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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Bibliographic Details
Published in:Appl Environ Microbiol
Main Authors: Donaghy, J. A., Totton, N. L., Rowe, M. T.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology (ASM) 2004
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC492420/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15294829/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.8.4899-4905.2004
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