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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7034007/
https://www.ncbi.nlm.nih.gov/pubmed/32095618
http://dx.doi.org/10.1016/j.fawpar.2019.e00047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7034007/
https://www.ncbi.nlm.nih.gov/pubmed/32095618
http://dx.doi.org/10.1016/j.fawpar.2019.e00047

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