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African swine fever: implications for the Italian pork trade

Alfonso Rosamilia, Stefano Benedetti, Delia Cotugno, Chiara Guarnieri, Viviana Miraglia, Andrea Riponi, Stefano Capezzuto, Giulia Siragusa, Nicola Santini, Marco Pierantoni

10-05-2024

https://doi.org/10.4081/ijfs.2024.12489

2403

Downloads: 935

HTML: 90
Farm products’ direct sale in accordance with national and EC Regulations

Massimo Renato Micheli, Alfredo Rossi, Giovanni Rossi, Alfonso Rosamilia, Emanuele Guidi

22-03-2019

https://doi.org/10.4081/ijfs.2019.7119

1439

Downloads: 925

HTML: 61
Recent advancements in meat traceability, authenticity verification, and voluntary certification systems

Mauro Conter

15-11-2024

https://doi.org/10.4081/ijfs.2024.12971

2515

Downloads: 908

HTML: 75
Navigating the nexus: unraveling the impact of sustainability and the circular economy on food safety

Tauqeer Ahmad, Zahid Mehmood, Murad Ali, Janat ul Mawa, Muhammad Asim Irshad

26-03-2025

https://doi.org/10.4081/ijfs.2025.12580

1230

Downloads: 588

HTML: 16
Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects

Francesca Troise, Federica Savini, Laura Prandini, Valentina Indio, Alessandra De Cesare, Margherita Masi, Yari Vecchio, Felice Panebianco, Tiziana Civera, Valentina Terio, Elisabetta Bonerba, Annamaria Pandiscia, Leonardo Alberghini, Andrea Serraino, Federica Giacometti

12-01-2026

https://doi.org/10.4081/ijfs.2026.14097

1504

Downloads: 480

HTML: 75
Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products

Muhammad Maskur, Asep Awaludin Prihanto, Muhamad Firdaus, Rovina Kobun, Rahmi Nurdiani

30-01-2025

https://doi.org/10.4081/ijfs.2025.12994

1303

Downloads: 523

HTML: 58
A retail market survey on fish fraud from Southern Italy using DNA barcoding

Laura Del Sambro, Ashraf Ali, Giovanni Normanno, Loredana Capozzi, Stefano Castellana, Pietro Di Taranto, Fiorenza Petruzzi, Donatella Belluscio, Antonio Parisi, Angelica Bianco

10-09-2025

https://doi.org/10.4081/ijfs.2025.13376

1101

Downloads: 573

HTML: 35
Occurrence of Salmonella and presumptive Bacillus cereus in sesame products from Swiss retail stores

Karen Barmettler, Sara Boss, Michael Biggel, Roger Stephan

15-01-2025

https://doi.org/10.4081/ijfs.2025.12691

1297

Downloads: 706

HTML: 71
Animal welfare: data from an online consultation

Paola Sechi, Chiara Baldinelli, Maria F. Iulietto, Beniamino T. Cenci Goga

01-12-2015

https://doi.org/10.4081/ijfs.2015.5504

5966

Downloads: 992

HTML: 337
Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

David Ranucci, Rossana Roila, Dino Miraglia, Chiara Arcangeli, Francesca Vercillo, Sara Bellucci, Raffaella Branciari

02-10-2019

https://doi.org/10.4081/ijfs.2019.8195

1791

Downloads: 985

HTML: 79
Microbiological and physicochemical properties of smoked ricotta cheese during refrigeration and temperature abuse storage

Christian Scarano, Carlo Spanu, Anna Maria Mocci, Francesca Piras, Mariella Demontis, Gavino Murittu, Giuliano Pinna, Angela Santoru, Enrico Pietro Luigi De Santis

20-06-2019

https://doi.org/10.4081/ijfs.2019.8009

1928

Downloads: 804

HTML: 59
The role of geographical indication in supporting food safety: a not taken for granted nexus

Marcello De Rosa

01-12-2015

https://doi.org/10.4081/ijfs.2015.4931

2115

Downloads: 1186

HTML: 483
Bread packaging techniques and trends

Malathy Aravindan S., Periyar Selvam S., Vishnupriya Subramaniyan, Sanjana Subramanian, Mythili Sathiavelu

