Cargando…

Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese

Mycobacterium avium subsp. paratuberculosis (MAP) is the causative agent of chronic proliferative enteritis found in ruminants, known as paratuberculosis (PTB). The spread of PTB is increasing in countries with advanced animal husbandry practices, leading to significant economic losses. Moreover, a...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pagliasso, Giulia, Di Blasio, Alessia, Vitale, Nicoletta, Romano, Angelo, Decastelli, Lucia, Quasso, Antonio, Ricchi, Matteo, Dondo, Alessandro, Pastorino, Paolo, Gennero, Maria Silvia, Bergagna, Stefania
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8538418/ https://www.ncbi.nlm.nih.gov/pubmed/34683352 http://dx.doi.org/10.3390/microorganisms9102032

Ejemplares similares

Long-Term Assessment of Baseline Blood Biochemistry Parameters in Rainbow Trout (Oncorhynchus mykiss) Maintained under Controlled Conditions
por: Pastorino, Paolo, et al.
Publicado: (2020)

Evaluation of the Immune Response to Transport Stress in the Aosta Valley Breed
por: Pagliasso, Giulia, et al.
Publicado: (2023)

Estimation of Mycobacterium avium subsp. paratuberculosis load in raw bulk tank milk in Emilia‐Romagna Region (Italy) by qPCR
por: Ricchi, Matteo, et al.
Publicado: (2016)

Is the Introduction into a New Environment Stressful for Young Bulls?
por: Moriconi, Martina, et al.
Publicado: (2023)

Mycobacterium avium Subspecies paratuberculosis DNA and Antibodies in Dairy Goat Colostrum and Milk
por: Lievaart-Peterson, Karianne, et al.
Publicado: (2019)

Paratuberculosis, Animal Welfare and Biosecurity: A Survey in 33 Northern Italy Dairy Goat Farms
por: Gaffuri, Alessandra, et al.
Publicado: (2023)

Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process
por: Barsi, Filippo, et al.
Publicado: (2022)

Outbreak of Salmonella Newport associated with internationally distributed raw goats' milk cheese, France, 2018
por: Robinson, E., et al.
Publicado: (2020)

Sarcoidosis, Mycobacterium paratuberculosis and Noncaseating Granulomas: Who Moved My Cheese
por: Dow, Coad Thomas, et al.
Publicado: (2023)

Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
por: Dalzini, Elena, et al.
Publicado: (2014)

Foodborne Pathogen Assessment in Raw Milk Cheeses
por: Costanzo, Nicola, et al.
Publicado: (2020)

Pathogenic bacteria in cheese, raw and pasteurised milk
por: Bastam, Mahsa Morovati, et al.
Publicado: (2021)

Comparison of Extraction Methods for the Detection of Tick-Borne Encephalitis Virus RNA in Goat Raw Milk and Cream Cheese
por: Müller, Irene, et al.
Publicado: (2022)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk
por: Wu, Chung-Shiuan, et al.
Publicado: (2020)

Transfer of Orally Administered Terpenes in Goat Milk and Cheese
por: Poulopoulou, I., et al.
Publicado: (2012)

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese
por: Inácio, Rita S., et al.
Publicado: (2022)

Mycobacterium avium subsp. paratuberculosis ELISA Responses in Milk Samples from Vaccinated and Nonvaccinated Dairy Goat Herds in The Netherlands
por: Luttikholt, Saskia, et al.
Publicado: (2019)

Application of the Actiphage® Assay to Detect Viable Mycobacterium avium subsp. paratuberculosis Cells in Fresh Sheep and Goat Milk and Previously Frozen Milk and In-Line Milk Filters
por: Beinhauerova, Monika, et al.
Publicado: (2021)

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
por: Bettera, Luca, et al.
Publicado: (2023)

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
por: Villalobos-Chaparro, Sarai, et al.
Publicado: (2018)

Draft Genome Sequence of Lactobacillus plantarum Strain AY01, Isolated from the Raw Material of Fermented Goat Milk Cheese
por: Li, Xiao-Ran, et al.
Publicado: (2013)

Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
por: Cosciani-Cunico, Elena, et al.
Publicado: (2014)

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
por: Guzmán, José Luis, et al.
Publicado: (2020)

Deltamethrin Residues in Milk and Cheese of Lactating Goats (Capra hircus)
por: Marrone, Raffaele, et al.
Publicado: (2019)

Search for Mycobacterium avium Subspecies paratuberculosis Antigens for the Diagnosis of Paratuberculosis
por: Mon, María Laura, et al.
Publicado: (2012)

Mycobacterium avium subsp. paratuberculosis Proteome Changes Profoundly in Milk
por: Kleinwort, Kristina J. H., et al.
Publicado: (2021)

Early Weight Development of Goats Experimentally Infected with Mycobacterium avium subsp. paratuberculosis
por: Malone, Alyssa N., et al.
Publicado: (2013)

Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
por: Silva, Beatriz Nunes, et al.
Publicado: (2023)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
por: Miloradovic, Zorana, et al.
Publicado: (2021)

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese
por: Tofalo, Rosanna, et al.
Publicado: (2019)

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
por: Lavoie, Karine, et al.
Publicado: (2011)

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
por: Milani, Christian, et al.
Publicado: (2019)

A Mechanistic Study of the Antiaging Effect of Raw-Milk Cheese Extracts
por: Cardin, Guillaume, et al.
Publicado: (2021)

Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
por: Sakaridis, Ioannis, et al.
Publicado: (2022)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
por: Scudino, Hugo, et al.
Publicado: (2022)

Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese
por: Ferreira, Fernanda G., et al.
Publicado: (2022)

Early Detection of Mycobacterium avium subsp. paratuberculosis Infected Cattle: Use of Experimental Johnins and Innovative Interferon-Gamma Test Interpretative Criteria
por: Corneli, Sara, et al.
Publicado: (2021)

Mycobacterium paratuberculosis detection in cow's milk in Argentina by immunomagnetic separation-PCR
por: Gilardoni, Liliana Rosa, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_c9n2mc7rq4lcveltovqhksupmc