Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese

Letters in Applied Microbiology

Volumn 58, Issue 5, 2014, Pages 466-471

  Hanifian, S ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

F57 quantitative real time PCR; Inoculum level; Mycobacterium avium subsp. paratuberculosis; Salt; Starter culture; UF white cheese

Indexed keywords

FOOD PROCESSING; HEALTH RISKS;

CROHN DISEASE; F57-QUANTITATIVE REAL-TIME PCR; INOCULUM LEVEL; MYCOBACTERIA AVIUM SUBSP.; PARATUBERCULOSIS; REAL-TIME PCR; SALT CONCENTRATION; STARTER CULTURES; UF-WHITE CHEESE; WHITE CHEESE;

POLYMERASE CHAIN REACTION;

BACTERIOLOGY; BACTERIUM; BIOASSAY; FOOD INDUSTRY; MILK; SURVIVAL;

ARTICLE; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CHEESE; INCUBATION TIME; INOCULATION; MYCOBACTERIUM PARATUBERCULOSIS; NONHUMAN; REAL TIME POLYMERASE CHAIN REACTION; STARTER CULTURE; ULTRAFILTERED WHITE CHEESE;

F57-QUANTITATIVE REAL-TIME PCR; INOCULUM LEVEL; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; SALT; STARTER CULTURE; UF-WHITE CHEESE;

ANIMALS; CHEESE; FOOD STORAGE; MILK; MYCOBACTERIUM AVIUM SUBSP. PARATUBERCULOSIS; REAL-TIME POLYMERASE CHAIN REACTION;

EID: 84898604075     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12215     Document Type: Article

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