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Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella

Erica Tirloni, Simone Stella, Cristian Bernardi, Vittorio Maria Moretti, Carla Bersani, Patrizia Cattaneo

17-11-2016

https://doi.org/10.4081/ijfs.2016.6165

1703

Downloads: 915

HTML: 264
Presence of Listeria spp., including pathogenic Listeria monocytogenes and Listeria ivanovii, on fresh vegetables in the markets of Abidjan (Côte d’Ivoire)

Senaho Fernand Pekoula, Moussan Désirée Francine Aké, Tiemélé Laurent-Simon Amoikon, Josef Deutscher, Alessandro Pagliuso, Eliane Milohanic

26-11-2025

https://doi.org/10.4081/ijfs.2025.13881

511

Downloads: 365

HTML: 24
Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

Ivan Pecorelli, Raffaella Branciari, Rossana Roila, David Ranucci, Rita Bibi, Mariska van Asselt, Andrea Valiani

01-04-2020

https://doi.org/10.4081/ijfs.2020.8419

1905

Downloads: 1082

HTML: 57
Evaluation of bovine beta casein polymorphism in two dairy farms located in northern Italy

Elisa Massella, Silvia Piva, Federica Giacometti, Gaetano Liuzzo, Angelo Vittorio Zambrini, Andrea Serraino

29-09-2017

https://doi.org/10.4081/ijfs.2017.6904

3602

Downloads: 1980

HTML: 426
Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects

Francesca Troise, Federica Savini, Laura Prandini, Valentina Indio, Alessandra De Cesare, Margherita Masi, Yari Vecchio, Felice Panebianco, Tiziana Civera, Valentina Terio, Elisabetta Bonerba, Annamaria Pandiscia, Leonardo Alberghini, Andrea Serraino, Federica Giacometti

12-01-2026

https://doi.org/10.4081/ijfs.2026.14097

1564

Downloads: 506

HTML: 85
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere

Elena Dalzini, Elena Cosciani-Cunico, Stefano D’Amico, Chiara Sfameni, Barbara Bertasi, Marina Nadia Losio, Andrea Serraino, Paolo Daminelli

27-02-2014

https://doi.org/10.4081/ijfs.2014.2231

1952

Downloads: 1186

HTML: 169
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano

02-08-2024

https://doi.org/10.4081/ijfs.2024.12203

1169

Downloads: 455

HTML: 22
PO33 | EFFECT OF CITRIC ACID-BASED COMPOUNDS WITH SILVER IONS AGAINST BIOFILMS FORMED BY LISTERIA MONOCYTOGENES AND PSEUDOMONAS FLUORESCENS ISOLATED FROM THE FOOD INDUSTRY: A COMPARISON BETWEEN STATIC AND DYNAMIC CULTURING CONDITIONS Cristina Vono, Andrea Ferrier, Giacomo Di Giacinto, Muhammad Tauseef Ahmad, Felice Panebianco, Pierluigi Di Ciccio | Dipartimento Scienze Veterinarie, Torino, Italy.

Cristina Vono

02-09-2026

https://doi.org/10.4081/ijfs.2026.16261

62

Downloads: 14
Occurrence of Vibrio parahaemolyticus and Staphylococcus aureus in seafood

Deyan Stratev, Todor Stoyanchev, Desislava Bangieva

03-12-2021

https://doi.org/10.4081/ijfs.2021.10027

1907

Downloads: 810

HTML: 32
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

02-05-2016

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

2088

Downloads: 1005

HTML: 105
Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region

Giuseppe Carrabs, Giorgio Smaldone, Leonardo Carosielli, Mariagrazia Girasole, Marco Iammarino, Eugenio Chiaravalle

22-06-2017

https://doi.org/10.4081/ijfs.2017.6482

1759

Downloads: 833

HTML: 283
Core-shell in liquid chromatography: application for determining sulphonamides in feed and meat using conventional chromatographic systems

Antonio Armentano, Simona Summa, Sonia Lo Magro, Pasquale D’Antini, Carmen Palermo, Marilena Muscarella

06-12-2016

https://doi.org/10.4081/ijfs.2016.6166

1162

Downloads: 685

HTML: 407
Evaluation of growth potential and growth dynamics of Listeria monocytogenes on ready-to-eat fresh fruit

David Collu, Luisa Marras, Adriana Sanna, Gerolamo Carrucciu, Antonella Pinna, Valentina Carraro, Giuseppina Sanna, Valentina Coroneo

02-04-2021

https://doi.org/10.4081/ijfs.2021.9337

1543

Downloads: 810

HTML: 43
Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica

María Laura Arias Echandi, Alejandra Huete Soto, Jose Manuel Castillo Blanco, Fernanda Fernández, Heriberto Fernandez Jaramillo

02-10-2023

https://doi.org/10.4081/ijfs.2023.10344

1382

Downloads: 333

HTML: 18
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil

Luiz Felipe Lopes dos Santos, Eliane Teixeira Mársico, César Aquiles Lázaro, Rose Teixeira, Laís Doro, Carlos Adam Conte Júnior

28-08-2015

https://doi.org/10.4081/ijfs.2015.4048

2406

Downloads: 1154

HTML: 755
Evaluation of the use of “best before” in ready-to-eat foods of the retail market

