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

Fredericks J, Hawkins-Cooper DS, Hill DE, Luchansky J, Porto-Fett A, Gamble HR, Fournet VM, Urban JF, Holley R, Dubey JP. Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage. Food Waterborne Parasitol. 2019 Jun; 15:e00047.

View in: PubMed