Vol 5, No 2 (2016)

Reviews

Bisphenol A in edible part of seafood

Adele Repossi, Federica Farabegoli, Teresa Gazzotti, Elisa Zironi, Giampiero Pagliuca

https://doi.org/10.4081/ijfs.2016.5666

2984

Downloads: 1783

HTML: 423
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Original Articles

Study on potential Clostridium botulinum growth and toxin production in Parma ham

Giuseppe Merialdi, Mattia Ramini, Giovanni Parolari, Silvana Barbuti, Maria Angela Frustoli, Roberta Taddei, Stefano Pongolini, Paolo Ardigò, Paolo Cozzolino

https://doi.org/10.4081/ijfs.2016.5564

3065

Downloads: 1920

HTML: 855
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American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage

Erica Tirloni, Simone Stella, Mario Gennari, Fabio Colombo, Cristian Bernardi

https://doi.org/10.4081/ijfs.2016.5620

1794

Downloads: 1098

HTML: 161
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Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

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

https://doi.org/10.4081/ijfs.2016.5651

1773

Downloads: 1005

HTML: 273
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Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life

Daniele Casti, Christian Scarano, Carlo Pala, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Anna Maria Mocci, Francesco Tedde, Gavino Nieddu, Carlo Spanu, Enrico Pietro Luigi De Santis

https://doi.org/10.4081/ijfs.2016.5501

2402

Downloads: 1269

HTML: 371
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Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines

Francesca Cossu, Carlo Spanu, Silvia Deidda, Erica Mura, Daniele Casti, Carlo Pala, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Elena Marrocu, Christian Scarano, Andrea Piana, Enrico Pietro Luigi De Santis

https://doi.org/10.4081/ijfs.2016.5500

2206

Downloads: 1340

HTML: 243
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Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse

Silvia Bonardi, Ilaria Bruini, Irene Alpigiani, Alice Vismarra, Elena Barilli, Franco Brindani, Marina Morganti, Paola Bellotti, Luca Bolzoni, Stefano Pongolini

https://doi.org/10.4081/ijfs.2016.5654

1881

Downloads: 976

HTML: 255
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Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese

Rossana Roila, Raffaella Branciari, David Ranucci, Roberta Ortenzi, Stefania Urbani, Maurizio Servili, Andrea Valiani

https://doi.org/10.4081/ijfs.2016.5760

2189

Downloads: 1014

HTML: 561
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Applied Studies

New trends in the Chinese diet: cultural influences on consumer behaviour

Teresa Del Giudice, Gianni Cicia, Klaus G. Grunert, Athanasios K. Krystallis, Yanfeng Zhou, Luigi Cembalo, Fabio Verneau, Francesco Caracciolo

https://doi.org/10.4081/ijfs.2016.5273

3616

Downloads: 1671

HTML: 310
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Short Communications

Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms

Daniele Michele Nucera, Sara Lomonaco, Patrizia Morra, Marco Francesco Ortoffi, Daniele Giaccone, Maria Ausilia Grassi

https://doi.org/10.4081/ijfs.2016.5652

1908

Downloads: 926

HTML: 99
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Monitoring the freezing point of buffalo milk

Antonella Pesce, Caterina Salzano, Anna De Felice, Francesca Garofalo, Salvatore Liguori, Annunziata De Santo, Pierpaolo Palermo, Achille Guarino

https://doi.org/10.4081/ijfs.2016.5691

1543

Downloads: 1255

HTML: 263
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Molecular typing of Staphylococcus aureus isolate responsible for staphylococcal poisoning incident in homemade food

Guerrino Macori, Alberto Bellio, Daniela Manila Bianchi, Silvia Gallina, Daniela Adriano, Fabio Zuccon, Francesco Chiesa, Pier Luigi Acutis, Francesco Casalinuovo, Lucia Decastelli

https://doi.org/10.4081/ijfs.2016.5736

2584

Downloads: 1171

HTML: 204
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Risk Assessment Terminology

Risk assessment terminology: risk communication part 2

Gaetano Liuzzo, Stefano Bentley, Federica Giacometti, Silvia Piva, Andrea Serraino

https://doi.org/10.4081/ijfs.2016.5649

1428

Downloads: 777

HTML: 133
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Reviews

Bisphenol A in edible part of seafood

Original Articles

Study on potential Clostridium botulinum growth and toxin production in Parma ham

American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage

Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life

Listeria spp. and Listeria monocytogenes contamination in ready-to-eat sandwiches collected from vending machines

Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse

Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese

Applied Studies

New trends in the Chinese diet: cultural influences on consumer behaviour

Short Communications

Dissemination and persistence of Pseudomonas spp. in small-scale dairy farms

Monitoring the freezing point of buffalo milk

Molecular typing of Staphylococcus aureus isolate responsible for staphylococcal poisoning incident in homemade food

Risk Assessment Terminology

Risk assessment terminology: risk communication part 2

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