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Found 58 items.
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Frequency, serotyping, antibiogram, and seasonality of Salmonella isolated from red meat markets
Published: 4 June 20244308PDF: 121HTML: 6 -
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 20151911PDF: 1126HTML: 304 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161150PDF: 597HTML: 167 -
Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets
Published: 28 August 20141562PDF - FULL TEXT IN ENG: 915HTML: 129 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241454PDF: 217HTML: 18 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161769PDF: 794HTML: 351 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151692PDF: 727HTML: 197 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151535PDF: 1123HTML: 587 -
“I’m better than you”: assessing the presence of optimistic bias among Italian hunters
Published: 17 July 2024994PDF: 38HTML: 1 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244895PDF: 100HTML: 2 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023826PDF: 116HTML: 11 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181982PDF: 682HTML: 188 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024643PDF: 215HTML: 25 -
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Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181195PDF: 710HTML: 141 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231169PDF: 179HTML: 4 -
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Published: 18 January 20241916PDF: 235HTML: 42 -
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse
Published: 8 September 20152154PDF: 844HTML: 1426 -
Carbon monoxide residues in vacuum-packed yellowfin tuna loins (Thunnus Albacares)
Published: 8 September 20151663PDF: 882HTML: 309 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231554PDF: 242HTML: 8 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171697PDF: 760HTML: 107 -
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: 292HTML: 14 -
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Prevalence and antimicrobial resistance profiles of Salmonella spp. in poultry meat
Published: 8 June 20231503PDF: 401HTML: 15 -
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region
Published: 22 June 20171216PDF: 640HTML: 234 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162449PDF: 1164HTML: 637 -
Identification of Listeria spp. strains isolated from meat products and meat production plants by multiplex polymerase chain reaction
Published: 1 December 20151956PDF: 943HTML: 531 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161492PDF: 852HTML: 263 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152039PDF: 978HTML: 722 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024291PDF: 126SUPPLEMENTARY MATERIAL: 21HTML: 14 -
Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171834PDF: 932HTML: 187 -
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food
Published: 14 December 20171458PDF: 612HTML: 221 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161288PDF: 712HTML: 217 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181603PDF: 520HTML: 82 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141773PDF - FULL TEXT IN ENG: 843HTML: 361 -
Consumers’ attitude towards fish meat
Published: 11 September 20142222PDF - FULL TEXT IN ENG: 1475HTML: 388 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141089PDF - FULL TEXT IN ENG: 745HTML: 101 -
Atmosferic pressure non-thermal plasma: Preliminary investigation
Published: 5 December 2022597PDF: 306HTML: 16 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161276PDF: 849HTML: 121 -
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 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172456PDF: 1096HTML: 140 -
Council Regulation (EC) No. 1099/2009: state of the art and its application in a local health unit in Piedmont, Italy
Published: 17 June 20151346PDF: 1584HTML: 208 -
Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
Published: 26 February 20181559PDF: 886HTML: 206 -
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 2023658PDF: 169HTML: 12 -
Detection of pathogenic Yersinia enterocolitica in slaughtered pigs by cultural methods and real-time polymerase chain reaction
Published: 27 May 20151915PDF: 796HTML: 207 -
The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (Scomber scombrus) fillets stored in ice
Published: 1 July 2024755PDF: 49HTML: 1 -
CHANGES OF MICROFLORA DURING STORAGE OF ‘NDUJA, A VERY TYPICAL SAUSAGE OF CALABRIA (ITALY)
Published: 8 January 20111143PDF: 1637 -
Analysis of two cross-contamination cases of Campylobacter jejuni foodborne disease in fragile subjects in the territory of a Local Health Authority in Tuscany, Italy
Published: 21 February 20241271PDF: 131HTML: 4