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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Animal Parasitic Diseases Laboratory » People & Locations » Valsin Fournet

Valsin Michel Fournet
Animal Parasitic Diseases Laboratory
Biological Science Lab Technician

Phone: (301) 504-5720
Fax: (301) 504-5558

10300 BALTIMORE AVENUE
BLDG 1044 BARC-EAST
BELTSVILLE, MD 20705

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Seroprevalence of Toxoplasma gondii in market hogs collected from United States slaugherhouses Reprint Icon - (Peer Reviewed Journal)
Fredericks, J.N., Hill, D.E., Hawkins Cooper, D.S., Fournet, V.M., Calero-Landa, J., Adams, B.T., Johnson, A.N., Barrow, M., Aquino, J.F., Mahmoud, T., Murphy, V., Barlow, A., Patel, P., George, M., Chehab, N.L., Kramer, M.H., Bauer, N. 2021. Seroprevalence of Toxoplasma gondii in market hogs collected from United States slaugherhouses. Journal of Parasitology. 107(3):404-410. https://doi.org/10.1645/20-142.
Inactivation of Toxoplasma gondii bradyzoites after salt exposure during preparation of dry cured hams Reprint Icon - (Peer Reviewed Journal)
Fredericks, J.N., Hawkins Cooper, D.S., Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Shoyer, B.A., Fournet, V.M., Urban Jr, J.F., Dubey, J.P. 2020. Inactivation of Toxoplasma gondii bradyzoites after salt exposure during preparation of dry cured hams. Journal of Food Protection. 83(6):1038-1042. https://doi.org/10.4315/0362-028X.JFP-19-461.
Low prevalence of viable Toxoplasma gondii in fresh, unfrozen, American pasture-raised pork and lamb from retail meat stores in the United States Reprint Icon - (Peer Reviewed Journal)
Dubey, J.P., Hill, D., Fournet, V.M., Hawkins Cooper, D.S., Cerqueira-Cezar, C.K., Murata, F.H., Verma, S.K., Kwok, O.C., Rani, S., Fredericks, J.N., Adams, B., Jones, J., Weigand, R., Ying, Y., Guo, M., Su, C., Pradhan, A.K. 2019. Low prevalence of viable Toxoplasma gondii in fresh, unfrozen, American pasture-raised pork and lamb from retail meat stores in the United States. Food Control. 109:106961. https://doi.org/10.1016/j.foodcont.2019.106961.
Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage Reprint Icon - (Peer Reviewed Journal)
Fredericks, J.N., Hawkins Cooper, D.S., Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Gamble, H.R., Fournet, V.M., Urban Jr, J.F., Gajadhar, A.A., Holley, R., Dubey, J.P. 2019. Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage. Food and Waterborne Parasitology. 15:e00047. https://doi.org/10.1016/j.fawpar.2019.e00047.
Rapid inactivation of Toxoplasma gondii bradyzoites in dry cured sausage Reprint Icon - (Peer Reviewed Journal)
Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Gamble, H., Urban Jr, J.F., Fournet, V.M., Hawkins Cooper, D.S., Gajadhar, A., Holley, R., Juneja, V.K., Dubey, J.P. 2018. Rapid inactivation of Toxoplasma gondii bradyzoites in dry cured sausage. Food and Waterborne Parasitology. https://doi.org/10.1016/j.fawpar.2018.e00029.
Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage - (Peer Reviewed Journal)
Hill, D.E., Luchansky, J.B., Porto Fett, A.C., Gamble, H., Juneja, V.K., Fournet, V.M., Hawkins Cooper, D.S., Holley, R., Gajadhar, A., Dubey, J.P. 2017. Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage. Food and Waterborne Parasitology. 6:1-8.
CESSATION OF TRICHINELLA SPIRALIS TRANSMISSION AMONG SCAVENGING MAMMALS AFTER THE REMOVAL OF INFECTED PIGS FROM A POORLY MANAGED FARM - (Peer Reviewed Journal)
Hill, D.E., Pierce, V., Murrell, K., Ratliffe, N., Rupp, B., Fournet, V.M., Zarlenga, D.S., Rosenthal, B.M., Gamble, H., Kelly, K., Dulin, M. 2009. Cessation of Trichinella spiralis transmission among scavenging mammals after the removal of infected pigs from a poorly managed farm. Zoonoses and Public Health. http://dx.doi.org/10.1111/j.1863-2378.2009.01296.
TIME AND TEMPERATURE EFFECTS ON T GONDII TISSUE CYSTS IN ENHANCED MEATS. THE EFFECT OF TIME AND TEMPERATURE ON THE VIABILITY OF TOXOPLASMA GONDII TISSUE CYSTS IN ENHANCED PORK LOIN - (Peer Reviewed Journal)
Hill, D.E., Benedetto, S.M., Coss, C., Mccrary, J.L., Fournet, V.M., Dubey, J.P. 2006. Time and temperature effects on T. gondii tissue cysts in enhanced meats; the effect of time and temperature on the viability of Toxoplasma gondii tissue cysts in enhanced pork loin. Journal of Food Protection. 69: 1961-1965.
DETECTION OF HAMMONDIA HEYDORNI-LIKE ORGANISMS AND THEIR DIFFERENTIATION FROM NEOSPORA CANINUM USING RAPD-PCR - (Peer Reviewed Journal)
Sreekumar, C., Hill, D.E., Fournet, V.M., Rosenthal, B.M., Lindsay, D.S., Dubey, J.P. 2003. Detection of hammondia heydorni-like organisms and their differentiation from Neospora caninum using RAPD-PCR. Journal of Parasitology. 89:1082-1085.