Related content

Toxoplasma gondii in Commercially Available Pork Meat and Cured Ham: A Contribution to Risk Assessment for Consumers

By Bayarri Susana   Gracia María J.   Pérez-Arquillué Consuelo   Lázaro Regina   Herrera Antonio  

Journal of Food Protection, Vol. 75, Iss. 3, 2012-03 ,pp. : 597-600

International Association for Food Protection

Access to resources Recommend Favorite

Effects of Time and Temperature on the Viability of Toxoplasma gondii Tissue Cysts in Enhanced Pork Loin

By Hill D. E.   Benedetto S. M. C.   Coss C.   McCrary J. L.   Fournet V. M.   Dubey J. P.  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1961-1965

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Commonly Used Enhancement Solutions on the Viability of Toxoplasma gondii Tissue Cysts in Pork Loin

By Hill D.E.   Sreekumar C.   Gamble H.R.   Dubey J.P.  

Journal of Food Protection, Vol. 67, Iss. 10, 2004-10 ,pp. : 2230-2233

International Association for Food Protection

Access to resources Recommend Favorite

A Qualitative Assessment of Toxoplasma gondii Risk in Ready-to-Eat Smallgoods Processing

By Mie Tanya   Pointon Andrew M.   Hamilton David R.   Kiermeier Andreas  

Journal of Food Protection, Vol. 71, Iss. 7, 2008-07 ,pp. : 1442-1452

International Association for Food Protection

Access to resources Recommend Favorite

Penicillium Populations in Dry-Cured Ham Manufacturing Plants

By Battilani Paola   Pietri Amedeo   Giorni Paola   Formenti Silvia   Bertuzzi Terenzio   Toscani Tania   Virgili Roberta   Kozakiewicz Zofia  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 975-980

International Association for Food Protection

Access to resources Recommend Favorite