Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. Thi...

The relevance of the market of the organic products is constantly on the rise, however, consumers' awareness on this matter is still understudied. Aiming to bridge this gap, we conducted ethnographic research within 6 households in three different locations in a period ...

Abstract Several research efforts have tried to explain the forces driving food-related decisions. In this article, we explore how individual attitude toward the environment could be a potential determinant of green behavior. This research offers an original methodologi...

BACKGROUND: Single cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This cultivar is mostly present in the municipality of Bucchianico and in some neighbouring municipalities in ...

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the...

Abstract The heat stability of egg white stabilised emulsions was studied in the presence of monoglycerides, lecithin and rhamnolipid biosurfactants. Rhamnolipids have a greater effect on the reduction of emulsion droplet particle size than either lecithin or monoglycer...

Abstract A review of most common types of fraud in the olive oil sector has been carried out. The work was supplemented by the results of an international on-line survey of EU and non-EU stakeholders in the olive oil sector. The review confirms that most common infringe...

Metabolomic fingerprinting of virgin olive oil (VOO) by 1H NMR spectroscopy was used to study its stability during storage simulating normal shelf life conditions during its commercialization. A representative set of VOOs covering the full range of possible chemical com...

In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis of a number of volatile compounds responsible for their aroma is of great importance. Herein, the data obtained from three laboratories that...

Fast and effective analytical screening tools providing new suitable authenticity markers and applicable to a large number of samples are required to efficiently control the global olive oil (OO) production, and allow the rapid detection of low levels of adulterants eve...