Inactivation of Toxoplasma gondii in dry sausage and processed pork, and quantification of the pathogen in pig tissues prior to production

Damek, FFremaux, BAubert, DThoumire, SDelsart, MOpsteegh, Met al.2023-05-302023-05-302023-05-3010.1016/j.fawpar.2023.e00194http://hdl.handle.net/10029/626715enInactivation of Toxoplasma gondii in dry sausage and processed pork, and quantification of the pathogen in pig tissues prior to productionArticleFood and Waterborne Parasitol 2023;31:e00194