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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Publicado en:Food Waterborne Parasitol
Main Authors: 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.
Formato: Artigo
Idioma:Inglês
Publicado: Elsevier 2019
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Article
Acceso en liña: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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