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African swine fever: implications for the Italian pork trade
Published: 10 May 20241142PDF: 61SUPPLEMENTARY MATERIAL: 106HTML: 3 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181954PDF: 671HTML: 187 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152131PDF: 765HTML: 84 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161748PDF: 782HTML: 351 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024539PDF: 161HTML: 7 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161331PDF: 649HTML: 150 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162389PDF: 1159HTML: 637 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141417PDF: 1236HTML: 190 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151935PDF: 929HTML: 531 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231274PDF: 238HTML: 6 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152371PDF: 1022HTML: 663 -
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 20181088PDF: 443HTML: 152 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171866PDF: 1108HTML: 400 -
Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021
Published: 4 April 20241088PDF: 83HTML: 1 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141619PDF: 818HTML: 162 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231183PDF: 193HTML: 6 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231580PDF: 265HTML: 14 -
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 20151746PDF: 1042HTML: 1022 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181174PDF: 703HTML: 141 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231511PDF: 225HTML: 8 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151983PDF: 965HTML: 722 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161453PDF: 840HTML: 263 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171678PDF: 750HTML: 107 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141875PDF - FULL TEXT IN ENG: 884HTML: 234 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022765PDF: 283HTML: 17 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141502PDF - FULL TEXT IN ENG: 998HTML: 169 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171817PDF: 917HTML: 181 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151660PDF: 931HTML: 542 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024386PDF: 109HTML: 6 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024232PDF: 82SUPPLEMENTARY MATERIAL: 19HTML: 13 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141380PDF: 933HTML: 158 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141212PDF - FULL TEXT IN ENG: 716HTML: 181 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141140PDF: 806HTML: 133 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161423PDF: 802HTML: 246 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151464PDF: 807HTML: 147 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141959PDF: 1351HTML: 167 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181583PDF: 513HTML: 82 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181807PDF: 453HTML: 71 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182023PDF: 666HTML: 89 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153775PDF: 3348HTML: 299 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172035PDF: 1621HTML: 384 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162153PDF: 1292HTML: 234 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231543PDF: 220HTML: 18 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151305PDF: 735HTML: 210 -
CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY
Published: 21 September 2008590PDF: 895 -
Prevalence and characterisation of shigatoxigenic Escherichia coli isolated from beef cattle fed with prebiotics
Published: 14 December 2017995PDF: 464HTML: 64
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