FOR AUTHORS
Search
Search Results
Found 79 items.
-
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 20241645PDF: 167SUPPLEMENTARY MATERIAL: 44HTML: 20 -
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy
Published: 9 April 20181828PDF: 585HTML: 101 -
Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
Published: 10 April 20182034PDF: 671HTML: 89 -
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?
Published: 3 July 20181154PDF: 724HTML: 133 -
Evaluation of hygienic quality and labelling of fish distributed in public canteens of Northeast Italy
Published: 20 September 20161436PDF: 718HTML: 383 -
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese
Published: 28 August 20141744PDF - FULL TEXT IN ENG: 1083HTML: 1215 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153804PDF: 3354HTML: 300 -
Control activities for health and hygiene requirements in National Police collective catering
Published: 13 July 20231009PDF: 176HTML: 5 -
Evaluation of carcass hygiene in sheep subjected to gas de-pelting with different skinning procedures
Published: 2 October 20141085PDF - FULL TEXT IN ENG: 745HTML: 101 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151635PDF: 863HTML: 391 -
-
The role of geographical indication in supporting food safety: a not taken for granted nexus
Published: 1 December 20151763PDF: 863HTML: 456 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142904PDF - FULL TEXT IN ENG: 1944HTML: 409 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231300PDF: 244HTML: 6 -
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region
Published: 3 June 20161518PDF: 921HTML: 313 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231389PDF: 225HTML: 9 -
Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella Enteritidis and Listeria monocytogenes: in vitro and in situ assessment
Published: 16 May 20241930PDF: 64SUPPLEMENTARY MATERIAL: 37HTML: 2 -
Assessing global good agricultural practices standard adoption: insights from fruit and vegetable farmers in Pakistan
Published: 26 January 20241810PDF: 206SUPPLEMENTARY MATERIAL: 23HTML: 2 -
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety
Published: 1 September 20231084PDF: 188HTML: 8 -
EFFECTIVENESS OF RISK MANAGEMENT IN DIRECTLY RAW MILK SELLING AT “E. AVANZI” CENTER OF PISA UNIVERSITY
Published: 13 March 2010802PDF: 1064 -
Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?
Published: 8 June 20231194PDF: 201HTML: 8 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231153PDF: 169HTML: 4 -
Evolution of the microbiological profile of vacuum-packed ricotta salata cheese during shelf-life
Published: 11 May 20162093PDF: 1086HTML: 358 -
Field catering in the operational and training activities of the Carabinieri Corps
Published: 3 October 2023586PDF: 99HTML: 7 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024596PDF: 191HTML: 14 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162415PDF: 1162HTML: 637 -
Evaluation of some microbiological and chemical parameters of Campania buffalo ricotta cheese
Published: 28 September 20171060PDF: 530HTML: 118 -
Effects of post-mortem inspection techniques change on the detection capability of low public health impact diseases of slaughtered pigs: A quasi-experimental study
Published: 13 December 2022524PDF: 228HTML: 9 -
American lobsters (Homarus americanus) not surviving during air transport: evaluation of microbial spoilage
Published: 2 May 20161488PDF: 954HTML: 149 -
The hygiene-sanitary control in the wild game meats
Published: 26 February 20181077PDF: 821HTML: 90 -
A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination
Published: 8 March 20231410PDF: 254HTML: 62 -
Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese
Published: 11 May 20161717PDF: 821HTML: 552 -
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia
Published: 23 May 20242639PDF: 73HTML: 5 -
Dynamic of Campylobacter species contamination along a poultry slaughtering chain
Published: 1 October 20142106PDF - FULL TEXT IN ENG: 697HTML: 381 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181967PDF: 677HTML: 187 -
PREVALENCE OF FOODBORNE PATHOGENS IN RURAL PIGS AND IN DERIVED COLD PORK MEATS
Published: 21 March 2009565PDF: 816 -
DÖNER KEBAB RETAILED ON THE LUCCA AREA: RESULTS OF SURVEILLANCE ACTIVITY
Published: 13 March 20101441PDF: 1587 -
The use of ascorbic acid as a food additive: technical-legal issues
Published: 5 February 20165744PDF: 2346HTML: 481 -
Effect of a phenolic extract from olive vegetation water on fresh salmon steak quality during storage
Published: 14 November 20161193PDF: 815HTML: 295 -
Infrared drying as a potential alternative to convective drying for biltong production
Published: 6 July 20161753PDF: 787HTML: 351 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181331PDF: 763HTML: 145 -
Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia
Published: 8 March 20231667PDF: 321HTML: 6 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20152025PDF: 969HTML: 722 -
Amiata donkey milk chain: animal health evaluation and milk quality
Published: 3 August 20162375PDF: 1171HTML: 480 -
Salmonella enterica prevalence in finishing pigs at slaughter plants in Northern Italy
Published: 29 April 20141369PDF - FULL TEXT IN ENG: 668HTML: 125 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161441PDF: 807HTML: 246 -
Food safety knowledge and microbiological hygiene of households in selected areas of Kwa-Zulu Natal, South Africa
Published: 3 July 20181479PDF: 678HTML: 218 -
Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods
Published: 10 April 20182039PDF: 710HTML: 244 -
VETERINARIAN AND THE BUILDING FOOD: THE BEGINNING OF A CHALLENGE
Published: 1 August 20111950PDF: 1083