Mycobacterium paratuberculosis heat resistance
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1472-765x.2000.00718.x/fullpdf
Reference12 articles.
1. A REVIEW Tailing of Survival Curves of Bacterial Spores
2. The Thermal Resistance of Mycobacterium Paratuberculosis in Raw Milk under Conditions Simulating Pasteurization
3. A simple laboratory-scale HTST milk pasteurizer
4. Effect of higher pasteurization temperatures, and longer holding times at 72°C, on the inactivation ofMycobacterium paratuberculosisin milk
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1. Review of the controversy over whether or not Mycobacterium avium subsp. paratuberculosis poses a food safety risk with pasteurised dairy products;International Dairy Journal;2017-10
2. MYCOBACTERIUM AVIUM SUSP. PARATUBERCULOSIS IN DAIRY PRODUCTION;Italian Journal of Food Safety;2012-08-02
3. A commentary on current perspectives onMycobacterium aviumsubsp.paratuberculosis, Johne’s disease and Crohn’s disease: A review by Over et al. (2011);Critical Reviews in Microbiology;2012-02-08
4. Emerging Pathogenic Bacteria: Mycobacterium avium subsp. paratuberculosis in Foods;Korean Journal for Food Science of Animal Resources;2011-04-30
5. Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats;Czech Journal of Food Sciences;2009-07-27
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