000165719 001__ 165719
000165719 005__ 20260113234335.0
000165719 0247_ $$2doi$$a10.3390/foods14244350
000165719 0248_ $$2sideral$$a147235
000165719 037__ $$aART-2025-147235
000165719 041__ $$aeng
000165719 100__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza
000165719 245__ $$aComparative Study of Raw Ham and Other Pork Tissues for the Detection of Toxoplasma gondii
000165719 260__ $$c2025
000165719 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165719 5203_ $$aToxoplasma gondii has long been a significant food safety concern, as standardized methods for detecting and controlling it are still lacking in the slaughterhouse and the broader meat industry. We evaluated the presence of T. gondii in raw ham and in target tissues (heart and tongue) of seropositive pigs with the aim of selecting a representative risk evaluation tissue to test raw pork destined for the elaboration of cured meat products. To increase the sensitivity of T. gondii detection, we additionally employed bioassay in mice and qPCR analysis. T. gondii was detected in 26 raw hams and in 26 samples of target tissues of the 38 seropositive pigs analyzed (68.4%). Statistical analysis demonstrated a strong agreement between the results obtained from the ham and target tissue samples (κ = 0.790). Moreover, the antibody titers obtained in mice inoculated with target tissue were higher (up to 1:320) compared with those inoculated with raw ham. These findings suggest that tissues such as tongue and heart, which have less commercial value than raw hams, can serve as primary selection tissues for the detection of T. gondii. Consequently, they could serve as a valuable and effective raw material control tool in the dry-cured ham industry.
000165719 536__ $$9info:eu-repo/grantAgreement/ES/AESAN PI052369$$9info:eu-repo/grantAgreement/ES/MINECO/INNPACTO-IPT-2012-0189-060000
000165719 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000165719 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165719 700__ $$0(orcid)0000-0002-6971-4293$$aHerrero, Laura
000165719 700__ $$0(orcid)0000-0003-1417-272X$$aGracia, María Jesús
000165719 700__ $$0(orcid)0000-0002-1204-4356$$ade Blas, Ignacio$$uUniversidad de Zaragoza
000165719 700__ $$0(orcid)0000-0002-6460-1388$$aLázaro, Regina$$uUniversidad de Zaragoza
000165719 700__ $$0(orcid)0000-0002-1668-4940$$aBayarri, Susana$$uUniversidad de Zaragoza
000165719 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000165719 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000165719 773__ $$g14, 24 (2025), 4350 [9 pp.]$$pFoods$$tFoods$$x2304-8158
000165719 8564_ $$s682586$$uhttps://zaguan.unizar.es/record/165719/files/texto_completo.pdf$$yVersión publicada
000165719 8564_ $$s2476702$$uhttps://zaguan.unizar.es/record/165719/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165719 909CO $$ooai:zaguan.unizar.es:165719$$particulos$$pdriver
000165719 951__ $$a2026-01-13-22:06:50
000165719 980__ $$aARTICLE