Heat inactivation of Mycobacterium avium subsp. paratuberculosis in milk.

@article{McDonald2005HeatIO,
  title={Heat inactivation of Mycobacterium avium subsp. paratuberculosis in milk.},
  author={Wendy L. McDonald and Kimberly J O'Riley and Christopher J Schroen and Robin J Condron},
  journal={Applied and environmental microbiology},
  year={2005},
  volume={71 4},
  pages={1785-9}
}
The effectiveness of pasteurization and the concentration of Mycobacterium avium subsp. paratuberculosis in raw milk have been identified in quantitative risk analysis as the most critical factors influencing the potential presence of viable Mycobacterium paratuberculosis in dairy products. A quantitative assessment of the lethality of pasteurization was undertaken using an industrial pasteurizer designed for research purposes with a validated Reynolds number of 62,112 and flow rates of 3,000… CONTINUE READING

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