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Found 87 items.
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Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241631PDF: 252HTML: 5 -
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Food safety knowledge and climate in the university canteens of three European countries
Published: 11 July 2023668PDF: 249HTML: 7 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151762PDF: 862HTML: 456 -
Food safety and sustainable nutrition workshops: educational experiences for primary school children in Turin, Italy
Published: 30 January 20172166PDF: 1039HTML: 213 -
Food safety in food services in Lombardy: proposal for an inspection-scoring model
Published: 14 December 20171067PDF: 578HTML: 92 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165742PDF: 2345HTML: 481 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181330PDF: 763HTML: 145 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231194PDF: 200HTML: 6 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151991PDF: 969HTML: 722 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141740PDF - FULL TEXT IN ENG: 1082HTML: 1215 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181826PDF: 585HTML: 101 -
Analysis of foreign matter in foodstuffs using the light filth test: report 2012-2013
Published: 25 September 20153517PDF: 1485HTML: 1746 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 20231009PDF: 175HTML: 5 -
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 2022595PDF: 221HTML: 21 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182033PDF: 671HTML: 89 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242636PDF: 73HTML: 4 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231297PDF: 244HTML: 6 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161435PDF: 717HTML: 383 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241658PDF: 143HTML: 54 -
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 20241262PDF: 150SUPPLEMENTARY MATERIAL: 43HTML: 19 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161518PDF: 921HTML: 312 -
Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities
Published: 3 July 20181212PDF: 763HTML: 123 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141369PDF - FULL TEXT IN ENG: 668HTML: 125 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161488PDF: 954HTML: 149 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022775PDF: 285HTML: 17 -
Monophasic variant of Salmonella Typhimurium 4,[5],12:i:- outbreak: an investigation by the Competent Authority
Published: 3 June 20243684PDF: 82HTML: 3 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162398PDF: 1162HTML: 637 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231604PDF: 277HTML: 14 -
Consumers’ attitude towards fish meat
Published: 11 September 20142192PDF - FULL TEXT IN ENG: 1461HTML: 385 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181154PDF: 723HTML: 133 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161434PDF: 807HTML: 246 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161717PDF: 821HTML: 552 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161753PDF: 787HTML: 351 -
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Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023586PDF: 98HTML: 7 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161857PDF: 898HTML: 268 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161269PDF: 845HTML: 120 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181839PDF: 736HTML: 92 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153803PDF: 3354HTML: 300 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181967PDF: 676HTML: 187 -
Amiata donkey milk chain: animal health evaluation and milk quality
Published: 3 August 20162374PDF: 1171HTML: 480 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024253PDF: 101SUPPLEMENTARY MATERIAL: 20HTML: 14 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231082PDF: 187HTML: 8 -
Analysis of two cross-contamination cases of Campylobacter jejuni foodborne disease in fragile subjects in the territory of a Local Health Authority in Tuscany, Italy
Published: 21 February 20241251PDF: 123HTML: 3 -
Foreign bodies in dried mushrooms marketed in Italy
Published: 2 November 20151588PDF: 899HTML: 2046 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141636PDF: 840HTML: 162 -
Hazard analysis and critical control points among Chinese food business operators
Published: 5 September 20141263PDF - FULL TEXT IN ENG: 688HTML: 121 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162093PDF: 1085HTML: 358 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161663PDF: 771HTML: 87