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Found 170 items.
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Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141438PDF: 1244HTML: 190 -
Praedicere Possumus: An Italian web-based application for predictive microbiology to ensure food safety
Published: 9 April 20181829PDF: 457HTML: 71 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171827PDF: 928HTML: 184 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141394PDF: 945HTML: 158 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162630PDF: 1719HTML: 797 -
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 20151810PDF: 1048HTML: 1022 -
Growth potential of Listeria monocytogenes in six different RTE fruit products: impact of food matrix, storage temperature and shelf life
Published: 8 October 20181703PDF: 781APPENDIX: 185HTML: 32 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161120PDF: 643HTML: 411 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142912PDF - FULL TEXT IN ENG: 1951HTML: 409 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 77HTML: 1 -
A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
Published: 22 June 20171584PDF: 674HTML: 245 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172048PDF: 1630HTML: 384 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241944PDF: 71SUPPLEMENTARY MATERIAL: 37HTML: 2 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151476PDF: 814HTML: 147 -
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 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231566PDF: 229HTML: 24 -
Antibacterial activity of metabolites products of Vibrio alginolyticus isolated from sponge Haliclona sp. against Staphylococcus aureus
Published: 24 January 20171461PDF: 943HTML: 374 -
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Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152388PDF: 1033HTML: 664 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161762PDF: 788HTML: 351 -
Effects of osmotic stress on Listeria monocytogenes ATCC 7644: persistent cells and heat resistance
Published: 8 March 20231519PDF: 223HTML: 8 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141183PDF - FULL TEXT IN ENG: 896HTML: 154 -
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Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171976PDF: 1023HTML: 281 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161721PDF: 823HTML: 552 -
In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making
Published: 9 February 201625213PDF: 1985HTML: 1933 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162104PDF: 1093HTML: 359 -
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Published: 28 May 20151414PDF: 1007HTML: 297 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241871PDF: 218HTML: 36 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241709PDF: 204SUPPLEMENTARY MATERIAL: 44HTML: 24 -
Occurrence of Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus in the clam Ruditapes philippinarum (Adams & Reeve, 1850) from Emilia Romagna and Sardinia, Italy
Published: 1 April 20163291PDF: 1098HTML: 785 -
Study of the population dynamics of Listeria monocytogenes and Pseudomonas fluorescens in buffalo mozzarella by means of challenge testing
Published: 3 June 20161425PDF: 1551HTML: 374 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171688PDF: 757HTML: 107 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181974PDF: 680HTML: 187 -
Activity of R(+) limonene against Anisakis larvae
Published: 1 December 20151706PDF: 850HTML: 374 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231623PDF: 287HTML: 14 -
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 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141640PDF: 915HTML: 162 -
Antimicrobial activity of four essential oils against pigmenting Pseudomonas fluorescens and biofilmproducing Staphylococcus aureus of dairy origin
Published: 11 December 20172428PDF: 1551HTML: 297 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231349PDF: 280HTML: 5 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171448PDF: 609HTML: 220 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161872PDF: 902HTML: 268 -
Research and characterization of fibrous microplastics and natural microfibers in pelagic and benthic fish species of commercial interest
Published: 8 March 20231786PDF: 399HTML: 7 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141207PDF: 824HTML: 218 -
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 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161489PDF: 956HTML: 149 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163274PDF: 1479HTML: 293 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023573PDF: 156HTML: 8 -
