Vol. 14 No. 1 (2025) | Italian Journal of Food Safety

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Vol. 14 No. 1 (2025)

20 January 2025

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Vol. 14 No. 1 (2025)

Published: 20 January 2025

Original Articles

16S rRNA metabarcoding applied to the microbiome of insect products (novel food): a comparative analysis of three reference databases

Gabriele Spatola, Alice Giusti, Laura Gasperetti, Roberta Nuvoloni, Alessandra Dalmasso, Francesco Chiesa, Andrea Armani

https://doi.org/10.4081/ijfs.2025.13171

926

PDF: 347

SUPPLEMENTARY MATERIAL: 89

HTML: 64
Occurrence of Salmonella and presumptive Bacillus cereus in sesame products from Swiss retail stores

Karen Barmettler, Sara Boss, Michael Biggel, Roger Stephan

https://doi.org/10.4081/ijfs.2025.12691

985

PDF: 291

SUPPLEMENTARY MATERIAL: 102

HTML: 54
The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos)

Evi Kusumawati, Putu Candriasih, Astati Astati

https://doi.org/10.4081/ijfs.2024.13085

1013

PDF: 361

HTML: 52
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Salmonella and Yersinia enterocolitica through the pig meat chain in Sardinia: occurrence, antimicrobial resistance and genetic insight

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Mattia Migoni, Mario Cuccu, Fabrizio Simbula, Eleonora Serra, Luigi Crobu, Myriam Casula, Fabiana Manca, Alessio Sau, Pernille Gymoese, Maria Fredriksson-Ahomaa, Enrico Pietro Luigi De Santis, Christian Scarano

https://doi.org/10.4081/ijfs.2024.13199

819

PDF: 271

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Analysis of post-mortem inspection outcomes in water buffalo (Bubalus bubalis) slaughtered in the province of Caserta (Campania region, southern Italy)

Maria Francesca Peruzy, Giorgio Smaldone, Nicoletta Gammarano, Fausta Cucciniello, Nicoletta Murru

https://doi.org/10.4081/ijfs.2024.12744

635

PDF: 216

HTML: 44
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Inhibiting potential of selected lactic acid bacteria isolated from Costa Rican agro-industrial waste against Salmonella sp. in yogurt

Valeria Piedra, Jessie Usaga, Mauricio Redondo-Solano, Lidieth Uribe-Lorío, Carol Valenzuela-Martínez, Natalia Barboza

https://doi.org/10.4081/ijfs.2024.12494

1010

PDF: 231

SUPPLEMENTARY MATERIAL: 95

HTML: 48
Microbial evaluation of wild boar carcasses coming from control culling in the subalpine Prealpi Orobie area, northern Italy

Simone Stella, Giacomo Ghislanzoni, Gualtiero Borella, Massimo Zanutto, Daniela Longhi, Cristian Bernardi, Erica Tirloni

https://doi.org/10.4081/ijfs.2024.11901

820

PDF: 216

HTML: 51
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Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy)

Sara Di Bella, Raffaella Branciari, Fausto Scoppetta, Antonella Leo, Naceur M. Haouet, Eleonora Scoccia, Marisa Framboas, Maria Lucia Mercuri, Rossana Roila, David Ranucci, Andrea Valiani

https://doi.org/10.4081/ijfs.2024.12444

1141

PDF: 177

SUPPLEMENTARY MATERIAL: 87

HTML: 44

Reviews

Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products

Muhammad Maskur, Asep Awaludin Prihanto, Muhamad Firdaus, Rovina Kobun, Rahmi Nurdiani

https://doi.org/10.4081/ijfs.2025.12994

740

PDF: 241

HTML: 46
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Heavy metal(loid) bioaccumulation in fish and its implications for human health

Dhary Alewy Almashhadany, Rzgar Farooq Rashid, Khalil Ibrahim Altaif, Sarhang Hayyas Mohammed, Hero Ismael Mohammed, Salah Mahdi Al-Bader

https://doi.org/10.4081/ijfs.2024.12782

1171

PDF: 372

HTML: 65
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Recent advancements in meat traceability, authenticity verification, and voluntary certification systems

Mauro Conter

https://doi.org/10.4081/ijfs.2024.12971

1350

PDF: 401

HTML: 51
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