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Mycobacterium bovis : the importance of milk and dairy products as a cause of human tuberculosis in the UK. A review of taxonomy and culture methods, with particular reference to artisanal cheeses
Author(s) -
ROWE MICHAEL T,
DONAGHY JOHN
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00433.x
Subject(s) - mycobacterium bovis , pasteurization , tuberculosis , bovine tuberculosis , population , raw milk , biology , microbiology and biotechnology , veterinary medicine , food science , mycobacterium tuberculosis , medicine , environmental health , pathology
Mycobacterium bovis is the cause of tuberculosis (TB) in cattle and other ruminants. It can also cause tuberculosis in humans, and consumption of unpasteurized milk or products made from infected and untreated animals is thought to be the primary vehicles of transmission. Although a control programme for cattle exists in the UK, the disease is becoming more prevalent in the cattle population. The increasing interest in artisan cheeses made from unpasteurized milk and recent cases of human TB in which cheese was the known cause has highlighted the need for empirical data on the survival kinetics of M. bovis during the manufacture and ripening of such cheeses.