Effects of time and temperature on the viability of Toxoplasma gondii tissue cysts in enhanced pork loin

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 1961-1965

  Hill, D E ^a   Benedetto, S M C ^a   Coss, C ^a   McCrary, J L ^a   Fournet, V M ^a   Dubey, J P ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SUS SCROFA; TOXOPLASMA GONDII;

FOOD PRESERVATIVE; LACTIC ACID DERIVATIVE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BIOASSAY; CAT; CAT DISEASE; DISEASE TRANSMISSION; DRUG EFFECT; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; PARASITOLOGY; SAFETY; SWINE; SWINE DISEASE; TEMPERATURE; TIME; TOXOPLASMA;

ANIMALS; BIOLOGICAL ASSAY; CAT DISEASES; CATS; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD PARASITOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; LACTATES; MEAT; SODIUM CHLORIDE; SWINE; SWINE DISEASES; TEMPERATURE; TIME FACTORS; TOXOPLASMA;

EID: 33748341899     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.1961     Document Type: Article

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