Assessment of the Farm Management of Culling Cattle: A Survey of Existing Practices and Suggestions for Drafting of Best Practices [0.03%]
牛淘汰管理农场经营评估：现状调查与最佳规范草案建议
Alessandro Russo Frattasi,Lorenzo Cesano,Michelangelo Botta et al.
Alessandro Russo Frattasi et al.
The aim of this study is to evaluate different aspects regarding culled cattle and to suggest operating procedures for their correct management. Information collected in Piedmont region allowed for an assessment of the number of cattle put ...
Introduction to Challenge Test and Microbiological Characterisation of Local Products [0.03%]
本地产品挑战试验及微生物表征介绍
Andrea Serraino,Federica Giacometti
Andrea Serraino
Gaetano Liuzzo,Stefano Bentley,Federica Giacometti et al.
Gaetano Liuzzo et al.
The etymology of the term risk and its legal qualification and definitions are reported in this article; decription of the various traits of the term risk used in food safety management (acceptable risk, current risk, emerging risk, crude r...
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.