Mycobacterium avium subsp. paratuberculosis in Dairy Products, Meat, and Drinking Water

Mycobacterium avium subsp. paratuberculosis (Map) is the cause of Johne's disease, a chronic infection of the gut, in ruminant animals that provide milk and/or meat for human consumption. Map also may be involved in Crohn's disease and type 1 diabetes in humans. Although the role of Map in...

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Bibliographic Details
Published in:Journal of food protection 2011-03, Vol.74 (3), p.480-499
Main Authors: GILL, C. O, SAUCIER, L, MEADUS, W. J
Format: Article
Language:English
Subjects:
Animals
Bacteria
Biological and medical sciences
Cattle
Chronic infection
Committees
Consumer Product Safety
Cooking
Crohn's disease
Dairy products
Dairy Products - microbiology
Diabetes
Diabetes mellitus
Digestive tract
Drinking water
Fecal coliforms
Feces
Food
Food consumption
Food Contamination - analysis
Food industries
Food microbiology
Food safety
Fresh Water - microbiology
Fundamental and applied biological sciences. Psychology
Humans
infection
Infections
Inflammatory bowel disease
Lymph nodes
Lymphatic system
Meat
Meat - microbiology
Meat and meat product industries
Milk
Milk and cheese industries. Ice creams
Mycobacterium avium
Mycobacterium avium subsp. paratuberculosis - isolation & purification
Natural waters
Organisms
Paratuberculosis
Purification
Reviews
Risk Assessment
Ruminantia
Sheep
Studies
Water Microbiology
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Description
Summary:Mycobacterium avium subsp. paratuberculosis (Map) is the cause of Johne's disease, a chronic infection of the gut, in ruminant animals that provide milk and/or meat for human consumption. Map also may be involved in Crohn's disease and type 1 diabetes in humans. Although the role of Map in human diseases has not been established, minimizing the exposure of humans to the organism is considered desirable as a precautionary measure. Infected animals can shed Map in feces and milk, and the organism can become disseminated in tissues remote from the gut and its associated lymph nodes. The presence of at least some Map in raw milk and meat and in natural waters is likely, but the numbers of Map in those foods and waters should be reduced through cooking or purification. The available information relating to Map in milk and dairy products, meats, and drinking water is reviewed here for assessment of the risks of exposure to Map from consumption of such foods and water.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x.jfp-10-301