Quantitative risk assessment of in a traditional RTE product.

Ready to Eat (RTE) cooked meat products are among the most consumed RTE food subcategories in the EU. They are also associated with the highest number of listeriosis cases per year. Contamination with may arise from post-processing and its growth is often supported by the pH and water activity of the product.

Alistag, a new coating agent for aging cheese and hams.

Aging rooms of dry-cured ham and cheese are subject to the development of mold and arthropods, above all mites, which cause the erosion of the external part of these food products, reducing their surface to dust and determining their progressive degradation. This work is meant to give the results of an experiment carried out to test the level of protection supplied by Alistag, a coating agent based on Gluconodeltalactone, on a typical Sicilian cheese . Alistag was applied by nebulization and by immersion.

Influence of Incubation Conditions on Biofilm Formation by Isolated from Dairy Products and Dairy Manufacturing Plants.

In this study, biofilm formation of 64 strains isolated from milk, dairy products and dairy plants was compared. The strains were grown on Tryptic Soy Broth supplemented with 0.2% of glucose, on polystyrene microplates at 10 and 30°C for 48 h.

Animal Welfare: Data from an Online Consultation.

This paper analyses data obtained from an online survey related to animal welfare and religious slaughter topics. The questionnaire was conducted with the purpose of examining the purchase behaviour of a group of consumers (with different religious orientation) and their views on animal protection and ritual slaughter. The main results of the consultation were two.