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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 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241417PDF: 205HTML: 17 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244864PDF: 76HTML: 1 -
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 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241476PDF: 128SUPPLEMENTARY MATERIAL: 124HTML: 15 -
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 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171885PDF: 1115HTML: 401 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151530PDF: 1122HTML: 587 -
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 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023816PDF: 111HTML: 11 -
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 -
Meat juice serology for Toxoplasma gondii infection in chickens
Published: 28 January 20162208PDF: 1162HTML: 737 -
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 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161338PDF: 655HTML: 150 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152143PDF: 768HTML: 85 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151672PDF: 941HTML: 544 -
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 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141435PDF: 1244HTML: 190 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181600PDF: 519HTML: 82 -
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 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023568PDF: 165HTML: 10 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024440PDF: 133HTML: 10 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141889PDF - FULL TEXT IN ENG: 889HTML: 234 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181187PDF: 706HTML: 141 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171685PDF: 757HTML: 107 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024388PDF: 98HTML: 3 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141973PDF - FULL TEXT IN ENG: 825HTML: 256 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
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 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231159PDF: 173HTML: 4 -
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 -
Preliminary investigation on multiple-locus variable number tandem repeat analysis profiles of Listeria monocytogenes isolates from pork meat tested from packaging to fork
Published: 21 January 20141389PDF: 838HTML: 87 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141508PDF - FULL TEXT IN ENG: 1005HTML: 169 -
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 -
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 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141767PDF - FULL TEXT IN ENG: 842HTML: 361 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142909PDF - FULL TEXT IN ENG: 1951HTML: 409 -
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 -
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 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151909PDF: 1430HTML: 223 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152029PDF: 971HTML: 722 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161282PDF: 710HTML: 217 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151637PDF: 864HTML: 391 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161472PDF: 849HTML: 263 -
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 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161274PDF: 846HTML: 120