Heat inactivation of Mycobacterium paratuberculosis in raw milk: are current pasteurization conditions effective?-Reference-Cited by-同舟云学术

Heat inactivation of Mycobacterium paratuberculosis in raw milk: are current pasteurization conditions effective?

Published:1997-12 Issue:12 Volume:63 Page:4975-4977
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Stabel J R¹,Steadham E M¹,Bolin C A¹

Affiliation:

1. National Animal Disease Center, U.S. Department of Agriculture, Ames, Iowa 50010, USA. jstabel@nadc.ars.usda.gov

Abstract

Currently, it is not known whether commercial pasteurization effectively kills Mycobacterium paratuberculosis in contaminated raw milk. Results from holder test tube experiments indicated that a residual population of viable bacteria remained after treatment at 65, 72, 74, or 76 degrees C for 0 to 30 min. Use of a laboratory-scale pasteurizer unit demonstrated that treatment of raw milk at 72 degrees C for 15 s effectively killed all M. paratuberculosis.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.63.12.4975-4977.1997

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