Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese [0.03%]
皮埃蒙特一种传统奶酪生产的卫生和安全标准评价
Sara Astegiano,Alberto Bellio,Daniela Adriano et al.
Sara Astegiano et al.
Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three b...
Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect [0.03%]
酚类化合物对肉肠制品加工中抗氧化作用的研究
Enrico Novelli,Luca Fasolato,Barbara Cardazzo et al.
Enrico Novelli et al.
A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intend...
Armida Fransvea,Giuseppe Celano,Cosimo Nicola Pagliarone et al.
Armida Fransvea et al.
The variety of labelling legislations of single European (EU) Member States hinders legal certainty for consumers. The standardisation pursued by EU Regulation 1169/2011 will at long last provide the 28 EU Member States with a common legisl...
Antimicrobial Activity of Essential Oils Against Staphylococcus aureus in Fresh Sheep Cheese [0.03%]
精油对新鲜羊乳干酪中金黄色葡萄球菌的抗菌活性研究
Simonetta Amatiste,Daniele Sagrafoli,Giuseppina Giacinti et al.
Simonetta Amatiste et al.
Essential oils (EOs) are aromatic oily liquids extracted from different parts of specific plants, well known especially for their aromatic and antibacterial properties. Nowadays, EOs are exploited in the food sector mainly for their aromati...
Sheep Milk Yogurt from a Short Food Supply Chain: Study of the Microbiological, Chemico-Physical and Organoleptic Parameters in Relation to Shelf-Life [0.03%]
短食品供应链山羊奶酸奶的微生物、化学物理和感官参数与保质期的关系研究
Nicla Marri,Virginia Carfora,Daniela Patriarca et al.
Nicla Marri et al.
Aim of this work was to analyse some microbiological, chemico-physical and organoleptic parameters of sheep milk yogurt during and after its declared shelf-life. Five samples of a sheep's milk yogurt of the same lot, collected from a short ...
Chiara Disanto,Giuseppe Celano,Michele Varvara et al.
Chiara Disanto et al.
Monitoring animal welfare at a slaughterhouse is somehow different from the situation on the farm. The throughput numbers can be very high, and there is no possibility to know the individual history, background or habits of each animal. The...
Application of Microbiological Method Direct Epifluorescence Filter Techique/Aerobic Plate Count Agar in the Identification of Irradiated Herbs and Spices [0.03%]
荧光直接显微计数/营养琼脂平板菌落计数法鉴别辐照香料及药材的研究应用
Maria Concetta Campagna,Maria Teresa Di Schiavi,Marina Foti et al.
Maria Concetta Campagna et al.
Irradiation is a preservation technology used to improve the safety and hygienic quality of food. Aim of this study was to assess the applicability and validity of the microbiological screening method direct epifluorescence filter technique...
Reduction of Escherichia Coli O157:H7 During Manufacture and Ripening of Italian Semi-Dry Salami [0.03%]
意大利半干香肠的生产及成熟过程中大肠杆菌O157:H7的减少
Elena Dalzini,Elena Cosciani-Cunico,Paola Monastero et al.
Elena Dalzini et al.
In order to simulate a contamination at the processing plant, one batch of freshly-processed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coli ...
Microbiological and Chemical Evaluation of Helix Spp. Snails from Local and Non-EU Markets, Utilised as Food in Sardinia [0.03%]
意大利撒丁岛销售和食用的螺类软体动物（Helix spp）的微生物及化学评价（来自当地市场以及非欧盟国家）
Arianna Corda,Laura Mara,Sebastiano Virgilio et al.
Arianna Corda et al.
With this study, 28 pools of snails of the genus Helix, respectively Helix aspersa (n=24) and Helix vermiculata (n=4) were analysed. They were taken from snail farming and stores. The snails were from Sardinia, other regions of Italy, and f...
Sensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging [0.03%]
用于传统羊乳 ricotta 芝士的可变气氛包装感官和微生物评价研究
Isabella Mancuso,Cinzia Cardamone,Gerlando Fiorenza et al.
Isabella Mancuso et al.
Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging te...