Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process

Raw milk and dairy products are usually considered the major sources of Mycobacterium avium subsp. paratuberculosis (MAP) exposure for humans. During the production process of mozzarella cheese, as well as of other pasta-filata cheeses made with pasteurized or raw milk, curd is heated and stretched...

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Detalles Bibliográficos
Autores principales: Barsi, Filippo, Dalzini, Elena, Russo, Simone, Cosciani-Cunico, Elena, Monastero, Paola, Arrigoni, Norma, Garbarino, Chiara Anna, Cortimiglia, Claudia, Losio, Marina Nadia, Ricchi, Matteo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9751633/
https://www.ncbi.nlm.nih.gov/pubmed/36532449
http://dx.doi.org/10.3389/fmicb.2022.1052222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9751633/
https://www.ncbi.nlm.nih.gov/pubmed/36532449
http://dx.doi.org/10.3389/fmicb.2022.1052222

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