Cooking and drying as effective mechanisms in limiting the zoonotic effect of Mycobacterium bovis in beef

Journal of the South African Veterinary Association

Volumn 80, Issue 3, 2009, Pages 142-145

  Van Der Merwe, M ^a   Bekker, J L ^b   Van Der Merwe, P ^c   Michel, A L ^d,e  

^a City of Tshwane Municipality   (South Africa)

^b TSHWANE UNIVERSITY OF TECHNOLOGY   (South Africa)

^c Department of Defence   (South Africa)

^d ONDERSTEPOORT VETERINARY INSTITUTE   (South Africa)

^e UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Beef; Biltong; Food processing; Food safety; Mycobacterium. bovis; Tissue; Tuberculosis; Zoonotic

Indexed keywords

ANIMAL TISSUE; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM ISOLATE; BEEF; CONTROLLED STUDY; COOKING; DRYING; ENVIRONMENT; FOOD INTAKE; LOW TEMPERATURE PROCEDURES; MYCOBACTERIUM BOVIS; NONHUMAN; POLYMERASE CHAIN REACTION; RED MEAT; ZOONOSIS; ANIMAL; ANIMAL DISEASE; BOVINE TUBERCULOSIS; CATTLE; DISEASE TRANSMISSION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; STANDARD; TUBERCULOSIS;

BACTERIA (MICROORGANISMS); BOVINAE; MYCOBACTERIUM; MYCOBACTERIUM BOVIS;

ANIMALS; CATTLE; CONSUMER PRODUCT SAFETY; COOKERY; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MEAT; MYCOBACTERIUM BOVIS; TUBERCULOSIS; TUBERCULOSIS, BOVINE; ZOONOSES;

EID: 77649203167     PISSN: 10199128     EISSN: 22249435     Source Type: Journal    
DOI: 10.4102/jsava.v80i3.189     Document Type: Article

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