Paratuberculosis.

Cocito, C; Gilot, P; Coene, M; Kesel, M de; Poupart, P; Vannuffel, P

doi:10.1128/cmr.7.3.328-345.1994

Cited by 12 publications

(11 citation statements)

References 113 publications

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“…Mycobacterium avium subsp. paratuberculosis (MAP), the known aetiological agent of Johne's disease in cattle and other ruminants (Cocito et al 1994), has caused increased concern to the dairy industry because of the reports of its possible association with Crohn's disease in human beings (Chiodini 1989;Thompson 1994;Anon. 2000;El-Zaatari et al 2001) and the ineffectiveness of normal pasteurization regimes to control this organism, if present in raw milk.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese

Donaghy

Totton

Rowe

2003

Lett Appl Microbiol

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Aims:The study evaluated the efficacy of four Mycobacterium avium subsp. paratuberculosis (MAP) culture media in suppressing commonly used starter cultures and typical nonstarter microflora present during the manufacture and ripening of Cheddar cheese, with a view to identify a suitable medium for the enumeration of MAP during laboratory-scale Cheddar production. Methods and Results: Four Cheddar starter cultures and Cheddar cheese manufactured with these starters were inoculated onto Herrold's egg yolk medium (HEYM); HEYM supplemented with vancomycin, amphotericin B and nalidixic acid (HEYM/VAN); Middlebrook 7H10 agar containing polymyxin, amphotericin B, nalidixic acid, trimethoprim and azlocillin (PANTA) antibiotic supplement; and BACTEC 12B radiometric medium with and without a preliminary decontamination step (0AE75% w/v hexadecylpyridinium chloride (HPC), 5 h). The inclusion of a decontamination step inhibited all Cheddar cheese starter and nonstarter micro-organisms. The medium 7H10/PANTA and to a lesser extent HEYM/VAN were effective inhibitors of cheese microflora when no decontamination step was employed. Conclusions: Middlebrook 7H10 medium, supplemented with PANTA antibiotics, suppressed all microorganisms associated with ripening Cheddar cheese manufactured with pasteurized milk. Significance and Impact of the Study: A MAP culture medium has been identified, which may be used to enumerate this bacterium during the laboratory manufacture and ripening of Cheddar cheese and hence facilitate further research into the persistence of this pathogen in the product.

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Section: Introductionmentioning

confidence: 99%

Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese

Donaghy

Totton

Rowe

2003

Lett Appl Microbiol

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“…Since infected cattle shed a large amount of mycobacteria, the early identification of those animals is crucial in order to avoid the spreading of the disease. Nevertheless, most of the diagnostic tools available are less than satisfactory (Cocito et al 1994). This situation limits the disease detection.…”

Section: Introductionmentioning

confidence: 99%

Agar gel immunodiffusion test (AGID) evaluation for detection of bovine paratuberculosis in Rio de Janeiro, Brazil

Ferreira¹,

Fonseca²,

Lilenbaum³

2002

Lett Appl Microbiol

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Aims: The aim of this study is to evaluate the AGID serological test for detection of antibodies anti-Mycobacterium paratuberculosis and its possible adoption as diagnostic method in our field conditions. Methods: Bovine serum samples from dairy herds in Rio de Janeiro State, Brazil, were screened for the presence of antibodies against Myco. paratuberculosis using three different ELISA tests. A panel of 48 randomly selected sera were evaluated by an Agarose Gel Immunodiffusion (AGID) test using Protoplasmatic Paratuberculosis Antigen (PPA). AGID results were compared to the standards -the results of the three ELISA tests, and the specificity and sensitivity were calculated.Results: From 48 sera tested for AGID, 14 (29AE17%) were positive and 34 (70AE83%) were negative. AGID sensitivity was 57% with two false-positive reactions, and specificity was 92AE5% with nine false-negative results. The positive predictive value was calculated in 85AE7% for a confidence interval of 95%. Significance and Impact of the Study: Due to its low sensitivity and specificity rates, AGID test has shown to be unsatisfactory as a screening diagnostic method for subclinical herd infection, but it can be useful as a confirmatory test for clinical suspect animals.

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“…Mycobacterium paratuberculosis causes paratuberculosis, commonly known as Johne's disease (JD), in cattle, sheep, goats and other ruminants (Cocito et al 1994). Although not currently classified as a zoonotic agent, it has been suggested that Myco.…”

Section: Introductionmentioning

confidence: 99%

Effect of higher pasteurization temperatures, and longer holding times at 72°C, on the inactivation ofMycobacterium paratuberculosisin milk

Grant

Ball

Rowe

1999

Letters in Applied Microbiology

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I .R . G R AN T, H .J . B A LL AN D M. T. R OW E. 1999. Raw cow's milk spiked with 10 6 cfu ml −1 of Mycobacterium paratuberculosis was subjected to heat treatments of 72, 75, 78, 80, 85 or 90°C for 15 s, and 72°C for 20 and 25 s, using laboratory pasteurizing units. Three bovine strains of Myco. paratuberculosis were studied (NCTC 8578, B2 and DVL 943). Each strain was subjected to all the heat treatments indicated on three separate occasions. Although each of the heat treatments achieved a substantial (5-6 log 10 ) reduction in numbers of viable Myco. paratuberculosis, small numbers of the organism (4-16 cfu 10 ml −1 ) survived in a proportion of the milk samples at each of the higher temperatures investigated, right up to 90°C for 15 s. A longer holding time of 25 s at 72°C was found to be more effective at inactivating Myco. paratuberculosis. Only one of the three strains studied, B2, yielded small numbers of survivors after heating at 72°C for 20 s, but it was completely inactivated by extending the holding time at 72°C by a further 5 s to 25 s. It was concluded that a longer holding time is more likely to achieve the complete inactivation of Myco. paratuberculosis in milk than a higher pasteurization temperature.

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Paratuberculosis.

Abstract: 27 a Data from references 100, 103, 174, and 231. Numbers without parentheses refer to hybridization with the ATCC 19698 strain and those within parentheses refer to hybridization with the 2E strain of M. paratuberculosis.

Cited by 12 publications

References 113 publications

Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese

Evaluation of culture media for the recovery of Mycobacterium avium subsp. paratuberculosis from Cheddar cheese

Agar gel immunodiffusion test (AGID) evaluation for detection of bovine paratuberculosis in Rio de Janeiro, Brazil

Effect of higher pasteurization temperatures, and longer holding times at 72°C, on the inactivation ofMycobacterium paratuberculosisin milk

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