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Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161414PDF: 705HTML: 383 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151552PDF: 701HTML: 193 -
Mislabelling and species substitution in fishery products retailed in Sardinia (Italy), 2009-2014
Published: 4 December 20152654PDF: 959HTML: 550 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141353PDF - FULL TEXT IN ENG: 661HTML: 125 -
Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities
Published: 3 July 20181203PDF: 751HTML: 119 -
Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products
Published: 3 July 20181287PDF: 576HTML: 166 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152482PDF: 1432HTML: 383 -
Analysis of information on food chain in Europe and Piedmont region, Italy
Published: 10 September 20141030PDF - FULL TEXT IN ENG: 998APPENDIX: 254HTML: 325 -
Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 2024998PDF: 115HTML: 4 -
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Consumers’ attitude towards fish meat
Published: 11 September 20142161PDF - FULL TEXT IN ENG: 1437HTML: 382 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231232PDF: 215HTML: 6 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161472PDF: 942HTML: 148 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151647PDF: 927HTML: 542 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161687PDF: 803HTML: 552 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181640PDF: 502HTML: 159 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141713PDF - FULL TEXT IN ENG: 1066HTML: 1215 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161413PDF: 794HTML: 246 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171671PDF: 746HTML: 107 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163228PDF: 1447HTML: 293 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182010PDF: 653HTML: 89 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161235PDF: 782HTML: 162 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 2023984PDF: 181HTML: 3 -
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Published: 6 December 20161808PDF: 927HTML: 929 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181803PDF: 696HTML: 85 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141410PDF: 1227HTML: 190 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161742PDF: 773HTML: 350 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023550PDF: 91HTML: 5 -
Heavy metal bioaccumulation in commercial Lethrinidae fish species in Mauritius
Published: 20 October 20171598PDF: 825HTML: 238 -
Whole genome sequencing for typing and characterisation of Listeria monocytogenes isolated in a rabbit meat processing plant
Published: 28 September 20171764PDF: 1025HTML: 322 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142815PDF - FULL TEXT IN ENG: 1348HTML: 250 -
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Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161257PDF: 690HTML: 216 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231554PDF: 251HTML: 14 -
Occurrence of mislabelling in prepared fishery products in Southern Italy
Published: 30 September 20152041PDF: 1097HTML: 256 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171811PDF: 865HTML: 225 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172378PDF: 1044HTML: 139 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162378PDF: 1153HTML: 637 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161251PDF: 826HTML: 120 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241470PDF: 115HTML: 15 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231048PDF: 169HTML: 6 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20141986PDF - FULL TEXT IN ENG: 1245HTML: 346 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181113PDF: 698HTML: 133 -
Premise to implement a grading system to evaluate the sanitary level in food service establishments in Milan, Italy
Published: 31 August 20151212PDF: 574HTML: 99 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162175PDF: 711HTML: 768 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022744PDF: 270HTML: 17 -
Assessment of perfluorooctane sulfonate and perfluorooctanoic acid exposure through fish consumption in Italy
Published: 2 November 20161616PDF: 965HTML: 362 -
Analysis of two cross-contamination cases of Campylobacter jejuni foodborne disease in fragile subjects in the territory of a Local Health Authority in Tuscany, Italy
Published: 21 February 20241215PDF: 101HTML: 1 -
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Published: 3 July 20181072PDF: 435HTML: 151 -
Effect of dietary treatment with olive oil by-product (olive cake) on physico-chemical, sensory and microbial characteristics of beef during storage
Published: 1 December 20151871PDF: 1106HTML: 301