The effect of salting on Toxoplasma gondii viability evaluated and implemented in a quantitative risk assessment of meat-borne human infection.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2019.108380
Abstract: The protozoan parasite Toxoplasma gondii can infect all warm-blooded animals and it causes the disease toxoplasmosis. Meat containing viable T. gondii tissue cysts is considered one of the main sources of human infection. The relative… read more here.
Keywords: human infection; meat borne; gondii; quantitative risk ... See more keywords
Attachment characteristics and kinetics of biofilm formation by Staphylococcus aureus on ready-to-eat cooked beef contact surfaces.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16592
Abstract: Staphylococcus aureus is a food-borne pathogen that quickly forms biofilm on meat contact surfaces and thus poses a serious threat to the safety of the meat industry. This study evaluated the attachment, survival, and growth… read more here.
Keywords: contact surfaces; biofilm; meat borne; meat ... See more keywords
Review of major meat-borne zoonotic bacterial pathogens
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Public Health"
DOI: 10.3389/fpubh.2022.1045599
Abstract: The importance of meat-borne pathogens to global disease transmission and food safety is significant for public health. These pathogens, which can cause a variety of diseases, include bacteria, viruses, fungi, and parasites. The consumption of… read more here.
Keywords: public health; meat borne; bacterial pathogens; meat ... See more keywords