Publication :
Heat inactivation of mycobacterium avium subsp. paratuberculosis in aseptically prepared ground beef

Notice brève
bul.description.provenanceeb spbfr
bul.rights.addendumDéjà disponible en open access sur le web.fr
bul.rights.dateAccepPubl2011-02-01fr
bul.rights.periodeEmbargoP1Yfr
bul.rights.typeDatedatePublicationfr
dc.audience.peerreview1fr
dc.contributor.authorPlamondon, Éveline
dc.contributor.authorSaucier, Linda
dc.date.accessioned2018-01-23T14:20:17Z
dc.date.available2018-01-23T14:20:17Z
dc.date.issued2011-02-01
dc.description.abstractMycobacterium avium subsp. paratuberculosis (Map) is the etiologic agent of Johne s disease in bovine and other ruminants. Concern for public health was raised when the organism was also suggested to be responsible for Crohn s disease in humans, although the evidence remains inconclusive. Nonetheless, limiting human exposure to Map is viewed as a proper precautionary measure. Hence, the efficacy of heat treatment to control the organism in milk has been studied but it has not been studied to the same extend in meat. In this study, aseptically prepared ground beef was obtained from beef semimembranosus muscle and inoculated with two stains of Map (ATCC 7080 and gN27) to determine the decimal reduction time (D-value) and temperature sensitivity (z-value) for each strain. A 25 g sample of meat was inoculated with 100 ul of culture to a final concentration of 107 cfu/g. The inoculum was evenly distributed in the meat, which was spread in a thin (2 mm) layer of to maximise heat transfer. Treatments were performed at 55, 60, 65 and 70 °C for times allowing a minimum 5-log reduction. D-values decreased significantly with temperature (P < 0.05) ranging from 80.5 ± 6.1 minutes to 12 ± 1 seconds for both Map strains. When compared to Escherichia coli ATCC 25922 and Enterococcus faecalis ATCC 7080, D-values were significantly lower for E. coli (P < 0.05) whereas E. faecalis was not consistently more resistant than the two Map strains and, therefore, cannot be used as a surrogate strain for Map control with heat treatment. The z-values were not significantly different (P > 0.05) amongst the four strains and ranged from 5.6 ± 0.1 °C to 6.2 ± 0.3 °C. The results suggest that a low concentration of Map could be controlled with conventional cooking methods.fr
dc.identifier.doi10.2202/1556-3758.2062fr
dc.identifier.issn1556-3758fr
dc.identifier.pubmedPMC1932776fr
dc.identifier.urihttp://hdl.handle.net/20.500.11794/16546
dc.languageengfr
dc.publisherBerkeley Electronic Pressfr
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.subjectMycobacterium avium subsp. paratuberculosisfr
dc.subjectD-valuefr
dc.subjectz-valuefr
dc.subjectMeatfr
dc.subject.rvmMycobacterium aviumfr
dc.subject.rvmBœuf (Viande)fr
dc.subject.rvmViande -- Microbiologiefr
dc.titleHeat inactivation of mycobacterium avium subsp. paratuberculosis in aseptically prepared ground beeffr
dc.typearticle de recherche
dc.type.legacyCOAR1_1::Texte::Périodique::Revue::Contribution à un journal::Article::Article de recherchefr
dcterms.bibliographicCitationInternational Journal of Food Engineering, Vol. 7 (2), 1-22 (2011)fr
dspace.accessstatus.time2023-05-24 18:03:14
dspace.entity.typePublication
relation.isAuthorOfPublication5e275cc9-b1df-4247-8360-fd4ce915080f
relation.isAuthorOfPublicationd9f866be-487d-44af-b70e-873d67a6fd76
relation.isAuthorOfPublication.latestForDiscovery5e275cc9-b1df-4247-8360-fd4ce915080f
relation.isResourceTypeOfPublication4c433ef5-3937-4530-8252-cca17d715747
relation.isResourceTypeOfPublication.latestForDiscovery4c433ef5-3937-4530-8252-cca17d715747
rioxxterms.versionVersion of Record (VoR)fr
rioxxterms.version-of-recordhttps://doi.org/10.2202/1556-3758.2062fr
Fichiers
Bundle original
Voici les éléments 1 - 1 sur 1
Vignette d'image
Nom :
Saucier et Plamondon 2011 Corpus.pdf
Taille :
356.75 KB
Format :
Adobe Portable Document Format
Description :
Télécharger
Collections
Articles publiés dans des revues avec comité de lecture