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Analysis of process factors of dry fermented salami to control Listeria monocytogenes
Published: 24 January 20171832PDF: 930HTML: 184 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161446PDF: 723HTML: 384 -
Mislabelling and species substitution in fishery products retailed in Sardinia (Italy), 2009-2014
Published: 4 December 20152680PDF: 976HTML: 553 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141376PDF - FULL TEXT IN ENG: 670HTML: 125 -
Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results
Published: 9 June 20151686PDF: 726HTML: 195 -
Evaluation and validation of an alternative method to detect Campylobacter spp. in dairy products
Published: 3 July 20181325PDF: 631HTML: 168 -
Toxin genes and cytotoxicity levels detected in Bacillus cereus isolates collected from cooked food products delivered by Swiss Army catering facilities
Published: 3 July 20181214PDF: 766HTML: 123 -
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Bactericidal efficacy of lithium magnesium silicate hydrosol incorporated with slightly acidic electrolyzed water in disinfection application against Escherichia coli
Published: 18 January 20241052PDF: 150HTML: 8 -
Microbiological stability of canned tuna produced in Italy and in non-European countries
Published: 19 March 20152519PDF: 1451HTML: 384 -
Analysis of information on food chain in Europe and Piedmont region, Italy
Published: 10 September 20141047PDF - FULL TEXT IN ENG: 1011APPENDIX: 259HTML: 325 -
Monophasic variant of Salmonella Typhimurium 4,[5],12:i:- outbreak: an investigation by the Competent Authority
Published: 3 June 20243703PDF: 93HTML: 6 -
Consumers’ attitude towards fish meat
Published: 11 September 20142203PDF - FULL TEXT IN ENG: 1469HTML: 385 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161493PDF: 956HTML: 149 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231333PDF: 254HTML: 6 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151679PDF: 943HTML: 544 -
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Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161730PDF: 825HTML: 552 -
High microbial loads found in minimally-processed sliced mushrooms from Italian market
Published: 10 April 20181667PDF: 525HTML: 160 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141750PDF - FULL TEXT IN ENG: 1086HTML: 1215 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161467PDF: 808HTML: 246 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171690PDF: 758HTML: 107 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163283PDF: 1487HTML: 293 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182044PDF: 675HTML: 89 -
Study of acrylamide level in food from vending machines
Published: 2 November 20161273PDF: 794HTML: 162 -
Monitoring of polyphosphate levels in animal source products collected in Italy by means of ion chromatography with suppressed conductivity detection
Published: 30 August 20231246PDF: 197HTML: 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 20161845PDF: 949HTML: 933 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181858PDF: 748HTML: 94 -
Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria
Published: 13 May 20241743PDF: 218SUPPLEMENTARY MATERIAL: 44HTML: 30 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023608PDF: 102HTML: 9 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141447PDF: 1245HTML: 190 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161767PDF: 793HTML: 351 -
Hygienic-sanitary evaluation of sushi and sashimi sold in Messina and Catania, Italy
Published: 10 June 20142857PDF - FULL TEXT IN ENG: 1374HTML: 251 -
Heavy metal bioaccumulation in commercial Lethrinidae fish species in Mauritius
Published: 20 October 20171627PDF: 845HTML: 238 -
Whole genome sequencing for typing and characterisation of Listeria monocytogenes isolated in a rabbit meat processing plant
Published: 28 September 20171784PDF: 1056HTML: 327 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161287PDF: 711HTML: 217 -
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Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231628PDF: 290HTML: 14 -
Occurrence of mislabelling in prepared fishery products in Southern Italy
Published: 30 September 20152085PDF: 1115HTML: 256 -
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy
Published: 28 April 20171865PDF: 892HTML: 225 -
Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results
Published: 15 May 20241265PDF: 131HTML: 16 -
Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses
Published: 6 November 20172446PDF: 1092HTML: 140 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162440PDF: 1164HTML: 637 -
Microbiological contamination in three large-scale pig slaughterhouses in Northern Italy
Published: 2 November 20161274PDF: 846HTML: 120 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231097PDF: 194HTML: 9 -
Detection and measurement of radioactive substances in water and food: a narrative review
Published: 26 February 20241574PDF: 189HTML: 164 -
Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese
Published: 28 August 20142029PDF - FULL TEXT IN ENG: 1265HTML: 347 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181163PDF: 728HTML: 133 -
Premise to implement a grading system to evaluate the sanitary level in food service establishments in Milan, Italy
Published: 31 August 20151233PDF: 587HTML: 100 -
Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants
Published: 3 August 20162227PDF: 743HTML: 768