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Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation
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Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system
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Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres
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Quantification of hygiene indicators and Salmonella in the tonsils, oral cavity and rectal content samples of pigs during slaughter
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Correlation between slaughter practices and the distribution of Salmonella and hygiene indicator bacteria on pig carcasses during slaughter
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Control of human pathogenic Yersinia enterocolitica in minced meat : comparative analysis of different interventions using a risk assessment approach
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High relative humidity pre-harvest reduces post-harvest proliferation of Salmonella in tomatoes
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Artisanal Italian salami and soppresse : identification of control strategies to manage microbiological hazards
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Assessment throughout a whole fishing year of the dominant microbiota of peeled brown shrimp (Crangon crangon) stored for 7 days under modified atmosphere packaging at 4 °C without preservatives
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Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods