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Thermal inactivation of several Mycobacterium spp. in milk by pasteurization
Author(s) -
Grant I.R.,
Ball H.J.,
Rowe M.T.
Publication year - 1996
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1996.tb01154.x
Subject(s) - pasteurization , mycobacterium bovis , microbiology and biotechnology , mycobacterium , biology , mycobacterium fortuitum , food science , bacteria , mycobacterium tuberculosis , tuberculosis , medicine , genetics , pathology
I.R. GRANT, H.J. BALL AND M.T. ROWE. 1996. The thermal inactivation of Mycobacterium avium, Myco. bovis, Myco. fortuitum, Myco. intracellulare and Myco. kansaii in milk at 63.5°C was investigated. Survivors were enumerated after heating for 0, 5, 10, 15, 20 and 30 min and thermal death curves were constructed for each species. Mycobacterium bovis and Myco. fortuitum were found to exhibit linear thermal death curves and neither species demonstrated any survival after heating at 63.5°C for 30 min (equivalent to holder pasteurization). In contrast, Myco. avium, Myco. intracellulare and Myco. kansassi yielded thermal death curves which exhibited significant ‘tailing’ and all three strains survived holder pasteurization.