Mycobacterium Avium

High-temperature/short-time pasteurization inactivates M. avium in milk

Published in TB and Outbreaks Week, August 23rd, 2005

High-temperature/short-time pasteurization inactivates Mycobacterium avium in milk.

"The effect of various pasteurization time-temperature conditions with and without homogenization on the viability of Mycobacterium avium subsp. paratuberculosis was investigated using a pilot-scale commercial high-temperature, short-time (HTST) pasteurizer and raw milk spiked with 10¹ to 10⁵ M. avium subsp. paratuberculosis cells/mL.

"Viable M. avium subsp. paratuberculosis was cultured from 27 (3.3%) of 816 pasteurized milk samples overall, 5 on Herrold's egg yolk medium and 22 by BACTEC culture. Therefore, in 96.7%...

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Source: TB and Outbreaks Week (2005-08-23)

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