Heat inactivation of in vivo- and in vitro-grown mycobacteria in meat products.
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.
D000818:Animals; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D008461:Meat Products; D009161:Mycobacterium / Q000254:growth & development*; D009162:Mycobacterium avium / Q000254:growth & development*; D013552:Swine