Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk

The effectiveness of pasteurization and the concentration of Mycobacterium avium subsp. paratuberculosis in raw milk have been identified in quantitative risk analysis as the most critical factors influencing the potential presence of viable Mycobacterium paratuberculosis in dairy products. A quanti...

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Detalhes bibliográficos
Main Authors: McDonald, Wendy L., O'Riley, Kimberly J., Schroen, Christopher J., Condron, Robin J.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2005
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC1082562/
https://ncbi.nlm.nih.gov/pubmed/15812001
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.4.1785-1789.2005
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