MUSAFIRI, KARAMA
MUSAFIRI, KARAMA
Bovine lymph nodes as a source of Escherichia coli contamination of the meat
2020 Grispoldi, L.; Musafiri, Karama; Hadjicharalambous, C.; de Stefani, F.; Ventura, G.; Ceccarelli, M.; Revoltella, M.; Sechi, P.; Crotti, C.; D'Innocenzo, A.; Couto-Contreras, G.; Cenci-Goga, B.
Characterization and growth under different storage temperatures of ropy slime-producing leuconostoc mesenteroides isolated from cooked meat products
2020 Cenci-Goga, B. T.; Sechi, P.; Iulietto, M. F.; Amirjalali, S.; Barbera, S.; Musafiri, Karama; Aly, S. S.; Grispoldi, L.
Cross-sectional study to identify risk factors associated with the occurrence of antimicrobial resistance genes in honey bees Apis mellifera) in Umbria, Central Italy
2020 Cenci-Goga, B. T.; Sechi, P.; Musafiri, Karama; Ciavarella, R.; Pipistrelli, M. V.; Goretti, E.; Elia, A. C.; Gardi, T.; Pallottini, M.; Rossi, R.; Selvaggi, R.; Grispoldi, L.
Effect of delayed refrigeration on the microbial carcass contamination of wild boars (Sus scrofa)
2021 Beniamino, Cenci‐goga; Alberto, Amicabile; Musafiri, Karama; Saeed, El‐ashram; Cristina, Saraiva; Juan, García‐díez; Simone, Finotti; Viviana, Genna; Giampaolo, Moretti; Riccardo, Murari; Riccardo, Muliari; Sabrina, Bonizzato; Erica, Lugoboni; Sabina, Cassini; Caterina, Dal‐ben; Grispoldi, Luca
Effect of the addition of starter cultures to ground meat for hamburger preparation
2020 Grispoldi, Luca; Musafiri, Karama; Sechi, Paola; Iulietto, MARIA FRANCESCA; Beniamino, Cenci-Goga
Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge?
2020 Cenci-Goga, B. T.; Musafiri, Karama; Hadjichralambous, C.; Sechi, P.; Grispoldi, L.
Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table
2021 Grispoldi, Luca; Musafiri, Karama; Armani, Andrea; Hadjicharalambous, Chrystalleni; Cenci-Goga, Beniamino T.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Bovine lymph nodes as a source of Escherichia coli contamination of the meat | 2020 | Grispoldi, L.; Musafiri, Karama; Hadjicharalambous, C.; de Stefani, F.; Ventura, G.; Ceccarelli, M.; Revoltella, M.; Sechi, P.; Crotti, C.; D'Innocenzo, A.; Couto-Contreras, G.; Cenci-Goga, B. | |
| Characterization and growth under different storage temperatures of ropy slime-producing leuconostoc mesenteroides isolated from cooked meat products | 2020 | Cenci-Goga, B. T.; Sechi, P.; Iulietto, M. F.; Amirjalali, S.; Barbera, S.; Musafiri, Karama; Aly, S. S.; Grispoldi, L. | |
| Cross-sectional study to identify risk factors associated with the occurrence of antimicrobial resistance genes in honey bees Apis mellifera) in Umbria, Central Italy | 2020 | Cenci-Goga, B. T.; Sechi, P.; Musafiri, Karama; Ciavarella, R.; Pipistrelli, M. V.; Goretti, E.; Elia, A. C.; Gardi, T.; Pallottini, M.; Rossi, R.; Selvaggi, R.; Grispoldi, L. | |
| Effect of delayed refrigeration on the microbial carcass contamination of wild boars (Sus scrofa) | 2021 | Beniamino, Cenci‐goga; Alberto, Amicabile; Musafiri, Karama; Saeed, El‐ashram; Cristina, Saraiva; Juan, García‐díez; Simone, Finotti; Viviana, Genna; Giampaolo, Moretti; Riccardo, Murari; Riccardo, Muliari; Sabrina, Bonizzato; Erica, Lugoboni; Sabina, Cassini; Caterina, Dal‐ben; Grispoldi, Luca | |
| Effect of the addition of starter cultures to ground meat for hamburger preparation | 2020 | Grispoldi, Luca; Musafiri, Karama; Sechi, Paola; Iulietto, MARIA FRANCESCA; Beniamino, Cenci-Goga | |
| Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge? | 2020 | Cenci-Goga, B. T.; Musafiri, Karama; Hadjichralambous, C.; Sechi, P.; Grispoldi, L. | |
| Staphylococcus aureus enterotoxin in food of animal origin and staphylococcal food poisoning risk assessment from farm to table | 2021 | Grispoldi, Luca; Musafiri, Karama; Armani, Andrea; Hadjicharalambous, Chrystalleni; Cenci-Goga, Beniamino T. |