Short communication: Effect of homogenization on heat inactivation of Mycobacterium avium subspecies paratuberculosis in milk

Hammer, Philipp; Kiesner, Christian; Walte, Hans-Georg

doi:10.3168/jds.2013-7361

Cited by 10 publications

(10 citation statements)

References 11 publications

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“…The pilot-plant pasteurizer used for the experiments has been used for similar studies, and its operation was described previously (Hammer et al, 2002(Hammer et al, , 2014Peng et al, 2013).…”

Section: Experimental Setup and Performancementioning

confidence: 99%

Inactivation of Mycobacterium bovis ssp. caprae in high-temperature, short-term pasteurized pilot-plant milk

Hammer

Richter

Rüsch-Gerdes

et al. 2015

Journal of Dairy Science

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Experiments to determine the efficacy of high temperature, short time (HTST) pasteurization of milk in terms of inactivation of pathogenic microorganisms were mainly performed between 1930 and 1960. Among the target organisms were Mycobacterium bovis and Mycobacterium tuberculosis. As a result, the Codex Alimentarius prescribes that HTST treatment of milk should lead to a significant reduction of pathogenic microorganisms during milk pasteurization. Due to the development of improved methods for the detection of survivors and of more advanced heating technology, verification of this requirement seemed to be necessary. To address recent outbreaks of tuberculosis in cattle caused by M. bovis ssp. caprae (M. caprae) in the southern regions of Germany, this organism was tested and compared with M. bovis ssp. bovis (M. bovis). Experiments were performed in a pilot plant for HTST pasteurization of milk with 3 strains of M. caprae and 1 strain of M. bovis. In preliminary trials at a fixed holding time of 25 s, the temperature at which significant inactivation occurred was 62.5°C for all strains. To determine D-values (decimal reduction times) for the inactivation kinetics, the strains were tested at 65, 62.5, and 60°C at holding times of 16.5, 25, and 35 s. At 65°C, the D-values of all strains ranged from 6.8 to 7.8 s, and at 62.5°C, D-values ranged from 14.5 to 18.1 s. Low inactivation was observed at 60°C. When the low slope of the inactivation curve allowed calculation of a D-value, these ranged from 40.8 to 129.9 s. In terms of log10 reductions, the highest values for all strains were 4.1 to 4.9 log at 65°C, with a holding time of 35 s. The tested strains of M. caprae and M. bovis showed similar low resistance to heat. Standard HTST treatment should result in a high reduction of these organisms and thus the requirements of the Codex Alimentarius for inactivation of pathogens by this process are far exceeded.

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Section: Experimental Setup and Performancementioning

confidence: 99%

Inactivation of Mycobacterium bovis ssp. caprae in high-temperature, short-term pasteurized pilot-plant milk

Hammer

Richter

Rüsch-Gerdes

et al. 2015

Journal of Dairy Science

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“…paratuberculosis cells may influence the survival of M. avium subsp. paratuberculosis, as some cells in the clumps may be protected by surrounding cells (4,13), but this was not confirmed in a later study (10). Although sporulation among mycobacteria, including M. avium subsp.…”

Section: Discussionmentioning

confidence: 86%

“…HTST pasteurization under industrial turbulent-flow conditions has been found to provide between 4-and 7-log 10 reductions of M. avium subsp. paratuberculosis in milk (4,(10)(11)(12)(13)(14)(15)(16)(17)(18). However, some authors have reported the survival of M. avium subsp.…”

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confidence: 99%

Thermal Inactivation of Mycobacterium avium subsp. paratuberculosis in Artificially Contaminated Milk by Direct Steam Injection

