Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process-Reference-Cited by-同舟云学术

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Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process

Published:2017-08 Issue: Volume:65 Page:213-220
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Herrero Laura,Gracia María Jesús,Pérez-Arquillué Consuelo,Lázaro Regina,Herrera Antonio,Bayarri Susana

Funder

Spanish Ministry of Economy and Competitiveness and the European Regional Development Fund

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference45 articles.

1. Risk factors for Toxoplasma infection in pregnancy: a case-control study in France;Baril;Scand. J. Infect. Dis.,1999

2. Determination of the viability of Toxoplasma gondii in cured ham using bioassay: influence of technological processing and food safety implications;Bayarri;J. Food Prot.,2010

3. Risk factors for recent Toxoplasma infection in pregnant women in Naples;Buffolano;Epidemiol. Infect.,1996

4. Severe acquired toxoplasmosis in immunocompetent adult patients in French Guiana;Carme;J. Clin. Microbiol.,2002

5. Foodborne outbreaks of human toxoplasmosis;Choi;J. Infect. Dis.,1997

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