Merkal R S, Crawford J A
Appl Environ Microbiol. 1979 Nov;38(5):827-30. doi: 10.1128/aem.38.5.827-830.1979.
Isolants from swine and from humans representing serotypes 1, 2, 4, 8, and 10 of the Mycobacterium avium-Mycobacterium intracellulare complex were compared for heat tolerance in aqueous suspension. The most heat-resistant isolant found was a serovar 10 isolated from a human. This isolant was examined further to determine the rate of kill at various temperatures and pH's, the effect of meat protein and fat, and the effect of nitrite. Kill rates were not significant at 60 degrees C or below. Decimal reduction values were 4 min or less at 65 degrees C and 1.5 min or less at 70 degrees C. Kill rates were slightly higher at pH values of 6.5 and 7.0 than at 5.5 or 6.0. the water-soluble fraction of wiener emulsion did not alter kill rates, but the saline-soluble fraction protected the organism somewhat. Fat did not affect the survival of the organisms except to eliminate the protective effect of saline extract when the suspension contained 50% fat. The addition of sodium nitrite to the suspension did not alter the heat sensitivity of the organisms.
对从猪和人类中分离出的鸟分枝杆菌-胞内分枝杆菌复合体血清型1、2、4、8和10的菌株进行了水悬浮液中的耐热性比较。发现的最耐热的分离株是从一名人类身上分离出的血清型10菌株。对该分离株进行了进一步研究，以确定在不同温度和pH值下的杀灭速率、肉蛋白和脂肪的影响以及亚硝酸盐的影响。在60摄氏度或更低温度下，杀灭速率不显著。在65摄氏度时，十进制减少值为4分钟或更短，在70摄氏度时为1.5分钟或更短。在pH值为6.5和7.0时的杀灭速率略高于在5.5或6.0时。维也纳香肠乳液的水溶性部分没有改变杀灭速率，但盐溶性部分对该微生物有一定的保护作用。脂肪对微生物的存活没有影响，除非当悬浮液含有50%脂肪时消除盐提取物的保护作用。向悬浮液中添加亚硝酸钠不会改变微生物的热敏感性。
