Viability of Trichinella spiralis in traditional sour pork fermentation and its inactivation by microwave heating: Implications for zoonotic risk and food safety
1
Department of Agriculture and Resources, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand;Cholangiocarcinoma Research Institute, Khon Kaen University, Khon Kae
2
Cholangiocarcinoma Research Institute, Khon Kaen University, Khon Kaen, 40002, Thailand;Program in Animal Science, Faculty of Agricultural Technology, Sakon Nakhon Rajabhat University, Sakon Nakhon, 47000, Thailand.
3
Department of Parasitology and Infectious Diseases, Gifu University Graduate School of Medicine, Gifu, Japan.
4
Cholangiocarcinoma Research Institute, Khon Kaen University, Khon Kaen, 40002, Thailand;Department of Parasitology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand.
5
Department of Community Health, Faculty of Public Health, Kasetsart University, Chalermphakiat Sakon Nakhon Province Campus, Sakon Nakhon, 47000, Thailand.
6
Department of Parasitology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand.
7
Department of Anesthesiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand.
