Open AccessMYCOBACTERIUM AVIUM SUSP. PARATUBERCULOSIS IN DAIRY PRODUCTION
Author(s) -
Giacomo Marchetti,
Annamaria Coccollone,
Federica Giacometti,
Raffaela Riu,
Andrea Serraino
Publication year - 2012
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2012.4.7
Subject(s) - paratuberculosis , pasteurization , raw milk , mycobacterium , biology , milk production , mycobacterium avium subsp. paratuberculosis , dairy industry , feces , food science , microbiology and biotechnology , bacteria , zoology , genetics
Mycobacterium avium subsp. paratuberculosis (MAP) is the etiologic agent of paratuberculosis. The disease affects cows and other ruminants and causes high economic losses, mainly for dairy production. MAP may also have a role in the development of Crohn’s disease in humans. Infected animals shed viable MAP with milk and faeces and humans may assume MAP via the consumption of contaminated milk and dairy products. Current methods of milk pasteurization are not sufficient to kill all MAP cells present in milk and MAP has been found in raw or pasteurized milk and isolated from cheese. The aim of this paper is to review the current knowledge about MAP in dairy production. We analyzed studies on milk contamination, effect of pasteurization and methods for identification of MAP that can be applied to dairy products