Vol. 3 No. 3 (2014)

Original Articles

Analysis of information on food chain in Europe and Piedmont region, Italy

Daniele Pattono, Barbara Bertolina, Maria Teresa Bottero, Francesco Chiesa, Tiziana Civera

https://doi.org/10.4081/ijfs.2014.1721

1077

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APPENDIX: 263

HTML: 325
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy

Silvana Brignardello, Rosangela Sabiu, Tiziana Tedde, Enrica Cocco, Gabriella Pitzalis, Clara Meli, Maria Paola Cogoni

https://doi.org/10.4081/ijfs.2014.1733

1186

PDF: 763

HTML: 142
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Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures

David Ranucci, Raffaella Branciari, Dino Miraglia, Roberta Stocchi, Stefano Rea, Anna Rita Loschi

https://doi.org/10.4081/ijfs.2014.4143

1104

PDF - FULL TEXT IN ENG: 757

HTML: 101
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Application of microbiological method direct epifluorescence filter techique/aerobic plate count agar in the identification of irradiated herbs and spices

Maria Concetta Campagna, Maria Teresa Di Schiavi, Marina Foti, Maria Cristina Mosconi, Giuseppina Mattiolo, Roberta Cavallina

https://doi.org/10.4081/ijfs.2014.1650

1410

PDF: 977

HTML: 143
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Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets

Alberto Bellio, Amaranta Traversa, Daniela Adriano, Daniela Manila Bianchi, Alberto Colzani, Stefano Gili, Alessandro Dondo, Silvia Gallina, Carla Grattarola, Cristiana Maurella, Simona Zoppi, Fabio Zuccon, Lucia Decastelli

https://doi.org/10.4081/ijfs.2014.1706

1592

PDF - FULL TEXT IN ENG: 927

HTML: 129
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Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life

Nicla Marri, Virginia Carfora, Daniela Patriarca, Maria Cristina Veschetti, Giuseppina Giacinti, Gilberto Giangolini, Simonetta Amatiste

https://doi.org/10.4081/ijfs.2014.1695

1747

PDF - FULL TEXT IN ENG: 1331

HTML: 256
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Stress factors during cattle slaughter

Chiara Disanto, Giuseppe Celano, Michele Varvara, Nunziana Fusiello, Armida Fransvea, Giancarlo Bozzo, Gaetano Vitale Celano

https://doi.org/10.4081/ijfs.2014.1682

2189

PDF - FULL TEXT IN ENG: 1087

HTML: 324
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Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese

Simonetta Amatiste, Daniele Sagrafoli, Giuseppina Giacinti, Giulia Rosa, Virginia Carfora, Nicla Marri, Andreana Tammaro, Emanuela Bovi, Remo Rosati

https://doi.org/10.4081/ijfs.2014.1696

2059

PDF - FULL TEXT IN ENG: 1286

HTML: 347
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Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

Lisa Vallone, Alberto Giardini, Gabriella Soncini

https://doi.org/10.4081/ijfs.2014.2118

8636

PDF - FULL TEXT IN ENG: 1943

HTML: 1182
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Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese

Sara Astegiano, Alberto Bellio, Daniela Adriano, Daniela Manila Bianchi, Silvia Gallina, Alessandra Gorlier, Monica Gramaglia, Giampiero Lombardi, Guerrino Macori, Fabio Zuccon, Lucia Decastelli

https://doi.org/10.4081/ijfs.2014.1705

1778

PDF - FULL TEXT IN ENG: 1094

HTML: 1215
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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

Enrico Novelli, Luca Fasolato, Barbara Cardazzo, Lisa Carraro, Agnese Taticchi, Stefania Balzan

https://doi.org/10.4081/ijfs.2014.1704

1543

PDF - FULL TEXT IN ENG: 1015

HTML: 169
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Short Communications

Temporal variation of faecal shedding of Escherichia coli O157:H7 in a dairy herd producing raw milk for direct human consumption

Giuseppe Merialdi, Lia Bardasi, Laura Stancampiano, Roberta Taddei, Mauro Delogu, Antonietta Di Francesco, Ilaria Guarniero, Ester Grilli, Mattia Fustini, Elena Bonfante, Federica Giacometti, Andrea Serraino

https://doi.org/10.4081/ijfs.2014.2297

1148

PDF - FULL TEXT IN ENG: 912

HTML: 104
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Dynamic of Campylobacter species contamination along a poultry slaughtering chain

Elham Hajj Semaan, Hussein Dib, Rachelle Mrad, Christelle Chami, Rita Jalkh

https://doi.org/10.4081/ijfs.2014.2246

2149

PDF - FULL TEXT IN ENG: 702

HTML: 381
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Applied Studies

Hazard analysis and critical control points among Chinese food business operators

Stefano Saccares, Paolo Amadei, Gianfranco Masotti, Roberto Condoleo, Alessandra Guidi

https://doi.org/10.4081/ijfs.2014.1707

1283

PDF - FULL TEXT IN ENG: 700

HTML: 121
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Food labelling: a brief analysis of European Regulation 1169/2011

Armida Fransvea, Giuseppe Celano, Cosimo Nicola Pagliarone, Chiara Disanto, Claudia Balzaretti, Gaetano Vitale Celano, Elisabetta Bonerba

https://doi.org/10.4081/ijfs.2014.1703

2286

PDF - FULL TEXT IN ENG: 1545

HTML: 367
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Reviews

Consumers’ attitude towards fish meat

Francesca Conte, Annamaria Passantino, Sabrina Longo, Eva Voslářová

https://doi.org/10.4081/ijfs.2014.1983

2260

PDF - FULL TEXT IN ENG: 1499

HTML: 389
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Original Articles

Analysis of information on food chain in Europe and Piedmont region, Italy

Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy

Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures

Application of microbiological method direct epifluorescence filter techique/aerobic plate count agar in the identification of irradiated herbs and spices

Occurrence of thermotolerant Campylobacter in raw poultry meat, environmental and pigeon stools collected in open-air markets

Sheep milk yogurt from a short food supply chain: study of the microbiological, chemico-physical and organoleptic parameters in relation to shelf-life

Stress factors during cattle slaughter

Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese

Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese

Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

Short Communications

Temporal variation of faecal shedding of Escherichia coli O157:H7 in a dairy herd producing raw milk for direct human consumption

Dynamic of Campylobacter species contamination along a poultry slaughtering chain

Applied Studies

Hazard analysis and critical control points among Chinese food business operators

Food labelling: a brief analysis of European Regulation 1169/2011

Reviews

Consumers’ attitude towards fish meat

authors

reviewers

indexing

Keywords