Prevention

Pasteurization Kills Crohn's Disease Mycobacteria

Published in TB and Outbreaks Week, March 2nd, 1998

Pasteurization of milk at 72(degree)C for 15 seconds apparently kills the Mycobacterium species which is suspected of causing Crohn's disease.

Researcher J.R. Stabel and colleagues found that transmission of viable Mycobacterium paratuberculosis from animals to humans via pasteurized dairy products is unlikely.

Recent evidence suggests that the etiological agent of Crohn's disease, a severe inflammatory enteritis involving the terminal ileum, may be mycobacterial and could be M. paratuberculosis (Chiodini et al., J Clin Microbiol 1984;20:966-971 and McFadden et al., J Clin Microbiol 1992;30:3070-3073). Current concerns regarding a...

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Source: TB and Outbreaks Week (1998-03-02)

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