Effect of commercial-scale high-temperature, short-time pasteurization on the viability of Mycobacterium paratuberculosis in naturally infected cows' milk

Applied and Environmental Microbiology

Volumn 68, Issue 2, 2002, Pages 602-607

  Grant, Irene R ^a   Hitchings, Edward I ^a   McCartney, Alan ^a   Ferguson, Fiona ^a   Rowe, Michael T ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CELL CULTURE; DECONTAMINATION; HEAT TREATMENT; MAGNETIC SEPARATION;

RAW MILK;

BACTERIA;

CETYLPYRIDINIUM SALT;

BACTERIUM;

ARTICLE; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CONTROLLED STUDY; HEAT TREATMENT; HIGH TEMPERATURE PROCEDURES; IMMUNOMAGNETIC SEPARATION; MILK; MYCOBACTERIUM PARATUBERCULOSIS; NONHUMAN; PASTEURIZATION; POLYMERASE CHAIN REACTION;

ANIMALS; CATTLE; CATTLE DISEASES; CULTURE MEDIA; DISINFECTION; FOOD HANDLING; HEAT; IMMUNOMAGNETIC SEPARATION; MILK; MYCOBACTERIUM PARATUBERCULOSIS; PARATUBERCULOSIS; POLYMERASE CHAIN REACTION;

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

EID: 0036154671     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.68.2.602-607.2002     Document Type: Article

References (24)

1. Preliminary results from the National Study on the Microbiological Quality and Heat Processing of Cows' Milk: Mycobacterium avium subsp. paratuberculosis
2. Why milk needs reassessing
3. Mycobacterium paratuberculosis heat resistance
4. The thermal resistance of Mycobacterium paratuberculosis in raw milk under conditions simulating pasteurisation
5. Ruminant paratuberculosis (Johne's disease): The current status and future prospects
6. The pathology and pathogenesis of paratuberculosis in ruminants and in other species
7. Paratuberculosis
8. Comparative evaluation of four decontamination protocols for the isolation of Mycobacterium avium subsp. paratuberculosis from milk
9. Methods for the detection and enumeration of viable Mycobacterium paratuberculosis from milk and milk products
10. Effect of high temperature, short time (HTST) pasteurisation on milk containing low numbers of Mycobacterium paratuberculosis
11. Effect of higher pasteurisation temperatures, and longer holding times at 72°C, on the inactivation of Mycobacterium paratuberculosis in milk
12. Inactivation of Mycobacterium paratuberculosis in cow's milk at pasteurization temperatures
13. Investigation of the thermal death of Mycobacterium paratuberculosis during pasteurisation
14. Improved detection of Mycobacterium avium subsp, paratuberculosis in milk by immunomagnetic PCR
15. Pasteurization of Mycobacterium paratuberculosis in whole milk
16. Survival of Mycobacterium paratuberculosis in slurry
17. Thermal inactivation of Mycobacterium paratuberculosis in milk
18. Survival of Mycobacterium paratuberculosis and preservation of immunoglobulin G in bovine colostrum under experimental conditions simulating pasteurization
19. IS 900 PCR to detect Mycobacterium paratuberculosis in retail supplies of whole pasteurized cows' milk in England and Wales
20. PCR detection of Mycobacterium paratuberculosis in long-term cultures from Crohn's disease tissues
21. Heat inactivation of Mycobacterium paratuberculosis in raw milk: Are current pasteurization conditions effective?
22. Thermal tolerance of Mycobacterium paratuberculosis