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...

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Bibliografiska uppgifter
Huvudupphovsmän: Grant, Irene R., Hitchings, Edward I., McCartney, Alan, Ferguson, Fiona, Rowe, Michael T.
Materialtyp: Artigo
Språk:Inglês
Publicerad: American Society for Microbiology 2002
Ämnen:
Food Microbiology
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC126679/
https://ncbi.nlm.nih.gov/pubmed/11823197
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.2.602-607.2002
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