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Found 189 items.
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Microbiological and chemical analysis of land snails commercialised in Sicily
Published: 28 May 20152271PDF: 1004HTML: 372 -
Sensory and microbiological evaluation of traditional ovine ricotta cheese in modified atmosphere packaging
Published: 9 June 20142361PDF - FULL TEXT IN ENG: 1333HTML: 325 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172439PDF: 1091HTML: 140 -
Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life
Published: 28 August 20141706PDF - FULL TEXT IN ENG: 1307HTML: 255 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142912PDF - FULL TEXT IN ENG: 1951HTML: 409 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181160PDF: 728HTML: 133 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161443PDF: 721HTML: 383 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161762PDF: 788HTML: 351 -
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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 -
Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods
Published: 10 April 20182044PDF: 712HTML: 244 -
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 -
Microbiological and chemical evaluation of Helix spp. snails from local and non-EU markets, utilised as food in Sardinia
Published: 17 April 20141836PDF - FULL TEXT IN ENG: 809HTML: 217 -
Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis
Published: 8 March 20231697PDF: 297SUPPLEMENTARY MATERIAL: 42HTML: 20 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151533PDF: 1122HTML: 587 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151910PDF: 1431HTML: 223 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161472PDF: 849HTML: 263 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161524PDF: 922HTML: 313 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161274PDF: 846HTML: 120 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241851PDF: 297HTML: 8 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181847PDF: 740HTML: 94 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151660PDF: 879HTML: 309 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161283PDF: 711HTML: 217 -
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 -
Quality assessment of Zeus faber (Peter’s fish) ovaries regularly commercialized for human consumption
Published: 9 April 20181561PDF: 493HTML: 104 -
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties
Published: 6 February 20141672PDF: 932HTML: 278 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231416PDF: 258HTML: 68 -
Preliminary study on Norovirus, hepatitis A virus, Escherichia coli and their potential seasonality in shellfish from different growing and harvesting areas in Sardinia region
Published: 10 June 20142106PDF - FULL TEXT IN ENG: 1032HTML: 278 -
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese
Published: 11 July 2023641PDF: 163HTML: 12 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151476PDF: 814HTML: 147 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
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Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181835PDF: 589HTML: 101 -
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 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181666PDF: 523HTML: 160 -
Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results
Published: 9 April 20181863PDF: 615HTML: 269 -
Influence of rainfall on E. coli concentrations in clams: results of collaboration between competent health authority and producers’ association in the province of Fermo (Italy)
Published: 4 February 20141502PDF: 1140HTML: 191 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171510PDF: 699HTML: 236 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Microbial characteristics of food preparations in Benevento province
Published: 18 September 2013951PDF: 1396Percentuale dei campioni conformi e non per la categoria alimentare: 0Distribuzione dei campioni non conformi nei diversi gruppi: 0 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141728PDF - FULL TEXT IN ENG: 713HTML: 205 -
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 -
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods
Published: 28 January 20162179PDF: 1321HTML: 234 -
Risk assessment in the recovery of food for social solidarity purposes: preliminary data
Published: 15 November 20161284PDF: 926HTML: 126 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162104PDF: 1093HTML: 359 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231159PDF: 173HTML: 4 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181332PDF: 765HTML: 145