Merkal R S, Whipple D L
Appl Environ Microbiol. 1980 Aug;40(2):282-4. doi: 10.1128/aem.40.2.282-284.1980.
The time-temperature combinations necessary to destroy Mycobacterium bovis in meat products were determined. In any given time, M. bovis was destroyed at temperatures 6 to 7 degrees C (ca. 12 degrees F) lower than those necessary for destruction of members of the Mycobacterium avium-Mycobacterium intracellulare complex. Hence, any processing heat adequate to kill M. avium-M. intracellulare-complex organisms will provide a very large safety factor with respect to M. bovis. Benzalkonium chloride treatment of wiener specimens for cultural examination effectively destroyed the normal flora of wiener emulsion without reducing the numbers of M. bovis. Treatment with a phenolic disinfectant followed by formaldehyde vapor was effective in disinfecting equipment contaminated with meat emulsion containing M. bovis.
测定了肉制品中杀灭牛分枝杆菌所需的时间-温度组合。在任何给定时间内，杀灭牛分枝杆菌所需的温度比杀灭鸟分枝杆菌-胞内分枝杆菌复合体成员所需的温度低6至7摄氏度（约12华氏度）。因此，任何足以杀死鸟分枝杆菌-胞内分枝杆菌复合体微生物的加工热量对于牛分枝杆菌而言都将提供极大的安全系数。用苯扎氯铵处理用于培养检查的香肠标本可有效破坏香肠乳化物中的正常菌群，而不会减少牛分枝杆菌的数量。先用酚类消毒剂处理，再用甲醛蒸汽处理，可有效消毒被含有牛分枝杆菌的肉乳化物污染的设备。
