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Found 66 items.
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Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151550PDF: 697HTML: 193 -
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 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231228PDF: 213HTML: 6 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231122PDF: 150HTML: 4 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 207HTML: 9 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023753PDF: 95HTML: 9 -
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Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024457PDF: 108HTML: 5 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161740PDF: 822HTML: 384 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1013HTML: 661 -
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 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141872PDF - FULL TEXT IN ENG: 877HTML: 234 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181156PDF: 691HTML: 140 -
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 20151739PDF: 1034HTML: 1022 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024304PDF: 63HTML: 3 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241745PDF: 152HTML: 8 -
Core-shell in liquid chromatography: application for determining sulphonamides in feed and meat using conventional chromatographic systems
Published: 6 December 2016859PDF: 477HTML: 390 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162377PDF: 1150HTML: 637 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141613PDF: 813HTML: 162 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141712PDF - FULL TEXT IN ENG: 1064HTML: 1215 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1609HTML: 382 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231047PDF: 169HTML: 6 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151744PDF: 849HTML: 454 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151611PDF: 887HTML: 236 -
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 -
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 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624785PDF: 1957HTML: 1932 -
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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 20181070PDF: 432HTML: 151 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171328PDF: 585HTML: 217 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 954HTML: 722 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141758PDF - FULL TEXT IN ENG: 832HTML: 360 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
Published: 29 September 20171421PDF: 735HTML: 193 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171801PDF: 910HTML: 178 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 801HTML: 147 -
Consumers’ attitude towards fish meat
Published: 11 September 20142161PDF - FULL TEXT IN ENG: 1434HTML: 382 -
Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams
Published: 31 October 20121430PDF: 1091 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181795PDF: 445HTML: 71 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162582PDF: 1687HTML: 775 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171595PDF: 700HTML: 104 -
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 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171478PDF: 663HTML: 236 -
THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION
Published: 13 September 2009620PDF: 985 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181569PDF: 504HTML: 81 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231521PDF: 204HTML: 18 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141121PDF: 788HTML: 133