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Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured Hams.

Fredericks J, Hawkins-Cooper DS, Hill DE, Luchansky JB, Porto-Fett ACS, Shoyer BA, Fournet VM, Urban JF, Dubey JP. Inactivation of Toxoplasma gondii Bradyzoites after Salt Exposure during Preparation of Dry-Cured Hams. J Food Prot. 2020 Jun 01; 83(6):1038-1042.

View in: PubMed