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Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171820PDF: 869HTML: 225 -
Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
Published: 10 June 20142087PDF - FULL TEXT IN ENG: 1017HTML: 278 -
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 2024929PDF: 11SUPPLEMENTARY MATERIAL: 6 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231367PDF: 215HTML: 9 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182016PDF: 657HTML: 89 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231272PDF: 248HTML: 3 -
Qualitative characteristics of sheep’s and goat’s milk in Albania
Published: 19 March 2024500PDF: 77HTML: 25 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141175PDF - FULL TEXT IN ENG: 889HTML: 154 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023523PDF: 148HTML: 7 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161263PDF: 692HTML: 217 -
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 20141811PDF - FULL TEXT IN ENG: 710HTML: 86 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161762PDF: 1153HTML: 213 -
Survey on animal welfare in nine hundred and forty three Italian dairy farms
Published: 3 March 20162213PDF: 996HTML: 489 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152127PDF: 760HTML: 84 -
Model development and initial characterization of Escherichia coli in the shellfish-producing area of Butrinti Lagoon
Published: 22 January 20241592PDF: 76HTML: 4 -
Analysis of information on food chain in Europe and Piedmont region, Italy
Published: 10 September 20141032PDF - FULL TEXT IN ENG: 1001APPENDIX: 255HTML: 325 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181944PDF: 667HTML: 187 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171047PDF: 521HTML: 118 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171282PDF: 898HTML: 120 -
Occurrence of Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus in the clam Ruditapes philippinarum (Adams & Reeve, 1850) from Emilia Romagna and Sardinia, Italy
Published: 1 April 20163278PDF: 1082HTML: 784 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181803PDF: 451HTML: 71 -
Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa
Published: 19 August 2020921PDF: 477HTML: 26 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141357PDF - FULL TEXT IN ENG: 662HTML: 125 -
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 20103033PDF: 2685 -
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231729PDF: 584HTML: 20 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142324PDF - FULL TEXT IN ENG: 1321HTML: 325 -
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara
Published: 9 July 2024602PDF: 85 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231167PDF: 187HTML: 6 -
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 2022576PDF: 204HTML: 19 -
Consumers’ attitude towards fish meat
Published: 11 September 20142162PDF - FULL TEXT IN ENG: 1439HTML: 382 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024517PDF: 141HTML: 6 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181952PDF: 988HTML: 189 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141127PDF: 795HTML: 133 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161811PDF: 931HTML: 930 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171625PDF: 881HTML: 104 -
Official controls according to Integrated Regional Plan in Campania Region 2011/2014
Published: 16 February 2018853PDF: 665HTML: 60 -
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments
Published: 2 August 2024334PDF: 43 -
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 2022502PDF: 217HTML: 9 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141079PDF - FULL TEXT IN ENG: 738HTML: 101 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162186PDF: 718HTML: 768 -
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231511PDF: 261HTML: 10 -
A study on textile microfiber contamination in the gastrointestinal tracts of Merluccius merluccius samples from the Tyrrhenian Sea
Published: 28 March 2024681PDF: 87HTML: 7 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231134PDF: 157HTML: 4 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151506PDF: 1102HTML: 587 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161694PDF: 809HTML: 552 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161419PDF: 706HTML: 383 -
First multi-year retrospective study on Vibrio parahaemolyticus and Vibrio vulnificus prevalence in Ruditapes philippinarum harvested in Sacca di Goro, Italy
Published: 15 November 20161190PDF: 687HTML: 255 -
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Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023557PDF: 93HTML: 5