Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters

• Autor(a) principal: Ribeiro, Leandro
• Data de Publicação: 2016
• Outros Autores: Narciso, Maurício Roberto Tosti, Felipe, Tatiane Hoshida, Starikoff, Karina Ramirez, Souza, Gisele Oliveira de, Ferreira Neto, José Soares, Ferreira, Fernando, Amaku, Marcos, Dias, Ricardo Augusto, Gonçalves, Vítor Salvador Picão, Heinemann, Marcos Bryan, Grisi-Filho, José Henrique Hildebrand, Telles, Evelise Oliveira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/27325
• topic: Batch pasteurization; Bovine tuberculosis; Flow pasteurization; Mycobacterium bovis; Thermal death.; Morte térmica; Mycobacterium bovis; Pasteurização lenta; Pasteurização rápida.

Parameters for milk pasteurization were established a long time ago, considering the thermal resistance of Mycobacterium bovis, and the systematic adoption of this process has drastically reduced the incidence of human tuberculosis caused by this pathogen. However, more recently, molecular methods have allowed the identification of genetic variations in this bacterium that may lead to greater thermal resistance. The aim of this study was to investigate whether genetic variation leads to variation in the death pattern of this bacterium during the milk pasteurization process. Samples of UHT (ultra-high temperature)-treated whole milk were artificially contaminated with four different Mycobacterium bovis spoligotypes and were subjected to pasteurization by low-temperature long-time (LTLT) and high-temperature short-time (HTST) treatments. The M. bovis spoligotypes were quantified (Colony Forming Unit per milliliter of milk) before and during the thermal process. The decay of the pathogen was quantified by calculating the difference between the measurements at the beginning and at the end of the thermal treatment. The data demonstrated that the LTLT and HTST pasteurization processes considerably reduced the M. bovis load in the milk; however, the bacterium was not eliminated. There was no difference in the thermal resistance of the spoligotypes tested or in the efficiency of pasteurization processes (LTLT versus HTST). However, heating phase was more effective in reducing the M. bovis load than the target temperature maintenance phase.