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Found 92 items.
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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 20241709PDF: 204SUPPLEMENTARY MATERIAL: 44HTML: 24 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151681PDF: 723HTML: 195 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 206HTML: 17 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161762PDF: 788HTML: 351 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161956PDF: 899HTML: 335 -
Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244285PDF: 101HTML: 4 -
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Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181501PDF: 685HTML: 219 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 77HTML: 1 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024615PDF: 198HTML: 20 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181974PDF: 680HTML: 187 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161765PDF: 846HTML: 386 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141438PDF: 1244HTML: 190 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171375PDF: 952HTML: 229 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165795PDF: 2365HTML: 482 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181160PDF: 728HTML: 133 -
Core-shell in liquid chromatography: application for determining sulphonamides in feed and meat using conventional chromatographic systems
Published: 6 December 2016869PDF: 492HTML: 390 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241871PDF: 218HTML: 36 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161144PDF: 595HTML: 167 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231538PDF: 237HTML: 8 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161489PDF: 956HTML: 149 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142912PDF - FULL TEXT IN ENG: 1951HTML: 409 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171209PDF: 638HTML: 234 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231623PDF: 287HTML: 14 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141892PDF - FULL TEXT IN ENG: 889HTML: 234 -
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 20141984PDF - FULL TEXT IN ENG: 719HTML: 86 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231689PDF: 327HTML: 6 -
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 20151810PDF: 1048HTML: 1022 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024440PDF: 134HTML: 10 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151910PDF: 1431HTML: 223 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141862PDF - FULL TEXT IN ENG: 740HTML: 203 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024272PDF: 113SUPPLEMENTARY MATERIAL: 20HTML: 14 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
Published: 6 June 20141381PDF - FULL TEXT IN ENG: 696HTML: 223 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161472PDF: 849HTML: 263 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171885PDF: 1115HTML: 401 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241555PDF: 178HTML: 149 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 20231241PDF: 195HTML: 3 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141394PDF: 945HTML: 158 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151675PDF: 941HTML: 544 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162630PDF: 1719HTML: 797 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161283PDF: 711HTML: 217 -
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 20241131PDF: 111HTML: 1 -
Determination of plasmatic cortisol for evaluation of animal welfare during slaughter
Published: 29 September 20171442PDF: 749HTML: 194 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231095PDF: 191HTML: 9 -
Escherichia coli O157 in foodstuffs: first year results of monitoring plan in Piedmont region, 2011
Published: 31 October 2012850PDF: 1033 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161284PDF: 926HTML: 126 -
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 20241253PDF: 126HTML: 4 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181847PDF: 740HTML: 94