2016
DOI: 10.1016/j.prevetmed.2016.08.003
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Mycobacterium avium ssp . paratuberculosis detection in animals, food, water and other sources or vehicles of human exposure: A scoping review of the existing evidence

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Cited by 49 publications
(41 citation statements)
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“…paratuberculosis DNA was present in 4% of dairy foods. This figure is consistent with the lowest percentages of positives reported elsewhere (Grant, 2010; Waddell et al, 2016). In spite of this, we found less M .…”
Section: Discussionsupporting
confidence: 92%
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“…paratuberculosis DNA was present in 4% of dairy foods. This figure is consistent with the lowest percentages of positives reported elsewhere (Grant, 2010; Waddell et al, 2016). In spite of this, we found less M .…”
Section: Discussionsupporting
confidence: 92%
“…avium subsp. paratuberculosis from raw and pasteurized milk products (Waddell et al, 2016), culture did not produce any isolates. Our survey did not include any raw milk products and the number of pasteurized liquid milk samples was reduced.…”
Section: Discussionmentioning
confidence: 98%
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“…The result of this study proposes that pasteurized milk would need to be considered as a weak transmission vector confirming the previous report [48] and is in line with other reports. Data regarding the intake of dairy products were not available for the enrolled patients; consumption of processed cheese has been significantly associated with CD and its evaluation in Iranian cohort would be worthwhile [49]. …”
Section: Discussionmentioning
confidence: 99%
“…JD is a chronic wasting disease affecting cattle, sheep, goats and other ruminants caused by M. avium subspecies paratuberculosis ( Map) (Harris & Barletta, 2001). Rabbit, deer and other wildlife have also been shown to be infected by Map (Waddell et al, 2016). While various species of wildlife can act as a reservoir of Map (Nugent et al, 2011), the clinical symptoms of JD have only been observed in ruminants (Koets, Eda & Sreevatsan, 2015), camelids (Ghosh et al, 2012) and rabbits/hare (Beard et al, 2001).…”
Section: Introductionmentioning
confidence: 99%