Determination of the viability of Toxoplasma gondii in cured ham using bioassay: influence of technological processing and food safety implications.

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Published in J Food Prot on December 01, 2010

Authors

Susana Bayarri1, María J Gracia, Regina Lázaro, Consuelo Pe Rez-Arquillué, Montserrat Barberán, Antonio Herrera

Author Affiliations

1: Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Facultad de Veterinaria, C/ Miguel Servet 177, 50013, Spain. sbayarri@unizar.es

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