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Found 116 items.
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Food safety knowledge and climate in the university canteens of three European countries
Published: 11 July 2023689PDF: 253HTML: 7 -
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231818PDF: 638HTML: 20 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181501PDF: 685HTML: 219 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142912PDF - FULL TEXT IN ENG: 1951HTML: 409 -
Food safety and sustainable nutrition workshops: educational experiences for primary school children in Turin, Italy
Published: 30 January 20172175PDF: 1046HTML: 213 -
Genuine and natural: the opinion of teen consumers
Published: 9 February 20171307PDF: 909HTML: 121 -
Cold chain and consumers’ practices: exploratory results of focus group interviews
Published: 9 December 20141862PDF - FULL TEXT IN ENG: 740HTML: 203 -
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Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181332PDF: 765HTML: 145 -
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 20152216PDF: 1112HTML: 1173 -
Official food safety audits in large scale retail trades in the time of COVID: system control experiences supported by an innovative approach
Published: 5 December 2022603PDF: 223HTML: 23 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152032PDF: 971HTML: 722 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182039PDF: 671HTML: 89 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162430PDF: 1164HTML: 637 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171448PDF: 609HTML: 220 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162179PDF: 1321HTML: 234 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231566PDF: 229HTML: 24 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161489PDF: 956HTML: 149 -
Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities
Published: 3 July 20181213PDF: 766HTML: 123 -
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Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172428PDF: 1551HTML: 297 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181863PDF: 615HTML: 269 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241678PDF: 154HTML: 58 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
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 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163274PDF: 1479HTML: 293 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172439PDF: 1091HTML: 140 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152516PDF: 1449HTML: 383 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241043PDF: 145HTML: 8 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171827PDF: 928HTML: 184 -
Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products
Published: 3 July 20181324PDF: 631HTML: 168 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151675PDF: 941HTML: 544 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161721PDF: 823HTML: 552 -
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 20181103PDF: 452HTML: 153 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231095PDF: 191HTML: 9 -
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 20161840PDF: 946HTML: 933 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181847PDF: 740HTML: 94 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231519PDF: 223HTML: 8 -
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 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141438PDF: 1244HTML: 190 -
Inactivation of heat adapted and chlorine adapted Listeria monocytogenes ATCC 7644 on tomatoes using sodium dodecyl sulphate, levulinic acid and sodium hypochlorite solution
Published: 13 April 20171657PDF: 610HTML: 135 -
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Published: 11 September 20148589PDF - FULL TEXT IN ENG: 1921HTML: 1180 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 20241227PDF: 123HTML: 16 -
Case report of a pustular dermatitis outbreak in sheep: Clinical and food safety considerations
Published: 11 April 20181990PDF: 1004HTML: 189 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181084PDF: 822HTML: 90 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231538PDF: 237HTML: 8 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231349PDF: 280HTML: 5 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
Published: 3 August 20161371PDF: 771HTML: 225 -
Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study
Published: 22 May 20241249PDF: 127HTML: 9