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Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172369PDF: 1040HTML: 139 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141710PDF - FULL TEXT IN ENG: 1064HTML: 1215 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171727PDF: 1131HTML: 187 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152093PDF: 826HTML: 1424 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181109PDF: 694HTML: 133 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161500PDF: 893HTML: 306 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171344PDF: 753HTML: 70 -
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps
Published: 30 September 20151609PDF: 887HTML: 236 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151614PDF: 840HTML: 391 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141192PDF: 801HTML: 218 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231518PDF: 202HTML: 18 -
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 2023563PDF: 144HTML: 11 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152476PDF: 1429HTML: 383 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141951PDF - FULL TEXT IN ENG: 803HTML: 256 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182008PDF: 652HTML: 89 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161738PDF: 769HTML: 350 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161831PDF: 875HTML: 267 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161410PDF: 791HTML: 246 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181786PDF: 566HTML: 101 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161101PDF: 623HTML: 409 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 2023957PDF: 152HTML: 3 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181922PDF: 662HTML: 187 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141074PDF - FULL TEXT IN ENG: 732HTML: 101 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161642PDF: 754HTML: 87 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162070PDF: 1063HTML: 357 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172023PDF: 1609HTML: 382 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161755PDF: 1146HTML: 213 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161248PDF: 822HTML: 120 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141945PDF: 1340HTML: 165 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231224PDF: 208HTML: 6 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152513PDF: 1405HTML: 617 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151968PDF: 954HTML: 722 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231552PDF: 247HTML: 14 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152359PDF: 1013HTML: 661 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171592PDF: 700HTML: 104 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162375PDF: 1150HTML: 637 -
Official controls according to Integrated Regional Plan in Campania Region 2011/2014
Published: 16 February 2018835PDF: 657HTML: 60 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231358PDF: 201HTML: 9 -
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Survey on animal welfare in nine hundred and forty three Italian dairy farms
Published: 3 March 20162208PDF: 993HTML: 489 -
Analysis of information on food chain in Europe and Piedmont region, Italy
Published: 10 September 20141029PDF - FULL TEXT IN ENG: 994APPENDIX: 252HTML: 325 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151644PDF: 924HTML: 542 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151548PDF: 697HTML: 193 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165591PDF: 2286HTML: 481 -
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231709PDF: 572HTML: 20 -
Assessing global good agricultural practices standard adoption: insights from fruit and vegetable farmers in Pakistan
Published: 26 January 20241735PDF: 152SUPPLEMENTARY MATERIAL: 19HTML: 2 -
Microbiological criteria in public catering: sampling and auditing experiences in canteens and cafeterias in Piedmont
Published: 13 February 20131917PDF: 1140 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023546PDF: 88HTML: 5 -
FLOQSwabTM: optimisation of procedures for the recovery of microbiological samples from surfaces
Published: 3 August 20161314PDF: 744HTML: 219