Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for M. avium subsp. paratuberculosis in acetate buffer (50 mM, pH 4) with various salt concentrations (0, 2, 4, and 6% [wt/vol]) at 20°C. (A) Dominic. (B) ATCC 19698.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for M. avium subsp. paratuberculosis strains tested at pH 4, 5, and 6 at 20°C

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: D values for heat-treated M. avium subsp. paratuberculosis strains at pH 5, 2% (vol/vol) NaCl, and 20°C

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the acetate buffer (pH 5, 2% [wt/vol] NaCl) at 20°C.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

Techniques:

Journal:

Article Title: Effect of Three Factors in Cheese Production (pH, Salt, and Heat) on Mycobacterium avium subsp. paratuberculosis Viability

doi:

Figure Lengend Snippet: Inactivation curves for nonheated and heat-treated (at 62°C for 240 s) M. avium subsp. paratuberculosis strain ATCC 19698 in the soft white cheese at 4°C.

Article Snippet: Thus, heat treatment in this buffer (at 62 or 71°C) resulted in D values for both strains that were lower than the D values for cells not exposed to heat. table ft1 table-wrap mode="anchored" t5 TABLE 2 caption a7 Temp (°C) Heating time (s) Log 10 cell no. (mean ± SD) after heat treatment of strain: D value (days) for strain: ATCC 19698 a Dominic b ATCC 19698 Dominic 62 0 6.26 ± 0.07 4.60 ± 0.05 13.2 12.3 240 4.87 ± 0.21 2.48 ± 0.20 3.1 4.3 480 4.26 ± 0.04 0.17 ± 0.23 2.4 NA b 720 3.86 ± 0.09 0 1.3 NA 960 2.27 ± 1.01 0 NA NA 71 0 6.65 ± 0.02 4.67 ± 0.13 16.3 17.4 20 6.03 ± 0.16 3.94 ± 0.04 5.9 4.7 40 5.11 ± 0.12 2.49 ± 0.26 2.7 1.4 60 3.83 ± 0.49 0 0.8 NA Open in a separate window a The D 62°C and D 71°C were 267.4 and 21.3 s, respectively. b The D 62°C and D 71°C were 108.4 and 13.5 s, respectively. c NA, D values were not available, since the number of M. avium subsp. paratuberculosis cells was low after heat treatment and the cells were completely inactivated at the first sampling time.

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