Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium subsp, paratuberculosis viability

Applied and Environmental Microbiology

Volumn 66, Issue 4, 2000, Pages 1334-1339

  Sung, Nackmoon ^a   Collins, Michael T ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BACTERIAL FLORA; BACTERIUM CONTAMINATION; CELL VIABILITY; CHEESE; CONTROLLED STUDY; DAIRY INDUSTRY; FOOD SAFETY; HEAT TREATMENT; MYCOBACTERIUM AURUM; MYCOBACTERIUM PARATUBERCULOSIS; NONHUMAN; PH;

CHEESE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; HEAT; HYDROGEN-ION CONCENTRATION; MYCOBACTERIUM PARATUBERCULOSIS; SODIUM CHLORIDE;

ACTINOBACTERIA (CLASS); BACTERIA (MICROORGANISMS); MYCOBACTERIUM; MYCOBACTERIUM AURUM; MYCOBACTERIUM AVIUM; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; UNCULTURED ACTINOMYCETE;

EID: 0034074939     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.66.4.1334-1339.2000     Document Type: Article

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