Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

Curing processes for pork meat in the U.S. currently require individual validation of methods to demonstrate inactivation of Trichinella spiralis, a nematode parasite historically associated with pork. However, for protozoan parasites, no such strictures exist. It has been assumed, with little evide...

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Detalhes bibliográficos
Publicado no:Food Waterborne Parasitol
Main Authors: Hill, D.E., Luchansky, J., Porto-Fett, A., Gamble, H.R., Fournet, V.M., Hawkins-Cooper, D.S., Urban, J.F., Gajadhar, A.A., Holley, R., Juneja, V.K., Dubey, J.P.
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2018
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7033975/
https://ncbi.nlm.nih.gov/pubmed/32095600
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fawpar.2018.e00029
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