Heat inactivation of Mycobacterium paratuberculosis in raw milk: are current pasteurization conditions effective?
- 1 December 1997
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 63 (12) , 4975-4977
- https://doi.org/10.1128/aem.63.12.4975-4977.1997
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.Keywords
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