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Zoekresultaten - 5 results
Hepatitis E virus in pork meat products and exposure assessment in Belgium.
associated with the consumption of HEV contaminated pork meat. In this study we looked at the HEV RNA positivity rate of pork meat products readily available from Belgian supermarkets and evaluated the overall ...
Hepatitis E virus in pork meat products and exposure assessment in Belgium
Publication Type: Peer reviewed scientific article Authors: Locus, Tatjana; Lambrecht, Ellen; Michael Peeters; Suin, Vanessa; Bavo Verhaegen; Van Hoorde, Koenraad; Lamoral, Sophie; Vanwolleghem, Thomas; Steven Van Gucht Source: International Journal of Fo ...
Microbiological safety of aged meat.
meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of and (pork only) and lactic acid bacteria (representing spoilage ...
Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
Int J Food Microbiol, Volume 334 (2020) Keywords: Animals Botulinum Toxins Clostridium botulinum Cold Temperature Colony Count, Microbial cooking Food Handling Food Preservatives Pork Meat Sodium ...
QuilA-Adjuvanted T. gondii Lysate Antigens Trigger Robust Antibody and IFNγ+ T Cell Responses in Pigs Leading to Reduction in Parasite DNA in Tissues Upon Challenge InfectionImage
pregnant women. The consumption of raw or undercooked pork is considered as an important risk factor to develop toxoplasmosis in humans. Since effective therapeutic interventions to treat toxoplasmosis are ...