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Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181932PDF: 663HTML: 187 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162378PDF: 1153HTML: 637 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161742PDF: 773HTML: 350 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024481PDF: 118HTML: 5 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151921PDF: 926HTML: 531 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161320PDF: 642HTML: 149 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1227HTML: 190 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231232PDF: 215HTML: 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 20231554PDF: 251HTML: 14 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1014HTML: 661 -
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 20181072PDF: 435HTML: 151 -
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: 1036HTML: 1022 -
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 20241062PDF: 62HTML: 1 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231157PDF: 181HTML: 6 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141613PDF: 815HTML: 162 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231470PDF: 196HTML: 8 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 695HTML: 140 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 835HTML: 263 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 957HTML: 722 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024199PDF: 57SUPPLEMENTARY MATERIAL: 16HTML: 6 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022744PDF: 270HTML: 17 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 746HTML: 107 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024357PDF: 81HTML: 5 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 802HTML: 147 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 653HTML: 89 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141872PDF - FULL TEXT IN ENG: 879HTML: 234 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151647PDF: 927HTML: 542 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171801PDF: 912HTML: 178 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141370PDF: 928HTML: 157 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141206PDF - FULL TEXT IN ENG: 714HTML: 181 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1611HTML: 382 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141124PDF: 791HTML: 133 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161413PDF: 794HTML: 246 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141947PDF: 1342HTML: 165 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181796PDF: 449HTML: 71 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153742PDF: 3337HTML: 298 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231522PDF: 206HTML: 18 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162134PDF: 1282HTML: 234 -
Preliminary investigation on the use of allyl isothiocyanate to increase the shelf-life of gilthead sea bream (Sparus aurata) fillets
Published: 17 September 20151296PDF: 732HTML: 210 -
CIABUSCOLO: PROCESS AND PRODUCT STANDARD EVALUATION. PRELIMINARY STUDY
Published: 21 September 2008580PDF: 892 -
Prevalence and characterisation of shigatoxigenic Escherichia coli isolated from beef cattle fed with prebiotics
Published: 14 December 2017986PDF: 456HTML: 64
1 - 41 of 41 items