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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Detalles Bibliográficos
Autores principales: 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.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7034046/
https://www.ncbi.nlm.nih.gov/pubmed/32095637
http://dx.doi.org/10.1016/j.fawpar.2017.06.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7034046/
https://www.ncbi.nlm.nih.gov/pubmed/32095637
http://dx.doi.org/10.1016/j.fawpar.2017.06.001

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