Standards for Milk Pasteurization*

North, Charles E.; Park, William H.

doi:10.1093/oxfordjournals.aje.a120408

Cited by 21 publications

(26 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As pointed out by Bryan and DeHart (1975) the medium on tableware surfaces in spray-type dishwashing machines is more similar to water than to milk if plates are properly washed to remove soil. The authors refer to two I t could therefore be concluded from these and other studies that ef-Other observations that point to the possibility of conserving water reports to support their third reason that a large safety margin exists in present standards (North and Park 1927;Kells and Lear 1960). The fact that the pasteurization of milk provides a considerable margin of safety for that medium was pointed out by North and Park (1927).…”

Section: Andrew P Poledormentioning

confidence: 88%

“…The authors refer to two I t could therefore be concluded from these and other studies that ef-Other observations that point to the possibility of conserving water reports to support their third reason that a large safety margin exists in present standards (North and Park 1927;Kells and Lear 1960). The fact that the pasteurization of milk provides a considerable margin of safety for that medium was pointed out by North and Park (1927). In looking into the thermal death point of M. bovis they found that there exists a margin of safety of 20 min and 6°F if a 142°F (61.1 "C) for 30 min pasteurization was used.…”

Section: Andrew P Poledormentioning

confidence: 88%

“…The fact that bacteria are more easily killed in water than in milk was observed earlier by NSF (1964) but this was not taken into account in establishing standards. The fact that the pasteurization of milk provides a considerable margin of safety for that medium was pointed out by North and Park (1927). The authors refer to two I t could therefore be concluded from these and other studies that ef-Other observations that point to the possibility of conserving water reports to support their third reason that a large safety margin exists in present standards (North and Park 1927;Kells and Lear 1960).…”

Section: "C)mentioning

confidence: 94%

See 2 more Smart Citations

Reviews the Sanitizing Efficiency of Dishwashing Machines

Poledor¹

1980

Foodservice Res Int

View full text Add to dashboard Cite

Section: Andrew P Poledormentioning

confidence: 88%

Section: Andrew P Poledormentioning

confidence: 88%

Section: "C)mentioning

confidence: 94%

See 1 more Smart Citation

Reviews the Sanitizing Efficiency of Dishwashing Machines

Poledor¹

1980

Foodservice Res Int

View full text Add to dashboard Cite

“…with cooling to 11-12°C., or lower if required. This heat treatment is probably adequate to destroy tubercle bacilli according to North and Park (1927) as they give 160°F. for 20 sec.…”

Section: Electrical Treatment Methodsmentioning

confidence: 99%

Milk Pasteurisation as a Technical Problem

Savage

1933

J. Hyg.

View full text Add to dashboard Cite

One of the difficulties in the way of recommending pasteurisation as a general measure for the protection of the milk supply is the fact that as a technical process it is not completely satisfactory, or perhaps better stated, that there are many loopholes for faulty practice. The problems of pasteurisation are not solved merely by enunciating that scientific investigations under laboratory conditions show that certain time-temperature factors are capable and requisite to kill all pathogenic bacteria in milk and that in the process the damage to the milk is neither material nor detrimental. The application of these time-temperature factors under working conditions involves consideration of a number of practical problems. If we are to adopt pasteurisation as a regular part of Public Health practice it is essential to consider these problems and to make the procedure as technically perfect and satisfactory as possible. Any trade objections have to be considered and weighed and, if they are of substance, removed, if that can be done without harm to essential requirements. This is important, since demands which cut across trade needs are likely to be evaded or at least carried out in a lukewarm fashion.

show abstract

“…Os parâmetros de tempo e temperatura da pasteurização foram estabelecidos com base nos estudos conduzidos entre 1920 e 1950 sobre a resistência térmica do Mycobacterium bovis e da Coxiella burnetti (2,3) , porque essas são as bactérias não formadoras de esporos mais resistentes ao calor que naturalmente podem contaminar o leite (4) . Desde então, poucos estudos foram realizados para atualizar as informações sobre a resistência térmica desses agentes.…”

Section: Introductionunclassified

INFLUÊNCIA DA GORDURA DO LEITE BOVINO E CAPRINO NA RESISTÊNCIA DOMycobacterium fortuitum À PASTEURIZAÇÃO LENTA

et al. 2016

View full text Add to dashboard Cite

ResumoEste estudo objetivou mostrar o efeito da gordura do leite caprino e bovino sobre a resistência térmica do Mycobacterium fortuitum. Amostras de leite foram divididas em duas porções, integral e desnatada, cada porção foi inoculada com M. fortuitum e então distribuída em tubos para a quantificação do agente durante a pasteurização lenta, em banho-maria. As amostras foram diluídas e semeadas em Lowenstein-Jensen (37 °C/5 dias), os resultados da contagem foram expressos em Log 10 UFC/mL. O tratamento térmico reduziu 4,4 Log 10 UFC/mL no leite caprino integral (2,8% de gordura), 4,9 Log 10 UFC/mL no leite caprino desnatado (0,3%), 3,9 Log 10 UFC/mL no leite bovino integral (5,9%) e 5,4 Log 10 UFC/mL no leite bovino desnatado (0,2%), sem diferença significante, possivelmente pelo baixo número de amostras. Os valores D 65 °C foram, respectivamente, 10,51 minutos, 8,61 minutos, 18,02 minutos e 7,82 minutos e o valor de R 2 baixo das equações da reta indicam que outros fatores, além dos que foram estudados, influenciam a morte térmica do agente. Os resultados sugerem uma tendência de influência da gordura do leite e também da espécie animal sobre a taxa de decaimento do M. fortuitum, sendo que a pasteurização foi menos eficaz sobre o M. fortuitum no leite bovino integral. Palavras-chave: espécie de origem do leite; gordura; micobactéria; morte térmica; redução decimal. AbstractThis study aimed to show the effect of goat and bovine milk fat on thermal resistance of Mycobacterium fortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count results were expressed as log 10 CFU/mL. The heat treatment reduced 4.4 log 10 CFU/mL for goat whole milk (2.8% fat), 4.9 log 10 CFU/mL for skim goat milk (0.3%), 3.9 log 10 CFU/ml for whole bovine milk (5.9%), and 5.4 log 10 CFU/mL for skim bovine milk (0.2%), without significant difference, possibly because of the low number of samples. Values of D 65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R 2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective over M. fortuitum in whole bovine milk.

show abstract

Standards for Milk Pasteurization*

Cited by 21 publications

References 0 publications

Reviews the Sanitizing Efficiency of Dishwashing Machines

Reviews the Sanitizing Efficiency of Dishwashing Machines

Milk Pasteurisation as a Technical Problem

INFLUÊNCIA DA GORDURA DO LEITE BOVINO E CAPRINO NA RESISTÊNCIA DOMycobacterium fortuitum À PASTEURIZAÇÃO LENTA

Contact Info

Product

Resources

About