Thermal inactivation profiles of Mycobacterium avium subsp. paratuberculosis in lamb skeletal muscle homogenate fluid

International Journal of Food Microbiology

Volumn 137, Issue 1, 2010, Pages 32-39

  Whittington, Richard J ^a   Waldron, Anna ^a   Warne, Darian ^b  

^a UNIVERSITY OF SYDNEY   (Australia)

^b DWC FoodTech Pty Ltd   (Australia)

Author keywords

Cooking; D value; Fp value; Inactivation; Meat; Mycobacterium avium subsp. paratuberculosis; Survival; z value

Indexed keywords

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM CULTURE; CONTROLLED STUDY; COOKING; FOOD SAFETY; HEAT EXCHANGE; HEAT TOLERANCE; HEAT TREATMENT; LAMB; MILK; MYCOBACTERIUM PARATUBERCULOSIS; NONHUMAN; SKELETAL MUSCLE;

ANIMALS; BACTERIOLOGICAL TECHNIQUES; CATTLE; COLONY COUNT, MICROBIAL; CULTURE MEDIA; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; MEAT; MUSCLE, SKELETAL; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; PARATUBERCULOSIS; SHEEP; TIME FACTORS;

BOS; BOVINAE; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; OVIS ARIES;

EID: 71849095380     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.009     Document Type: Article

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