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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

  2200

  Downloads: 830

  HTML: 64
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  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

  1328

  Downloads: 773

  HTML: 57

• Recent advancements in meat traceability, authenticity verification, and voluntary certification systems

  Mauro Conter

  15-11-2024

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

  1960

  Downloads: 723

  HTML: 62

• 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

  1059

  Downloads: 455

  HTML: 10

• 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

  604

  Downloads: 268

  HTML: 17

• 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

  1084

  Downloads: 461

  HTML: 56

• 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

  815

  Downloads: 436

  HTML: 20

• 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

  1164

  Downloads: 604

  HTML: 68
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  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

  5864

  Downloads: 945

  HTML: 332
• 

  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

  1660

  Downloads: 921

  HTML: 71
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  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

  1637

  Downloads: 741

  HTML: 58
• 

  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

  1997

  Downloads: 1114

  HTML: 474
• 

  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

  4184

  Downloads: 1284

  HTML: 1299
• 

  Consumers’ attitude towards fish meat

  Francesca Conte, Annamaria Passantino, Sabrina Longo, Eva Voslářová

  11-09-2014

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

  2586

  Downloads: 1692

  HTML: 400
• 

  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

  1175

  Downloads: 465

  HTML: 19

• 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

  1227

  Downloads: 627

  HTML: 16
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  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

  2364

  Downloads: 1543

  HTML: 204

• 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

  3080

  Downloads: 2258

  HTML: 98
• 

  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

  1710

  Downloads: 685

  HTML: 19

• 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

  757

  Downloads: 307

  HTML: 20
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  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

  1216

  Downloads: 631

  HTML: 54
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  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

  1629

  Downloads: 895

  HTML: 33
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  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

  1449

  Downloads: 915

  HTML: 152
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  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

  1364

  Downloads: 676

  HTML: 30
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  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

  1653

  Downloads: 732

  HTML: 37
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  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

  2878

  Downloads: 1144

  HTML: 224

• 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

  1035

  Downloads: 381

  HTML: 16

• 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

  592

  Downloads: 259

  HTML: 18
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  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

  1362

  Downloads: 298

  HTML: 29

• 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

  1598

  Downloads: 640

  HTML: 26
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  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

  1738

  Downloads: 1432

  HTML: 198
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  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

  2747

  Downloads: 1314

  HTML: 648
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  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

  2359

  Downloads: 502

  HTML: 20
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  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

  2002

  Downloads: 1216

  HTML: 1225
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  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

  1170

  Downloads: 569

  HTML: 79
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  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

  899

  Downloads: 422

  HTML: 39
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  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

  1886

  Downloads: 901

  HTML: 115
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  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

  1988

  Downloads: 990

  HTML: 378
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  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

  1968

  Downloads: 695

  HTML: 67
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  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

  1993

  Downloads: 1142

  HTML: 342
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  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

  2042

  Downloads: 533

  HTML: 31
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  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

  2194

  Downloads: 1393

  HTML: 203

• 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

  840

  Downloads: 321

  HTML: 18
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  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

  1725

  Downloads: 911

  HTML: 79

• 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

  1443

  Downloads: 598

  HTML: 24
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  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

  1840

  Downloads: 624

  HTML: 263
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  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

  6264

  Downloads: 3552

  HTML: 54
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  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

  1045

  Downloads: 429

  HTML: 17

• 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

  306

  Downloads: 238

  HTML: 8
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  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

  2060

  Downloads: 1142

  HTML: 168
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  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

  1314

  Downloads: 731

  HTML: 265
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  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

  2336

  Downloads: 901

  HTML: 95

• 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

  1211

  Downloads: 346

  HTML: 14
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  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

  2014

  Downloads: 1018

  HTML: 79
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  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

  1829

  Downloads: 774

  HTML: 237
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  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

  1451

  Downloads: 654

  HTML: 51

• 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

  1320

  Downloads: 568

  HTML: 76
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  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

  2103

  Downloads: 1084

  HTML: 237
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  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

  2269

  Downloads: 762

  HTML: 113
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  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

  929

  Downloads: 584

  HTML: 27
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  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

  3667

  Downloads: 1688

  HTML: 316
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  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

  1778

  Downloads: 933

  HTML: 110
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  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

  2150

  Downloads: 1070

  HTML: 286
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  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

  1749

  Downloads: 832

  HTML: 65
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  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

  1105

  Downloads: 303

  HTML: 49
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  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

  2454

  Downloads: 1863

  HTML: 396

• 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

  2424

  Downloads: 482

  HTML: 109
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  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

  2070

  Downloads: 718

  HTML: 168
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  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

  1210

  Downloads: 500

  HTML: 37
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  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

  1528

  Downloads: 965

  HTML: 145
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  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

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

  1408

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  HTML: 34
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  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

  1738

  Downloads: 1001

  HTML: 41

• 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

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

  1847

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  HTML: 33
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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

  1162

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  HTML: 45
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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

  2459

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  HTML: 138
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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

  1064

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  HTML: 26
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  Giorgio Smaldone, Raffaele Marrone, Tiziana Zottola, Lucia Vollano, Giulio Grossi, Maria Luisa Cortesi

  30-03-2017

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

  1880

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  HTML: 245

• Review of foodborne helicobacteriosis

  Dhary Alewy Almashhadany, Mustafa Abdulmonam Zainel, Taha Talal AbdulRahman

  16-05-2024

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

  1433

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  HTML: 284

• Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara

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

  1201

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  HTML: 10
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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

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

  2732

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  Levels of nitrates and nitrites in chili pepper and ventricina salami

  Giampaolo Colavita, Michele Piccirilli, Luigi Iafigliola, Carmela Amadoro

  05-06-2014

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  2262

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  HTML: 258
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  Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition

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  2043

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

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  05-12-2019

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

  1333

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  HTML: 62
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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

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  1034

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  HTML: 31

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

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  1040

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  HTML: 27
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  Official controls on food safety: Competent Authority measures

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

  19-08-2020

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  1463

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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

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  1491

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

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  1859

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  2324

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

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  1451

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

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  1199

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

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  09-02-2016

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  26083

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  2192

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  HTML: 466

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

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

  1126

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

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  08-06-2023

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

  5029

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• Evaluation of ozonated water’s efficacy in sanitizing surfaces in a processed fishery products industry

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  09-06-2025

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

  933

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

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  23-04-2025

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  1682

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  Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract

  Dino Miraglia, David Ranucci, Massimo Trabalza-Marinucci, Gabriele Acuti, Claudio Forte, Michela Codini, Rossana Roila, Raffaella Branciari

  26-02-2018

  https://doi.org/10.4081/ijfs.2017.6906

  1573

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  Isolation of Cronobacter spp. (Enterobacter sakazakii) from artisanal mozzarella

  Francesco Casalinuovo, Paola Rippa, Luciana Battaglia, Nicola Parisi

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  https://doi.org/10.4081/ijfs.2014.1526

  2194

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  Contamination of bovine, sheep and goat meat with Brucella spp.

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  03-06-2016

  https://doi.org/10.4081/ijfs.2016.5913

  2178

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