05-12-2022

https://doi.org/10.4081/ijfs.2022.10771

4471

Downloads: 1495

HTML: 1358
Consumers’ attitude towards fish meat

Francesca Conte, Annamaria Passantino, Sabrina Longo, Eva Voslářová

11-09-2014

https://doi.org/10.4081/ijfs.2014.1983

2719

Downloads: 1766

HTML: 406
Safety assessment of traditional Plaisentif cheese

Daniele Pattono, Alessandra Dalmasso, Pier Giorgio Peiretti, Francesco Gai, Maria Teresa Bottero

10-01-2022

https://doi.org/10.4081/ijfs.2021.9769

1276

Downloads: 509

HTML: 23
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories

Sarah Currò, Stefania Balzan, Valentina Saccarola, Federico Fontana, Enrico Novelli, Luca Fasolato

02-08-2024

https://doi.org/10.4081/ijfs.2024.12235

1418

Downloads: 697

HTML: 28
DNA barcoding for the verification of supplier’s compliance in the seafood chain: How the lab can support companies in ensuring traceability

Lara Tinacci, Alessandra Guidi, Andrea Toto, Lisa Guardone, Alice Giusti, Priscilla D'Amico, Andrea Armani

03-07-2018

https://doi.org/10.4081/ijfs.2018.6894

2487

Downloads: 1723

HTML: 214
Beliefs about raw milk production and consumption and their relationship with health in Miraflores, Boyacá, Colombia

Camilo E. Guarín-Patarroyo, Diego A. Restrepo Ochoa, Fabio A. Gomez-Sierra

23-05-2024

https://doi.org/10.4081/ijfs.2024.11280

3214

Downloads: 2298

HTML: 125
Critical occurrence of verotoxgenic E.coli and non-typhoidal salmonella in some heat treated dairy products

Fatma Elzhraa, Maha Al-Ashmawy, Mohammed El-Sherbini, Adel Abdelkhalek

25-06-2021

https://doi.org/10.4081/ijfs.2021.9318

1830

Downloads: 788

HTML: 22
Official controls on the distance sale of dairy products in the territory of the Modena Local Competent Authority: an analysis of websites

Elisa Di Carlantonio, Lucia Romagnoli, Annette Schatzle, Giuseppe Base, Gaetano Liuzzo

18-04-2024

https://doi.org/10.4081/ijfs.2024.12241

840

Downloads: 368

HTML: 23
Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities

Francesca Piras, Carlo Spanu, Anna Maria Mocci, Mariella Demontis, Enrico Petro Luigi De Santis, Christian Scarano

26-03-2019

https://doi.org/10.4081/ijfs.2019.8011

1396

Downloads: 724

HTML: 60
Changes in the nutritive quality, fatty acid and terpenoid profile of milk and “Plaisentif” cheese from nine Italian Alpine dairy farms during two grazing seasons

Daniele Pattono, Pier Giorgio Peiretti, Maria Teresa Bottero, Alessandra Dalmasso, Francesca Bonazza, Francesco Gai

26-03-2026

https://doi.org/10.4081/ijfs.2026.14208

216

Downloads: 292

HTML: 0
Prevalence and antimicrobial resistance profile in Salmonella spp. isolates from swine food chain

Carlotta Lauteri, Anna Rita Festino, Mauro Conter, Alberto Vergara

22-06-2022

https://doi.org/10.4081/ijfs.2022.9980

1803

Downloads: 988

HTML: 36
Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?

Paolo Bonilauri, Roberto Leonelli, Gabriele Ferrarini, Diego Carobbi, Maria Cristina Ossiprandi, Michele Dottori, Antonio Cuccurese

03-07-2018

https://doi.org/10.4081/ijfs.2018.7167

1561

Downloads: 991

HTML: 160
Update on animal welfare perception by Italian consumers: A descriptive survey

Giulia Rubini, Eleonora Nannoni, Jorgelina Di Pasquale, Giovanna Martelli, Luca Sardi

29-09-2021

https://doi.org/10.4081/ijfs.2021.9588

1465

Downloads: 738

HTML: 34
Effect of production process and high-pressure processing on viability of Listeria innocua in traditional Italian dry-cured coppa

