Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

Low pH and salt are two factors contributing to the inactivation of bacterial pathogens during a 60-day curing period for cheese. The kinetics of inactivation for Mycobacterium avium subsp. paratuberculosis strains ATCC 19698 and Dominic were measured at 20°C under different pH and NaCl conditions c...

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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Sung, Nackmoon, Collins, Michael T.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2000
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91989/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10742208/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.4.1334-1339.2000
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