Vibrios in shellfish: the risks for consumers
Outbreaks due to the main pathogenic human vibrios are mainly associated to the consumption of raw or partially cooked molluscs and crustaceans Fish ...
Ready-to-eat salad: is it safe for consumption? The effectiveness of the washing methods
Washing fruits and vegetables is the only way to reduce microbial pathogens, both at domestic and industrial level. In the summertime the consumption ...
Rabies in Africa: the RESOLAB network
At the end of 2008, fox rabies re-emerged in North-eastern Italy; however, intervention plans were immediately implemented by the National Authorities, supported by the European ...
How Italian consumers perceive food quality
Quality food is also safe food: Italian consumers agree with this equivalence. They do not agree instead on the characteristics that determine when a product ...
How effective can nanotechnologies be for food safety?
The use of nanotechnology in the field of food safety is one of the frontiers to which companies are looking with increasing interest. The research and development ...
![Five keys to safer food [video]](https://www.izsvenezie.com/wp-content/uploads/2015/04/five-keys-to-safer-food-video.jpg)
Five keys to safer food [video]
On the occasion of the World Health Day, this year focused on the issue of food safety, the World Health Organization has produced the video "Five ...