000170996 001__ 170996
000170996 005__ 20260430151736.0
000170996 0247_ $$2doi$$a10.3390/foods15081447
000170996 0248_ $$2sideral$$a149016
000170996 037__ $$aART-2026-149016
000170996 041__ $$aeng
000170996 100__ $$0(orcid)0009-0000-8889-1263$$aAbad, Vanesa$$uUniversidad de Zaragoza
000170996 245__ $$aPulsed Electric Fields as an Effective Tool for Toxoplasma gondii Inactivation
000170996 260__ $$c2026
000170996 5060_ $$aAccess copy available to the general public$$fUnrestricted
000170996 5203_ $$aToxoplasma gondii is an intracellular protozoan transmitted via environmentally resistant oocysts present in food and water, as well as through the consumption of meat containing infective bradyzoites. This study evaluated the inactivation of T. gondii oocysts and bradyzoites (ME-49 strain) by Pulsed Electric Field technology (PEF). Treatment efficacy was determined by mouse bioassay combining brain qPCR and indirect immunofluorescence (IFA), with complementary qPCR in Hs27 cells. The infectious dose (ID50) of T. gondii was estimated at 34.6 oocysts. PEF-treated oocysts (15 kV/cm; 50 kJ/kg; 225 µs) showed a significant reduction in infectivity compared with untreated controls; accordingly, the dose required to establish infection increased to 85.3 oocysts after PEF treatment. Brain qPCR and IFA were highly correlated, whereas heart tissue was less sensitive. Bradyzoites recovered from PEF-treated meat (3.3 kV/cm; 27 kJ/kg; 1600 µs) showed a 50% infectivity reduction compared with untreated samples. In vitro assays confirmed an in vivo reduction in infectivity, indicating that cell cultures can serve as an ethical and efficient tool for preliminary viability assessment. This is the first evidence of T. gondii inactivation by PEF, highlighting its potential as a non-thermal strategy. Further studies are needed to optimize treatment parameters.
000170996 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-23R$$9info:eu-repo/grantAgreement/ES/DGA/A06-23R$$9info:eu-repo/grantAgreement/ES/DGA/A16-24$$9info:eu-repo/grantAgreement/ES/DGA/LMP170_21
000170996 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000170996 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000170996 700__ $$aBerdejo, Daniel
000170996 700__ $$0(orcid)0000-0002-9337-417X$$aMartínez, Juan Manuel$$uUniversidad de Zaragoza
000170996 700__ $$0(orcid)0000-0002-4121-8087$$aHalaihel, Nabil$$uUniversidad de Zaragoza
000170996 700__ $$aGarcia, João Luis
000170996 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza
000170996 700__ $$0(orcid)0000-0002-1668-4940$$aBayarri, Susana$$uUniversidad de Zaragoza
000170996 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000170996 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000170996 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000170996 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000170996 773__ $$g15, 8 (2026), 1447 [17 pp.]$$pFoods$$tFoods$$x2304-8158
000170996 8564_ $$s865785$$uhttps://zaguan.unizar.es/record/170996/files/texto_completo.pdf$$yVersión publicada
000170996 8564_ $$s2359788$$uhttps://zaguan.unizar.es/record/170996/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000170996 909CO $$ooai:zaguan.unizar.es:170996$$particulos$$pdriver
000170996 951__ $$a2026-04-30-13:58:41
000170996 980__ $$aARTICLE