Results 11 to 20 of about 130,078 (90)
RETAILERS OFF OUT OF DATE FOOD: A PRELIMINARY SURVEY OF MEAT AND MEAT PRODUCTS
Italian Journal of Food Safety, 2011 Is reasonable not to eat any out of date foods. If you eat foods with a use by date which has expired, then you are actually running the risk of food poisoning. Some people may assert eating out of date food the risk is actually very low.
C. Biglia, G. Amisano
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MICROBIOLOGICAL COMPARISON BETWEEN HONEY IN JAR AND HONEY IN COMB FOR HUMAN CONSUMPTION
Italian Journal of Food Safety, 2013 The Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana, during August-July 2007 analyzed, for the microbial aspects, 37 samples of jar honey and 53 samples of honey in comb obtained from 37 farms of Latium Region.
G. Formato +5 more
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METHICILLIN - RESISTANT STAPHYLOCOCCUS AUREUS IN PIG PRODUCTION CHAIN
Italian Journal of Food Safety, 2012 The aims of this study were (i) to estimate the prevalence of Staphylococcus aureus (S.a) in pig farm environments; (ii) to evaluate the presence of S.a in pork processing environments (iii) to detect the presence of methicillin-resistant (MRSA) among ...
M. Conter +6 more
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DÖNER KEBAB RETAILED ON THE LUCCA AREA: RESULTS OF SURVEILLANCE ACTIVITY
Italian Journal of Food Safety, 2013 In this study the results of surveillance activity on döner kebab retailed on the Lucca area are reported. Ten kebab shops were inspected by health officers and food samples, including raw kebab, cooked kebab and sandwiches with kebab, were ...
C D’Ascenzi +6 more
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Secondo Convegno Nazionale della Società Italiana di Scienze Sensoriali [PDF]
, 2008 Over the last decade there has been a growing interest in sensory science in Italy. This has clearly resulted in an increase in the number of researchers engaged in this sector and the number of companies that exploit sensory evaluations for product ...
Mario Bertuccioli, Erminio Monteleone
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Pengendalian Kualitas Produk 456 DI PT DME [PDF]
, 2023 PT DME merupakan salah satu perusahaan yang memproduksi udang mentah beku, udang masak beku dan produk bernilai tambah (value added). Tujuan dari penulisan tugas akhir ini untuk (1) Mendeskripsikan alur proses produksi 456 di PT DME (2) Pengendalian ...
Novita Sari, Dian +2 more
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Italian Journal of Food Safety, 2018 The spread of exotic, emerging and reemerging diseases, has become, in the last years, one of the most important threats to the animal productions and public health, representing a new challenge for the European Community.
Alessandra Corradini +3 more
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APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU
Jurnal Teknologi dan Industri Pangan, 2019 Lemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for demonstrating anti-microbial activity against food spoilage bacteria. These antimicrobial properties can be further utilized for the development of natural food preservatives.
Alwani Hamad +4 more
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Geochemistry at DSDP Site 60-456
, 1982 Basalts in two holes spaced 200 meters apart at DSDP Site 456 in the Mariana Trough both show a downward sequence of nonoxidative and oxidative zones of alteration, each 10 to 15 meters thick, overlying fresh basalts.
Natland, James H +3 more
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