Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage

Curing processes are one method by which pork products, which are considered ready to eat (RTE) and have not been otherwise tested or treated, can be rendered safe from risk for exposure to Trichinella muscle larvae (ML). Curing processes in the U.S. currently require individual validation of method...

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Publicat a:Food Waterborne Parasitol
Autors principals: Hill, D.E., Luchansky, J., Porto-Fett, A., Gamble, H.R., Fournet, V.M., Hawkins-Cooper, D.S., Gajadhar, A.A., Holley, R., Juneja, V.K., Dubey, J.P.
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2017
Matèries:
Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7034046/
https://ncbi.nlm.nih.gov/pubmed/32095637
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fawpar.2017.06.001
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