Inactivation of Toxoplasma gondii in meat samples

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16170%2F24%3A43881325" target="_blank" >RIV/62157124:16170/24:43881325 - isvavai.cz</a>
Result on the web
<a href="https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf" target="_blank" >https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Inactivation of Toxoplasma gondii in meat samples
Original language description
The level of NaCl concentration present in meat products affects the viability of T. gondii in minced meat. With the addition of Na lactate, negative effects on T. gondii were obtained at a lower NaCl concentration. The developed cell culture method can successfully be used to detect viable T. gondii in tissues of experimentally infected sheep and replace mouse bioassay in these types of inactivation experiments.
Czech name
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Czech description
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Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
70th International Congress of Meat Science and Technology: Book of Proceedings
ISBN
978-85-7747-225-3
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
262-263
Publisher name
University of Sao Paulo
Place of publication
Sao Paulo
Event location
Foz do Iguacu
Event date
Aug 18, 2024
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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