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

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

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

Afiliación

Fredericks J; USDA, ARS, NEA, Animal Parasitic Diseases Laboratory, BARC-East, Bldgs. 1001 & 307-C, Beltsville, MD 20705, United States of America.
Hawkins-Cooper DS; USDA, ARS, NEA, Animal Parasitic Diseases Laboratory, BARC-East, Bldgs. 1001 & 307-C, Beltsville, MD 20705, United States of America.
Hill DE; USDA, ARS, NEA, Animal Parasitic Diseases Laboratory, BARC-East, Bldgs. 1001 & 307-C, Beltsville, MD 20705, United States of America.
Luchansky J; USDA, ARS, NEA, Food Safety and Intervention Technologies, 600 E. Mermaid Ln. ERRC, Wyndmoor, PA 19038-8598, United States of America.
Porto-Fett A; USDA, ARS, NEA, Food Safety and Intervention Technologies, 600 E. Mermaid Ln. ERRC, Wyndmoor, PA 19038-8598, United States of America.
Gamble HR; National Academy of Sciences, 500 Fifth Street NW, Washington, DC 20001, United States of America.
Fournet VM; USDA, ARS, NEA, Animal Parasitic Diseases Laboratory, BARC-East, Bldgs. 1001 & 307-C, Beltsville, MD 20705, United States of America.
Urban JF; USDA, ARS, BHNRC, Diet, Genomics, and Immunology Laboratory, BARC-East, Bldgs. 307-C, Beltsville, MD 20705, United States of America.
Holley R; Faculty of Agricultural and Food Sciences, Room 250 Ellis Building, 13 Freedman Crescent, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Dubey JP; USDA, ARS, NEA, Animal Parasitic Diseases Laboratory, BARC-East, Bldgs. 1001 & 307-C, Beltsville, MD 20705, United States of America.