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
Autores principales: Dámek, Filip, Fremaux, Bastien, Aubert, Dominique, Thoumire, Sandra, Delsart, Maxime, Martin, Jean-Luc, Vuillermet, Sandra, Opsteegh, Marieke, Jokelainen, Pikka, Le Roux, Delphine, Boireau, Pascal, Villena, Isabelle, Blaga, Radu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10209801/
https://www.ncbi.nlm.nih.gov/pubmed/37250657
http://dx.doi.org/10.1016/j.fawpar.2023.e00194

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10209801/
https://www.ncbi.nlm.nih.gov/pubmed/37250657
http://dx.doi.org/10.1016/j.fawpar.2023.e00194

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