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High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181654PDF: 518HTML: 159 -
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 20241103PDF: 96HTML: 1 -
Evaluation of two loop-mediated isothermal amplification methods for the detection of Salmonella Enteritidis and Listeria monocytogenes in artificially contaminated ready-to-eat fresh products
Published: 28 August 20152205PDF: 1102HTML: 1173 -
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 20151748PDF: 1042HTML: 1022 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161750PDF: 784HTML: 351 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231278PDF: 240HTML: 6 -
Introduction to Challenge Test and Microbiological Characterisation of Local Products
Published: 5 March 20141145PDF: 810HTML: 133 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141384PDF: 934HTML: 158 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151571PDF: 711HTML: 195 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231520PDF: 227HTML: 8 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151523PDF: 1113HTML: 587 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181147PDF: 711HTML: 133 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231591PDF: 270HTML: 14 -
Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products
Published: 3 July 20181312PDF: 624HTML: 168 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181323PDF: 759HTML: 145 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171819PDF: 922HTML: 182 -
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 20241244PDF: 119HTML: 3 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024240PDF: 89SUPPLEMENTARY MATERIAL: 19HTML: 14 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181847PDF: 612HTML: 269 -
Prevalence and molecular characterisation of Shiga toxin-producing Escherichia coli in raw milk cheeses from Lazio region, Italy
Published: 9 December 20161731PDF: 907HTML: 309 -
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 20181090PDF: 445HTML: 153 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 2024817PDF: 66HTML: 10 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181810PDF: 455HTML: 71 -
Effectiveness of essential oils against dual-species biofilm of Listeria monocytogenes and Pseudomonas fluorescens in a Ricotta-based model system
Published: 8 March 20231530PDF: 270HTML: 12 -
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami
Published: 11 June 20141213PDF - FULL TEXT IN ENG: 716HTML: 181
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