Thermal patterns of heat treated Anisakis L3-infected fishery products allow separation into low, intermediate and high risk groups of potential use in risk management-Reference-Cited by-同舟云学术

Thermal patterns of heat treated Anisakis L3-infected fishery products allow separation into low, intermediate and high risk groups of potential use in risk management

Published:2021-06 Issue: Volume:124 Page:107837
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Sánchez-Alonso Isabel,Carballeda-Sangiao Noelia,González-Muñoz Miguel,Arcos Susana C.,Navas Alfonso,Careche Mercedes^ORCID

Funder

Ministerio de Ciencia, Innovación y Universidades

European Regional Development Fund

Seventh Framework Programme

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

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3. Anisakis simplex: From obscure infectious worm to inducer of immune hypersensitivity;Audicana;Clinical Microbiology Reviews,2008

4. Human health, legislative and socioeconomic issues caused by the fish-borne zoonotic parasite Anisakis: Challenges in risk assessment;Bao;Trends in Food Science & Technology,2019

5. Experimental anisakiasis - cultivation and temperature tolerance determinations;Bier;Journal of Milk and Food Technology,1976

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