Effect of a commercial freeze/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmings

J. M. McEvoy; E. M. Moriarty; G. Duffy; J. J. Sheridan; I. S. Blair; D. A. McDowell

doi:10.1016/j.meatsci.2003.12.007

Effect of a commercial freeze/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmings

J. M. McEvoy, E. M. Moriarty, G. Duffy^*, J. J. Sheridan, I. S. Blair, D. A. McDowell

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Citations (SciVal)

Original language	English
Pages (from-to)	559-564
Number of pages	6
Journal	Meat Science
Volume	67
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2003.12.007
Publication status	Published (VoR) - Aug 2004

Funding

This work was funded by the EU Fifth framework “Quality of Life and Management of Living Resources” programme (project no. QLK1 CT 1999 00775).

Funders	Funder number
Management of Living Resources	QLK1 CT 1999 00775
European Commission

Keywords

Beef
Control
Cryptosporidium parvum
Freezing

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10.1016/j.meatsci.2003.12.007

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title = "Effect of a commercial freeze/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmings",

keywords = "Beef, Control, Cryptosporidium parvum, Freezing",

author = "McEvoy, {J. M.} and Moriarty, {E. M.} and G. Duffy and Sheridan, {J. J.} and Blair, {I. S.} and McDowell, {D. A.}",

year = "2004",

month = aug,

doi = "10.1016/j.meatsci.2003.12.007",

language = "English",

volume = "67",

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T1 - Effect of a commercial freeze/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmings

AU - McEvoy, J. M.

AU - Moriarty, E. M.

AU - Duffy, G.

AU - Sheridan, J. J.

AU - Blair, I. S.

AU - McDowell, D. A.

PY - 2004/8

Y1 - 2004/8

KW - Beef

KW - Control

KW - Cryptosporidium parvum

KW - Freezing

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U2 - 10.1016/j.meatsci.2003.12.007

DO - 10.1016/j.meatsci.2003.12.007

M3 - Article

AN - SCOPUS:1842584801

SN - 0309-1740

VL - 67

SP - 559

EP - 564

JO - Meat Science

JF - Meat Science

IS - 4

ER -

Effect of a commercial freeze/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmings

Funding

Keywords

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