Influence of different processing procedures on the reproductive capacity of Trichinella spiralis in pork meat

Tropical Animal Health and Production

Volumn 41, Issue 4, 2009, Pages 437-442

  Medina Lerena, M S ^a   Ramirez Alvarez A ^a   Kuhne M ^b   Gomez Priego A ^c   De La Rosa, J L ^d  

^a UNIVERSITY OF GUADALAJARA   (Mexico)

^b Lower Saxony Federal State Office for Consumer Protection and Food Safety   (Germany)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^d Instituto Nacional de Diagnostico y Referencia Epidemiologicos   (Mexico)

Author keywords

Infectivity; Pork meat; Processing; Temperature tolerance; Trichinella; Viability

Indexed keywords

BRINE; HELMINTH ANTIBODY; INORGANIC SALT;

ANIMAL; ANIMAL DISEASE; ARTICLE; COLD; FOOD HANDLING; LARVA; MEAT; METHODOLOGY; PARASITOLOGY; PHYSIOLOGY; REPRODUCTION; SPICE; SWINE; SWINE DISEASE; TIME; TRICHINELLA SPIRALIS; TRICHINOSIS;

ANIMALS; ANTIBODIES, HELMINTH; COLD TEMPERATURE; FOOD HANDLING; LARVA; MEAT; REPRODUCTION; SALTS; SPICES; SWINE; SWINE DISEASES; TIME FACTORS; TRICHINELLA SPIRALIS; TRICHINOSIS;

MUS; SUIDAE; TRICHINELLA; TRICHINELLA SPIRALIS;

EID: 62949188317     PISSN: 00494747     EISSN: 15737438     Source Type: Journal    
DOI: 10.1007/s11250-008-9211-9     Document Type: Article

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