Heat Inactivation of In Vivo- and In Vitro-Grown Mycobacteria in Meat Products
- 1 June 1981
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 41 (6) , 1484-1485
- https://doi.org/10.1128/aem.41.6.1484-1485.1981
Abstract
Heat inactivation of mycobacteria from lesions and from culture was compared in meat products. In vivo-grown organisms were more easily heat inactivated than were in vitro-grown organisms.This publication has 3 references indexed in Scilit:
- Inactivation of Mycobacterium bovis in meat productsApplied and Environmental Microbiology, 1980