Roberta Taddei, Federica Giacometti, Lia Bardasi, Paolo Bonilauri, Mattia Ramini, Maria Cristina Fontana, Patrizia Bassi, Sara Castagnini, Francesco Ceredi, Maria Francesca Pelliconi, Andrea Serraino, Federico Tomasello, Silvia Piva, Elisabetta Mondo, Giuseppe Merialdi

19-08-2020

https://doi.org/10.4081/ijfs.2020.9133

1777

Downloads: 796

HTML: 43
Histamine profile of dried-salted fish sold in local supermarkets of Samar, Philippines

Ruel H. Amascual, Harold O. Panganoron, Elmer A. Irene, Noeme D. Pajarillo

01-04-2020

https://doi.org/10.4081/ijfs.2020.8322

3143

Downloads: 1250

HTML: 236
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Vincenzo Spanu, Nadia Carta, Mario Cuccu, Carlo Spanu, Riccardo Di Salvo, Carlo Piga, Enrico Pietro Luigi De Santis, Christian Scarano

02-08-2024

https://doi.org/10.4081/ijfs.2024.12203

1145

Downloads: 447

HTML: 20
MeatCulture: microbiological, hygienic and qualitative profile of bovine fifth quarter viscera

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Mattia Migoni, Mario Cuccu, Roberta Lai, Fabrizio Simbula, Daniela Cabras, Marco Manca, Enrico Pietro Luigi De Santis, Christian Scarano

18-09-2025

https://doi.org/10.4081/ijfs.2025.13431

759

Downloads: 316

HTML: 35
Official controls on traditional and ethnic butchers: evidence gathered to improve food safety

Giulia Bonifacino, Amaranta Traversa, Daniele Nucera, Roberta Bervini, Guido Bruatto, Emanuele Coruzzi, Maurizio Gilli, Arianna Mendolicchio, Emanuele Osella, Francesca Rubinetti, Enzo Stassi, Claudio Biglia, Tiziana Civera

01-09-2023

https://doi.org/10.4081/ijfs.2023.11130

1468

Downloads: 355

HTML: 35
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks

Nathália Fernandes, Fouad Achemchem, Ursula Gonzales-Barron, Vasco Cadavez

17-10-2024

https://doi.org/10.4081/ijfs.2024.12558

1890

Downloads: 759

HTML: 35
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

1845

Downloads: 1492

HTML: 200
Effect of selected starter cultures on physical, chemical and microbiological characteristics and biogenic amine content in Protected Geographical Indication Ciauscolo salami

David Ranucci, Anna Rita Loschi, Dino Miraglia, Roberta Stocchi, Raffaella Branciari, Stefano Rea

17-02-2016

https://doi.org/10.4081/ijfs.2016.5568

2869

Downloads: 1354

HTML: 655
Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage

Giuliana Siddi, Francesca Piras, Maria Pina Meloni, Daniele Casti, Carlo Spanu, Carlo Pala, Anna Maria Mocci, Carlo Piga, Riccardo Di Salvo, Enrico De Santis, Christian Scarano

08-06-2023

https://doi.org/10.4081/ijfs.2023.10819

2788

Downloads: 565

HTML: 23
Evaluation of hygiene and safety criteria in the production of a traditional Piedmont cheese

Sara Astegiano, Alberto Bellio, Daniela Adriano, Daniela Manila Bianchi, Silvia Gallina, Alessandra Gorlier, Monica Gramaglia, Giampiero Lombardi, Guerrino Macori, Fabio Zuccon, Lucia Decastelli

28-08-2014

https://doi.org/10.4081/ijfs.2014.1705

2134

Downloads: 1259

HTML: 1230
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

1306

Downloads: 627

HTML: 82
Evolution and antimicrobial resistance of enterococci isolated from Pecorino and goat cheese manufactured on-farm in an area facing constraints as per EU Regulation 1305/2013 in Umbria, Italy

Luca Grispoldi, Musafiri Karama, Saeed El-Ashram, Cristina Saraiva, Juan García-Díez, Athanasios Chalias, Beniamino Terzo Cenci-Goga

29-06-2022

https://doi.org/10.4081/ijfs.2022.10070

996

Downloads: 476

HTML: 41
Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae

Annalisa Serio, Clemencia Chaves-López, Chiara Rossi, Paola Pittia, Marco Dalla Rosa, Antonello Paparella

