Reprint of: Survival of Trichinella spiralis in cured meat products-Reference-Cited by-同舟云学术

Reprint of: Survival of Trichinella spiralis in cured meat products

Published:2021-09 Issue: Volume:297 Page:109544
ISSN:0304-4017
Container-title:Veterinary Parasitology
language:en
Short-container-title:Veterinary Parasitology

Author:

Johne Annette,Filter Matthias,Gayda Jennifer,Buschulte Anja,Bandick Niels,Nöckler Karsten,Mayer-Scholl Anne

Publisher

Elsevier BV

Subject

General Veterinary,General Medicine,Parasitology

Reference25 articles.

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2. Effect of sodium chloride concentration, water activity fermentation method and drying time on the viability of Trichinella spiralis in Genoa salami;Childers;J. Food Prot.,1982

3. Consumption of untested pork contributed to over two-thousand clinical cases of human trichinellosis in Romania;Dobrescu;Folia Parasitol.,2014

4. Opinion of the Scientific Panel on biological hazards (BIOHAZ) on the on the “Risk assessment of a revised inspection of slaughter animals in areas with low prevalence of Trichinella”;EFSA;EFSA J.,2005

5. Outbreak of trichinellosis due to wild boar meat and evaluation of the effectiveness of post exposure prophylaxis, Germany, 2013;Faber;Clin. Infect. Dis.,2015

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