title: 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.
authors.affiliation: National Animal Disease Center, U.S. Department of Agriculture, Ames, Iowa 50010, USA. jstabel@nadc.ars.usda.gov
authors.forename: J R
authors.initials: JR
authors.lastname: Stabel
authors.forename: E M
authors.initials: EM
authors.lastname: Steadham
authors.forename: C A
authors.initials: CA
authors.lastname: Bolin
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003424:Crohn Disease / Q000209:etiology; D004203:Disinfection / Q000379:methods*; D005069:Evaluation Studies as Topic; D006358:Hot Temperature; D006801:Humans; D008892:Milk / Q000382:microbiology*; D016927:Mycobacterium avium subsp. paratuberculosis / Q000302:isolation & purification* / Q000472:pathogenicity