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Infectivity of Toxoplasma gondii in mutton following curing, smoking, freezing or microwave cooking.

Author(s) : LUNDEN A., UGGLA A.

Type of article: Article

Summary

The study was carried out on meat contaminated naturally or experimentally, salted with sodium chloride and sucrose, cured at low temperature (lower than 50 deg C, for 24-28 hours), frozen at -20 deg C or cooked in a microwave oven (600 watts, then 330 watts). Infectious T. gondii is not isolated in salted, cured or frozen meat. It is detected in meat which has been cooked in a microwave oven.

Details

  • Original title: Infectivity of Toxoplasma gondii in mutton following curing, smoking, freezing or microwave cooking.
  • Record ID : 1993-3385
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 15 - n. 3-4
  • Publication date: 1992

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