Pasteurization of milk and the heat resistance of Mycobacterium avium subsp. paratuberculosis: a critical review of the data

Lund, Barbara M.; Gould, G. W.; Rampling, Anita

doi:10.1016/s0168-1605(02)00057-0

Cited by 70 publications

(61 citation statements)

References 22 publications

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“…A critical review by Lund et al (2002) summarized the differences in thermal resistance of Mycobacterium paratuberculosis (the range was from under 2 to over 10 decimal reductions at 63°C for 30 s) and considered that this variability can be explained by many factors, such as the strains used.…”

Section: Introductionmentioning

confidence: 99%

Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters

Ribeiro

Narciso

Felipe

et al. 2016

SCA

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Parameters for milk pasteurization were established a long time ago, considering the thermal resistance of Mycobacterium bovis, and the systematic adoption of this process has drastically reduced the incidence of human tuberculosis caused by this pathogen. However, more recently, molecular methods have allowed the identification of genetic variations in this bacterium that may lead to greater thermal resistance. The aim of this study was to investigate whether genetic variation leads to variation in the death pattern of this bacterium during the milk pasteurization process. Samples of UHT (ultrahigh temperature)-treated whole milk were artificially contaminated with four different Mycobacterium bovis spoligotypes and were subjected to pasteurization by low-temperature long-time (LTLT) and high-temperature short-time (HTST) treatments. The M. bovis spoligotypes were quantified (Colony Forming Unit per milliliter of milk) before and during the thermal process. The decay of the pathogen was quantified by calculating the difference between the measurements at the beginning and at the end of the thermal treatment. The data demonstrated that the LTLT and HTST pasteurization processes considerably reduced the M. bovis load in the milk; however, the bacterium was not eliminated. There was no difference in the thermal resistance of the spoligotypes tested or in the efficiency of pasteurization processes (LTLT versus HTST). However, heating phase was more effective in reducing the M. bovis load than the target temperature maintenance phase. Key words: Batch pasteurization. Bovine tuberculosis. Flow pasteurization. Mycobacterium bovis. Thermal death. ResumoOs parâmetros para a pasteurização do leite foram estabelecidos há muito tempo, considerando a resistência térmica de Mycobacterium bovis e a adoção sistemática deste processo reduziu drasticamente a incidência de tuberculose humana causada por este patógeno. Entretanto, mais recentemente, métodos moleculares permitiram a identificação de variações genéticas nesta bactéria que podem levar a uma maior resistência térmica. O objetivo deste estudo foi investigar se a variação genética apresenta modificação no padrão de morte da bactéria durante o processo de pasteurização do leite. Amostras de leite tratadas por UHT (ultra-alta temperatura) integral foram contaminadas com quatro diferentes espoligotipos de Mycobacterium bovis e foram submetidos ao tratamento por temperatura baixa e tempo longo (LTLT) e temperatura alta e tempo curto (HTST). Os espoligotipos M. bovis foram quantificados (Unidades Formadoras de colônias por mililitro de leite) antes e durante o processo térmico. A diminuição do patógeno foi quantificada através do cálculo da diferença entre as medições no início e no fim do tratamento térmico. Os dados demonstraram que os processos de pasteurização HTST e LTLT reduziram consideravelmente a carga de M. bovis no leite; no entanto, a bactéria não foi eliminada. Não houve diferença na resistência térmica dos espoligotipos testados nem na eficiência dos pr...

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Section: Introductionmentioning

confidence: 99%

Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters

Ribeiro

Narciso

Felipe

et al. 2016

SCA

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“…The degradation of color and slight changes of flavor due to the higher content of dissolved oxygen in products are mentioned as an example of negative pressure effects (Knorr, 1995). Pasteurization of milk and the heat resistance of Mycobacterium avium subsp paratuberculosis (Lund et al, 2002) also vegetative and the latent form of other microorganisms have been reviewed (Sojka and Ludwig et al, 1997;Paidhungat et al, 2002;Raso et al, 1998). It seems evident that it was not possible to kill spores at room temperature with an extremely high operating pressure, up to 170 MPa.…”

