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Sample size planning and the statistical significance of official controls by sampling
536PDF: 204HTML: 10 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
1244PDF: 819HTML: 120 -
Monitoring of bivalve mollusk harvesting areas: the relevance of Salmonella spp.
1412PDF: 57SUPPLEMENTARY MATERIAL: 17HTML: 1 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
1071PDF - FULL TEXT IN ENG: 732HTML: 101 -
Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
2077PDF - FULL TEXT IN ENG: 1009HTML: 278 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
1352PDF - FULL TEXT IN ENG: 658HTML: 125 -
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Official controls according to Integrated Regional Plan in Campania Region 2011/2014
830PDF: 657HTML: 60 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
1728PDF - FULL TEXT IN ENG: 1102HTML: 115 -
Seasonal variations of Escherichia coli contamination in clams (Chamelea gallina) harvested in the Adriatic Sea (San Benedetto del Tronto district, Italy)
857PDF - FULL TEXT IN ENG: 487HTML: 129 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
1829PDF: 874HTML: 267 -
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Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
1533PDF - FULL TEXT IN ENG: 889HTML: 127 -
Food allergens: state of the art in Piedmont region in the period 2011-2012
1370PDF - FULL TEXT IN ENG: 682HTML: 223 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
2574PDF: 1682HTML: 774 -
DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability
1716PDF: 749Supplementary Table 1: 192HTML: 189suppl Table 1: 0 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
1946PDF: 991APPENDIX: 232HTML: 758 -
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
1708PDF - FULL TEXT IN ENG: 1062HTML: 1215 -
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Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
1850PDF: 1092HTML: 400
1 - 43 of 43 items