Title
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Long-term sequelae to foodborne disease
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Authors
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R.M. McDowell & M.D. McElvaine
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Journal
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1997. Rev. sci. tech. Off. int. Epiz:16(2):337-341
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Comments
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This paper, written by two scientists from the United States Department of Agriculture, discusses, among other subjects, the link between Crohn's disease and Mycobacterium paratuberculosis and how ".... foodborne exposure would probably be the major source of human contamination [with Mycobacterium paratuberculosis]".
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Title
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IS900 PCR To Detect Mycobacterium Paratuberculosis in Retail Supplies of Whole Pasteurized Cows' Milk in England and Wales.
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Authors
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D. Millar, J. Ford, J. Sanderson, S. Withey, M. Tizard, T. Doran, and J. Hermon-Taylor.
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Journal
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Sept 1996. Applied and Environmental Microbiology, p 3446-3452.
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Comments
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This describes finding the genetic "fingerprint" (the IS900 sequence) of Mycobacterium paratuberculosis in retail supplies of cows milk in England and Wales. The paper uncovers substantial evidence that the not all of the Mycobacterium paratuberculosis bacteria detected were dead, i.e. that some of the bacteria were still alive.
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Title
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Thermal Tolerance of Mycobacterium paratuberculosis.
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Authors
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N. Sung and MT Collins.
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Journal
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Mar 1998. Applied and Environmental Microbiology:64(3):999-1005.
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Comments
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This is the most thoroughly conducted study in the thermal tolerance of Mycobacterium paratuberculosis. Sung and Collins used food microbiology techniques to determine the thermal tolerance of this organism, and found that it was capable of surviving commercial pasteurization, when there are more than 10 bacteria per millilitre in raw milk. The principal author of this paper, Dr Michael T. Collins, is the current President of the International Association for Paratuberculosis.
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Title
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Effect of high-temperature, short-time (HTST) pasteurization on milk containing low numbers of Mycobacterium paratuberculosis.
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Authors
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I.R. Grant, H.J. Ball and M.T. Rowe
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Journal
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March 1998. Letters in Applied Microbiology 26 (2), 166-170.
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Comments
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This laboratory simulation research, conducted by researchers at the Department of Food Science at Queen's University, Belfast and the Northern Ireland Department of Agriculture, concludes that Mycobacterium paratuberculosis is capable of surviving commercial pasteurization when there are more than ten bacteria per millilitre in raw milk.
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Title
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Pasteurization of Mycobacterium paratuberculosis in whole milk.
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Authors
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AF Hope, PA Tulk, and RJ Condron
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Journal
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In: Proceedings of the Fifth International Colloquium on Paratuberculosis, Chiodini R. J., Hines, M., Collins MT (eds), pp 368-373.
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Comments
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This research used a commercial pasteurizer unit to study the survivability of Mycobacterium paratuberculosis, and found that some of the organisms survived at temperatures up 82oC for 15 seconds, a full 10.3 oC above the HTST pasteurization temperature of 71.7oC.
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Title
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Heat Inactivation of Mycobacterium paratuberculosis in Raw Milk: Are Current Pasteurization Conditions Effective?
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Authors
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J. R. Stabel, E. M. Steadham, and C. A. Bolin
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Journal
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Dec 1997. Applied and Environmental Microbiology. p. 4975-4977
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Comments
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This the highly controversial research conducted by veterinarians at the United States Department of Agriculture which found that Mycobacterium paratuberculosis did not survive pasteurization.
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