HEAT INACTIVATION OF MYCOBACTERIUM-PARATUBERCULOSIS IN RAW-MILK - ARECURRENT PASTEURIZATION CONDITIONS EFFECTIVE

Authors
STABEL JR STEADHAM EM BOLIN CA
Citation
Jr. Stabel et al., HEAT INACTIVATION OF MYCOBACTERIUM-PARATUBERCULOSIS IN RAW-MILK - ARECURRENT PASTEURIZATION CONDITIONS EFFECTIVE, Applied and environmental microbiology, 63(12), 1997, pp. 4975-4977
Citations number
13
Categorie Soggetti
Microbiology,"Biothechnology & Applied Migrobiology
Journal title
Applied and environmental microbiology → ACNP
ISSN journal
00992240
Volume
63
Issue
12
Year of publication
1997
Pages
4975 - 4977
Database
ISI
SICI code
0099-2240(1997)63:12<4975:HIOMIR>2.0.ZU;2-L
Abstract
Currently, it is not known whether commercial pasteurization effective ly kills Mycobacterium paratuberculosis in contaminated raw milk Resul ts from holder test tube experiments indicated that a residual populat ion of viable bacteria remained after treatment at 65, 72, 74, or 76 d egrees C for 0 to 30 min. Use of a laboratory-scale pasteurizer unit d emonstrated that treatment of raw milk at 72 degrees C for 15 s effect ively killed all M. paratuberculosis.