Prevalence of Toxoplasma gondii DNA in Processed Pork Meat-Reference-Cited by-同舟云学术

Prevalence of Toxoplasma gondii DNA in Processed Pork Meat

Published:2018-11 Issue:11 Volume:15 Page:734-736
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Costa Deise F.¹,Fowler Flávio¹,Silveira Claudio²,Nóbrega Mario Junqueira³,Nobrega Heloisa Amaral Junqueira³,Nascimento Heloisa¹,Rizzo Luiz Vicente⁴,Commodaro Alessandra G.¹,Belfort Rubens¹

Affiliation:

1. Department of Ophthalmology, Federal University of Sao Paulo, Sao Paulo, Brazil.

2. Clinica Silveira, Rio Grande do Sul, Brazil.

3. Department of Ophathalmology, University of Joinville, Santa Catarina, Brazil.

4. Hospital Israelita Albert Einstein, Sao Paulo, Brazil.

Publisher

Mary Ann Liebert Inc

Subject

Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science,Microbiology

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2018.2438

Reference10 articles.

1. High prevalence of unusual genotypes of Toxoplasma gondii infection in pork meat samples from Erechim, Southern Brazil

2. Risk Assessment of Human Toxoplasmosis Associated with the Consumption of Pork Meat in Italy

3. Toxoplasma gondii in fresh pork sausage and seroprevalence in butchers from factories in Londrina, Paraná State, Brazil

4. Quantification and viability assays of Toxoplasma gondii in commercial “Serrano” ham samples using magnetic capture real-time qPCR and bioassay techniques

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