A review on inactivation methods of Toxoplasma gondii in foods-Reference-Cited by-同舟云学术

A review on inactivation methods of Toxoplasma gondii in foods

Published:2018-08-18 Issue:6 Volume:112 Page:306-319
ISSN:2047-7724
Container-title:Pathogens and Global Health
language:en
Short-container-title:Pathogens and Global Health

Author:

Mirza Alizadeh Adel¹,Jazaeri Sahar²,Shemshadi Bahar³,Hashempour-Baltork Fataneh¹,Sarlak Zahra¹,Pilevar Zahra¹,Hosseini Hedayat²

Affiliation:

1. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3. Department of Parasitology, Faculty of Veterinary Medicine, Islamic Azad University, Garmsar Branch, Garmsar, Iran

Funder

Shahid Beheshti University of Medical Sciences

Publisher

Informa UK Limited

Subject

Infectious Diseases,Public Health, Environmental and Occupational Health,General Medicine,Microbiology,Parasitology

Link

https://www.tandfonline.com/doi/pdf/10.1080/20477724.2018.1514137

Reference150 articles.

1. Infectivity of Toxoplasma gondii in mutton following curing, smoking, freezing or microwave cooking

2. Food safety in a global market—Do we need to worry?