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

Hill DE, Luchansky J, Porto-Fett A, Gamble HR, Fournet VM, Hawkins-Cooper DS, Urban JF, Gajadhar AA, Holley R, Juneja VK, Dubey JP. Rapid inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage. Food Waterborne Parasitol. 2018 Sep; 12:e00029.

View in: PubMed