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. ...
Assessment of environmental chemical contamination and histamine levels in the production of Colatura di Alici di Cetara [0.03%]
凯塔拉油鱼酱生产过程中的化学污染评价及组胺水平研究
Emanuele D&#x;Anza,Marika Di Paolo,Silvana Alvino et al.
Emanuele D&#x;Anza et al.
Colatura di alici di Cetara is a fish sauce obtained from the fermented seasoning of anchovies (Engraulis encrasicolus L.) in salt and produced in the province of Salerno (Campania, Italy). The anchovies used in its production could indicat...
Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors [0.03%]
蛋鸡养殖场和鸡蛋经销商的风险点关键控制点分析-Staphylococcus aureus的风险评估
Aminah Hajah Thaha,Ratmawati Malaka,Wahniyati Hatta et al.
Aminah Hajah Thaha et al.
Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production c...
"I'm better than you": assessing the presence of optimistic bias among Italian hunters [0.03%]
“比你优秀”——意大利猎人中乐观偏见的产生原因及表现形式评估分析
Annafrancesca Corradini,Eugenio Demartini,Roberto Viganò et al.
Annafrancesca Corradini et al.
According to the latest scientific evidence, consumers appreciate hunted wild game meat (HWGM), but its consumption may expose them to some risks. Hunters produce HWGM, even if they may find it hard to identify themselves as food producers ...