Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale-Reference-Cited by-同舟云学术

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale

Published:2016-10-19 Issue:5 Volume:121 Page:1457-1468
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Forgrave R.¹,Donaghy J.A.²,Fisher A.²,Rowe M.T.¹²

Affiliation:

1. Food Microbiology; Queen's University Belfast; Belfast UK

2. Sustainable Agri-Food Science Division; Agri-Food and Biosciences Institute (AFBI); Belfast UK

Funder

Federal Student Aid

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13278/fullpdf

Reference42 articles.

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2. Risk factors for positive mantoux tuberculin skin tests in children in San Diego, California: evidence for boosting and possible foodborne transmission;Besser;Pediatrics,2001

3. Human tuberculosis caused by Mycobacterium bovis - New York City, 2001-2004;CDC;MMWR Morb Mortal Wkly Rep,2005

4. Raw or heated cow milk consumption: review of risks and benefits;Claeys;Food Control,2013

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