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Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171730PDF: 1133HTML: 187 -
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: 889HTML: 236 -
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 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141193PDF: 803HTML: 218 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 653HTML: 89 -
Prevalence and molecular characterisation of Shiga toxin-producing Escherichia coli in raw milk cheeses from Lazio region, Italy
Published: 9 December 20161713PDF: 892HTML: 309 -
Toxoplasma gondii and pre-treatment protocols for polymerase chain reaction analysis of milk samples: a field trial in sheep from Southern Italy
Published: 9 February 20171345PDF: 990HTML: 297 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172026PDF: 1610HTML: 382 -
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk
Published: 8 June 20232726PDF: 184HTML: 13 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141947PDF: 1341HTML: 165 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141712PDF - FULL TEXT IN ENG: 1064HTML: 1215 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141702PDF - FULL TEXT IN ENG: 701HTML: 204 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231522PDF: 205HTML: 18 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231250PDF: 239HTML: 3 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181948PDF: 965HTML: 188 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161808PDF: 926HTML: 929 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151451PDF: 801HTML: 147 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153739PDF: 3336HTML: 298 -
Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products
Published: 3 July 20181287PDF: 573HTML: 166 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161503PDF: 895HTML: 306 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162072PDF: 1065HTML: 357 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181789PDF: 568HTML: 101 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241496PDF: 92HTML: 13 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201624817PDF: 1959HTML: 1932 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152514PDF: 1406HTML: 617 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161643PDF: 755HTML: 87 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171329PDF: 586HTML: 217 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
Published: 2 April 20151948PDF: 994APPENDIX: 232HTML: 758 -
AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS
Published: 13 September 2009742PDF: 1004 -
Aflatoxin B1 risk management in Parmigiano Reggiano dairy cow feed
Published: 18 January 20161996PDF: 1203HTML: 366 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20141986PDF - FULL TEXT IN ENG: 1243HTML: 346 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231469PDF: 196HTML: 8 -
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 -
Maiorchino cheese: physicochemical, hygienic and safety characteristics
Published: 17 February 20151222PDF: 814HTML: 150 -
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 -
Food safety and sustainable nutrition workshops: educational experiences for primary school children in Turin, Italy
Published: 30 January 20172140PDF: 1016HTML: 213 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172385PDF: 1532HTML: 297 -
Study of the population dynamics of Listeria monocytogenes and Pseudomonas fluorescens in buffalo mozzarella by means of challenge testing
Published: 3 June 20161408PDF: 1538HTML: 374 -
Isolation of Arcobacter butzleri in environmental and food samples collected in industrial and artisanal dairy plants
Published: 9 October 20131641PDF - FULL TEXT IN ENG: 1564Arcobacter butzleri in dairy plants: 0paper reviised: 0Type of article: 0 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231157PDF: 181HTML: 6 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162134PDF: 1282HTML: 234 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022744PDF: 268HTML: 17 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161686PDF: 799HTML: 552 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142322PDF - FULL TEXT IN ENG: 1317HTML: 325 -
Escherichia coli O157 in foodstuffs: first year results of monitoring plan in Piedmont region, 2011
Published: 31 October 2012834PDF: 1024
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