Citrus bliss: potassium, sodium, and calcium silicates secrets for post-harvest diseases of fruit defense [0.03%]
柑橘福泽：钾钠钙硅酸盐揭秘水果采后的病害防御秘密
Meriem Hamrani,Rachid Lahlali,Rabea Ziri et al.
Meriem Hamrani et al.
Biotic stress significantly challenges the global citrus industry. Major post-harvest issues include diseases caused by Penicillium digitatum, Penicillium italicum, Geotrichum citri-aurantii, Alternaria alternata, and Phytophthora citrophth...
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging [0.03%]
提高鸡蛋质量和安全性的新技术：紫外线处理和气体包装技术
Frédérique Pasquali,Pietro Rocculi,Alessandra De Cesare et al.
Frédérique Pasquali et al.
In the present study the effect of ultra-violet (UV) treatment alone and in combination with 100% CO2 modified atmosphere packaging (MAP) was evaluated both on the survival of naturally occurring bacteria, as well as on quality parameters o...
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area [0.03%]
地中海地方手工奶酪中微生物群组成的比较分析
Valentina Indio,Ursula Gonzales-Barron,Chiara Oliveri et al.
Valentina Indio et al.
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Por...
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks [0.03%]
利用细菌素的生物保存策略控制肉类变质和食源性疫情爆发
Nathália Fernandes,Fouad Achemchem,Ursula Gonzales-Barron et al.
Nathália Fernandes et al.
Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf li...
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments [0.03%]
萨尔迪尼亚发酵香肠传统加工工艺的初步调查——八家加工厂的概况
Giuliana Siddi,Francesca Piras,Maria Pina Meloni et al.
Giuliana Siddi et al.
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and senso...
Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation [0.03%]
意大利阿尔卑斯山区的传统美食珍品Speck的微生物、分子及化学分析研究报告
Stefano Colorio,Francesca Precazzini,Martina Stella et al.
Stefano Colorio et al.
South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specia...
Monitoring and preventing foodborne outbreaks: are we missing wastewater as a key data source? [0.03%]
监测和预防食源性疾病暴发：我们是否忽视了污水这一关键数据来源？
Fulvia Troja,Valentina Indio,Federica Savini et al.
Fulvia Troja et al.
In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the scientific literature describing wastewater ...
Comprehensive review of salmonellosis: current status of the disease and future perspectives [0.03%]
Salmonella感染的全面回顾：疾病的现状和未来展望
Ohoud S Alhumaidan
Ohoud S Alhumaidan
Salmonellosis is a significant public health concern in Saudi Arabia, with various serovars of Salmonella causing outbreaks and infections. The disease's clinical presentation includes common symptoms such as diarrhea, fever, and abdominal ...
Insect-based products commercialized online: a snapshot of lipid oxidation and mineral content [0.03%]
网络销售的昆虫基产品：脂质氧化和矿物质含量的概况
Stefania Balzan,Luca Fasolato,Federico Fontana et al.
Stefania Balzan et al.
This research aims to monitor the conservation status of the lipid and mineral contents of four shelf-stable insect-based products (yellow mealworm, house cricket, mole cricket, and silkworm) marketed online. A total of 32 single-species pa...
Behind the scenes of taste: an exploratory study of non-compliance in Italian artisanal bakery and pastry laboratories [0.03%]
品味背后的真相：意大利手工烘焙和糕点实验室违规行为的探索性研究
Sarah Currò,Stefania Balzan,Valentina Saccarola et al.
Sarah Currò et al.
This study aimed to identify critical issues in artisanal bakery and pastry production in Italy that could improve food safety and quality. Fifteen voluntary Italian companies underwent on-site inspections and interviews from 2018 to 2021. ...