Inactivation of<i>Mycobacterium avium</i>subsp.<i>paratuberculosis</i>in Cow's Milk by Means of High Hydrostatic Pressure at Mild Temperatures

López-Pedemonte, Tomás; Sevilla, Iker A.; Garrido, Joseba M.; Aduriz, G.; Güamis, B.; Juste, Ramón A.; Roig-Sagués, Artur X.

doi:10.1128/aem.01924-05

Cited by 13 publications

(14 citation statements)

References 36 publications

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“…600 MPa without heat treatment resulted in only two samples with surviving Map above the limit of detection (1 CFU ml −1 ) they were not included in the statistical analysis. The observation in the work reported here that 500 MPa resulted in a significantly greater reduction in viable numbers than 400 MPa compared with the control (Table 1) is not in agreement with Lopez‐Pedemonte et al. (2006) who found a significant difference ( P < 0·05) in viable Map after 500 MPa but not 400 MPa compared with their control (0·1 MPa).…”

Section: Discussioncontrasting

confidence: 94%

“…The significant improvement in Map recovery on 7H10 medium compared with HEYM following high-pressure treatment in this study is in agreement with Lopez- Pedemonte et al (2006) who also found better recovery of two Map strains on agar-solidified 7H9 medium compared with HEYM after high-pressure processing.…”

Section: Discussionsupporting

confidence: 92%

“…The log reduction in viable numbers of 6·52 after treatment at 500 MPa for 10 min was higher than the 4 log reduction obtained by Lopez‐Pedemonte et al. (2006).…”

Section: Discussioncontrasting

confidence: 55%

“…(2006) who found a significant difference ( P < 0·05) in viable Map after 500 MPa but not 400 MPa compared with their control (0·1 MPa). In addition, Lopez‐Pedemonte et al. (2006) found overall (300, 400, 500 MPa) a significant difference ( P < 0·0006) between the strains (3644/02, ATCC 19698), although complicated by a strong interaction between strain and culture medium.…”

Section: Discussionmentioning

confidence: 90%

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Effect of high pressure and pasteurization on Mycobacterium avium ssp. paratuberculosis in milk

Donaghy

Linton

Patterson

et al. 2007

Lett Appl Microbiol

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Aims: To determine the effect of high pressures alone and in conjunction with pasteurization on the viability of two strains of Mycobacterium avium ssp. paratuberculosis (Map). Methods and Results: Map in a milk matrix was subjected to 400, 500 and 600 MPa with and without pasteurization (72°C for 15 s) and plated onto Herrold’s egg yolk medium (HEYM) and Middlebrook 7H10 (7H10) agar, both containing antibiotic supplements. Medium 7H10 was found to give a significantly (P < 0·001) better recovery than HEYM. A significantly greater (P < 0·001) reduction in viable numbers was observed using 500 MPa (mean log reduction of 6·52) compared with 400 MPa (mean log reduction of 2·56) and between 400 MPa and control (no applied pressure) for 10 min treatments. A treatment time of 10 min resulted in significantly (P < 0·001) fewer survivors than 5 min. Low numbers of survivors were still detected when pressure treatment at 400 and 600 MPa was combined with subsequent pasteurization. Conclusions: The use of high‐pressure was effective in reducing viable numbers of Map but even when combined with pasteurization there were still survivors, albeit when high inoculum levels of Map were used. Significance and Impact of the Study: To the authors’ knowledge the work reported here represents the first study of the efficacy of high‐pressure treatments alone and in combination with pasteurization to kill Map. The results indicate that further research is warranted before more commercial‐scale studies are commissioned.

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Section: Discussioncontrasting

confidence: 94%

Section: Discussionsupporting

confidence: 92%

“…The log reduction in viable numbers of 6·52 after treatment at 500 MPa for 10 min was higher than the 4 log reduction obtained by Lopez‐Pedemonte et al. (2006).…”

Section: Discussioncontrasting

confidence: 55%

Section: Discussionmentioning

confidence: 90%

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Effect of high pressure and pasteurization on Mycobacterium avium ssp. paratuberculosis in milk

Donaghy

Linton

Patterson

et al. 2007

Lett Appl Microbiol

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“…Other attempts to inactivate M. avium subsp. paratuberculosis include the uses of UV irradiation (2), pulsed electric fields (38), and hydrostatic pressure (30). Another possible route of transmission of M. avium subsp.…”

mentioning

confidence: 99%

Antibacterial Activities of Naturally Occurring Compounds against Mycobacterium avium subsp. paratuberculosis

Wong

Grant

Friedman

et al. 2008

Appl Environ Microbiol

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The antibacterial activities of 18 naturally occurring compounds (including essential oils and some of their isolated constituents, apple and green tea polyphenols, and other plant extracts) against three strains of Mycobacterium avium subsp. paratuberculosis (a bovine isolate [NCTC 8578], a raw-milk isolate [806R], and a human isolate [ATCC 43015]) were evaluated using a macrobroth susceptibility testing method. M. avium subsp. paratuberculosis was grown in 4 ml Middlebrook 7H9 broth containing 10% oleic acid-albumin-dextrosecatalase, 0.05% Tween 80 (or 0.2% glycerol), and 2 g/ml mycobactin J supplemented with five concentrations of each test compound. The changes in the optical densities of the cultures at 600 nm as a measure of CFU were recorded at intervals over an incubation period of 42 days at 37°C. Six of the compounds were found to inhibit the growth of M. avium subsp. paratuberculosis. The most effective compound was trans-cinnamaldehyde, with a MIC of 25.9 g/ml, followed by cinnamon oil (26.2 g/ml), oregano oil (68.2 g/ml), carvacrol (72.2 g/ml), 2,5-dihydroxybenzaldehyde (74 g/ml), and 2-hydroxy-5-methoxybenzaldehyde (90.4 g/ml). With the exception of carvacrol, a phenolic compound, three of the four most active compounds are aldehydes, suggesting that the structure of the phenolic group or the aldehyde group may be important to the antibacterial activity. No difference in compound activity was observed between the three M. avium subsp. paratuberculosis strains studied. Possible mechanisms of the antimicrobial effects are discussed.

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Processing of Dairy Products Utilizing High Pressure

Trujillo¹,

Ferragut²,

Juan³

et al. 2016

High Pressure Processing of Food

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Inactivation ofMycobacterium aviumsubsp.paratuberculosisin Cow's Milk by Means of High Hydrostatic Pressure at Mild Temperatures

Cited by 13 publications

References 36 publications

Effect of high pressure and pasteurization on Mycobacterium avium ssp. paratuberculosis in milk

Effect of high pressure and pasteurization on Mycobacterium avium ssp. paratuberculosis in milk

Antibacterial Activities of Naturally Occurring Compounds against Mycobacterium avium subsp. paratuberculosis

Processing of Dairy Products Utilizing High Pressure

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