24-01-2017

https://doi.org/10.4081/ijfs.2017.6178

2035

Downloads: 982

HTML: 121
Infrared drying as a potential alternative to convective drying for biltong production

Kipchumba Cherono, Gikuru Mwithiga, Stefan Schmidt

06-07-2016

https://doi.org/10.4081/ijfs.2016.5625

2078

Downloads: 1066

HTML: 384
Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods

Luigi Crobu, Alessandro Graziano Mudadu, Rita Melillo, Giovanni Luigi Pais, Domenico Meloni

01-07-2021

https://doi.org/10.4081/ijfs.2021.9379

2098

Downloads: 792

HTML: 77
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region

Stefano Rea, Leonardo Marino, Roberta Stocchi, Raffaella Branciari, Anna Rita Loschi, Dino Miraglia, David Ranucci

03-06-2016

https://doi.org/10.4081/ijfs.2016.5879

2125

Downloads: 1224

HTML: 347
Investigation on the microbiological hazards in an artisanal salami produced in Northern Italy and its production environment in different seasonal periods

Lucia Gambi, Cecilia Crippa, Alex Lucchi, Gerardo Manfreda, Alessandra de Cesare, Frédérique Pasquali

08-03-2023

https://doi.org/10.4081/ijfs.2023.10831

2199

Downloads: 619

HTML: 41
Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk

Luisa Pulinas, Carlo Spanu, Ilenia Idda, Ignazio Ibba, Gavino Nieddu, Salvatore Virdis, Christian Scarano, Francesca Piras, Nadia Spano, Gavino Sanna, Enrico Pietro Luigi De Santis

17-02-2017

https://doi.org/10.4081/ijfs.2017.6353

2354

Downloads: 1470

HTML: 211
Monitoring antimicrobial drug residues in an antibiotic-free poultry supply chain

Dalia Curci, Luigi Danesi, Giulia Rampazzo, Maria Nobile, Sergio Ghidini, Luca Chiesa, Francesco Arioli, Sara Panseri

26-06-2025

https://doi.org/10.4081/ijfs.2025.13678

964

Downloads: 427

HTML: 30
Preliminary study on the inactivation of anisakid larvae in baccalà prepared according to traditional methods

Giorgio Smaldone, Raffaele Marrone, Giuseppe Palma, Paolo Sarnelli, Aniello Anastasio

10-11-2017

https://doi.org/10.4081/ijfs.2017.6964

1843

Downloads: 988

HTML: 86
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area

Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare

10-10-2024

https://doi.org/10.4081/ijfs.2024.12818

1638

Downloads: 724

HTML: 37
A case study on the labeling of bottarga produced in Sardinia from ovaries of grey mullets (Mugil cephalus and Mugil capurrii) caught in Eastern Central Atlantic coasts

Pierluigi Piras, Francesco Sardu, Domenico Meloni, Maria Vittoria Riina, Chiara Beltramo, Pier Luigi Acutis

31-03-2018

https://doi.org/10.4081/ijfs.2018.6893

1950

Downloads: 699

HTML: 280
Experimental accelerated shelf life determination of a ready-to-eat processed food

M. Naceur Haouet, Mauro Tommasino, Maria Lucia Mercuri, Ferdinando Benedetti, Sara Di Bella, Marisa Framboas, Stefania Pelli, M. Serena Altissimi

11-02-2019

https://doi.org/10.4081/ijfs.2018.6919

6700

Downloads: 3752

HTML: 67
Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes

Giuliana Siddi, Francesca Piras, Vincenzo Spanu, Maria Pina Meloni, Rita Sanna, Nadia Carta, Marco Errico, Mario Cuccu, Enrico Pietro Luigi De Santis, Christian Scarano

27-06-2022

https://doi.org/10.4081/ijfs.2022.10368

1174

Downloads: 490

HTML: 19
Presence of Listeria spp., including pathogenic Listeria monocytogenes and Listeria ivanovii, on fresh vegetables in the markets of Abidjan (Côte d’Ivoire)

Senaho Fernand Pekoula, Moussan Désirée Francine Aké, Tiemélé Laurent-Simon Amoikon, Josef Deutscher, Alessandro Pagliuso, Eliane Milohanic

