Effect of Commercial-Scale High-Temperature, Short-Time Pasteurization on the Viability of Mycobacterium paratuberculosis in Naturally Infected Cows' Milk

Raw cows' milk naturally infected with Mycobacterium paratuberculosis was pasteurized with an APV HXP commercial-scale pasteurizer (capacity 2,000 liters/h) on 12 separate occasions. On each processing occasion, milk was subjected to four different pasteurization treatments, viz., 73°C for 15 s or 2...

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-д хэвлэсэн:	Appl Environ Microbiol
Үндсэн зохиолчид:	Grant, Irene R., Hitchings, Edward I., McCartney, Alan, Ferguson, Fiona, Rowe, Michael T.
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	American Society for Microbiology (ASM) 2002
Нөхцлүүд:	Food Microbiology
Онлайн хандалт:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC126679/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11823197/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.2.602-607.2002
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