Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese [0.03%]
大肠杆菌O157:H7在意大利传统山羊奶干酪生产及成熟过程中的行为研究
Elena Cosciani-Cunico,Elena Dalzini,Stefano D&#x;Amico et al.
Elena Cosciani-Cunico et al.
Formagelle di capra is a raw goat cheese produced from whole chilled goat milk; traditional technology involving unpasteurised milk and indigenous lactic starter cultures is employed for its production in Italy. The purpose of this study wa...
Growth Potential of Listeria Monocytogenes in Sliced Turkey Bresaola Packed in Modified Atmosphere [0.03%]
改良气氛包装火鸡布雷萨OLA切片中单增李斯特菌的生长规律研究
Elena Dalzini,Elena Cosciani-Cunico,Stefano D&#x;Amico et al.
Elena Dalzini et al.
According to EC Regulation No 2073/2005, for food business operators that produce ready-to-eat (RTE) product, it is crucial to be able to demonstrate if the product supports the growth of Listeria monocytogenes. The objective of the study w...
Andrea Serraino
Andrea Serraino
Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product [0.03%]
低脂肪萨拉米香肠中单增李斯特氏菌生长潜力的研究——一种创新的意大利肉制品
Elena Dalzini,Elena Cosciani-Cunico,Enrico Pavoni et al.
Elena Dalzini et al.
In the last years, consequently to EC Regulation no. 1924/2006 on nutrition and health claims made on foods, some Italian food businnes operators (FBOs) leaders in the meat sector, invested in research to develop innovative products such as...
Laura Gasperetti,Alessia D&#x;Alonzo,Matteo Senese et al.
Laura Gasperetti et al.
Animal Welfare Evaluation at a Slaughterhouse for Heavy Pigs Intended for Processing [0.03%]
活重猪屠宰加工福利评价
Roberta Stocchi,Nicholas Aconiti Mandolini,Maria Marinsalti et al.
Roberta Stocchi et al.
The Council Regulation (EC) No. 1099/2009 requires slaughterhouse managers to implement specific standard operating procedures for all pre-slaughter stages considered at risk, aimed at achieving adequate levels of animal welfare. This surve...
Microbiological Assessment of Freshly-Shot Wild Boars Meat in Lazio Region, Viterbo Territory: a Preliminary Study [0.03%]
拉齐奥地区维泰博辖区新鲜野猪肌肉组织的微生物评估：一项初步研究
Eda Maria Flores Rodas,Tatiana Bogdanova,Teresa Bossù et al.
Eda Maria Flores Rodas et al.
Sara Greco,Rita Tolli,Teresa Bossù et al.
Sara Greco et al.
Listeria Monocytogenes Persistence in Ready-to-Eat Sausages and in Processing Plants [0.03%]
单增李斯特菌在即食香肠及加工环境中的污染及持续存在的研究
Anna Mureddu,Roberta Mazza,Federica Fois et al.
Anna Mureddu et al.
Listeria monocytogenes is of major concern in the fermented meat products and is able to persist in their processing environments. The aim of the present work was to evaluate the virulence profile and the persistence capacity of L. monocyto...
Shelf Life of Anchovy Products (Engraulis Encrasicolus): Evaluation of Sensory, Microbiological and Chemical Properties [0.03%]
鳀鱼产品货架寿命评定：感官、微生物及化学特性评测
Andrea Ariano,Luigi Scarano,Amalia Mormile et al.
Andrea Ariano et al.
Fishery products have always been an important food in Italy. In the past, increased consumption was mainly due to the good quality of the products, easiness of use and their beneficial effects on health. Recently, owing to the national fin...