Heat inactivation of Mycobacterium avium subsp. paratuberculosis in milk

Article Abstract:

The effectiveness of pasteurization and the concentration of Mycobacterium avium subsp. paratuberculosis in raw milk are identified in quantitative risk analysis as the most critical factors influencing the potential presence of viable Mycobacterium paratuberculosis in dairy products. The results suggested that pasteurization at all temperatures and holding times was found to be very effective in killing M. paratubercolosis, resulting in a reduction of >6log(sub 10) in 85% of runs and >4 log(sub 10) in 14% of runs.

Analysis, Risk factors, Mycobacterial infections, Mycobacterium infections, Johne's disease

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Thermal inactivation of bovine immunodeficiency virus

Article Abstract:

Heating the cell-associated bovine immunodeficiency virus (BIV) and cell-free BIV to a temperature of 47 degree celsius for 30 minutes, and low- and high-temperature pasteurization conditions inactivate the virus. Analysis of the reverse transcriptase activity and infectivity of the heat-treated virus help to determine the effect of heat treatment on BIV viability. This heat treatment of bovine milk and colostrum minimizes the risk of lactogenic transmission of BIV to the calves.

Viruses, Virus inactivation

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IS900 PCR to detect Mycobacterium paratuberculosis in retail supplies of whole pasteurized cows' milk in England and Wales

Article Abstract:

IS900 polymerase chain reaction (PCR) signals detect Mycobacterium paratuberculosis in the cream or pellet fractions of raw milk from retail supplies in clinically and subclinically diseased cows in England and Wales. 25% of the cows test positive at the peak periods from January to March and from September to November. Positive tests of PCR on milk are independent of external contamination.

Health aspects, Usage, Physiological aspects, England, Mycobacterium tuberculosis, Polymerase chain reaction, Wales

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