LOW SALT EXPOSURE RESULTS IN INACTIVATION OF TOXOPLASMA GONDII BRADYZOITES DURING FORMULATION OF DRY CURED READY-TO-EAT PORK SAUSAGE

Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage

The production of safe and healthy food products represents one of the main objectives of the food industry.The presence of microorganisms in meat and products containing meat can result in a range of human health problems, as well as economic losses to producers of these products.However, contaminated meat products continue to initiate serious and

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Complex Organisms Must Deal with Complex Threats: How Does Amphibian Conservation Deal with Biphasic Life Cycles?

The unprecedented rate of global amphibian decline is attributed to The Anthropocene, with human actions triggering the Sixth Mass Extinction Event.Amphibians have suffered some of the most extreme declines, and their lack of response to conservation actions may reflect challenges faced by taxa that exhibit biphasic life histories.There is an Prote

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Development and feasibility of an oral health e-learning program for long-term Japanese overseas workers: a pilot randomized controlled trial

Abstract Background This study aimed to Breast Pump assess the feasibility and acceptability of an oral health self-care e-learning intervention for overseas workers as well as the research procedures for a future controlled trial.Methods We randomly allocated participants to either the intervention (n = 48) or control (n = 51) group.The interventi

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