Analysis of Information on Food Chain in Europe and Piedmont Region, Italy [0.03%]
欧洲和意大利皮埃蒙特地区的食品供应链信息分析
Daniele Pattono,Barbara Bertolina,Maria Teresa Bottero et al.
Daniele Pattono et al.
Food chain information (FCI) is an innovation of the new European regulation. Its purpose is to enhance the concept of food security. FCI includes specifications such as: health status, information on treatments and diseases, analytical rep...
Hazard Analysis and Critical Control Points among Chinese Food Business Operators [0.03%]
危害分析及关键控制点在中国餐饮业中的应用状况调查研究——基于上海的实地调研
Stefano Saccares,Paolo Amadei,Gianfranco Masotti et al.
Stefano Saccares et al.
The purpose of the present paper is to highlight some critical situations emerged during the implementation of long-term projects locally managed by Prevention Services, to control some manufacturing companies in Rome and Prato, Central Ita...
Occurrence of Thermotolerant Campylobacter in Raw Poultry Meat, Environmental and Pigeon Stools Collected in Open-Air Markets [0.03%]
开放式市场中从生禽肉、环境和鸽粪中分离嗜热性弯曲菌调查
Alberto Bellio,Amaranta Traversa,Daniela Adriano et al.
Alberto Bellio et al.
Campylobacteriosis was the most commonly reported zoonosis for confirmed human cases in European Union during 2011. Poultry meat was very often implicated in Campylobacter infections in humans. In Italy commerce of raw poultry meat is commo...
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...