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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: 202SUPPLEMENTARY MATERIAL: 44HTML: 24 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
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 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151530PDF: 1122HTML: 587 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161759PDF: 788HTML: 351 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161338PDF: 655HTML: 150 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151892PDF: 1124HTML: 301 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152143PDF: 768HTML: 85 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
Published: 28 August 20141555PDF - FULL TEXT IN ENG: 913HTML: 129 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141435PDF: 1244HTML: 190 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151949PDF: 939HTML: 531 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151757PDF - FULL TEXT IN ENG: 1120HTML: 115 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 205HTML: 17 -
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Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244285PDF: 101HTML: 4 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151678PDF: 723HTML: 195 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161956PDF: 899HTML: 335 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 76HTML: 1 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171885PDF: 1115HTML: 401 -
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 -
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 -
Consumers’ attitude towards fish meat
Published: 11 September 20142197PDF - FULL TEXT IN ENG: 1468HTML: 385 -
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 20241131PDF: 111HTML: 1 -
Meat juice serology for Toxoplasma gondii infection in chickens
Published: 28 January 20162208PDF: 1162HTML: 737 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231202PDF: 208HTML: 9 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162427PDF: 1164HTML: 637 -
Contamination of bovine, sheep and goat meat with Brucella spp.
Published: 3 June 20161765PDF: 846HTML: 386 -
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Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181497PDF: 685HTML: 219 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142909PDF - FULL TEXT IN ENG: 1951HTML: 409 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165782PDF: 2363HTML: 482 -
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 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151766PDF: 866HTML: 456 -
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 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181084PDF: 822HTML: 90 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161263PDF: 794HTML: 162 -
A case study on DNA barcoding for pet food mislabeling in South Korea
Published: 8 March 20232001PDF: 252SUPPLEMENTARY MATERIAL: 46HTML: 12 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181332PDF: 765HTML: 145 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152388PDF: 1033HTML: 664 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141640PDF: 910HTML: 162 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161489PDF: 956HTML: 149 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171374PDF: 951HTML: 229 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231538PDF: 236HTML: 8 -
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 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023568PDF: 165HTML: 10 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231159PDF: 173HTML: 4 -
Sarcocystis spp. prevalence in bovine minced meat: a histological and molecular study
Published: 9 June 20152266PDF: 1103HTML: 2112