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Heat Inactivation of In Vivo- and In Vitro-Grown Mycobacteria in Meat Products |
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| Authors: | R. S. Merkal Patricia Sneed Lyle Diana L. Whipple |
| Abstract: | Heat inactivation of mycobacteria from lesions and from culture was compared in meat products. In vivo-grown organisms were more easily heat inactivated than were in vitro-grown organisms. |
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