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

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.