Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters

Leandro Ribeiro, Maurício Roberto Tosti Narciso, Tatiane Hoshida Felipe, Karina Ramirez Starikoff, Gisele Oliveira de Souza, José Soares Ferreira Neto, Fernando Ferreira, Marcos Amaku, Ricardo Augusto Dias, Vítor Salvador Picão Gonçalves, Marcos Bryan Heinemann, José Henrique Hildebrand Grisi-Filho, Evelise Oliveira Telles

Abstract


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.

Keywords


Batch pasteurization; Bovine tuberculosis; Flow pasteurization; Mycobacterium bovis; Thermal death.

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DOI: http://dx.doi.org/10.5433/1679-0359.2016v37n5Supl2p3727

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional