Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium subsp. paratuberculosis viability.
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Possible association of GroES and antigen 85 proteins with heat resistance of Mycobacterium paratuberculosisHighly specific and quick detection of Mycobacterium avium subsp. paratuberculosis in feces and gut tissue of cattle and humans by multiple real-time PCR assaysOvine paratuberculosis: a seroprevalence study in dairy flocks reared in the marche region, Italy.Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese.Growth of Mycobacterium avium subsp. paratuberculosis, Escherichia coli, and Salmonella Enteritidis during Preparation and Storage of Yogurt.Contamination of food products with Mycobacterium avium paratuberculosis: a systematic review.Assessment of food as a source of exposure to Mycobacterium avium subspecies paratuberculosis (MAP).Mycobacterium avium subsp. paratuberculosis in dairy products, meat, and drinking water.Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.Fate of Mycobacterium avium subsp. paratuberculosis in Swiss hard and semihard cheese manufactured from raw milkVariation in resistance of Mycobacterium paratuberculosis to acid environments as a function of culture medium.Detection of Mycobacterium avium subsp. paratuberculosis in retail cheeses from Greece and the Czech Republic.Rapid and reliable method for quantification of Mycobacterium paratuberculosis by use of the BACTEC MGIT 960 system.Sensitivity of Mycobacterium avium subsp paratuberculosis, Escherichia coli and Salmonella enterica serotype Typhimurium to low pH, high organic acids and ensiling.Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese.Survival of Mycobacterium avium subsp. paratuberculosis in ultra-filtered white cheese.Efficacy of Pasteurization Conditions for the Inactivation of Mycobacterium avium subsp. paratuberculosis in MilkSurvival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures
P2860
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P2860
Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium subsp. paratuberculosis viability.
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2000 nî lūn-bûn
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2000年の論文
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2000年学术文章
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2000年学术文章
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name
Effect of three factors in che ...... p. paratuberculosis viability.
@en
Effect of three factors in che ...... p. paratuberculosis viability.
@nl
type
label
Effect of three factors in che ...... p. paratuberculosis viability.
@en
Effect of three factors in che ...... p. paratuberculosis viability.
@nl
prefLabel
Effect of three factors in che ...... p. paratuberculosis viability.
@en
Effect of three factors in che ...... p. paratuberculosis viability.
@nl
P2860
P1476
Effect of three factors in che ...... p. paratuberculosis viability.
@en
P2093
P2860
P304
P356
10.1128/AEM.66.4.1334-1339.2000
P407
P577
2000-04-01T00:00:00Z