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African swine fever: implications for the Italian pork trade
Published: 10 May 20241309PDF: 91SUPPLEMENTARY MATERIAL: 119HTML: 12 -
Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment
Published: 17 June 20152136PDF: 765HTML: 84 -
Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products
Published: 9 May 20171871PDF: 1111HTML: 401 -
Microbiological quality and presence of foodborne pathogens in raw milk cheeses and raw meat products marketed at farm level in Switzerland
Published: 3 July 20181961PDF: 675HTML: 187 -
Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations
Published: 20 May 20244828PDF: 51HTML: 1 -
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: 1043HTML: 1022 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151668PDF: 937HTML: 544 -
Soybean and lactose in meat products and preparations sampled at retail
Published: 3 June 20161332PDF: 651HTML: 150 -
Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021
Published: 4 April 20241105PDF: 96HTML: 1 -
Thymus vulgaris (red thyme) and Caryophyllus aromaticus (clove) essential oils to control spoilage microorganisms in pork under modified atmosphere
Published: 3 August 20161137PDF: 589HTML: 167 -
Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates
Published: 9 April 20181585PDF: 516HTML: 82 -
A case study on DNA barcoding for pet food mislabeling in South Korea
Published: 8 March 20231540PDF: 236SUPPLEMENTARY MATERIAL: 44HTML: 12 -
Challenges of sanitary compliance related to trade in products of animal origin in Southern Africa
Published: 30 June 20151524PDF: 1114HTML: 587 -
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 20161818PDF: 940HTML: 933 -
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages
Published: 2 April 2024404PDF: 118HTML: 6 -
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 -
Study of growth potential of Listeria monocytogenes in low fat salami: an innovative Italian meat product
Published: 27 February 20141422PDF: 1239HTML: 190 -
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: 1116HTML: 115 -
Retrospective study on the prevalence of Yersinia enterocolitica in food collected in Umbria region (central Italy)
Published: 8 March 20231522PDF: 228HTML: 8 -
Characterisation of yeasts isolated from ‘Nduja of Spilinga
Published: 17 April 20141765PDF - FULL TEXT IN ENG: 838HTML: 361 -
Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach
Published: 10 December 20142895PDF - FULL TEXT IN ENG: 1935HTML: 409 -
Evaluation of two loop-mediated isothermal amplification methods for the detection of Salmonella Enteritidis and Listeria monocytogenes in artificially contaminated ready-to-eat fresh products
Published: 28 August 20152207PDF: 1105HTML: 1173 -
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 20141385PDF: 832HTML: 87 -
Does hunted wild boar meat meet modern consumer nutritional expectations?
Published: 22 February 20241375PDF: 180HTML: 16 -
New trends in the Chinese diet: cultural influences on consumer behaviour
Published: 19 April 20163249PDF: 1467HTML: 293 -
Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
Published: 2 May 20161456PDF: 842HTML: 263 -
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
Published: 8 June 20231284PDF: 241HTML: 6 -
Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study
Published: 3 July 20181324PDF: 759HTML: 145 -
Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect
Published: 28 August 20141504PDF - FULL TEXT IN ENG: 1000HTML: 169 -
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants
Published: 6 February 20141625PDF: 822HTML: 162 -
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods
Published: 8 March 20231597PDF: 274HTML: 14 -
Levels of nitrates and nitrites in chili pepper and ventricina salami
Published: 5 June 20141882PDF - FULL TEXT IN ENG: 886HTML: 234 -
Beta emitter radionuclides (90Sr) contamination in animal feed: validation and application of a radiochemical method by ultra low level liquid scintillation counting
Published: 3 February 20151605PDF: 960HTML: 387 -
Microbiological and chemico-physical shelf-life and panel test to evaluate acceptability of liver mortadella
Published: 17 November 20161271PDF: 696HTML: 217 -
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Published: 25 March 2024244PDF: 92SUPPLEMENTARY MATERIAL: 20HTML: 14 -
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
Published: 24 January 20171680PDF: 753HTML: 107 -
Influence of pigskin on Salmonella contamination of pig carcasses and cutting lines in an Italian slaughterhouse
Published: 11 May 20161428PDF: 806HTML: 246 -
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016
Published: 13 March 20241635PDF: 138HTML: 46 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024554PDF: 166HTML: 11 -
Evaluation of biogenic amines levels, and biochemical and microbiological characterization of Italian-type salami sold in Rio de Janeiro, Brazil
Published: 28 August 20151987PDF: 967HTML: 722 -
AlistagTM, a new coating agent for aging cheese and hams
Published: 3 July 20181085PDF: 453HTML: 135 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152375PDF: 1025HTML: 663 -
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 20181090PDF: 445HTML: 153 -
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 20141955PDF - FULL TEXT IN ENG: 715HTML: 86 -
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
Published: 5 December 2022772PDF: 283HTML: 17 -
Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain
Published: 4 September 2023552PDF: 147HTML: 8 -
Occurrence of Aliarcobacter spp. in fresh and pre-cut vegetables of common use in San José, Costa Rica
Published: 2 October 2023885PDF: 127HTML: 4 -
Growth potential of Listeria monocytogenes in sliced turkey bresaola packed in modified atmosphere
Published: 27 February 20141384PDF: 934HTML: 158 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151470PDF: 809HTML: 147