FOR AUTHORS
Search
Search Results
Found 86 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 20241175PDF: 117SUPPLEMENTARY MATERIAL: 40HTML: 14 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241383PDF: 181HTML: 17 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244829PDF: 52HTML: 1 -
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 20151888PDF: 1120HTML: 301 -
African swine fever: implications for the Italian pork trade
Published: 10 May 20241324PDF: 96SUPPLEMENTARY MATERIAL: 119HTML: 14 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161138PDF: 589HTML: 167 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171871PDF: 1111HTML: 401 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151525PDF: 1116HTML: 587 -
Shiga toxin-producing Escherichia coli in meat and vegetable products in Emilia Romagna Region, years 2012-2013
Published: 3 February 20151748PDF - FULL TEXT IN ENG: 1117HTML: 115 -
Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits
Published: 8 November 2023785PDF: 108HTML: 11 -
Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia
Published: 8 June 20231383PDF: 223HTML: 9 -
Meat juice serology for Toxoplasma gondii infection in chickens
Published: 28 January 20162198PDF: 1157HTML: 737 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181962PDF: 675HTML: 187 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161334PDF: 651HTML: 150 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152136PDF: 766HTML: 84 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151668PDF: 938HTML: 544 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024561PDF: 170HTML: 11 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231523PDF: 229HTML: 8 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141422PDF: 1239HTML: 190 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181589PDF: 517HTML: 82 -
Definition of a standard protocol to determine the growth potential of Listeria monocytogenes and Yersinia enterocolitica in pork sausage produced in Abruzzo Region, Italy
Published: 2 November 20151751PDF: 1044HTML: 1022 -
Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation
Published: 1 August 2023552PDF: 157HTML: 10 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024407PDF: 120HTML: 6 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141883PDF - FULL TEXT IN ENG: 887HTML: 234 -
Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
Published: 26 February 20181178PDF: 705HTML: 141 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171680PDF: 753HTML: 107 -
Molecular evidence of Toxoplasma gondii from the tissue and blood of naturally infected sheep
Published: 28 March 2024379PDF: 90HTML: 3 -
Salmonella prevalence and microbiological contamination of pig carcasses and slaughterhouse environment
Published: 10 December 20141967PDF - FULL TEXT IN ENG: 821HTML: 256 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231287PDF: 242HTML: 6 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181325PDF: 761HTML: 145 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152376PDF: 1026HTML: 663 -
Shelf-life of sheep arrosticini packaged in protective atmosphere
Published: 8 June 20231150PDF: 166HTML: 4 -
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 2022519PDF: 222HTML: 9 -
Preliminary investigation on multiple-locus variable number tandem repeat analysis profiles of Listeria monocytogenes isolates from pork meat tested from packaging to fork
Published: 21 January 20141387PDF: 832HTML: 87 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141504PDF - FULL TEXT IN ENG: 1001HTML: 169 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231600PDF: 274HTML: 14 -
Noise assessment in slaughterhouses by means of a smartphone app
Published: 3 July 20182976PDF: 618HTML: 245 -
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
Published: 20 May 20141963PDF - FULL TEXT IN ENG: 716HTML: 86 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141625PDF: 827HTML: 162 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141766PDF - FULL TEXT IN ENG: 839HTML: 361 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161428PDF: 806HTML: 246 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142895PDF - FULL TEXT IN ENG: 1936HTML: 409 -
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami
Published: 17 February 20162394PDF: 1161HTML: 637 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024245PDF: 92SUPPLEMENTARY MATERIAL: 20HTML: 14 -
A Salmonella enterica subsp. enterica serovar Enteritidis foodborne outbreak after consumption of homemade lasagne
Published: 2 November 20151897PDF: 1422HTML: 223 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151988PDF: 968HTML: 722 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161271PDF: 696HTML: 217 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022773PDF: 283HTML: 17 -
Hygiene and welfare evaluation of pigs slaughtered in agritourisms
Published: 28 May 20151628PDF: 860HTML: 391