Artisanal cheeses are produced in small-scale production plants, where the lack of full automation and control of environmental and processing parameters suggests a potential risk of microbial contamination. The aim of this study was to perform a longitudinal survey in an Italian artisanal factory...
Author(s)
Pasquali, F.; Valero, A.; Possas, A.; Lucchi, A.; Crippa, C.; Gambi, L.; Manfreda, G.; Cesare, A. de
Publisher
Frontiers Media S.A., Lausanne, Switzerland
Citation
Frontiers in Microbiology, 2022, 13, August,
Ready-to-eat (RTE) meals produced and served by the catering system still represent one of the major causes of foodborne outbreaks, especially for susceptible consumers. Despite the great progress in food hygiene and safety, the systematic monitoring of microbial contamination of foodstuff is the...
Author(s)
Lupattelli, A.; Primavilla, S.; Roila, R.; Felici, A.; Tinaro, M.
Publisher
MDPI AG, Basel, Switzerland
Citation
Biology, 2022, 12, 1,
The study describes the finding of an abnormal blue-tinged color found on rabbit carcasses in the refrigeration cell of two butcher shops in Apulia Region. The carcasses were from an industrial rabbitry for production of meat with a regularly authorized slaughterhouse. Pseudomonas azotoformans, a...
Author(s)
Circella, E.; Schiavone, A.; Barrasso, R.; Camarda, A.; Pugliese, N.; Bozzo, G.
Publisher
MDPI AG, Basel, Switzerland
Citation
Animals, 2020, 10, 2,
Author(s)
Daminelli, P.; Cosciani-Cunico, E.; Dalzini, E.; Sfameni, C.; Monastero, P.; Losio, M.
Publisher
Societá Italiana delle Science Veterinarie (SISVet), Brescia, Italy
Citation
LXVII Convegno Nazionale S.I.S.Vet (Societá Italiana delle Scienze Veterinarie), Joint Meeting 2° Convegno REEV, Réseau des Établissements D'Enseignement Vétérinaire de la Méditerranée, Brescia, Italia, 17-19 Settembre 2013. Abstracts, 2013, pp 259
Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was...
Author(s)
Natrella, G.; Difonzo, G.; Calasso, M.; Costantino, G.; Caponio, F.; Faccia, M.
Publisher
MDPI AG, Basel, Switzerland
Citation
Foods, 2020, 9, 10,
EU is the world's leading exporter of cheese and one of the world's top three suppliers of processed milk. Instruments such as those of the European Food and Feed Rapid Alert System (RASFF) play an increased role in consumer protection along global supply chains. On these premises, the objective...
Author(s)
Postolache, A. N.; Chelmu, S. S.; Ariton, A. M.; Ciorpac, M.; Pop, C.; Ciobanu, M. M.; Creangă, Ş.
Publisher
ARS Docendi Publishing House, Bucharest, Romania
Citation
Romanian Biotechnological Letters, 2020, 25, 2, pp 1396-1406
Taleggio is an Italian smear-ripened cheese, whose complex microbiota demands the optimisation of the packaging system to avoid excessive changes during storage. Metabolic processes of the cheese rind microbiota can be usefully exploited in equilibrium modified atmosphere packaging (EMAP) by...
Author(s)
Ghisoni, F.; Fiorati, A.; Florit, F.; Braceschi, G. P.; Maria Lopez, C.; Rebecchi, A.; Nardo, L. de
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2022, 162,
This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food...
Author(s)
Djekic, I.; Nikolic, A.; Uzunovic, M.; Marijke, A.; Liu AiJun; Han JiQin; Brncic, M.; Kneževic, N.; Papademas, P.; Lemoniati, K.; Witte, F.; Terjung, N.; Papageorgiou, M.; Zinoviadou, K. G.; Dalle Zotte, A.; Pellattiero, E.; Solowiej, B. G.; Guiné, R. P. F.; Correia, P.; Sirbu, A.; Vasilescu, L.; Semenova, A. A.; Kuznetsova, O. A.; Vrabic Brodnjak, U.; Pateiro, M.; Lorenzo, J. M.; Getya, A.; Kodak, T.; Tomasevic, I.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2021, 122,
Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other...
Author(s)
Biondi, L.; Fulgione, A.; Capuano, F.; Nappa, M.; Citro, A.; Nava, D.
Publisher
MDPI AG, Basel, Switzerland
Citation
Animals, 2021, 11, 12,
Charcuterie, the French word for assembling cured meat products, refers to artisanal dry-cured meat, most commonly of Spanish or Italian origin, which is often served on charcuterie boards along with cheese, crackers, nuts, and fruits. This article highlights the science behind the process of...
Publisher
Institute of Food Technologists, Chicago, USA
Citation
Food Technology (Chicago), 2022, 76, 1, pp 64-67