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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Bibliographische Detailangaben
Hauptverfasser: McDonald, Wendy L., O'Riley, Kimberly J., Schroen, Christopher J., Condron, Robin J.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2005
Schlagworte:
Food Microbiology
Online Zugang: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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