Parasitic zoonoses present some risks with low-temperature cooking of pork.
作者信息
Purslow Peter
机构信息
Department of Food Technology, Faculty of Veterinary Sciences, National University of Central Buenos Aires Province, Argentina.
出版信息
Meat Sci. 2016 Sep;119:14-5. doi: 10.1016/j.meatsci.2016.04.019. Epub 2016 Apr 19.
Abstract
A recent article in this journal documents enhanced sensory qualities of pork cooked to low temperatures. The aim of this letter is to point out that the incidence of Trichinella spiralis in many countries and the more widespread incidence of Toxoplasma gondii present a concern for the adoption of low temperature cooking of pork unless extended cooking times are used.
摘要
Zotero 插件