Marieke Opsteegh, Tryntsje Cuperus, Chesley van Buuren, Cecile Dam-Deisz, Conny van Solt-Smits, Bavo Verhaegen, Maike Joeres, Gereon Schares, Břetislav Koudela, Frans Egberts, Theo Verkleij, Joke van der Giessen, Henk J Wisselink
Consumption of raw and undercooked meat is considered as an important source of Toxoplasma gondii infections. However, most non-heated meat products contain salt and additives, which affect T. gondii viability. It was our aim to develop an in vitro method to substitute the mouse bioassay for determining the effect of salting on T. gondii viability. Two sheep were experimentally infected by oral inoculation with 6.5 × 104 oocysts. Grinded meat samples of 50 g were prepared from heart, diaphragm, and four meat cuts...
March 2, 2024: International Journal of Food Microbiology