Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

The production of safe and healthy food products represents one of the main objectives of the food industry. The presence of microorganisms in meat and products containing meat can result in a range of human health problems, as well as economic losses to producers of these products. However, contami...

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Détails bibliographiques
Publié dans:Food Waterborne Parasitol
Auteurs principaux: Fredericks, J., Hawkins-Cooper, D.S., Hill, D.E., Luchansky, J., Porto-Fett, A., Gamble, H.R., Fournet, V.M., Urban, J.F., Holley, R., Dubey, J.P.
Format: Artigo
Langue:Inglês
Publié: Elsevier 2019
Sujets:
Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC7034007/
https://ncbi.nlm.nih.gov/pubmed/32095618
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fawpar.2019.e00047
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