Thermal inactivation of several Mycobacterium spp in milk by pasteurization

被引：22

作者：

Grant, IR ^{[1
]}

Ball, HJ ^{[1
]}

Rowe, MT ^{[1
]}

机构：

[1] DEPT AGR NO IRELAND,DIV VET SCI,BELFAST BT9 5PX,ANTRIM,NORTH IRELAND

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1996年 / 22卷 / 03期

关键词：

D O I：

10.1111/j.1472-765X.1996.tb01154.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The thermal inactivation of Mycobacterium avium, Myco. bovis, Myco. fortuitum, Myco. intracellulare and Myco. kansaii in milk at 63.5 degrees C was investigated. Survivors were enumerated after heating for 0, 5, 10, 15, 20 and 30 min and thermal death curves were constructed for each species. Mycobacterium bovis and Myco. fortuitum were found to exhibit linear thermal death curves and neither species demonstrated any survival after heating at 63.5 degrees C for 30 min (equivalent to holder pasteurization). In contrast, Myco. avium, Myco. intracellulare and Myco. Kansasii yielded thermal death curves which exhibited significant 'tailing' and all three strains survived holder pasteurization.

引用

页码：253 / 256

页数：4

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