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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 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151681PDF: 723HTML: 195 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161762PDF: 788HTML: 351 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 206HTML: 17 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151533PDF: 1122HTML: 587 -
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 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231401PDF: 230HTML: 9 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241851PDF: 297HTML: 8 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161956PDF: 899HTML: 335 -
Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244285PDF: 101HTML: 4 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023816PDF: 111HTML: 11 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151760PDF - FULL TEXT IN ENG: 1120HTML: 115 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151640PDF: 864HTML: 391 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141976PDF - FULL TEXT IN ENG: 825HTML: 256 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181501PDF: 685HTML: 219 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151910PDF: 1431HTML: 223 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 77HTML: 1 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161339PDF: 656HTML: 150 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024615PDF: 198HTML: 20 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161765PDF: 846HTML: 386 -
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The hygiene-sanitary control in the wild game meats
Published: 26 February 20181084PDF: 822HTML: 90 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152132PDF: 843HTML: 1426 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172439PDF: 1091HTML: 140 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152388PDF: 1033HTML: 664 -
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 -
Analysis of the causes of the seizure and destruction of carcasses and organs in a slaughterhouse in central Italy in the 2010-2016 period
Published: 31 March 20182016PDF: 545HTML: 72 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181160PDF: 728HTML: 133 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231159PDF: 173HTML: 4 -
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American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161489PDF: 956HTML: 149 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024388PDF: 98HTML: 3 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165795PDF: 2365HTML: 482 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231689PDF: 327HTML: 6 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Prevalence of L. monocytogenes in environmental samples collected in dairy plants of Sassari Province, Italy
Published: 30 September 20151214PDF: 577HTML: 151 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231538PDF: 237HTML: 8 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141088PDF - FULL TEXT IN ENG: 745HTML: 101 -
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 -
Consumers’ perception and knowledge of food safety: results of questionnaires accessible on IZSalimenTO website
Published: 2 April 20152053PDF: 1009APPENDIX: 238HTML: 758 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171655PDF: 893HTML: 104 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182039PDF: 671HTML: 89 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141984PDF - FULL TEXT IN ENG: 719HTML: 86 -
Monophasic variant of Salmonella Typhimurium 4,[5],12:i:- outbreak: an investigation by the Competent Authority
Published: 3 June 20243695PDF: 89HTML: 6 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
Published: 9 February 20171445PDF: 677HTML: 183 -
Effects of post-mortem inspection techniques change on the detection capability of low public health impact diseases of slaughtered pigs: A quasi-experimental study
Published: 13 December 2022531PDF: 231HTML: 9