Original Articles

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  Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa

  Mveli Cyril Mkhungo, Ajibola Bamikole Oyedeji, Oluwatosin Ademola Ijabadeniyi

  https://doi.org/10.4081/ijfs.2018.6887

  1697

  PDF: 836

  HTML: 221

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  DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability

  Lara Tinacci, Alessandra Guidi, Andrea Toto, Lisa Guardone, Alice Giusti, Priscilla D'Amico, Andrea Armani

  https://doi.org/10.4081/ijfs.2018.6894

  2144

  PDF: 859

  Supplementary Table 1: 265

  HTML: 193

  suppl Table 1: 219

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  AlistagTM, a new coating agent for aging cheese and hams

  Mario A. Principato, Salvatore Cascone, Beniamino T. Cenci Goga, Iolanda Moretta, Simona Principato

  https://doi.org/10.4081/ijfs.2018.7043

  1208

  PDF: 658

  HTML: 136

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  Noise assessment in slaughterhouses by means of a smartphone app

  Maria Francesca Iulietto, Paola Sechi, Clelia Mansi Gaudenzi, Luca Grispoldi, Margherita Ceccarelli, Salvatore Barbera, Beniamino Terzo Cenci-Goga

  https://doi.org/10.4081/ijfs.2018.7053

  3372

  PDF: 740

  HTML: 251

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  Bulk tank somatic cell count and associated microbial quality of milk from selected dairy cattle herds in Oyo State, Nigeria

  Olufemi Olatoye, Adesola Amosun, Uzo Ogbu, Yemi Okunlade

  https://doi.org/10.4081/ijfs.2018.7130

  1201

  PDF: 660

  HTML: 250

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  Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?

  Paolo Bonilauri, Roberto Leonelli, Gabriele Ferrarini, Diego Carobbi, Maria Cristina Ossiprandi, Michele Dottori, Antonio Cuccurese

  https://doi.org/10.4081/ijfs.2018.7167

  1294

  PDF: 822

  HTML: 133

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  Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study

  Anna Maria Di Noto, Sonia Sciortino, Cinzia Cardamone, Cosimo Ciravolo, Concetta Napoli, Vincenzina Alio, Pietro Arculeo, Giuseppa Oliveri, Antonella Costa

  https://doi.org/10.4081/ijfs.2018.7171

  1497

  PDF: 844

  HTML: 146

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  Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products

  Elisabetta Razzuoli, Walter Vencia, Valeria Fedele, Giulia Mignone, Fabrizio Lazzara, Danja Rubini, Guendalina Vito, Chiara Porcario, Elena Bozzetta, Angelo Ferrari

  https://doi.org/10.4081/ijfs.2018.7180

  1477

  PDF: 702

  HTML: 169

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  Antimicrobial resistance, biofilm synthesis and virulence genes in Salmonella isolated from pigs bred on intensive farms

  Elena Barilli, Cristina Bacci, Zulena Stella Villa, Giuseppe Merialdi, Mario D’Incau, Franco Brindani, Alice Vismarra

  https://doi.org/10.4081/ijfs.2018.7223

  1696

  PDF: 982

  HTML: 225

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  Effect of Nigella sativa against cisplatin induced nephrotoxicity in rats

  Amnah M.A. Alsuhaibani

  https://doi.org/10.4081/ijfs.2018.7242

  1382

  PDF: 603

  HTML: 194

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  Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

  Laura E. Shane, Anna C.S. Porto-Fett, Bradley A. Shoyer, Randall K. Phebus, Harshavardhan Thippareddi, Ashley Hallowell, Kelsey Miller, Lianna Foster-Bey, Stephen G. Campano, Peter J. Taormina, Daniel L. Glowski, Robert B. Tompkin, John B. Luchansky

  https://doi.org/10.4081/ijfs.2018.7250

  1265

  PDF: 533

  HTML: 154

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  Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities

  Nicole Heini, Roger Stephan, Sophia Johler

  https://doi.org/10.4081/ijfs.2018.7323

  1348

  PDF: 856

  HTML: 124

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  Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland

  Nathalie Spoerry Serrano, Claudio Zweifel, Sabrina Corti, Roger Stephan

  https://doi.org/10.4081/ijfs.2018.7337

  2187

  PDF: 754

  HTML: 189

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