Section: The Inactivation Of Food Related Bacteriamentioning

confidence: 99%

“…The activation energy required for the CO 2 treatment of G. stearothermophilus spores was lower than the activation energy for heating or pressure treatment (Matsuda et al, 2004). Lund et al have studied heat resistance of Mycobacterium avium subsp paratuberculosis and related problems in milk pasteurization (Lund et al, 2002). Kamihira et al found a sterilizing effect of SC-CO 2 on various microorganisms at 20.3 MPa and 35°C (water content of 70 to 90) (Kamihira et al, 1987).…”

Section: The Inactivation Of Food Related Bacteriamentioning

confidence: 99%

“…Factors, such as temperature, pressure, and moisture, contribute to a more effective treatment by increasing the diffusivity of CO 2 (Isenschmid et al, 1995;Kamarei and Arlington, 1988;Schreck and Ludwig, 1997;Smelt, 1998). Within certain limits, a longer duration of exposure to CO 2 permits better sterilization; exposure time can be decreased by increasing the temperature (Lund et al, 2002). Microbial resistance to CO 2 also depends on the type of microorganism, the phase of growth, moisture, (Lin and Chen, 1994;Kamihira et al, 1987) and the suspension medium, the last of which can inhibit the bactericidal effect of compressed CO 2 , especially in some food systems rich in proteins (Ishikawa et al, 1995).…”

Section: The Inactivation Of Food Related Bacteriamentioning

confidence: 99%

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Supercritical Fluid Application in Food and Bioprocess Technology

Mozafari¹

2011

Mass Transfer - Advanced Aspects

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“…The resistance of Map in the environment and to decontaminating reagents is due, at least in part, to the thick cell envelope rich in mycolic acids which constitute a hydrophobic barrier around the cell (Wick et al, 2002;Barton, 2005). Consequently, Map cells in aqueous solutions have a tendency to form aggregates that probably protect the cell during heat treatment (Borrego et al, 2000;Lund et al, 2002). Map is more heat resistant than Salmonella, Listeria, Coxiella, M. tuberculosis and M. bovis (Sung and Collins, 1998;Gao et al, 2002;Grant, 2005;Grant, 2006).…”

Section: Introductionmentioning

confidence: 99%

Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef

Saucier¹,

Plamondon²

2011

International Journal of Food Engineering

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Mycobacterium avium subsp. paratuberculosis (Map) is the etiologic agent of Johnes disease in bovine and other ruminants. Concern for public health was raised when the organism was also suggested to be responsible for Crohns disease in humans, although the evidence remains inconclusive. Nonetheless, limiting human exposure to Map is viewed as a proper precautionary measure. Hence, the efficacy of heat treatment to control the organism in milk has been studied but it has not been studied to the same extend in meat. In this study, aseptically prepared ground beef was obtained from beef semimembranosus muscle and inoculated with two stains of Map (ATCC 7080 and gN27) to determine the decimal reduction time (D-value) and temperature sensitivity (z-value) for each strain. A 25 g sample of meat was inoculated with 100 ul of culture to a final concentration of 107 cfu/g. The inoculum was evenly distributed in the meat, which was spread in a thin (2 mm) layer of to maximise heat transfer. Treatments were performed at 55, 60, 65 and 70 °C for times allowing a minimum 5-log reduction. D-values decreased significantly with temperature (P < 0.05) ranging from 80.5 ± 6.1 minutes to 12 ± 1 seconds for both Map strains. When compared to Escherichia coli ATCC 25922 and Enterococcus faecalis ATCC 7080, D-values were significantly lower for E. coli (P < 0.05) whereas E. faecalis was not consistently more resistant than the two Map strains and, therefore, cannot be used as a surrogate strain for Map control with heat treatment. The z-values were not significantly different (P > 0.05) amongst the four strains and ranged from 5.6 ± 0.1 °C to 6.2 ± 0.3 °C. The results suggest that a low concentration of Map could be controlled with conventional cooking methods.

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Pasteurization of milk and the heat resistance of Mycobacterium avium subsp. paratuberculosis: a critical review of the data

Cited by 70 publications

References 22 publications

Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters

Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters

Supercritical Fluid Application in Food and Bioprocess Technology

Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef

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