Pasteurization Effects on Mycobacterium paratuberculosis, Escherichia coli 0157:H7, Salmonella spp, Listeria monocytogenes, and Staphylococcus aureus

Authors

  • Lorissa Green Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108
  • Sandra Godden Department of Clinical and Population Sciences, University of Minnesota, St. Paul, MN 55108
  • Joellen Feirtag Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108
  • John Fetrow Department of Clinical and Population Sciences, University of Minnesota, St. Paul, MN 55108
  • Scott Wells Department of Clinical and Population Sciences, University of Minnesota, St. Paul, MN 55108

DOI:

https://doi.org/10.21423/aabppro20025050

Keywords:

pasteurization units, Mycobacterium paratuberculosis, bulk-tank milk

Abstract

This study evaluated the efficacy of on-farm commercial pasteurization units and their effectiveness in destroying Mycobacterium paratuberculosis, Escherichia coli 0157:H7, Salmonella spp, Listeria monocytogenes, and Staphylococcus aureus in saleable bulk-tank milk inoculated with both a low inoculum level (between -102 and 103 CFU/ml) and a higher inoculum (between -105 and 106 CFU/ml).

Cover image of the 35th Conference Proceedings: Holstein cows standing in a row at a fence. A small group of cattle are bunched together in a pen. Yellow background.

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Published

2002-09-26

Issue

2002

Section

Research Summaries - Dairy II

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