title: Iodixanol development of a laboratory-scale technique to monitor the persistence of Mycobacterium avium subsp. paratuberculosis in Cheddar cheese.
abstract: Mycobacterium avium subsp. paratuberculosis (Map) is a potential human pathogen known to be present in raw milk from infected dairy herds. Current pasteurisation regimes do not totally inactivate Map resulting in the possibility of viable cells being present in pasteurised milk used for Cheddar cheese production. A laboratory-based method, ensuring strict safety precautions, was developed to manufacture 800-g Cheddar blocks, experimentally contaminated (postpasteurisation) with two different strains of Map. The composition of the model Cheddar produced was consistent with commercial product. Syneresis of the cheese curd caused a 1 log10 concentration of Map numbers from milk to cheese for a strain isolated from pasteurised milk. The type strain NCTC 8578 did not show a similar concentration effect, but did however survive the Cheddar manufacturing process. A small percentage (<5%) of the Map load for each strain was recovered in the whey fraction during the process.
authors.affiliation: Agriculture, Food and Environmental Science Division (Food Microbiology Branch), Department of Agriculture and Rural Development for N. Ireland, Belfast, N. Ireland, UK. john.Donaghy@dardni.gov.uk
authors.forename: J A
authors.initials: JA
authors.lastname: Donaghy
authors.forename: N L
authors.initials: NL
authors.lastname: Totton
authors.forename: M T
authors.initials: MT
authors.lastname: Rowe
mesh_terms: D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D005516:Food Microbiology; D006801:Humans; D009162:Mycobacterium avium / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*; D016927:Mycobacterium avium subsp. paratuberculosis / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*; D014283:Triiodobenzoic Acids
chemical_list: D014283:Triiodobenzoic Acids; C044834:iodixanol