Fate of Mycobacterium avum subsp. paratuberculosis in Swiss hard and semihard cheese manufactured from raw milk

Fate of Mycobacterium avum subsp. paratuberculosis in Swiss hard and semihard cheese manufactured from raw milk

Raw milk was artificially contaminated with declumped cells of Mycobacterium avium subsp. paratuberculosis at a concentration of 10(4) to 10(5) CFU/ml and was used to manufacture model hard (Swiss Emmentaler) and semihard (Swiss Tisliter) cheese. Two different strains of M. avium subsp. paratubercul...

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Veröffentlicht in:Applied and environmental microbiology 2001-09, Vol.67 (9), p.4199
Hauptverfasser: Spahr, U, Schafroth, K
Format: Artikel
Sprache:eng
Schlagworte:
Bacteria
Cells
Cheese
Food contamination & poisoning
Microbiology
Milk
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Zusammenfassung:Raw milk was artificially contaminated with declumped cells of Mycobacterium avium subsp. paratuberculosis at a concentration of 10(4) to 10(5) CFU/ml and was used to manufacture model hard (Swiss Emmentaler) and semihard (Swiss Tisliter) cheese. Two different strains of M. avium subsp. paratuberculosis were tested, and for each strain, two model hard and semihard cheeses were produced.
ISSN:0099-2240
1098-5336