Inactivation of Toxoplasma gondii in dry sausage and processed pork, and quantification of the pathogen in pig tissues prior to production

Inactivation of Toxoplasma gondii in dry sausage and processed pork, and quantification of the pathogen in pig tissues prior to production

Toxoplasma gondii is an important zoonotic foodborne parasite. Meat of infected animals appears to be a major source of infection in Europe. Pork is the most consumed meat in France, with dry sausages well represented. The risk of transmission via consumption of processed pork products is largely un...

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Detalles Bibliográficos
Main Authors: Filip Dámek, Bastien Fremaux, Dominique Aubert, Sandra Thoumire, Maxime Delsart, Jean-Luc Martin, Sandra Vuillermet, Marieke Opsteegh, Pikka Jokelainen, Delphine Le Roux, Pascal Boireau, Isabelle Villena, Radu Blaga
Formato: Artigo
Idioma:English
Publicado: Elsevier 2023-06-01
Series:Food and Waterborne Parasitology
Subjects:
Salt
Nitrite
Nitrate
Viability
Distribution
Meat
Acceso en liña:http://www.sciencedirect.com/science/article/pii/S2405676623000070

Internet

http://www.sciencedirect.com/science/article/pii/S2405676623000070

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