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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 20241135PDF: 101SUPPLEMENTARY MATERIAL: 40HTML: 13 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172413PDF: 1072HTML: 140 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141732PDF - FULL TEXT IN ENG: 1077HTML: 1215 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241456PDF: 177HTML: 1 -
Survey on animal welfare in nine hundred and forty three Italian dairy farms
Published: 3 March 20162236PDF: 1006HTML: 489 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141963PDF - FULL TEXT IN ENG: 816HTML: 256 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181147PDF: 711HTML: 133 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151624PDF: 858HTML: 391 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151649PDF: 905HTML: 236 -
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 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182024PDF: 668HTML: 89 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161750PDF: 784HTML: 351 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161115PDF: 638HTML: 409 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161771PDF: 1159HTML: 213 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141081PDF - FULL TEXT IN ENG: 741HTML: 101 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152505PDF: 1441HTML: 383 -
Microbiological criteria in public catering: sampling and auditing experiences in canteens and cafeterias in Piedmont
Published: 13 February 20131948PDF: 1151 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 20231000PDF: 167HTML: 5 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181958PDF: 675HTML: 187 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161264PDF: 837HTML: 120 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 2024823PDF: 72HTML: 10 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142892PDF - FULL TEXT IN ENG: 1930HTML: 409 -
Official controls according to Integrated Regional Plan in Campania Region 2011/2014
Published: 16 February 2018875PDF: 674HTML: 60 -
Activity of R(+) limonene against Anisakis larvae
Published: 1 December 20151680PDF: 841HTML: 374 -
Council Regulation (EC) No. 1099/2009: state of the art and its application in a local health unit in Piedmont, Italy
Published: 17 June 20151325PDF: 1577HTML: 208 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231075PDF: 182HTML: 6 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231380PDF: 221HTML: 9 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161271PDF: 917HTML: 126 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181820PDF: 582HTML: 101 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231279PDF: 240HTML: 6 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181654PDF: 519HTML: 159 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162084PDF: 1080HTML: 358 -
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 2022590PDF: 216HTML: 21 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181961PDF: 994HTML: 189 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231186PDF: 196HTML: 6 -
Consumers’ attitude towards fish meat
Published: 11 September 20142176PDF - FULL TEXT IN ENG: 1450HTML: 385 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151523PDF: 1113HTML: 587 -
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 2022519PDF: 222HTML: 9 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141203PDF: 815HTML: 218 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231147PDF: 164HTML: 4 -
PRODUCTION UNDER CONTROLLED CONDITIONS OF “CASU MARZU” CHEESE: EFFECT OF THE Piophila Casei COLONIZATION ON MICROBIAL AND CHEMICAL COMPOSITION OF THE CHEESES
Published: 13 March 20103089PDF: 2712 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141146PDF: 810HTML: 133 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171287PDF: 903HTML: 121 -
Human enteric viruses’ detection in mussels (Mytilus galloprovincialis) farmed in the central Adriatic Sea
Published: 20 May 20244783PDF: 82HTML: 2 -
Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation
Published: 25 September 202440PDF: 12SUPPLEMENTARY MATERIAL: 3 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161653PDF: 767HTML: 87 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181486PDF: 892HTML: 223 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162393PDF: 1160HTML: 637 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181178PDF: 705HTML: 141