Inactivation of Mycobacterium bovis in meat products | Zendy

R. S. Merkal | Zendy; D. L. Whipple | Zendy

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Inactivation of Mycobacterium bovis in meat products

Author(s) -

R. S. Merkal,

D. L. Whipple

Publication year - 1980

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.40.2.282-284.1980

Subject(s) - mycobacterium bovis , disinfectant , microbiology and biotechnology , mycobacterium , emulsion , benzalkonium chloride , food science , formaldehyde , chemistry , biology , bacteria , mycobacterium tuberculosis , tuberculosis , medicine , chromatography , biochemistry , pathology , genetics , organic chemistry

The time-temperature combinations necessary to destroy Mycobacterium bovis in meat products were determined. In any given time, M. bovis was destroyed at temperatures 6 to 7 degrees C (ca. 12 degrees F) lower than those necessary for destruction of members of the Mycobacterium avium-Mycobacterium intracellulare complex. Hence, any processing heat adequate to kill M. avium-M. intracellulare-complex organisms will provide a very large safety factor with respect to M. bovis. Benzalkonium chloride treatment of wiener specimens for cultural examination effectively destroyed the normal flora of wiener emulsion without reducing the numbers of M. bovis. Treatment with a phenolic disinfectant followed by formaldehyde vapor was effective in disinfecting equipment contaminated with meat emulsion containing M. bovis.

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