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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 20241803PDF: 248SUPPLEMENTARY MATERIAL: 45HTML: 33 -
Study on potential Clostridium botulinum growth and toxin production in Parma ham
Published: 19 April 20162640PDF: 1722HTML: 799 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171770PDF: 1174HTML: 187 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141751PDF - FULL TEXT IN ENG: 1088HTML: 1215 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172455PDF: 1096HTML: 140 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152140PDF: 844HTML: 1426 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181164PDF: 731HTML: 133 -
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara
Published: 9 July 2024767PDF: 52HTML: 0 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242698PDF: 95HTML: 12 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151671PDF: 917HTML: 236 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171375PDF: 773HTML: 70 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141208PDF: 825HTML: 218 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231576PDF: 238HTML: 24 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161531PDF: 927HTML: 313 -
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories
Published: 2 August 2024708PDF: 30SUPPLEMENTARY MATERIAL: 60HTML: 0 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161880PDF: 904HTML: 269 -
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 2023656PDF: 169HTML: 12 -
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk
Published: 18 December 20141732PDF - FULL TEXT IN ENG: 713HTML: 206 -
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 20141709PDF - FULL TEXT IN ENG: 1308HTML: 255 -
Formulation and shelf-life of fish burgers served to preschool children
Published: 30 March 20171518PDF: 701HTML: 236 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161124PDF: 643HTML: 414 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181845PDF: 590HTML: 101 -
Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors
Published: 26 June 20241052PDF: 58SUPPLEMENTARY MATERIAL: 9HTML: 2 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172058PDF: 1633HTML: 384 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231344PDF: 256HTML: 6 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141969PDF: 1365HTML: 167 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161768PDF: 794HTML: 351 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231632PDF: 291HTML: 14 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152521PDF: 1452HTML: 384 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022789PDF: 292HTML: 19 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161671PDF: 774HTML: 87 -
Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration
Published: 10 December 20142374PDF - FULL TEXT IN ENG: 752HTML: 250 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153835PDF: 3355HTML: 302 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141447PDF: 1245HTML: 190 -
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
Published: 18 December 20141755PDF - FULL TEXT IN ENG: 1183HTML: 460 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162108PDF: 1093HTML: 359 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152567PDF: 1433HTML: 617 -
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151772PDF: 869HTML: 456 -
Assessment of the farm management of culling cattle: a survey of existing practices and suggestions for drafting of best practices
Published: 20 May 20141099PDF - FULL TEXT IN ENG: 508HTML: 385 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162447PDF: 1164HTML: 637 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141988PDF - FULL TEXT IN ENG: 831HTML: 256 -
Case of contamination by Listeria monocytogenes in mozzarella cheese
Published: 4 March 20142881PDF: 1134HTML: 199 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152038PDF: 976HTML: 722 -
Vitamin B12 determination in milk, whey and different by-products of ricotta cheese production by ultra performance liquid chromatography coupled with tandem mass spectrometry
Published: 20 October 20171858PDF: 1150HTML: 82 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151682PDF: 946HTML: 544 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171693PDF: 758HTML: 107 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 20231036PDF: 183HTML: 5 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 20241285PDF: 148HTML: 18 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152397PDF: 1033HTML: 670