Inactivation of Mycobacterium bovis in meat products
- 1 August 1980
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 40 (2) , 282-284
- https://doi.org/10.1128/aem.40.2.282-284.1980
Abstract
The time-temperature combinations necessary to destroy M. bovis in meat products were determined. In any given time, M. bovis was destroyed at temperatures 6-7.degree. C (about 12.degree. F) lower than those necessary for destruction of members of the M. avium-M. intracellulare complex. Any processing heat adequate to kill M. avium-M. intracellulare-complex organisms will provide a very large safety factor with respect to M. bovis. Benzalkonium chloride treatment of weiner specimens for cultural examination effectively destroyed the normal flora of weiner emulsion without reducing the numbers of M. bovis. Treatment with a phenolic disinfectant followed by formaldehyde vapor was effective in disinfecting equipment contaminated with meat emulsion containing M. bovis.This publication has 4 references indexed in Scilit:
- Heat inactivation of Mycobacterium avium-Mycobacterium intracellulare complex organisms in aqueous suspensionApplied and Environmental Microbiology, 1979
- Heat inactivation of Mycobacterium avium-Mycobacterium intracellulare complex organisms in meat productsApplied and Environmental Microbiology, 1979