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Fate of Mycobacterium avium subsp. paratuberculosis in Swiss Hard and Semihard Cheese Manufactured from Raw Milk

Raw milk was artificially contaminated with declumped cells of Mycobacterium avium subsp. paratuberculosis at a concentration of 10(4) to 10(5) CFU/ml and was used to manufacture model hard (Swiss Emmentaler) and semihard (Swiss Tisliter) cheese. Two different strains of M. avium subsp. paratubercul...

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Publicado no:Appl Environ Microbiol
Principais autores: Spahr, U., Schafroth, K.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 2001
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC93148/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11526024/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.67.9.4199-4205.2001
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