Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese

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Bibliographic Details
Published in:Applied and Environmental Microbiology 2004-08, Vol.70 (8), p.4899-4905
Main Authors: DONAGHY, J. A, TOTTON, N. L, ROWE, M. T
Format: Article
Language:English
Subjects:
Animals
Antibiotics
Biological and medical sciences
Cheese
Cheese - analysis
Cheese - microbiology
Colony Count, Microbial
Culture Media
Dairy industry
Fermentation
Food Contamination
Food contamination & poisoning
Food Handling - methods
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Microbiology
Milk - microbiology
Milk and cheese industries. Ice creams
Mycobacterium avium subsp. paratuberculosis - growth & development
Mycobacterium paratuberculosis
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Summary:Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology.   For an alternate route to AEM .asm.org, visit: AEM       
ISSN:0099-2240
1098-5336
DOI:10.1128/AEM.70.8.4899-4905.2004