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OCCURRENCE OF LISTERIA MONOCYTOGENES IN READY TO EAT FOOD SAMPLES COLLECTED BY LOMBARDY REGION HEALTH AUTHORITIES IN 2009-2010

E. Oliverio, V. De Nadai, P. Daminelli, G. Finazzi, B. Bertasi, M.N. Losio

87-90

02-08-2012

https://doi.org/10.4081/ijfs.2012.813

1139

Downloads: 1873
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product

Elena Dalzini, Elena Cosciani-Cunico, Enrico Pavoni, Barbara Bertasi, Paolo Daminelli, Guido Finazzi, Marina Nadia Losio, Giorgio Varisco

27-02-2014

https://doi.org/10.4081/ijfs.2014.2112

1826

Downloads: 1475

HTML: 200
DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA

E. Oliverio, G. Finazzi, P. Daminelli, P. Monastero, P. Boni

141-144

08-01-2011

https://doi.org/10.4081/ijfs.2011.852

1341

Downloads: 1684
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

1888

Downloads: 1164

HTML: 167
Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese

Elena Cosciani-Cunico, Elena Dalzini, Stefano D'Amico, Chiara Sfameni, Barbara Bertasi, Marina Nadia Losio, Federica Giacometti, Paolo Daminelli

04-02-2014

https://doi.org/10.4081/ijfs.2014.2243

1731

Downloads: 1046

HTML: 235
Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

Elena Dalzini, Elena Cosciani-Cunico, Paola Monastero, Chiara Sfameni, Enrico Pavoni, Paolo Daminelli, Marina-Nadia Losio, Andrea Serraino, Giorgio Varisco

11-06-2014

https://doi.org/10.4081/ijfs.2014.3226

1729

Downloads: 892

HTML: 200
Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

Elena Cosciani-Cunico, Elena Dalzini, Stefania Ducoli, Chiara Sfameni, Barbara Bertasi, Marina-Nadia Losio, Paolo Daminelli, Giorgio Varisco

30-09-2015

https://doi.org/10.4081/ijfs.2015.4585

2044

Downloads: 1145

HTML: 255
Seasonal variability of thermophilic Campylobacter spp. in raw milk sold by automatic vending machines in Lombardy Region

Barbara Bertasi, Marina Nadia Losio, Paolo Daminelli, Guido Finazzi, Andrea Serraino, Silvia Piva, Federica Giacometti, Elisa Massella, Fabio Ostanello

16-06-2016

https://doi.org/10.4081/ijfs.2016.5848

1899

Downloads: 1169

HTML: 123
Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

Elena Dalzini, Elena Cosciani-Cunico, Chiara Sfameni, Paola Monastero, Paolo Daminelli, Marina Nadia Losio, Giorgio Varisco

18-12-2014

https://doi.org/10.4081/ijfs.2014.4586

2120

Downloads: 888

HTML: 216
Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Federica Giacometti, Paolo Daminelli, Laura Fiorentini, Elena Cosciani-Cunico, Paola Monastero, Elena Dalzini, Marina Nadia Losio, Giovanni Dell'Orfano, Rachele Rossini, Silvia Piva, Andrea Serraino

19-08-2020

https://doi.org/10.4081/ijfs.2020.8552

1267

Downloads: 611

HTML: 81
Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk

Sonia Sabatelli, Lorenzo Gambi, Cristina Baiguera, Franco Paterlini, Filippo Lelli Mami, Laura Uboldi, Paolo Daminelli, Alberto Biancardi

08-06-2023

https://doi.org/10.4081/ijfs.2023.11123

5349

Downloads: 496

HTML: 33
Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?

Paolo Bonilauri, Alfonso Rosamilia, Stefano Benedetti, Paolo Daminelli, Marina Nadia Losio, Ana Moreno, Matteo Ricchi, Nicola Santini, Giorgio Varisco, Silvia Vianello, Giuseppe Merialdi

16-12-2025

https://doi.org/10.4081/ijfs.2025.14524

2404

Downloads: 659

HTML: 53

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OCCURRENCE OF LISTERIA MONOCYTOGENES IN READY TO EAT FOOD SAMPLES COLLECTED BY LOMBARDY REGION HEALTH AUTHORITIES IN 2009-2010

Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product

DYNAMICS OF LISTERIA MONOCYTOGENES, SALMONELLA TYPHIMURIUM ESCHERICHIA COLI O157: H7 DURING THE PRODUCTION OF ‘NDUJA

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

Behaviour of Escherichia coli O157:H7 during the manufacture and ripening of an Italian traditional raw goat milk cheese

Reduction of Escherichia coli O157:H7 during manufacture and ripening of Italian semi-dry salami

Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps

Seasonal variability of thermophilic Campylobacter spp. in raw milk sold by automatic vending machines in Lombardy Region

Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk

Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?

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