Short communication: Effect of homogenization on heat inactivation of Mycobacterium avium subspecies paratuberculosis in milk
Author:
Funder
European Community
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. Mycobacterium avium ssp. paratuberculosis cultured from locally and commercially pasteurized cow’s milk in the Czech Republic. 2005;Ayele;Appl. Environ. Microbiol.,2005
2. Equilibrium temperature in a clump of bacteria heated in fluid;Davey;Appl. Environ. Microbiol.,1990
3. Detection of viable Mycobacterium avium ssp. paratuberculosis in retail pasteurized whole milk by two culture methods and PCR;Ellingson;J. Food Prot.,2005
4. Incidence of Mycobacterium paratuberculosis in bulk raw and commercially pasteurized cow’s milk from approved dairy processing establishments in the United Kingdom;Grant;Appl. Environ. Microbiol.,2002
5. Effect of commercial-scale high-temperature, short-time pasteurisation on the viability of Mycobacterium paratuberculosis in naturally infected cow’s milk;Grant;Appl. Environ. Microbiol.,2002
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1. Mycobacterium avium subsp. paratuberculosis in food and options for intervention;German Journal of Microbiology;2022
2. Effectiveness of copper ions against Mycobacterium avium subsp. paratuberculosis and bacterial communities in naturally contaminated raw cow’s milk;Journal of Applied Microbiology;2020-12-17
3. Extreme thermal stability of Lactococcus lactis bacteriophages: Evaluation of phage inactivation in a pilot-plant pasteurizer;LWT;2018-06
4. Advancing the Fr 13 risk framework to an integrated three-step microbiological failure synthesis of pasteurization of raw milk containing Mycobacterium avium subsp. Paratuberculosis (MAP);Chemical Engineering Science;2017-11
5. Reduction of Mycobacterium avium ssp. paratuberculosis in colostrum: Development and validation of 2 methods, one based on curdling and one based on centrifugation;Journal of Dairy Science;2017-05
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