26-11-2025

https://doi.org/10.4081/ijfs.2025.13881

475

Downloads: 343

HTML: 17
Listeria monocytogenes persistence in ready-to-eat sausages and in processing plants

Anna Mureddu, Roberta Mazza, Federica Fois, Domenico Meloni, Roberto Bacciu, Francesca Piras, Rina Mazzette

06-02-2014

https://doi.org/10.4081/ijfs.2014.1697

2205

Downloads: 1194

HTML: 173
Bulk tank somatic cell count and associated microbial quality of milk from selected dairy cattle herds in Oyo State, Nigeria

Olufemi Olatoye, Adesola Amosun, Uzo Ogbu, Yemi Okunlade

03-07-2018

https://doi.org/10.4081/ijfs.2018.7130

1452

Downloads: 796

HTML: 279
Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)

Giuseppe Carrabs, Raffaele Marrone, Raffaelina Mercogliano, Leonardo Carosielli, Lucia Vollano, Aniello Anastasio

20-05-2014

https://doi.org/10.4081/ijfs.2014.1681

2438

Downloads: 957

HTML: 106
Set-up and validation of end-point polymerase chain reaction for the detection of edible insect DNA – Acheta domesticus and Tenebrio molitor – in food products

Giulia Magagna, Serena Pederzani, Michela Tilola, Marina Nadia Losio, Virginia Filipello

14-04-2025

https://doi.org/10.4081/ijfs.2025.13551

1324

Downloads: 402

HTML: 22
Pre-packaged food products Business to Consumer (B2C) distance selling and information obligations in Italian mass market retailers

Gaetano Liuzzo, Silvia Rolandi, Andrea Serraino, Silvia Piva, Federica Giacometti

01-10-2019

https://doi.org/10.4081/ijfs.2019.7713

2126

Downloads: 1063

HTML: 84
Evaluation of a loop-mediated isothermal amplification method for the detection of Listeria monocytogenes in dairy food

Erica Tirloni, Cristian Bernardi, Sandro Drago, Giuseppe Stampone, Francesco Pomilio, Patrizia Cattaneo, Simone Stella

14-12-2017

https://doi.org/10.4081/ijfs.2017.6890

1959

Downloads: 836

HTML: 242
Epidemiological survey on the prevalence of Salmonella spp. in the Sardinian pig production chain, using real-time PCR screening method

Carlo Pala, Tiziana Tedde, Sara Salza, Maria Teresa Uda, Stefano Lollai, Vittoria Carboni, Antonio Fadda, Edoardo Marongiu, Sebastiano Virgilio

25-06-2019

https://doi.org/10.4081/ijfs.2019.7843

1545

Downloads: 710

HTML: 58
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area

Valentina Indio, Chiara Oliveri, Alex Lucchi, Federica Savini, Ursula Gonzales-Barron, Panagiotis Skandamis, Fouad Achemchem, Gerardo Manfreda, Andrea Serraino, Alessandra De Cesare

10-05-2024

https://doi.org/10.4081/ijfs.2024.12210

1537

Downloads: 773

HTML: 84
Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy

Giovanni Ferrazzi, Vera Ventura, Sabrina Ratti, Claudia Balzaretti

28-04-2017

https://doi.org/10.4081/ijfs.2017.6186

2213

Downloads: 1183

HTML: 242
Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy

Maria Luisa Scatassa, Isabella Mancuso, Sonia Sciortino, Giusi Macaluso, Marisa Palmeri, Luigi Arcuri, Massimo Todaro, Cinzia Cardamone

09-04-2018

https://doi.org/10.4081/ijfs.2018.6911

2395

Downloads: 812

HTML: 127
New trends in the Chinese diet: cultural influences on consumer behaviour

Teresa Del Giudice, Gianni Cicia, Klaus G. Grunert, Athanasios K. Krystallis, Yanfeng Zhou, Luigi Cembalo, Fabio Verneau, Francesco Caracciolo

19-04-2016

https://doi.org/10.4081/ijfs.2016.5273

3806

Downloads: 1756

HTML: 323
Cumulative exposure to per- and polyfluoroalkyl substances from eggs and egg products in Europe: application of relative potency factors

Giulia Rampazzo, Giacomo Depau, Giampiero Pagliuca, Elisa Zironi, Maria Federica Marchesi, Francesco Arioli, Teresa Gazzotti

