Linked Life Data

8593064

Source:http://linkedlifedata.com/resource/pubmed/id/8593064

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
1996-4-1
pubmed:abstractText
The thermal inactivation of 11 strains of Mycobacterium paratuberculosis at pasteurization temperatures was investigated. Cows' milk inoculated with M. paratuberculosis at two levels (10(7) and 10(4) CFU/ml) was pasteurized in the laboratory by (i) a standard holder method (63.5 degrees C for 30 min) and (ii) a high-temperature, short-time (HTST) method (71.7 degrees C for 15 s). Additional heating times of 5, 10, 15, 20, and 40 min at 63.5 degrees C were included to enable the construction of a thermal death curve for the organism. Viability after pasteurization was assessed by culture on Herrold's egg yolk medium containing mycobactin J (HEYM) and in BACTEC Middlebrook 12B radiometric medium supplemented with mycobactin J and sterile egg yolk emulsion. Confirmation of acid-fast survivors of pasteurization as viable M. paratuberculosis cells was achieved by subculture on HEYM to indicate viability coupled with PCR using M. paratuberculosis-specific 1S900 primers. When milk was initially inoculated with 10(6) to 10(7) CFU of M. paratuberculosis per ml, M. paratuberculosis cells were isolated from 27 of 28 (96%) and 29 of 34 (85%) pasteurized milk samples heat treated by the holder and HTST methods, respectively. Correspondingly, when 10(3) to 10(4) CFU of M. paratuberculosis per ml of milk were present before heat treatment, M. paratuberculosis cells were isolated from 14 of 28 (50%) and 19 of 33 (58%) pasteurized milk samples heat treated by the holder and HTST methods, respectively. The thermal death curve for M. paratuberculosis was concave in shape, exhibiting a rapid initial death rate followed by significant "tailing." Results indicate that when large numbers of M. paratuberculosis cells are present in milk, the organism may not be completely inactivated by heat treatments simulating holder and HTST pasteurization under laboratory conditions.
pubmed:commentsCorrections
http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-1427373, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-1734049, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-2254428, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-44444, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-575610, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-6375961, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-7008693, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-7340090, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-7923053, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-8046739, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-8286469, http://linkedlifedata.com/resource/pubmed/commentcorrection/8593064-8425709
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Feb
pubmed:issn
0099-2240
pubmed:author
pubmed:issnType
Print
pubmed:volume
62
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
631-6
pubmed:dateRevised
2009-11-18
pubmed:meshHeading
pubmed:year
1996
pubmed:articleTitle
Inactivation of Mycobacterium paratuberculosis in cows' milk at pasteurization temperatures.
pubmed:affiliation
Department of Food Science (Food Microbiology), Queen's University of Belfast, North Ireland, United Kingdom.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't