Effect of pasteurization on the decay of Mycobacterium bovis in milk cream

Abstract

Milk cream must be pasteurized in order to be sold in Brazil. However, there are no specific legal requirements for this product, and producers set their own pasteurization parameters using the ones approved for milk as a reference. Considering that fat protects bacteria from heat, that no thermal inactivation studies have been performed on Mycobacterium bovis present in cream, and that bovine tuberculosis is endemic in Brazil, the aim of this study was to evaluate the inactivation of M. bovis in milk cream subjected to commercial parameters of pasteurization. Milk cream samples were contaminated and pasteurized in a water bath at 75, 80, 85, and 90°C for 5 and 15 s. M. bovis cells were plated onto Stonebrink-Leslie medium, incubated at 36°C for 45 days, and quantified; the result was expressed in log CFU mL -1 . The fat content of the samples ranged from 34% to 37% and the average initial load of M. bovis was 8.0 Log CFU mL -1 . The average decay of the M. bovis populations was 4.0, 4.3, 4.9 and 6.7 log CFU mL -1 when the cream was treated for 15 sec at 75, 80, 85 and 90°C, respectively, showing that the efficiency of the heat treatment was improved by increasing the temperature of the process. Given the lipophilic nature of M. bovis, the cream should be subjected to more intense parameters of pasteurization than those applied to milk. Key words: Fat. Mycobacteria. Thermal death. Thermal treatment. ResumoA pasteurização do creme de leite é obrigatória no Brasil, mas não há parâmetros legais específicos para esse produto, de forma que as empresas estabelecem seus próprios parâmetros tendo como referência mínima os aprovados para a pasteurização do leite. Assim, considerando que a gordura tem efeito termo protetor para as bactérias, que não há estudos de inativação térmica do Mycobacterium bovis em creme de leite e que a tuberculose bovina é endêmica no Brasil, o objetivo deste estudo foi avaliar a inativação de M. bovis em creme de leite, submetido aos parâmetros comerciais de pasteurização. Amostras de creme de leite foram contaminadas e pasteurizadas em Banho-Maria a 75°C, 80°C, 85°C e 90°C, por