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Detection of Hepatitis E virus (HEV) RNA in raw cured sausages and raw cured sausages containing pig liver at retail stores in Switzerland

• Authors : Giannini, P; Jermini, M; Leggeri, L

Subjects: Institute of Food Safety and Hygiene; 570 Life sciences; 610 Medicine & health

• Source: Giannini, P; Jermini, M; Leggeri, L; Nüesch-Inderbinen, Magdalena; Stephan, Roger (2018). Detection of Hepatitis E virus (HEV) RNA in raw

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Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland

• Authors : Giannini, Petra; Jermini, Marco; Leggeri, Lorenzo

• Source: Journal of Food Protection ; volume 81, issue 1, page 43-45 ; ISSN 0362-028X

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Inactivation models of Listeria monocytogenes in raw-cured sausages submitted to high hydrostatic pressure processing and their application in a Quantitative Microbial Risk Assessment ; Modelos de inactivación de Listeria monocytogenes en embutidos crudo-curados tratados con altas presiones hidrostáticas y su aplicación en la Evaluación Cuantitativa del Riesgo Microbiológico

• Authors : Melo Possas, Arícia Mara;

Subjects: Non-thermal technologies; Cross-contamination; Monte-carlo analysis

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Total and free fatty acids content during the ripening of artisan and industrially manufactured 'Chorizo de cebolla'

• Authors : Inmaculada Franco; Amalia Martínez; Bernardo Prieto

Subjects: chorizo de cebolla; free fatty acids; lipolysis

• Source: Grasas y Aceites, Vol 53, Iss 4, Pp 403-413 (2002)

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Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla” ; Efecto del tipo de elaboración (artesanal o industrial) sobre el contenido en ácidos grasos totales y libres a lo largo de la maduración del “Chorizo de cebolla”

• Authors : Franco, Inmaculada; Martínez, Amalia; Prieto, Bernardo

Subjects: Chorizo de cebolla; Free fatty acids; Lipolysis

• Source: Grasas y Aceites; Vol. 53 No. 4 (2002); 403-413 ; Grasas y Aceites; Vol. 53 Núm. 4 (2002); 403-413 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2002.v53.i4

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Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

• Authors : María José Beriain; María Teresa Murillo-Arbizu; Kizkitza Insausti

Subjects: raw-cured meat product; sensory quality; chemical compositionagris

• Source: Foods; Volume 9; Issue 8; Pages: 1006

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Stress Response of Salmonella enterica Serovar Typhimurium to Acidified Nitrite

• Authors : Mühlig, Anna; Behr, Jürgen; Scherer, Siegfried ...

• Source: Applied and Environmental Microbiology ; volume 80, issue 20, page 6373-6382 ; ISSN 0099-2240 1098-5336

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Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards

• Authors : Beriain Apesteguía, María José; Murillo Arbizu, María Teresa; Insausti Barrenetxea, Kizkitza ...

Subjects: Raw-cured meat product; Sensory quality; Chemical composition

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Antibiotic resistance spread in food

• Authors : Gottfried Dasen; Luana Cresta; Michael Teuber

Subjects: Multidisciplinary; biology; medicine.drug_class

• Source: Nature. 389:801-802

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