Microbiological safety and quality of Italian donkey milk
Journal of Food Safety,Volume 38, Issue 3, June 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Authors: AnnaMottola
,
LeonardoAlberghini
,
ValerioGiaccone
,
PatriziaMarchetti
,
GiuseppinaTantillo
,
AngelaDi Pinto Source Type: research
Detection of aflatoxigenicity of Aspergillus flavus, based on potential gene marker, from food and feed samples
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Source Type: research
Composition and antimicrobial resistance profile of Gram ‐negative microbiota prevalent in aquacultured fish
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Source Type: research
Microbiological safety and quality of Italian donkey milk
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Source Type: research
Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke ‐cured bacon during storage
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Source Type: research
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Journal of Food Safety, Ahead of Print. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Source Type: research
Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke ‐cured bacon during storage
In this study, in order to improve the food quality and safety of smoke‐cured bacon during storage, grape seed extract (GSE) as a natural antioxidant and antimicrobial was used to extend the shelf life of traditional Chinese smoke‐cured bacon during storage at room temperature for 2 months and effects of GSE on lipid oxidation, biogenic amine formation, and microbiological quality on smoke‐cured bacon were investigated. The GSE as a natural antioxidant and antimicrobial applied into smoke‐cured bacon during storage appears to be beneficial for food safety and quality improvement. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Authors: Xinhui Wang, Yalin Zhang, Hongyang Ren Tags: ORIGINAL ARTICLE Source Type: research
Microbiological safety and quality of Italian donkey milk
Abstract
Considering that few data are currently available about donkey milk microbiological quality and given the spread of food‐borne outbreaks strongly linked with the consumption of raw milk, the aim of the present study was to investigate the microbiological quality and the food safety of Italian donkey milk. Total viable count (TVC) and coagulase‐positive Staphylococcus were evaluated to verify the process hygiene criteria for donkey's milk. The presence of Salmonella spp., Listeria monocytogenes, Cronobacter sakazakii, E. coli O157, and Campylobacter spp. were evaluated to estimate its food safety criteria. The ...
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Authors: Anna Mottola, Leonardo Alberghini, Valerio Giaccone, Patrizia Marchetti, Giuseppina Tantillo, Angela Di Pinto Tags: ORIGINAL ARTICLE Source Type: research
Composition and antimicrobial resistance profile of Gram ‐negative microbiota prevalent in aquacultured fish
In this study, only a minority of resistant bacteria detected in fish could be associated with polluted waters originating from animal farms or human healthcare facilities. Some strains, particularly the family Enterobacteriaceae that is found in fish, contain clinically important resistance determinants that potentially can be transmitted to human microbiota in cases of inappropriate processing of fish intended for food. With regard to antimicrobial resistant bacteria, measures for control of inflowing waters to aquaculture ponds should be taken in addition to monitoring fish microbiota and its’ resistance should be inv...
Source: Journal of Food Safety - January 24, 2018 Category: Food Science Authors: Modestas Ruzauskas, Irena Klimiene, Julija Armalyte, Elena Bartkiene, Rita Siugzdiniene, Jurate Skerniskyte, Renatas Krasauskas, Edita Suziedeliene Tags: ORIGINAL ARTICLE Source Type: research
Efficacy of Citrilow and Cecure spray wash on prevalence of aerobic and Enterobacteriaceae bacteria/gram ‐negative enteric bacilli and cattle hide quality
Journal of Food Safety,Volume 38, Issue 3, June 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 19, 2018 Category: Food Science Authors: WilbertLongIII
,
Majher I.Sarker
,
RyanMarsico
,
LindseyUlbrich
,
Nicholas P.Latona
,
ZerlinaMuir
,
Cheng ‐KungLiu Source Type: research
Efficacy of Citrilow and Cecure spray wash on prevalence of aerobic and Enterobacteriaceae bacteria/gram ‐negative enteric bacilli and cattle hide quality
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 19, 2018 Category: Food Science Source Type: research
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Journal of Food Safety, Ahead of Print. (Source: Journal of Food Safety)
Source: Journal of Food Safety - January 19, 2018 Category: Food Science Source Type: research
