Effect of pasteurization on the decay of Mycobacterium bovis in milk cream
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , , , , , |
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/27327 |
Resumo: | 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 incubated 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. |
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Semina. Ciências Agrárias (Online) |
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Effect of pasteurization on the decay of Mycobacterium bovis in milk creamEfeito da pasteurização no decaimento de Mycobacterium bovis em creme de leiteFatMycobacteriaThermal deathThermal treatment.GorduraMorte térmicaMicobacteriaTratamento térmico.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 incubated 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.A 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 até 15 s. O M. bovis foi quantificado por semeadura em meio Stonebrink-Leslie, incubado a 36ºC por 45 dias, e o resultado expresso em Log UFC mL-1. O teor de gordura das amostras variou de 34 a 37% e a carga inicial média de M. bovis foi de 8,0 Log UFC mL-1. O decaimento médio da população de M. bovis foi de 4,0, 4,3, 4,9 e 6,7 Log UFC mL-1, quando expostos respectivamente às temperaturas estudadas por 15 s, demonstrando que a eficácia do tratamento térmico melhorou com o aumento da temperatura do processo. Devido ao caráter lipofílico do M. bovis, o creme de leite deveria ser submetido a parâmetros de pasteurização mais intensos do que aqueles aplicados ao leite.UEL2016-11-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2732710.5433/1679-0359.2016v37n5Supl2p3737Semina: Ciências Agrárias; Vol. 37 No. 5Supl2 (2016); 3737-3742Semina: Ciências Agrárias; v. 37 n. 5Supl2 (2016); 3737-37421679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/27327/19940Copyright (c) 2016 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessRodrigues, Livia de AndradeStarikoff, Karina RamirezSouza, Gisele Oliveira deFerreira Neto, José SoaresFerreira, FernandoAmaku, MarcosDias, Ricardo AugustoGrisi-Filho, José Henrique HildebrandGonçalves, Vítor Salvador PicãoCortez, AdrianaHeinemann, Marcos BryanTelles, Evelise Oliveira2022-11-29T16:58:45Zoai:ojs.pkp.sfu.ca:article/27327Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-11-29T16:58:45Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream Efeito da pasteurização no decaimento de Mycobacterium bovis em creme de leite |
title |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream |
spellingShingle |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream Rodrigues, Livia de Andrade Fat Mycobacteria Thermal death Thermal treatment. Gordura Morte térmica Micobacteria Tratamento térmico. |
title_short |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream |
title_full |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream |
title_fullStr |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream |
title_full_unstemmed |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream |
title_sort |
Effect of pasteurization on the decay of Mycobacterium bovis in milk cream |
author |
Rodrigues, Livia de Andrade |
author_facet |
Rodrigues, Livia de Andrade Starikoff, Karina Ramirez Souza, Gisele Oliveira de Ferreira Neto, José Soares Ferreira, Fernando Amaku, Marcos Dias, Ricardo Augusto Grisi-Filho, José Henrique Hildebrand Gonçalves, Vítor Salvador Picão Cortez, Adriana Heinemann, Marcos Bryan Telles, Evelise Oliveira |
author_role |
author |
author2 |
Starikoff, Karina Ramirez Souza, Gisele Oliveira de Ferreira Neto, José Soares Ferreira, Fernando Amaku, Marcos Dias, Ricardo Augusto Grisi-Filho, José Henrique Hildebrand Gonçalves, Vítor Salvador Picão Cortez, Adriana Heinemann, Marcos Bryan Telles, Evelise Oliveira |
author2_role |
author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Rodrigues, Livia de Andrade Starikoff, Karina Ramirez Souza, Gisele Oliveira de Ferreira Neto, José Soares Ferreira, Fernando Amaku, Marcos Dias, Ricardo Augusto Grisi-Filho, José Henrique Hildebrand Gonçalves, Vítor Salvador Picão Cortez, Adriana Heinemann, Marcos Bryan Telles, Evelise Oliveira |
dc.subject.por.fl_str_mv |
Fat Mycobacteria Thermal death Thermal treatment. Gordura Morte térmica Micobacteria Tratamento térmico. |
topic |
Fat Mycobacteria Thermal death Thermal treatment. Gordura Morte térmica Micobacteria Tratamento térmico. |
description |
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 incubated 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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-11-09 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/27327 10.5433/1679-0359.2016v37n5Supl2p3737 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/27327 |
identifier_str_mv |
10.5433/1679-0359.2016v37n5Supl2p3737 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/27327/19940 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 37 No. 5Supl2 (2016); 3737-3742 Semina: Ciências Agrárias; v. 37 n. 5Supl2 (2016); 3737-3742 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306076946956288 |