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Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese
Model Cheddar cheeses were prepared from pasteurized milk artificially contaminated with high 10(4) to 10(5) CFU/ml) and low (10(1) to 10(2) CFU/ml) inocula of three different Mycobacterium paratuberculosis strains. A reference strain, NCTC 8578, and two strains (806PSS and 796PSS) previously isolat...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Society for Microbiology
2004
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC492420/ https://ncbi.nlm.nih.gov/pubmed/15294829 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.8.4899-4905.2004 |
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