The impact of dry ageing vacuum-packed pork on the viability of Toxoplasma gondii tissue cysts.

@article{Alves2020TheIO,
  title={The impact of dry ageing vacuum-packed pork on the viability of Toxoplasma gondii tissue cysts.},
  author={B. Alves and S. M. Gennari and S. Oliveira and H. Soares and C. Conte-Junior and J. Dubey and M. Amaku and Hilda F{\'a}tima Jesus Pena},
  journal={Food microbiology},
  year={2020},
  volume={86},
  pages={
          103331
        }
}
  • B. Alves, S. M. Gennari, +5 authors Hilda Fátima Jesus Pena
  • Published 2020
  • Biology, Medicine
  • Food microbiology
  • The present study evaluated the viability of Toxoplasma gondii tissue cysts in dry-aged pork loins (m. longissimus) after 14, 21 and 28 days under controlled temperature (0 °C ± 1 °C). The pigs (n = 9) were orally inoculated with 3,000 T. gondii oocysts. The right loin of each pig was aged for a predetermined period, and the left loin was kept unprocessed as a control. Two experiments were performed. In Experiment 1, the loins of three pigs were aged for 14 days and then bioassayed in both cats… CONTINUE READING
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