Survey of Data on Heat Resistance of Dairy Pathogens

摘要

Pasteurization, thermization and ultra-high-temperature (UHT) treatment are well-established means of either reducing or eliminating pathogenic or spoilage bacteria in milk and milk products. Although commercial high-temperature, short-time (HTST) pasteurization has a long history, there is relatively little data on the bacterial lethality achieved. Laboratory inactivation experiments are known seriously to underestimate the bacterial kill. Pilot-scale pasteurization studies with Listeria and kineticdata from pasteurization inactivation of Mycobacterium avium subsp. paratuberculosis (MAP) show that laboratory inactivation experiments can seriously underestimate the bacterial kill. Kinetic studies clearly show that the heat input during commercial HTST pasteurization is sufficient to effectively kill MAP. Thermization is a sub-pasteurization heat treatment that achieves minimum pathogen inactivation. Additional hurdles are required in order to make safe cheese from thermized milk. UHT-treated milkmust receive sufficient heat to achieve commercial sterility.