000134824 001__ 134824
000134824 005__ 20240516094558.0
000134824 0247_ $$2doi$$a10.4315/JFP-21-281
000134824 0248_ $$2sideral$$a131226
000134824 037__ $$aART-2022-131226
000134824 041__ $$aeng
000134824 100__ $$0(orcid)0000-0003-1417-272X$$aGracia, María J.$$uUniversidad de Zaragoza
000134824 245__ $$aEffect of domestic freezing on the viability of Toxoplasma Gondii in raw and dry-cured ham from experimentally infected pigs
000134824 260__ $$c2022
000134824 5060_ $$aAccess copy available to the general public$$fUnrestricted
000134824 5203_ $$aToxoplasma gondii is the causative agent of the parasitic disease toxoplasmosis, which is an important foodborne zoonosis. Eating undercooked meat of infected animals has been considered the major transmission route of T. gondii to humans. The present study was conducted to evaluate the efficacy of domestic freezing for inactivation of T. gondii bradyzoites in ham. Raw and dry-cured ham from a pig experimentally inoculated orally with 4,000 oocysts of T. gondii VEG strain was subjected to domestic freezing at −20°C for up to 14 days. The effect was evaluated by bioassay in mice and a quantitative PCR assay. In raw and dry-cured ham, −20°C for 7 and 14 days, respectively, did not inactivate T. gondii. More studies are needed to find the correct temperature and time needed to render the bradyzoites noninfectious for humans. Meanwhile, the recommendations for freezing to inactivate T. gondii in raw or dry-cured meats must be revisited because domestic freezing conditions do not reduce the risk of infection.
000134824 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-20R$$9info:eu-repo/grantAgreement/ES/INIA/RTA2014-00024-C04-02
000134824 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000134824 590__ $$a2.0$$b2022
000134824 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b104 / 142 = 0.732$$c2022$$dQ3$$eT3
000134824 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b124 / 158 = 0.785$$c2022$$dQ4$$eT3
000134824 592__ $$a0.47$$b2022
000134824 593__ $$aFood Science$$c2022$$dQ2
000134824 593__ $$aMicrobiology$$c2022$$dQ3
000134824 594__ $$a4.2$$b2022
000134824 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000134824 700__ $$0(orcid)0000-0002-6460-1388$$aLázaro, Regina$$uUniversidad de Zaragoza
000134824 700__ $$0(orcid)0000-0003-2247-0954$$aPérez-Arquillue, Consuelo
000134824 700__ $$0(orcid)0000-0002-1668-4940$$aBayarri, Susana$$uUniversidad de Zaragoza
000134824 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000134824 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000134824 773__ $$g85, 4 (2022), 626-631$$pJ. food prot.$$tJOURNAL OF FOOD PROTECTION$$x0362-028X
000134824 8564_ $$s582733$$uhttps://zaguan.unizar.es/record/134824/files/texto_completo.pdf$$yPostprint
000134824 8564_ $$s1502304$$uhttps://zaguan.unizar.es/record/134824/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000134824 909CO $$ooai:zaguan.unizar.es:134824$$particulos$$pdriver
000134824 951__ $$a2024-05-16-09:33:41
000134824 980__ $$aARTICLE