12-03-2026

https://doi.org/10.4081/ijfs.2026.14673

341

Downloads: 212

HTML: 0
Multi-locus sequence typing and virulence profile in Bacillus cereus sensu lato strains isolated from dairy products

Angelica Bianco, Loredana Capozzi, Angela Miccolupo, Simona Iannetti, Maria Luisa Danzetta, Laura Del Sambro, Marta Caruso, Gianfranco Santagada, Antonio Parisi

18-01-2021

https://doi.org/10.4081/ijfs.2020.8401

1044

Downloads: 656

HTML: 31
Molecular characterization of Escherichia coli isolated from cheese and biocontrol of Shiga toxigenic E. coli with essential oils

Heba Hussien, Ayman Elbehiry, Marwa Saad, Ghada Hadad, Ihab Moussa, Turki Dawoud, Ayman Mubarak, Eman Marzouk

01-10-2019

https://doi.org/10.4081/ijfs.2019.8291

1938

Downloads: 985

HTML: 112
Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami

Erica Tirloni, Vanessa Di Pietro, Giuseppe Rizzi, Francesco Pomilio, Patrizia Cattaneo, Cristian Bernardi, Simone Stella

02-10-2019

https://doi.org/10.4081/ijfs.2019.8112

1867

Downloads: 877

HTML: 69
Shelf life of anchovy products (Engraulis encrasicolus): evaluation of sensory, microbiological and chemical properties

Andrea Ariano, Luigi Scarano, Amalia Mormile, Maria Barile, Giuseppe Palma, Nicoletta Murru

06-02-2014

https://doi.org/10.4081/ijfs.2014.1678

2287

Downloads: 1122

HTML: 290
Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

Marika Di Paolo, Martina De Stefano, Giulia Polizzi, Valeria Vuoso, Adriano Michele Luigi Santoro, Aniello Anastasio, Raffaele Marrone

11-07-2023

https://doi.org/10.4081/ijfs.2023.11290

1263

Downloads: 331

HTML: 67
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses

Maria Luisa Scatassa, Raimondo Gaglio, Cinzia Cardamone, Giusi Macaluso, Luigi Arcuri, Massimo Todaro, Isabella Mancuso

24-01-2017

https://doi.org/10.4081/ijfs.2017.6191

2575

Downloads: 1966

HTML: 406
High microbial loads found in minimally-processed sliced mushrooms from Italian market

Haiyang Jiang, Dino Miraglia, David Ranucci, Domizia Donnini, Rossana Roila, Raffaella Branciari, Cheng Li

10-04-2018

https://doi.org/10.4081/ijfs.2018.7000

2179

Downloads: 776

HTML: 170
Staphylococcal food poisoning outbreaks occurred in Sicily (Italy) from 2009 to 2016

Cinzia Cardamone, Annamaria Castello, Giuseppa Oliveri, Antonella Costa, Sonia Sciortino, Yacine Nia, Jacques Antoine Hennekinne, Angelo Romano, Fabio Zuccon, Lucia Decastelli

13-03-2024

https://doi.org/10.4081/ijfs.2024.11667

2564

Downloads: 546

HTML: 123
Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region

Frédérique Pasquali, Lucia Gambi, Alessandra De Cesare, Cecilia Crippa, Vasco Cadavez , Ursula Gonzales-Barron , Antonio Valero, Fouad Achemchem , Alex Lucchi, Antonio Parisi, Gerardo Manfreda

05-12-2022

https://doi.org/10.4081/ijfs.2022.10899

1358

Downloads: 596

HTML: 44
Introduction to Challenge Test and Microbiological Characterisation of Local Products

Andrea Serraino, Federica Giacometti

05-03-2014

https://doi.org/10.4081/ijfs.2014.2270

1642

Downloads: 1027

HTML: 174
Effect of production process and high-pressure processing on viability of Salmonella spp. in traditional Italian dry-cured coppa

Roberta Taddei, Federica Giacometti, Lia Bardasi, Paolo Bonilauri, Mattia Ramini, Maria Cristina Fonatana, Patrizia Bassi, Sara Castagnini, Francesco Ceredi, Maria Francesca Pelliconi, Andrea Serraino, Federico Tomasello, Silvia Piva, Elisabetta Mondo, Giuseppe Merialdi

