Thermal Destruction of <i>Mycobacterium tuberculosis</i> var. <i>bovis</i> in Certain Liquid Dairy Products

Bundesen, Herman N.; Danforth, T. F.; Woolley, Helen; Lehner, E. C.

doi:10.2105/ajph.43.2.185

Cited by 6 publications

(2 citation statements)

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“…Implementation of HTST milk pasteurization required a careful determination of the time and temperature inactivating Mycobacterium tuberculosis and Coxiella burnetti , the pathogens of concern when this technology was adopted in the mid‐20th century (Bundesen and others 1953; Kells and Lear 1960; Grant and others 1996). Tuberculosis was a major health problem prior to milk pasteurization ordinances and tuberculin testing of cattle herds (Hardies and Watson 1992).…”

Section: Methodsmentioning

confidence: 99%

Effect of Input Data Variability on Estimations of the Equivalent Constant Temperature Time for Microbial Inactivation by HTST and Retort Thermal Processing

Salgado¹,

Torres²,

Welti‐Chanes³

et al. 2011

Journal of Food Science

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In spite of novel technologies, commercialized or under development, thermal processing continues to be the most reliable and cost-effective alternative to deliver safe foods. However, the severity of the process should be assessed to avoid under- and over-processing and determine opportunities for improvement. This should include a systematic approach to consider variability in the parameters for the models used by food process engineers when designing a thermal process. The Monte Carlo procedure here presented is a tool to facilitate this task for the determination of process time at a constant lethal temperature.

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Section: Methodsmentioning

confidence: 99%

Effect of Input Data Variability on Estimations of the Equivalent Constant Temperature Time for Microbial Inactivation by HTST and Retort Thermal Processing

Salgado¹,

Torres²,

Welti‐Chanes³

et al. 2011

Journal of Food Science

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“…The resistance of tubercle bacilli to heat when infected milV is incorporated in chocolate drinks has been studied by Bundesen, Danforth, Woolley & Lehner (7). They prepared chocolate drinks containing 12% milk and 12% ice-cream mix and subjected these to heat by the H.T.S.T.…”

mentioning

confidence: 99%

Section F. Milk-borne Disease

Smith

1955

Journal of Dairy Research

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The increasing knowledge and importance of most aspects of dairy bacteriology are manifest from a perusal of the reviews published in this Journal. However, the transmission of disease to man through the agency of milk and milk products appears to have become a less frequent and less serious menace, since the papers describing outbreaks are not now so numerous as they were formerly. Furthermore, this lessening of the incidence of milk-borne disease is particularly noticeable with the infections which do not occur naturally in animals whose milk is used by mankind, though some of the natural infections of dairy cows, such as tuberculosis, have also been greatly reduced. The marked improvement in dairy hygiene and dairy techniques has lessened the opportunities for man to infect dairy animals with certain organisms. Moreover, with the lessening incidence of infectious disease in man there has been a marked reduction in the numbers of certain types of human carriers. This, together with the increasing use of pasteurization, has reduced greatly the possibility of infecting milk. In certain natural infections of milk-producing animals, the part played by infected milk in transmitting disease to humans is of less importance than direct contact with infected animals and with their secretions and excretions. During the past few years no new books dealing exclusively with milk-borne infections have been published. A volume published under the auspices of W.H.O./F. A.O. with the title Advances in the Control ofZoonoses(i) contains many papers by well-known authorities and these give much up-to-date information on bovine tuberculosis, brucellosis, leptospirosis, and Q fever, and the papers, when applicable, will be referred to later. Again, in the first volume of Recent Advances in Veterinary Science^) much useful information has been contributed in the chapters on animal diseases and human welfare, and veterinary public health by Meyer and Steel respectively. TUBERCULOSIS No great advance has been made in laboratory procedures used in the isolation, identification and typing of tubercle bacilli, but certain recently published papers are well worth perusal by those interested. Jensen (3) has again briefly outlined the methods which he employs for these purposes. Stuart (4) has described the methods employed in the Ministry of Agriculture and Fisheries Veterinary Laboratory for the examination of milk samples for tubercle bacilli. He gives details of the techniques used in microscopic examinations, biological tests, cultures and histological examinations of tissues. On account of the difficulty of obtaining guinea-pigs Gray (5) has used a double-inoculation screening test for tubercle bacilli in milk. The inoculum was the centrifuged deposit from a 100 ml. sample with, in addition, a part of the gravity cream. The inocula prepared from two samples were injected into the right and left groins of a guinea-pig, over the inguinal glands, care being taken not to enter the peritoneum. The animals were killed 6 weeks after inoculat...

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The Destruction of Mycobacteria

Croshaw¹

1971

Inhibition and Destruction of the Microbial Cell

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Thermal Destruction of Mycobacterium tuberculosis var. bovis in Certain Liquid Dairy Products

Abstract: Cultures of tubercle bacilli inoculated into chocolate drink, milk and ice cream mixes were found, in this laboratory study, to be quickly killed by heat above slow pasteurization temperatures.

Cited by 6 publications

References 0 publications

Effect of Input Data Variability on Estimations of the Equivalent Constant Temperature Time for Microbial Inactivation by HTST and Retort Thermal Processing

Effect of Input Data Variability on Estimations of the Equivalent Constant Temperature Time for Microbial Inactivation by HTST and Retort Thermal Processing

Section F. Milk-borne Disease

The Destruction of Mycobacteria

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