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Found 61 items.
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Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161274PDF: 846HTML: 120 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141973PDF - FULL TEXT IN ENG: 825HTML: 256 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181600PDF: 519HTML: 82 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151637PDF: 864HTML: 391 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151672PDF: 941HTML: 544 -
Detection and molecular characterisation of swine Hepatitis E virus in Brescia province, Italy
Published: 28 May 20152292PDF: 723HTML: 237 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20183002PDF: 629HTML: 246 -
Evaluation of antibiotic usage in swine reproduction farms in Umbria region based on the quantitative analysis of antimicrobial consumption
Published: 28 September 20171312PDF: 715HTML: 200 -
Detection of pathogenic Yersinia enterocolitica in slaughtered pigs by cultural methods and real-time polymerase chain reaction
Published: 27 May 20151890PDF: 792HTML: 207 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141372PDF - FULL TEXT IN ENG: 670HTML: 125 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 205HTML: 17 -
METHICILLIN - RESISTANT STAPHYLOCOCCUS AUREUS IN PIG PRODUCTION CHAIN
Published: 8 August 2012727PDF: 1014 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171885PDF: 1115HTML: 401 -
Animal welfare evaluation at a slaughterhouse for heavy pigs intended for processing
Published: 4 March 20141742PDF: 1021HTML: 182 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
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 -
Prevalence of swine Hepatitis E virus in Europe and its role as emerging zoonosis and food-borne pathogen
Published: 7 June 20131101PDF: 1128 -
Low-frequency focused thermosonication for Salmonella typhimurium inactivation: an in vitro study
Published: 22 May 20241249PDF: 127HTML: 9 -
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Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024440PDF: 133HTML: 10 -
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 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181503PDF: 901HTML: 224 -
A new molecular approach to assess the occurrence of Sarcocystis spp. in cattle and products thereof: preliminary data
Published: 22 November 20131530PDF: 1683 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
Published: 9 February 20171445PDF: 677HTML: 183 -
Occurrence and distribution of Salmonella serovars associated with human infection isolated from irrigation waters and food-producing animals in southern Italy: eleven-year monitoring (2011-2021)
Published: 26 October 2023818PDF: 196HTML: 23 -
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: 544HTML: 72 -
EVALUATION OF THE INFLUENCE OF PIG HAM POST – SLAUGHTERING REFRIGERATION ON HYGIENIC PARAMETERS SET IN REGULATION EC 2073/2005
Published: 1 April 2011581PDF: 1044 -
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 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231538PDF: 236HTML: 8 -
Council Regulation (EC) No. 1099/2009: state of the art and its application in a local health unit in Piedmont, Italy
Published: 17 June 20151337PDF: 1583HTML: 208 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 76HTML: 1 -
PRELIMINARY EVALUATION ON THE PREVALENCE OF TOXOPLASMA GONDII IN PIG REARED AND SALUGHTERED IN UMBRIA REGION
Published: 21 September 2008614PDF: 1335 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141889PDF - FULL TEXT IN ENG: 889HTML: 234 -
DETECTION OF SALMONELLA ENTERICA IN PIGS AT SLAUGHTER BY THE ISO 6579 METHOD AND THE BacTrac 4300 – IMPEDANCE SYSTEM
Published: 13 March 20101097PDF: 1254 -
Microbial contamination, antimicrobial resistance and biofilm formation of bacteria isolated from a high-throughput pig abattoir
Published: 11 August 20221165PDF: 346Supplementary Table: 64HTML: 14 -
Molecular characterization of methicillin-resistant Staphylococcus aureus isolated from the pig production chain in Northern Italy
Published: 19 August 2020887PDF: 442HTML: 39 -
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 20141981PDF - FULL TEXT IN ENG: 719HTML: 86 -
SALMONELLA SPP. IN SEVERAL TISSUES AND PIG CARCASSES AND IN SLAUGHTERHOUSES: PRELIMINARY RESULTS
Published: 19 December 2008848PDF: 1798 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141767PDF - FULL TEXT IN ENG: 842HTML: 361 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023816PDF: 111HTML: 11 -
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 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022784PDF: 287HTML: 17 -
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 -
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 -
Hepatitis E virus detection in hunted wild boar (Sus scrofa) livers in Central Italy
Published: 21 June 2022634PDF: 271HTML: 17 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141391PDF: 945HTML: 158 -
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