Peterz

Butot

Jagadeesan

et al. 2016

Appl Environ Microbiol

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The efficiency of direct steam injection (DSI) at 105°C for 3 s to inactivate Mycobacterium avium subsp. paratuberculosis in milk at a pilot-plant scale was investigated. Milk samples were artificially contaminated with M. avium subsp. paratuberculosis and also with cow fecal material naturally infected with M. avium subsp. paratuberculosis. We also tested milk artificially contaminated with Mycobacterium smegmatis as a candidate surrogate to compare thermal inactivation between M. smegmatis and M. avium subsp. paratuberculosis. Following the DSI process, no viable M. avium subsp. paratuberculosis or M. smegmatis was recovered using culture methods for both strains. For pure M. avium subsp. paratuberculosis cultures, a minimum reduction of 5.6 log 10 was achieved with DSI, and a minimum reduction of 5.7 log 10 was found with M. smegmatis. The minimum log 10 reduction for wild-type M. avium subsp. paratuberculosis naturally present in feces was 3.3. In addition, 44 dairy and nondairy powdered infant formula (PIF) ingredients used during the manufacturing process of PIF were tested for an alternate source for M. avium subsp. paratuberculosis and were found to be negative by quantitative PCR (qPCR). In conclusion, the results obtained from this study indicate that a >7-fold-log 10 reduction of M. avium subsp. paratuberculosis in milk can be achieved with the applied DSI process. IMPORTANCEM. avium subsp. paratuberculosis is widespread in dairy herds in many countries. M. avium subsp. paratuberculosis is the causative agent of Johne's disease in cattle, and infected animals can directly or indirectly (i.e., fecal contamination) contaminate milk. Despite much research and debate, there is no conclusive evidence that M. avium subsp. paratuberculosis is a zoonotic bacterium, i.e., one that causes disease in humans. The presence of M. avium subsp. paratuberculosis or its DNA has been reported in dairy products, including pasteurized milk, cheese, and infant formula. In light of this, it is appropriate to evaluate existing mitigation measures to inactivate M. avium subsp. paratuberculosis in dairy products. The work conducted in this study describes the efficacy of direct steam injection, a thermal process commonly used in the dairy industry, to eliminate M. avium subsp. paratuberculosis and a surrogate bacterium in milk, thus ensuring the absence of M. avium subsp. paratuberculosis in dairy products subject to these process conditions. M ycobacterium avium subsp. paratuberculosis is a well-known animal pathogen that causes Johne's disease (JD), also known as paratuberculosis, in cattle. JD has a global occurrence and is widely prevalent among dairy herds (1). Besides the negative impact on animal health and welfare and being the cause of economic losses, e.g., due to reduced milk production, M. avium subsp. paratuberculosis has also been suggested to be the causative agent of Crohn's disease in humans (2). It has been proposed that milk contaminated with M. avium subsp. paratuberculosis might act as a source of ...

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“…MAP polymorphic PPE proteins have a stronger capability of inducing IL-10 expression in the host, thus suppressing the production of Th1-related cytokines such as interferon gamma [21] and enhancing Th2 reaction (IL-4) expression. These MAP antigens are considered to be a weapon to impair the most powerful host cellular immunological defenses and to achieve chronic infection in cattle [35].…”

Section: Discussionmentioning

confidence: 99%

“…The bacilli can also survive the pasteurization process [21]. Thus the existence of a food-born route of MAP exposure from animals to human is likely [20].…”

Section: Introductionmentioning

confidence: 99%

Mycobacterium avium Subsp. paratuberculosis Induces Specific IgE Production in Japanese People with Allergies

Cossu

Otsubo

Otsubo³

et al. 2017

International Journal of Inflammation

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Background. The prevalence of allergies is steadily increasing worldwide; however, the pathogenesis is still unclear. We hypothesized that Mycobacterium avium subsp. paratuberculosis (MAP) may contribute to allergy development. This organism can be present in dairy foods, it can elicit an immunomodulatory switch from a Th1 to a Th2 response, and it has been speculated that it is linked to several human autoimmune diseases. To determine the contribution, sera from 99 individuals with various atopic disorders and 45 healthy nonallergic controls were assessed for total IgE levels and successively for MAP-specific IgE by ELISA. Results. The mean total serum IgE level in allergic patients was 256 ± 235 IU/mL, and in the healthy controls it was 62 ± 44 IU/mL (AUC = 0.88; p < 0.0001). Among the patient groups, 50 of the 99 subjects had increased IgE total level ≥ 150 IU/mL, while 49 subjects had IgE ≤ 150 IU/mL (mean level: 407 ± 256 IU/mL versus 106 ± 16 IU/mL; p < 0.0001). Additionally, 6 out of 50 subjects (12%) with IgE ≥ 150 IU/mL and none (0%) with IgE ≤ 150 IU/mL were positive for specific MAP IgE (AUC = 0.63; p = 0.03). Conclusion. The present study revealed that MAP has the ability to induce specific IgE and might contribute to the induction of allergic inflammation in genetically predisposed individuals.

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Short communication: Effect of homogenization on heat inactivation of Mycobacterium avium subspecies paratuberculosis in milk

Cited by 10 publications

References 11 publications

Inactivation of Mycobacterium bovis ssp. caprae in high-temperature, short-term pasteurized pilot-plant milk

Inactivation of Mycobacterium bovis ssp. caprae in high-temperature, short-term pasteurized pilot-plant milk

Thermal Inactivation of Mycobacterium avium subsp. paratuberculosis in Artificially Contaminated Milk by Direct Steam Injection

Mycobacterium avium Subsp. paratuberculosis Induces Specific IgE Production in Japanese People with Allergies

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