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Akademický článek

Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage

Autor: D.E. Hill, J. Luchansky, A. Porto-Fett, H.R. Gamble, V.M. Fournet, D.S. Hawkins-Cooper, A.A. Gajadhar, R. Holley, V.K. Juneja, J.P. Dubey

Publikováno v: Food and Waterborne Parasitology, Vol 6, Iss , Pp 1-8 (2017)

Curing processes are one method by which pork products, which are considered ready to eat (RTE) and have not been otherwise tested or treated, can be rendered safe from risk for exposure to Trichinella muscle larvae (ML). Curing processes in the U.S.

Externí odkaz: https://doaj.org/article/3dea909fa39449de88f5360b2fc8152b

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Akademický článek

Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

Autor: J. Fredericks, D.S. Hawkins-Cooper, D.E. Hill, J. Luchansky, A. Porto-Fett, H.R. Gamble, V.M. Fournet, J.F. Urban, R. Holley, J.P. Dubey

Publikováno v: Food and Waterborne Parasitology, Vol 15, Iss , Pp - (2019)

The production of safe and healthy food products represents one of the main objectives of the food industry. The presence of microorganisms in meat and products containing meat can result in a range of human health problems, as well as economic losse

Externí odkaz: https://doaj.org/article/9b1b66994d8142769dcb9b7734d55f5f

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Akademický článek

Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

Autor: D.E. Hill, J. Luchansky, A. Porto-Fett, H.R. Gamble, V.M. Fournet, D.S. Hawkins-Cooper, J.F. Urban, A.A. Gajadhar, R. Holley, V.K. Juneja, J.P. Dubey

Publikováno v: Food and Waterborne Parasitology, Vol 12, Iss , Pp - (2018)

Curing processes for pork meat in the U.S. currently require individual validation of methods to demonstrate inactivation of Trichinella spiralis, a nematode parasite historically associated with pork. However, for protozoan parasites, no such strict

Externí odkaz: https://doaj.org/article/9cb12f6a856c47c5b06b1426acbbb5c0

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