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Literature DB >> 9406421

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

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.

Entities: Species

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Year: 1997 PMID： 9406421 PMCID： PMC168828 DOI： 10.1128/aem.63.12.4975-4977.1997

Source DB: PubMed Journal: Appl Environ Microbiol ISSN： 0099-2240 Impact factor: 4.792

10 in total

1. Isolation of Mycobacterium paratuberculosis from colostrum and milk of subclinically infected cows.

Authors: R N Streeter; G F Hoffsis; S Bech-Nielsen; W P Shulaw; D M Rings
Journal: Am J Vet Res Date: 1995-10 Impact factor: 1.156

2. The thermal resistance of Mycobacterium paratuberculosis in raw milk under conditions simulating pasteurization.

Authors: R J Chiodini; J Hermon-Taylor
Journal: J Vet Diagn Invest Date: 1993-10 Impact factor: 1.279

3. Isolation of Mycobacterium paratuberculosis from the milk of a cow with Johne's disease.

Authors: T K Taylor; C R Wilks; D S McQueen
Journal: Vet Rec Date: 1981-12-12 Impact factor: 2.695

4. Survival of Mycobacterium paratuberculosis and preservation of immunoglobulin G in bovine colostrum under experimental conditions simulating pasteurization.

Authors: M Meylan; D M Rings; W P Shulaw; J J Kowalski; S Bech-Nielsen; G F Hoffsis
Journal: Am J Vet Res Date: 1996-11 Impact factor: 1.156

5. Mycobacterium paratuberculosis cultured from milk and supramammary lymph nodes of infected asymptomatic cows.

Authors: R W Sweeney; R H Whitlock; A E Rosenberger
Journal: J Clin Microbiol Date: 1992-01 Impact factor: 5.948

6. Inactivation of Mycobacterium paratuberculosis in cows' milk at pasteurization temperatures.

Authors: I R Grant; H J Ball; S D Neill; M T Rowe
Journal: Appl Environ Microbiol Date: 1996-02 Impact factor: 4.792

7. Characteristics of an unclassified Mycobacterium species isolated from patients with Crohn's disease.

Authors: R J Chiodini; H J Van Kruiningen; R S Merkal; W R Thayer; J A Coutu
Journal: J Clin Microbiol Date: 1984-11 Impact factor: 5.948

8. IS900 PCR to detect Mycobacterium paratuberculosis in retail supplies of whole pasteurized cows' milk in England and Wales.

Authors: D Millar; J Ford; J Sanderson; S Withey; M Tizard; T Doran; J Hermon-Taylor
Journal: Appl Environ Microbiol Date: 1996-09 Impact factor: 4.792

9. Mycobacteria in Crohn's disease: DNA probes identify the wood pigeon strain of Mycobacterium avium and Mycobacterium paratuberculosis from human tissue.

Authors: J McFadden; J Collins; B Beaman; M Arthur; G Gitnick
Journal: J Clin Microbiol Date: 1992-12 Impact factor: 5.948

Review 10. Crohn's disease and the mycobacterioses: a review and comparison of two disease entities.

Authors: R J Chiodini
Journal: Clin Microbiol Rev Date: 1989-01 Impact factor: 26.132

10 in total

20 in total

1. Absence of Mycobacterium avium subspecies paratuberculosis components from Crohn's disease intestinal biopsy tissues.

Authors: Jay L E Ellingson; John C Cheville; Dominique Brees; Janice M Miller; Norman F Cheville
Journal: Clin Med Res Date: 2003-07

Review 2. Mycobacterium avium subsp. paratuberculosis in Veterinary Medicine.

Authors: N B Harris; R G Barletta
Journal: Clin Microbiol Rev Date: 2001-07 Impact factor: 26.132

3. Heat inactivation of Mycobacterium avium subsp. paratuberculosis in milk.

Authors: Wendy L McDonald; Kimberly J O'Riley; Christopher J Schroen; Robin J Condron
Journal: Appl Environ Microbiol Date: 2005-04 Impact factor: 4.792

4. Does Mycobacterium paratuberculosis survive current pasteurization conditions?

Authors: I R Grant
Journal: Appl Environ Microbiol Date: 1998-07 Impact factor: 4.792

5. Effect of commercial-scale high-temperature, short-time pasteurization on the viability of Mycobacterium paratuberculosis in naturally infected cows' milk.

Authors: Irene R Grant; Edward I Hitchings; Alan McCartney; Fiona Ferguson; Michael T Rowe
Journal: Appl Environ Microbiol Date: 2002-02 Impact factor: 4.792

6. Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium subsp. paratuberculosis viability.

Authors: N Sung; M T Collins
Journal: Appl Environ Microbiol Date: 2000-04 Impact factor: 4.792

7. Mycobacterium avium subspecies paratuberculosis cultured from locally and commercially pasteurized cow's milk in the Czech Republic.

Authors: Wuhib Y Ayele; Petra Svastova; Petr Roubal; Milan Bartos; Ivo Pavlik
Journal: Appl Environ Microbiol Date: 2005-03 Impact factor: 4.792

8. Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheese.

Authors: J A Donaghy; N L Totton; M T Rowe
Journal: Appl Environ Microbiol Date: 2004-08 Impact factor: 4.792

Review 9. Mycobacterium avium subspecies paratuberculosis causes Crohn's disease in some inflammatory bowel disease patients.

Authors: Saleh A Naser; Sudesh R Sagramsingh; Abed S Naser; Saisathya Thanigachalam
Journal: World J Gastroenterol Date: 2014-06-21 Impact factor: 5.742

10. Rapid assessment of the viability of Mycobacterium avium subsp. paratuberculosis cells after heat treatment, using an optimized phage amplification assay.

Authors: Antonio Foddai; Christopher T Elliott; Irene R Grant
Journal: Appl Environ Microbiol Date: 2010-01-22 Impact factor: 4.792