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Reduction of risk associated with contamination of raw milk by Mycobacterium avium spp. paratuberculosis (FQS14) - FT1005(1)

Evaluate processing combinations which could be used by the dairy industry to effect a 5-fold reduction of Mycobacterium paratuberculosis in milk. Also, to determine the nature of bacterial clumping which has been shown to reduce the efficiency of heat treatment in the elimination of these bacteria.
Time-Scale and Cost
From: 2001

To: 2004

Cost: £190,843
Contractor / Funded Organisations
Hannah Research Institute, University - Belfast Queens, Dairy Industry Federation
Biotech-non GM              
Food and Drink              
Food manufacturing industry              
Food Safety              
Milk Quality              
Fields of Study
Resource Efficient and Resilient Food Chain