Data for: The effect of salting on Toxoplasma gondii viability evaluated and implemented in a quantitative risk assessment of meat-borne human infection

Published: 7 Nov 2019 | Version 1 | DOI: 10.17632/bk3hg8j2sm.1
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Description of this data

Complete data on the values for the input variables of the QMRA model (consumption data, heating profile, salting parameters, freezing parameters, and Dutch/English translated names of the products), the risk per portion, the relative contribution, and mean number of predicted infections are available for all 83 meat products in the supplementary material-QMRA model.

Information about the salting concentration, duration, temperature, salting method, type of tissue used in the experiment, use of sodium nitrite, bioassay animal (cat/mouse), number of infected/non-infected animals, and total number of experimental animals collected from selected relevant studies were included in the supplementary material-Salting model.

Experiment data files

This data is associated with the following publication:

The effect of salting on Toxoplasma gondii viability evaluated and implemented in a quantitative risk assessment of meat-borne human infection

Published in: International Journal of Food Microbiology

Latest version

  • Version 1

    2019-11-07

    Published: 2019-11-07

    DOI: 10.17632/bk3hg8j2sm.1

    Cite this dataset

    Deng, Huifang; Swart, Arno; Bonačić Marinović , Axel; van der Giessen, Joke; Opsteegh , Marieke (2019), “Data for: The effect of salting on Toxoplasma gondii viability evaluated and implemented in a quantitative risk assessment of meat-borne human infection”, Mendeley Data, v1 http://dx.doi.org/10.17632/bk3hg8j2sm.1

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Categories

Food Safety, Quantitative Microbiology

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The files associated with this dataset are licensed under a Creative Commons Attribution 4.0 International licence.

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