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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 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172438PDF: 1089HTML: 140 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141745PDF - FULL TEXT IN ENG: 1086HTML: 1215 -
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk
Published: 17 February 20171767PDF: 1171HTML: 187 -
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Published: 21 May 20241851PDF: 296HTML: 8 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152131PDF: 843HTML: 1426 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181159PDF: 728HTML: 133 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242663PDF: 81HTML: 7 -
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 -
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods
Published: 10 November 20171369PDF: 771HTML: 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 20151662PDF: 911HTML: 236 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151637PDF: 864HTML: 391 -
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese
Published: 4 February 20141207PDF: 824HTML: 218 -
Use of commercial protective cultures in portioned sheep milk cheeses to control Listeria monocytogenes
Published: 8 March 20231566PDF: 229HTML: 24 -
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 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152511PDF: 1447HTML: 383 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141973PDF - FULL TEXT IN ENG: 825HTML: 256 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182039PDF: 671HTML: 89 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161759PDF: 788HTML: 351 -
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Published: 3 August 20161871PDF: 901HTML: 268 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161454PDF: 808HTML: 246 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181834PDF: 588HTML: 101 -
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench
Published: 3 August 20161120PDF: 643HTML: 411 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 20231024PDF: 179HTML: 5 -
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 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141085PDF - FULL TEXT IN ENG: 745HTML: 101 -
Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms
Published: 2 May 20161665PDF: 772HTML: 87 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162104PDF: 1093HTML: 359 -
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses
Published: 24 January 20172047PDF: 1630HTML: 384 -
Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines
Published: 11 May 20161794PDF: 1169HTML: 213 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161274PDF: 846HTML: 120 -
Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella
Published: 4 February 20141963PDF: 1362HTML: 167 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231322PDF: 251HTML: 6 -
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
Published: 17 March 20152548PDF: 1433HTML: 617 -
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 -
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 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152388PDF: 1033HTML: 664 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 20241227PDF: 122HTML: 16 -
Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses
Published: 28 September 20171652PDF: 893HTML: 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 20162427PDF: 1164HTML: 637 -
Official controls according to Integrated Regional Plan in Campania Region 2011/2014
Published: 16 February 2018898PDF: 681HTML: 60 -
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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 -
Survey on animal welfare in nine hundred and forty three Italian dairy farms
Published: 3 March 20162250PDF: 1015HTML: 489 -
Analysis of information on food chain in Europe and Piedmont region, Italy
Published: 10 September 20141043PDF - FULL TEXT IN ENG: 1011APPENDIX: 258HTML: 325 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151672PDF: 941HTML: 544 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151678PDF: 723HTML: 195 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165782PDF: 2363HTML: 482 -
Food safety culture in food companies: evaluation of the perception of food safety culture in three Tuscan food companies
Published: 8 March 20231818PDF: 638HTML: 20