Heat Inactivation of In Vivo- and In Vitro-Grown Mycobacteria in Meat Products
AUTOR(ES)
Merkal, R. S.
RESUMO
Heat inactivation of mycobacteria from lesions and from culture was compared in meat products. In vivo-grown organisms were more easily heat inactivated than were in vitro-grown organisms.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=243945Documentos Relacionados
- Action of the Style Product of the Self-Incompatibility Gene of Nicotiana alata (S-RNase) on in Vitro-Grown Pollen Tubes.
- COMPARISON OF CYTOCHROMES IN MYCOBACTERIA GROWN IN VITRO AND IN VIVO
- Heat inactivation of Mycobacterium avium-Mycobacterium intracellulare complex organisms in meat products.
- Inactivation of Mycobacterium bovis in meat products.
- Molecular comparisons of in vivo- and in vitro-derived strains of Aleutian disease of mink parvovirus.
