A pilot-scale pasteurizer operating under validated turbulent flow (Reynolds number, 11,050) was used to study the heat sensitivity of Mycobacterium avium subsp. paratuberculosis added to raw milk. The ATCC 19698 type strain, ATCC 43015 (Linda, human isolate), and three bovine isolates were heated in raw whole milk for 15 s at 63, 66, 69, and 72 degrees C in duplicate trials. No strains survive...

ATP-bioluminescence assay was used to evaluate the cleaning and sanitizing procedures of stainless steel milk contact surfaces. Surfaces of a raw milk transportation tank, a raw milk cooling storage tank, an equalization pasteurizing tank, a pasteurized milk storage tank and a pasteurized milk packaging tank, as well as a milk centrifuge were evaluated. The Relative Light Unit (RLU) using a com...

Exposure of Escherichia coli O157:H7 to chlorine before heat treatment results in increased production of heat shock proteins. Current heating regimens for pasteurizing apple cider do not account for chlorine exposure in the wash water. This research determined the effect of sublethal chlorine treatment on thermal inactivation of E. coli O157:H7. D58-values were calculated for stationary-phase ...

  Background: The spread of pathogenic microorganisms in food and beverage and their resistance to antibiotics have raised major concerns for public health. The aim of this study was to investigate the antimicrobial activity of various metal oxide nanoparticles (NPs) including zinc oxide (ZnO), magnesium oxide (MgO), and iron oxide (Fe2O3) NPs against Staphylococcus aureus (S. aureus) and Esch...

In the 19th century, milk from diseased cattle produced in unsanitary surroundings and distributed under filthy conditions to an increasingly urbanized population sickened and killed consumers by the thousands (1,2). Wide acceptance of the germ theory and the sanitary awakening that followed led to vast improvements in animal health and hygiene, and the safety of dairy products improved substan...

During the past three years we have had a considerable number of cases of scurvy develop in infants being fed on pasteurized milk. In 1912, when the first cases were noted, we were pasteurizing the milk in our own diet kitchen, heating it to a temperature of 165 F. for twenty minutes. At this time several cases of scurvy developed, owing to the fact that through an oversight orange-juice was no...

In a recent article, Stabel, Steadham, and Bolin reported that Mycobacterium paratuberculosis did not survive high-temperature, short-time (HTST) pasteurization simulated with an Armfield HTST laboratory pasteurizer (7). The authors effectively dismissed the considerable data generated by previous studies (1–5) which indicated that current HTST pasteurization conditions may not be effective in ...