Inactivation of Mycobacterium paratuberculosis in cow's milk at pasteurization temperatures

Article Abstract:

Pasteurization of cow's milk containing a high concentration of Mycobacterium paratuberculosis cells by the standard holder method and high-temperature short-time (HTST) method fails to kill all the cells. Commercial HTST treatment is probably more effective as there is turbulent flow of the milk during pasteurization. The thermal death curve of the bacteria is concave showing an initial rapid cell death followed by a tailing off. The tailing off is probably the reason for survival of the cells after treatment.

Microorganisms, Mycobacterium, Milk, Temperature effects, Milk pasteurization

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Occurrence of Mycobacterium avium subsp. paratuberculosis in untreated water in Northern Ireland

Article Abstract:

The occurrence of Mycobacterium avium subsp. paratuberculosis in untreated water destined for domestic use in Northern Ireland over a 1-year period is determined. A higher incidence of Mycobacterium avium subsp. paratuberculosis is found in untreated water entering those water treatment works that are a high mean water pH value over the sampling period.

Northern Ireland, Causes of

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Efficacy of various pasteurization time-temperature conditions in combination with homogenization on inactivation of Mycobacterium avium subsp. paratuberculosis in milk

Article Abstract:

The effect of various pasteurization time-temperature conditions with and without homogenization on the viability of Mycobacterium avium subsp. paratuberculosis was investigated. The experiments demonstrated that large clumps of M. avium subsp. paratuberculosis cells were reduced to single-cell by homogenization at 2,500 lb/in2.

Environmental aspects, Genetic aspects, Pasteurization

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