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Found 134 items.
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Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161741PDF: 769HTML: 350 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151502PDF: 1097HTML: 587 -
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 20151871PDF: 1104HTML: 301 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023753PDF: 95HTML: 9 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241297PDF: 136HTML: 9 -
Preliminary study on physicochemical and biochemical stress markers at poultry slaughterhouse
Published: 13 April 20171350PDF: 932HTML: 226 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151551PDF: 698HTML: 193 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151744PDF: 849HTML: 454 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231359PDF: 207HTML: 9 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152094PDF: 827HTML: 1424 -
Occurrence of Campylobacter spp. in poultry meat at retail and processing plants’ levels in Central Italy
Published: 15 February 20161848PDF: 882HTML: 329 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181932PDF: 662HTML: 187 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 940HTML: 148 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161320PDF: 640HTML: 149 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181442PDF: 643HTML: 216 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024459PDF: 108HTML: 5 -
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Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1225HTML: 190 -
Utility of acute phase proteins as biomarkers of transport stress in ewes and beef cattle
Published: 28 May 20151910PDF: 1336HTML: 170 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241748PDF: 152HTML: 8 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231229PDF: 213HTML: 6 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023507PDF: 140HTML: 7 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181159PDF: 692HTML: 140 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181111PDF: 694HTML: 133 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231122PDF: 150HTML: 4 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181036PDF: 749HTML: 88 -
Consumers’ attitude towards fish meat
Published: 11 September 20142161PDF - FULL TEXT IN ENG: 1434HTML: 382 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153738PDF: 3335HTML: 298 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024308PDF: 63HTML: 3 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152361PDF: 1013HTML: 661 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161446PDF: 831HTML: 263 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165597PDF: 2286HTML: 481 -
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Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231553PDF: 248HTML: 14 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171801PDF: 910HTML: 178 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 744HTML: 107 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151971PDF: 954HTML: 722 -
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
Published: 6 June 20141172PDF - FULL TEXT IN ENG: 885HTML: 154 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162378PDF: 1150HTML: 637 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142855PDF - FULL TEXT IN ENG: 1903HTML: 409 -
Whole genome sequencing for typing and characterisation of Listeria monocytogenes isolated in a rabbit meat processing plant
Published: 28 September 20171764PDF: 1024HTML: 322 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171176PDF: 617HTML: 229 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161174PDF: 800HTML: 295 -
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 20181971PDF: 517HTML: 72 -
Analyzing consumer perceptions about food safety by applying the food-related lifestyle approach
Published: 5 February 20241465PDF: 216HTML: 10 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231561PDF: 281HTML: 6 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141495PDF - FULL TEXT IN ENG: 987HTML: 169 -
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 2022494PDF: 211HTML: 9 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152479PDF: 1429HTML: 383