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: M. avium subsp. paratuberculosis strains were not viable beyond 56 days in all salt concentrations tested, but ATCC 19698 in the absence of salt was viable for up to 112 days at pH 4 (Fig. B). fig ft0 fig mode=article f1 fig/graphic|fig/alternatives/graphic mode="anchored" m1 Open in a separate window FIG. 1 caption a7 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. table ft1 table-wrap mode="anchored" t5 TABLE 1 caption a7 pH NaCl concn (%) D value (days) for strain: ATCC 19698 Dominic 4 0 16.1 a 9.2 2 7.9 9.7 4 7.8 9.9 6 8.7 11.3 5 0 27.2 a 19.7 2 17.4 19.6 4 19.3 19.7 6 17.5 11.8 a 6 0 32.5 31.9 2 38.2 32.0 4 35.2 24.0 6 39.1 33.9 Open in a separate window a Significantly different from D values for other individual NaCl concentrations at the same pH.

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: M. avium subsp. paratuberculosis strains were not viable beyond 56 days in all salt concentrations tested, but ATCC 19698 in the absence of salt was viable for up to 112 days at pH 4 (Fig. B). fig ft0 fig mode=article f1 fig/graphic|fig/alternatives/graphic mode="anchored" m1 Open in a separate window FIG. 1 caption a7 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. table ft1 table-wrap mode="anchored" t5 TABLE 1 caption a7 pH NaCl concn (%) D value (days) for strain: ATCC 19698 Dominic 4 0 16.1 a 9.2 2 7.9 9.7 4 7.8 9.9 6 8.7 11.3 5 0 27.2 a 19.7 2 17.4 19.6 4 19.3 19.7 6 17.5 11.8 a 6 0 32.5 31.9 2 38.2 32.0 4 35.2 24.0 6 39.1 33.9 Open in a separate window a Significantly different from D values for other individual NaCl concentrations at the same pH.

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: M. avium subsp. paratuberculosis strains were not viable beyond 56 days in all salt concentrations tested, but ATCC 19698 in the absence of salt was viable for up to 112 days at pH 4 (Fig. B). fig ft0 fig mode=article f1 fig/graphic|fig/alternatives/graphic mode="anchored" m1 Open in a separate window FIG. 1 caption a7 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. table ft1 table-wrap mode="anchored" t5 TABLE 1 caption a7 pH NaCl concn (%) D value (days) for strain: ATCC 19698 Dominic 4 0 16.1 a 9.2 2 7.9 9.7 4 7.8 9.9 6 8.7 11.3 5 0 27.2 a 19.7 2 17.4 19.6 4 19.3 19.7 6 17.5 11.8 a 6 0 32.5 31.9 2 38.2 32.0 4 35.2 24.0 6 39.1 33.9 Open in a separate window a Significantly different from D values for other individual NaCl concentrations at the same pH.

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 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.

Techniques: