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

  1721

  PDF: 866

  HTML: 222

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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

  2168

  PDF: 875

  Supplementary Table 1: 276

  HTML: 195

  suppl Table 1: 229

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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

  1226

  PDF: 681

  HTML: 137

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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

  3408

  PDF: 757

  HTML: 254

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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

  1219

  PDF: 668

  HTML: 251

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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

  1321

  PDF: 838

  HTML: 137

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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

  1546

  PDF: 860

  HTML: 147

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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

  1502

  PDF: 714

  HTML: 172

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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

  1738

  PDF: 990

  HTML: 226

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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

  1397

  PDF: 614

  HTML: 195

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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

  1313

  PDF: 546

  HTML: 155

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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

  1369

  PDF: 870

  HTML: 126

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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

  2223

  PDF: 781

  HTML: 190

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