Quality control of Toxoplasma gondii in meat packages: Standardization of an ELISA test and its use for detection in rabbit meat cuts

Meat Science

Volumn 88, Issue 3, 2011, Pages 584-589

  Mecca, Juliana Nunes ^a   Meireles, Luciana Regina ^a   de Andrade, Heitor Franco ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

ELISA; Meat; Meat juice; Packages; Quality control; Toxoplasmosis

Indexed keywords

BIOLOGICAL TESTS; BLOOD CONTENT; ELISA; ELISA TEST; FALSE NEGATIVES; FREEZE-THAW CYCLES; IMMUNOBLOTTING PROFILES; MEAT CUTS; MEAT JUICE; PACKAGES; STORAGE TIME; TOXOPLASMA GONDII; TOXOPLASMOSIS;

AGRICULTURE; ASSAYS; BLOOD; MEATS; QUALITY ASSURANCE;

QUALITY CONTROL;

ORYCTOLAGUS CUNICULUS; TOXOPLASMA GONDII;

CYANOMETHEMOGLOBIN; HEMOGLOBIN; PROTOZOON ANTIBODY;

ANIMAL; ANIMAL DISEASE; ANTIBODY SPECIFICITY; ARTICLE; BLOOD; BRAZIL; CHEMISTRY; COLD; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; IMMUNOLOGY; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; PARASITOLOGY; PROTEIN STABILITY; QUALITY CONTROL; RABBIT; TIME; TOXOPLASMA; TOXOPLASMOSIS;

ANIMALS; ANTIBODIES, PROTOZOAN; ANTIBODY SPECIFICITY; BRAZIL; COLD TEMPERATURE; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; FOOD INSPECTION; FOOD PACKAGING; FOOD PARASITOLOGY; FOOD PRESERVATION; HEMOGLOBINS; MEAT; MEAT PRODUCTS; PROTEIN STABILITY; QUALITY CONTROL; RABBITS; TIME FACTORS; TOXOPLASMA; TOXOPLASMOSIS, ANIMAL;

EID: 79952817388     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.016     Document Type: Article

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