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Found 36 items.
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Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161274PDF: 846HTML: 120 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151675PDF: 941HTML: 544 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141976PDF - FULL TEXT IN ENG: 825HTML: 256 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141375PDF - FULL TEXT IN ENG: 670HTML: 125 -
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 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
Detection of pathogenic Yersinia enterocolitica in slaughtered pigs by cultural methods and real-time polymerase chain reaction
Published: 27 May 20151895PDF: 792HTML: 207 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181600PDF: 519HTML: 82 -
Detection and molecular characterisation of swine Hepatitis E virus in Brescia province, Italy
Published: 28 May 20152293PDF: 729HTML: 237 -
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 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023816PDF: 111HTML: 11 -
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 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 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151640PDF: 864HTML: 391 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
METHICILLIN - RESISTANT STAPHYLOCOCCUS AUREUS IN PIG PRODUCTION CHAIN
Published: 8 August 2012730PDF: 1014 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 206HTML: 17 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
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 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024272PDF: 113SUPPLEMENTARY MATERIAL: 20HTML: 14 -
Council Regulation (EC) No. 1099/2009: state of the art and its application in a local health unit in Piedmont, Italy
Published: 17 June 20151340PDF: 1583HTML: 208 -
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 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171885PDF: 1115HTML: 401 -
Low prevalence of Salmonella enterica in cull dairy cattle at slaughter in Northern Italy
Published: 9 February 20171445PDF: 677HTML: 183 -
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 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 77HTML: 1 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024440PDF: 134HTML: 10 -
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 -
Whole genome sequencing for typing and characterisation of Listeria monocytogenes isolated in a rabbit meat processing plant
Published: 28 September 20171784PDF: 1056HTML: 327 -
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 -
Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms
Published: 3 July 20181505PDF: 903HTML: 224 -
Molecular typing of Staphylococcus aureus isolate responsible for staphylococcal poisoning incident in homemade food
Published: 3 June 20162184PDF: 1000HTML: 191 -
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 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231538PDF: 237HTML: 8 -
Molecular characterization of methicillin-resistant Staphylococcus aureus isolated from the pig production chain in Northern Italy
Published: 19 August 2020887PDF: 442HTML: 39 -
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
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