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  1. A Year of Bio-Monitoring (2021): Presence of Algae of the Genus Alexandrium, Dinophysis, Prorocentrum and Non-Compliance for Paralytic Toxins and Lipophilic Toxins in Bivalve Mollusks Bred in Sardinia (W Mediterranean Sea)
  2. Identification and quantification of potential microplastics in shellfish harvested in Sardinia (Italy) by using transillumination stereomicroscopy
  3. Detection of Fish Allergens in Foods Using an In-House Real-Time PCR Targeting the Ribosomal 18S rRNA Gene
  4. XXXI Convegno Nazionale dell’Associazione Italiana Veterinari Igienisti (AIVI)| Teramo, 22-24 settembre 2022
  5. Survival of Naturally Contaminating Listeria monocytogenes in Commercial Mediterranean-Style Dry Fermented Sausages during Storage
  6. Determination of phytoplankton in water samples, algal biotoxins, microbiological parameters and microplastics in Mediterranean mussels (Mytilus galloprovincialis Lamarck, 1819) from an experimental pilot farm in the Calich Lagoon (Sardinia, Italy)
  7. Detection of celery (Apium graveolens) allergen in foods of animal and plant origin by droplet digital PCR assay
  8. Prevalence and pathogenic potential of Arcobacter spp. isolated from edible bivalve molluscs in Sardinia
  9. Detection of Arcobacter spp. in environmental and food samples collected in industrial and artisanal sheep's milk cheese-making plants
  10. Qualitative determination of histamine in canned yellowfin tuna (<em>Thunnus albacares</em>) marketed in Sardinia (Italy) by rapid screening methods
  11. New evidence of pectenotoxins in farmed bivalve molluscs from Sardinia (Italy)
  12. Longitudinal Study on Seasonal Variation of Marine Biotoxins and Related Harmful Algae in Bivalve Mollusks Bred in Sardinia (Italy, W Mediterranean Sea) from 2015 to 2020 and Assessment of Potential Public Health Risks
  13. Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening
  14. Prevalence of L. monocytogenes in environmental samples collected in dairy plants of Sassari Province, Italy
  15. Evolution of chemical-physical parameters and rheological characteristics of Sarda and Maltese goat dry hams
  16. FOOD SAFETY AND PROCESS HYGIENE CRITERIONS ON SHEEP CARCASSES
  17. SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS
  18. SHORT FOOD SUPPLY CHAIN IN SARDINIA: FORMS OF COOPERATION BETWEEN PRIMARY PRODUCERS AND FINAL CONSUMERS