Toxoplasma gondii in commercially available pork meat and cured ham: a contribution to risk assessment for consumers.

@article{Bayarri2012ToxoplasmaGI,
  title={Toxoplasma gondii in commercially available pork meat and cured ham: a contribution to risk assessment for consumers.},
  author={S. Bayarri and M. J. Gracia and C. P{\'e}rez-Arquillu{\'e} and R. L{\'a}zaro and A. Herrera},
  journal={Journal of food protection},
  year={2012},
  volume={75 3},
  pages={
          597-600
        }
}
Toxoplasmosis is an infection caused by Toxoplasma gondii, whose transmission has usually been attributed to ingestion of undercooked or raw meat. Dry-cured ham is a high-quality meat product of increasing economic relevance, and epidemiological studies point to cured meat products as a risk factor for acquiring toxoplasmosis. With the aim of contributing to the risk assessment process, 50 samples of fresh pork meat and commercial cured ham were collected in the city of Zaragoza (northeastern… Expand
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