19-08-2020

https://doi.org/10.4081/ijfs.2020.8445

1549

Downloads: 674

HTML: 37
Evaluation of Aflatoxin M1 enrichment factor in different cow milk cheese hardness category

Ivan Pecorelli, Raffaella Branciari, Rossana Roila, David Ranucci, Rita Bibi, Mariska van Asselt, Andrea Valiani

01-04-2020

https://doi.org/10.4081/ijfs.2020.8419

1879

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Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results

Federica Savini, Federico Tomasello, Valentina Indio, Alessandra De Cesare, Mauro Fontana, Sara Panseri, Laura Prandini, Andrea Serraino, Federica Giacometti

15-05-2024

https://doi.org/10.4081/ijfs.2024.12379

2000

Downloads: 582

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Effect of packaging and storage conditions on some quality traits of bovine meat

Luca Grispoldi, Athanasios Chalias, Eleonora Barzi, Laura Pecorari, Marco Tassinari, Cristina Saraiva, Juan García-Díez, Musafiri Karama, Saeed El-Ashram, Giovanna Traina, Beniamino T. Cenci-Goga

21-06-2022

https://doi.org/10.4081/ijfs.2022.10038

1323

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Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

Rosaria Lucchini, Barbara Cardazzo, Lisa Carraro, Michele Negrinotti, Stefania Balzan, Enrico Novelli, Luca Fasolato, Franco Fasoli, Giovanni Farina

10-04-2018

https://doi.org/10.4081/ijfs.2018.6967

2620

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Physicochemical and microbiological attributes of dried anchovies (Stolephorus commersonnii) in the formation of histamine along the supply chain

Ruel Hermo Amascual, Harold Panganoron, Andrew Gamba, Elmer Irene

04-09-2023

https://doi.org/10.4081/ijfs.2023.11319

1302

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Formulation and shelf-life of fish burgers served to preschool children

Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi

30-03-2017

https://doi.org/10.4081/ijfs.2017.6373

2000

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HTML: 248
Review of foodborne helicobacteriosis

Dhary Alewy Almashhadany, Mustafa Abdulmonam Zainel, Taha Talal AbdulRahman

16-05-2024

https://doi.org/10.4081/ijfs.2024.12176

1671

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HTML: 420
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara

Emanuele D’Anza, Marika Di Paolo, Silvana Alvino, Amalia Danese, Vincenzo Peretti, Pasquale Gallo, Raffaele Marrone

09-07-2024

https://doi.org/10.4081/ijfs.2024.12357

1524

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Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese

Carmela Amadoro, Franca Rossi, Michele Piccirilli, Giampaolo Colavita

01-12-2015

https://doi.org/10.4081/ijfs.2015.5449

2880

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HTML: 693
Levels of nitrates and nitrites in chili pepper and ventricina salami

Giampaolo Colavita, Michele Piccirilli, Luigi Iafigliola, Carmela Amadoro

05-06-2014

https://doi.org/10.4081/ijfs.2014.1637

2381

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Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition

Serena Altissimi, Maria Lucia Mercuri, Marisa Framboas, Mauro Tommasino, Stefania Pelli, Ferdinando Benedetti, Sara Di Bella, Naceur Haouet

26-02-2018

https://doi.org/10.4081/ijfs.2017.6921

2216

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HTML: 264
Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods

Federica Biolcati, Maria Teresa Bottero, Alessandra Dalmasso

05-12-2019

https://doi.org/10.4081/ijfs.2019.8574

1446

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Thymus vulgaris L. as a possible effective substitute for nitrates in meat products

Serena Salvaneschi, Marcello Iriti, Sara Vitalini, Lisa Vallone

19-08-2020

https://doi.org/10.4081/ijfs.2020.7739

1146

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HTML: 36
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

2594

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Official controls on food safety: Competent Authority measures

Alfredo Rossi, Giovanni Rossi, Alfonso Rosamilia, Massimo Renato Micheli

19-08-2020

https://doi.org/10.4081/ijfs.2020.8607

1596

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Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

Laura E. Shane, Anna C.S. Porto-Fett, Bradley A. Shoyer, Randall K. Phebus, Harshavardhan Thippareddi, Ashley Hallowell, Kelsey Miller, Lianna Foster-Bey, Stephen G. Campano, Peter J. Taormina, Daniel L. Glowski, Robert B. Tompkin, John B. Luchansky

