000134936 001__ 134936
000134936 005__ 20240509150148.0
000134936 0247_ $$2doi$$a10.4315/0362-028X.JFP-11-350
000134936 0248_ $$2sideral$$a76484
000134936 037__ $$aART-2012-76484
000134936 041__ $$aeng
000134936 100__ $$0(orcid)0000-0002-1668-4940$$aBayarri, S.$$uUniversidad de Zaragoza
000134936 245__ $$aToxoplasma gondii in commercially available pork meat and cured ham: A contribution to risk assessment for consumers
000134936 260__ $$c2012
000134936 5203_ $$aToxoplasmosis is an infection caused by Toxoplasma gondii, whose transmission has usually been attributed to ingestion of undercooked or raw meat. Dry-cured ham is a high-quality meat product of increasing economic relevance, and epidemiological studies point to cured meat products as a risk factor for acquiring toxoplasmosis. With the aim of contributing to the risk assessment process, 50 samples of fresh pork meat and commercial cured ham were collected in the city of Zaragoza (northeastern Spain), and the presence of viable forms of T. gondii was analyzed. A mouse concentration bioassay technique was used, and the presence of the parasite in mice was determined by indirect immunofluorescence assay. T. gondii was detected in two samples of rib, reflecting a frequency of 8% positive fresh pork meat (4% positivity of total samples analyzed). Brains of seropositive mice were analyzed by histology and PCR, although the parasite was not isolated in the seroconverted mice. No viable forms were detected either in other types of fresh meat or in the samples of cured ham.
000134936 536__ $$9info:eu-repo/grantAgreement/ES/UZ/UZ2006-CIE-04
000134936 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000134936 590__ $$a1.832$$b2012
000134936 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b44 / 124 = 0.355$$c2012$$dQ2$$eT2
000134936 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b96 / 156 = 0.615$$c2012$$dQ3$$eT2
000134936 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000134936 700__ $$0(orcid)0000-0003-1417-272X$$aGracia, M. J.$$uUniversidad de Zaragoza
000134936 700__ $$0(orcid)0000-0003-2247-0954$$aPérez-Arquillué, C.$$uUniversidad de Zaragoza
000134936 700__ $$0(orcid)0000-0002-6460-1388$$aLázaro, R.$$uUniversidad de Zaragoza
000134936 700__ $$0(orcid)0000-0001-7195-3640$$aHerrera, A.$$uUniversidad de Zaragoza
000134936 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000134936 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000134936 773__ $$g75, 3 (2012), 597-600.$$pJ. food prot.$$tJOURNAL OF FOOD PROTECTION$$x0362-028X
000134936 8564_ $$s59754$$uhttps://zaguan.unizar.es/record/134936/files/texto_completo.pdf$$yVersión publicada
000134936 8564_ $$s2912101$$uhttps://zaguan.unizar.es/record/134936/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000134936 909CO $$ooai:zaguan.unizar.es:134936$$particulos$$pdriver
000134936 951__ $$a2024-05-09-13:05:03
000134936 980__ $$aARTICLE