Simultaneous determination of antibiotic residues in edible tissue of farmed fish (Oncorhynchus mykiss) from the Umbria and Marche regions [0.03%]
同期确定来自翁布里亚和马尔凯地区的养殖鱼（虹鳟）可食组织中的抗生素残留量
Irene Diamanti,Raffaella Branciari,Giorgio Saluti et al.
Irene Diamanti et al.
Aquaculture is one of the fastest-growing sectors in global food production, and its expansion has driven the adoption and consolidation of intensive and semi-intensive production methods, which can increase the risk of infectious diseases....
Food safety of Thai tea sold through an online platform application in Indonesia [0.03%]
通过在线平台应用程序销售的印尼泰国茶的食品安全问题
Nadila Cahyaningtyas,Trias Mahmudiono,Hsiu-Ling Chen et al.
Nadila Cahyaningtyas et al.
Thai tea is one of the beverage products that are often ordered by Generation Z through online applications. With the rise of Thai tea drinks in the market, it is suspected that some individuals cheat by adding cyclamate to Thai tea drinks ...
Evaluation of hygienic food handling practices and associated factors among food handlers in the Amhara region, Ethiopia: a systematic review and meta-analysis [0.03%]
埃塞俄比亚阿姆哈拉地区从业人员食品安全操作及影响因素的评价：系统综述和 Meta 分析
Lamenew Fenta,Kebadu Tadesse
Lamenew Fenta
Foodborne illnesses as a result of poor food handling practices pose a significant threat to public health. The main objective of this systematic review and meta-analysis was to pool the level of hygienic food handling practices among food ...
The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos) [0.03%]
预制牛奶鱼花的油炸和干煎方法对其感官品质、蛋白含量及钙含量的影响
Evi Kusumawati,Putu Candriasih,Astati Astati
Evi Kusumawati
This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed u...
Microbial evaluation of wild boar carcasses coming from control culling in the subalpine Prealpi Orobie area, northern Italy [0.03%]
意大利北部前阿尔卑斯山脉奥罗比野生野猪尸体微生物评价（来自控制扑杀）
Simone Stella,Giacomo Ghislanzoni,Gualtiero Borella et al.
Simone Stella et al.
This study tested 32 carcasses of control-culled wild boars in a subalpine area of Northern Italy between May and November 2021, delivered to three approved game meat establishments. Carcasses and organs were submitted to the detection of S...
Recent advancements in meat traceability, authenticity verification, and voluntary certification systems [0.03%]
近期肉类追溯、真实性验证及自主认证体系研究进展
Mauro Conter
Mauro Conter
The growing demand for transparency in the food industry has led to significant advancements in meat traceability. Ensuring the authenticity and origin of meat products is critical for consumer trust, public health, and compliance with regu...
Inhibiting potential of selected lactic acid bacteria isolated from Costa Rican agro-industrial waste against Salmonella sp. in yogurt [0.03%]
厄瓜多尔乳酸菌筛选出具有抑制副溶血性弧菌作用的酸奶益生菌株
Valeria Piedra,Jessie Usaga,Mauricio Redondo-Solano et al.
Valeria Piedra et al.
This study aimed to characterize lactic acid bacteria (LAB) isolated from Costa Rican agro-industrial waste and explore their bioprotective potential against Salmonella in yogurt. A total of 43 LAB isolates were identified using the 16S rRN...
Analysis of post-mortem inspection outcomes in water buffalo (Bubalus bubalis) slaughtered in the province of Caserta (Campania region, southern Italy) [0.03%]
意大利坎帕尼亚地区卡塞塔省水牛屠宰后检验结果分析
Maria Francesca Peruzy,Giorgio Smaldone,Nicoletta Gammarano et al.
Maria Francesca Peruzy et al.
To date, data on post-mortem inspection outcomes in water buffaloes are absent. The present study aimed to analyze the prevalence of lesions recorded in buffaloes slaughtered from 2018 to 2022 in the province of Caserta by analyzing the dat...
Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy) [0.03%]
翁布里亚地区（意大利中部）肉制品中天然香料使用及标签合规性的挑战
Sara Di Bella,Raffaella Branciari,Fausto Scoppetta et al.
Sara Di Bella et al.
There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natura...
Salmonella and Yersinia enterocolitica through the pig meat chain in Sardinia: occurrence, antimicrobial resistance and genetic insight [0.03%]
萨拉热窝菌和耶尔森氏小肠炎假结核杆菌通过撒丁岛的猪肉链：发生率，抗菌素抗性及基因见解
Giuliana Siddi,Francesca Piras,Maria Pina Meloni et al.
Giuliana Siddi et al.
This study aimed to characterize Salmonella and Yersinia enterocolitica detected in fattening pigs in Sardinia, examining genetic similarity and antimicrobial resistance of isolates from farms and slaughterhouses and evaluating carcass hygi...