Salvatore Forgia, Simona Li Gammari, Filippa Lamberta, Giorgia Sorrentino, Graziella Ziino, Alessandro Giuffrida, Luca Nalbone, Filippo Giarratana

13-01-2026

https://doi.org/10.4081/ijfs.2026.13506

471

Downloads: 337

HTML: 42
Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food

Federico Tomasello, Marta Pollesel, Elisabetta Mondo, Federica Savini, Raffaele Scarpellini, Federica Giacometti, Luna Lorito, Marco Tassinari, Sean Cuomo, Silvia Piva, Andrea Serraino

04-10-2021

https://doi.org/10.4081/ijfs.2021.9988

1834

Downloads: 737

HTML: 36
Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers

Chiara Disanto, Giuseppe Celano, Angela Dambrosio, Nicoletta Cristiana Quaglia, Giancarlo Bozzo, Antonio Tritto, Gaetano Vitale Celano

19-01-2021

https://doi.org/10.4081/ijfs.2020.8453

2441

Downloads: 1327

HTML: 47
High microbial loads found in minimally-processed sliced mushrooms from Italian market

Haiyang Jiang, Dino Miraglia, David Ranucci, Domizia Donnini, Rossana Roila, Raffaella Branciari, Cheng Li

10-04-2018

https://doi.org/10.4081/ijfs.2018.7000

2209

Downloads: 791

HTML: 172
Pseudomonas fluorescens group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications

Elena Circella, Gaia Casalino, Antonio Camarda, Antonella Schiavone, Francesco D'Amico, Michela Maria Dimuccio, Nicola Pugliese, Edmondo Ceci, Diana Romito, Giancarlo Bozzo

21-06-2022

https://doi.org/10.4081/ijfs.2022.9998

1327

Downloads: 512

HTML: 41
Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods

Paolo Bonilauri, Lia Bardasi, Roberto Leonelli, Mattia Ramini, Andrea Luppi, Federica Giacometti, Giuseppe Merialdi

28-01-2016

https://doi.org/10.4081/ijfs.2016.5641

2937

Downloads: 1599

HTML: 247
Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Andrea Tamburrano, Barbara Tavazzi, Cinzia Anna Maria Callà, Angela Maria Amorini, Giacomo Lazzarino, Sara Vincenti, Tiziana Zottola, Maria Concetta Campagna, Umberto Moscato, Patrizia Laurenti

02-10-2019

https://doi.org/10.4081/ijfs.2019.8317

3114

Downloads: 1677

HTML: 185
Evaluation of ozonated water’s efficacy in sanitizing surfaces in a processed fishery products industry

Chiara Di Vittori, Massimo Monti, Gianluigi Ferri, Annarita Festino, Alberto Vergara

09-06-2025

https://doi.org/10.4081/ijfs.2025.13569

1262

Downloads: 436

HTML: 87
Occurrence and molecular characteristics of Listeria monocytogenes isolated from ready-to-eat meats in Hanoi, Vietnam

Thuy Phung, Tung Tran, Dung Pham, Anh To, Hoa Le

16-10-2020

https://doi.org/10.4081/ijfs.2020.8772

1449

Downloads: 705

HTML: 69
EFFECT OF ESSENTIAL OIL ON BIOFILM PRODUCTION BY DIFFERENT LISTERIA MONOCYTOGENES STRAINS

L. Iacumin, M Manzano, H Pustetto, C. Giusto, D Boscolo, G. Comi

11-16

19-12-2008

https://doi.org/10.4081/ijfs.2008.1045

1042

Downloads: 1250
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

11-05-2016

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

2099

Downloads: 1097

HTML: 268

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Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella

Presence of Listeria spp., including pathogenic Listeria monocytogenes and Listeria ivanovii, on fresh vegetables in the markets of Abidjan (Côte d’Ivoire)

Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

Evaluation of bovine beta casein polymorphism in two dairy farms located in northern Italy

Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects

Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere

Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments

Occurrence of Vibrio parahaemolyticus and Staphylococcus aureus in seafood

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

Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region

Core-shell in liquid chromatography: application for determining sulphonamides in feed and meat using conventional chromatographic systems

Evaluation of growth potential and growth dynamics of Listeria monocytogenes on ready-to-eat fresh fruit

Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica

Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil

Evaluation of the use of “best before” in ready-to-eat foods of the retail market

Effectiveness of alkaline electrolyzed water in reducing bacterial load on surfaces intended to come into contact with food

Food safety in collective catering: knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers

High microbial loads found in minimally-processed sliced mushrooms from Italian market

Pseudomonas fluorescens group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications

Detection of food hazards in foods: comparison of real time polymerase chain reaction and cultural methods

Biochemical and nutritional characteristics of buffalo meat and potential implications on human health for a personalized nutrition

Evaluation of ozonated water’s efficacy in sanitizing surfaces in a processed fishery products industry

Occurrence and molecular characteristics of Listeria monocytogenes isolated from ready-to-eat meats in Hanoi, Vietnam

EFFECT OF ESSENTIAL OIL ON BIOFILM PRODUCTION BY DIFFERENT LISTERIA MONOCYTOGENES STRAINS

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

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