03-07-2018

https://doi.org/10.4081/ijfs.2018.7250

1591

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HTML: 178
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test

Roberta Ortenzi, Raffaella Branciari, Sara Primavilla, David Ranucci, Andrea Valiani

04-09-2015

https://doi.org/10.4081/ijfs.2015.5370

2002

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HTML: 155
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Carlo Pala, Christian Scarano, Massimiliano Venusti, Daniela Sardo, Daniele Casti, Francesca Cossu, Sonia Lamon, Vincenzo Spanu, Michela Ibba, Michela Marras, Antonio Paba, Carlo Spanu, Enrico Pietro Luigi De Santis

03-08-2016

https://doi.org/10.4081/ijfs.2016.5502

2474

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HTML: 298
Effect of different cooking treatments on the residual level of sulphites in shrimps

Giovanna Berardi, Aurelia Di Taranto, Valeria Vita, Ciro Marseglia, Marco Iammarino

01-09-2022

https://doi.org/10.4081/ijfs.2022.10029

1629

Downloads: 594

HTML: 38
Inhibiting potential of selected lactic acid bacteria isolated from Costa Rican agro-industrial waste against Salmonella sp. in yogurt

Valeria Piedra, Jessie Usaga, Mauricio Redondo-Solano, Lidieth Uribe-Lorío, Carol Valenzuela-Martínez, Natalia Barboza

02-12-2024

https://doi.org/10.4081/ijfs.2024.12494

1361

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CO13 | COMPARISON OF CHEMICAL-PHYSICAL, NUTRITIONAL AND SENSORIAL CHARACTERISTICS OF SALAMI TREATED BY IONIZING RADIATION AND ADDED WITH FUNCTIONAL INGREDIENTS AS NITRITE REPLACERS AND TRADITIONAL PRODUCTS Maria Campaniello¹, Andrea Chiappinelli¹, Marco Langianese¹, Giovanna Berardi¹, Antonella Santillo², Rosaria Marino², Marzia Albenzio², Marco Iammarino¹ | ¹Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata – Laboratorio Nazionale di Riferimento per il trattamento degli alimenti e dei loro ingredienti con radiazioni ionizzanti, Italy; ²Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria - Università di Foggia, Italy.

Marco Iammarino

02-09-2026

https://doi.org/10.4081/ijfs.2026.16200

3

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In vitro evaluation of bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated during traditional Sicilian cheese making

Giusi Macaluso, Gerlando Fiorenza, Raimondo Gaglio, Isabella Mancuso, Maria Luisa Scatassa

09-02-2016

https://doi.org/10.4081/ijfs.2016.5503

26254

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HTML: 1951
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

5422

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HTML: 36
16S rRNA metabarcoding applied to the microbiome of insect products (novel food): a comparative analysis of three reference databases

Gabriele Spatola, Alice Giusti, Laura Gasperetti, Roberta Nuvoloni, Alessandra Dalmasso, Francesco Chiesa, Andrea Armani

16-01-2025

https://doi.org/10.4081/ijfs.2025.13171

1276

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HTML: 79
Evaluation of ozonated water’s efficacy in sanitizing surfaces in a processed fishery products industry

Chiara Di Vittori, Massimo Monti, Gianluigi Ferri, Annarita Festino, Alberto Vergara

09-06-2025

https://doi.org/10.4081/ijfs.2025.13569

1237

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HTML: 83
Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry

Elisa Zironi, Teresa Gazzotti, Andrea Barbarossa, Federica Farabegoli, Andrea Serraino, Giampiero Pagliuca

18-12-2014

https://doi.org/10.4081/ijfs.2014.4513

2319

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HTML: 482
Physicochemical and organoleptic properties of moringa instant (Moringa oleifera Lam) drink enriched with ginger, turmeric, galangal, and lemongrass

Rostiati Dg. Rahmatu, Amalia Noviyanty, Fathurrahman Fathurrahman, Syahraeni Kadir, Eko Priyantono, Septian Palma Ariany, Nurpiani Unda

23-04-2025

https://doi.org/10.4081/ijfs.2025.13512

2276

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HTML: 20

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