Destruction of Various Kinds of Mycobacteria in Milk by Pasteurization

Harrington, R; Karlson, Alfred G.

doi:10.1128/aem.13.3.494-495.1965

Cited by 25 publications

(16 citation statements)

References 1 publication

(1 reference statement)

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“…Previous studies of the heat resistance of various Mycobacterium spp. in skim milk and sterile distilled water have been reported (Harrington and Karlson 1965 ;Pavlas 1990). However, neither of these studies provided information on the shape of the thermal death curves of the species tested.…”

Section: Resultsmentioning

confidence: 99%

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Thermal inactivation of several Mycobacterium spp. in milk by pasteurization

Grant

Ball

Rowe

1996

Lett Appl Microbiol

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The thermal inactivation of Mycobacterium avium, Myco. bovis, Myco. fortuitum, Myco. intracellulare and Myco. kansaii in milk at 63.5 degrees 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 degrees C for 30 min (equivalent to holder pasteurization). In contrast, Myco. avium, Myco. intracellulare and Myco. kansasii yielded thermal death curves which exhibited significant 'tailing' and all three strains survived holder pasteurization.

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Section: Resultsmentioning

confidence: 99%

“…However, neither of these studies provided information on the shape of the thermal death curves of the species tested. Harrington and Karlson (1965) observed that Myco. bovis, Myco avium and Myco.…”

Section: Resultsmentioning

confidence: 99%

Thermal inactivation of several Mycobacterium spp. in milk by pasteurization

Grant

Ball

Rowe

1996

Lett Appl Microbiol

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“…Table VI shows the parameters used in the construction of the desirability function. [20][21][22] It can be seen from Table VI that the required values for the responses include a minimum value for T g and tand@60 8C of the vulcanizate, and a maximum for tand@60 8C of the compound. Regarding the tensile it is expected that the optimum falls within the range of values of the model.…”

Section: Resultsmentioning

confidence: 99%

Optimization of properties in a rubber compound containing a ternary polymer blend using response surface methodology

Salvatori

Sánchez²,

Lombardi³

et al. 2018

J of Applied Polymer Sci

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In order to find the best combination of three synthetic rubbers, that is, styrene‐butadiene rubber (SBR) grade 1712, SBR grade 1721 and high‐1,4‐cis polybutadiene, that produce a compound with specific end‐use properties, a statistical experimental design is proposed in this work. The design consists of ten mixtures containing specific amounts of total styrene and BR content. A number of properties are tested in each mixture, selecting those related to requirements for the tread of a high performance tire: glass transition temperature (Tg), the ratio between the viscous modulus and the elastic modulus (tanδ@60 °C), Mooney viscosity, and the tensile properties. The values obtained for each property are fit to statistically significant models, obtaining the respective response surfaces. These are next used to define a desirable formulation with the optimal ratio of each rubber, and finally the optimized formulation is validated by comparing the experimental and predicted values for each modeled property. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46548.

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“…'Atypical' mycobacteria were not isolated from the76 pasteurized milk samples. Despite reported isolations from pasteurized milk (Chapman & Speight 1968), laboratory simulated pasteurization has been shown to be effective in destroying most 'atypical' mycobacteria (Harrington & Karlson 1965).…”

Section: Resultsmentioning

confidence: 99%