattoir
Published: 11 August 2022825PDF: 320Supplementary Table: 56HTML: 13 -
Molecular characterization of methicillin-resistant Staphylococcus aureus isolated from the pig production chain in Northern Italy
Published: 19 August 2020855PDF: 421HTML: 34 -
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 20141766PDF - FULL TEXT IN ENG: 707HTML: 86 -
SALMONELLA SPP. IN SEVERAL TISSUES AND PIG CARCASSES AND IN SLAUGHTERHOUSES: PRELIMINARY RESULTS
Published: 19 December 2008835PDF: 1774 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 832HTML: 360 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023753PDF: 95HTML: 9 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162378PDF: 1150HTML: 637 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022744PDF: 267HTML: 17 -
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 20151871PDF: 1104HTML: 301 -
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 -
Hepatitis E virus detection in hunted wild boar (Sus scrofa) livers in Central Italy
Published: 21 June 2022592PDF: 246HTML: 15 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141368PDF: 924HTML: 157 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161503PDF: 894HTML: 306 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231229PDF: 213HTML: 6 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151730PDF - FULL TEXT IN ENG: 1103HTML: 115 -
PREVALENCE OF FOODBORNE PATHOGENS IN RURAL PIGS AND IN DERIVED COLD PORK MEATS
Published: 21 March 2009549PDF: 808