Thermal inactivation of Mycobacterium paratuberculosis in milk.

@article{Keswani1998ThermalIO,
  title={Thermal inactivation of Mycobacterium paratuberculosis in milk.},
  author={Jennifer R Keswani and Joseph F. Frank},
  journal={Journal of food protection},
  year={1998},
  volume={61 8},
  pages={
          974-8
        }
}
Thermal inactivation of Mycobacterium paratuberculosis, a suspected human pathogen, was determined in ultrahigh-temperature whole milk. Three strains of M. paratuberculosis were examined for survival at temperatures from 55 to 75 degrees C using a submerged glass capillary tube method. Clumped and declumped suspensions of the cultures were used to determine the rate of heat inactivation and survival at pasteurization temperatures. Methods for declumping M. paratuberculosis included the use of… CONTINUE READING
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