Inactivation of Mycobacterium paratuberculosis in cows' milk at pasteurization temperatures

Abstract

The thermal inactivation of 11 strains of Mycobacterium paratuberculosis at pasteurization temperatures was investigated. Cows' milk inoculated with M. paratuberculosis at two levels (107 and 104 CFU/ml) was pasteurized in the laboratory by (i) a standard holder method (63.5°C for 30 min) and (ii) a high-temperature, short-time (HTST) method (71.7°C for 15 s). Additional heating times of 5, 10, 15, 20, and 40 min at 63.5°C were included to enable the construction of a thermal death curve for the organism. Viability after pasteurization was assessed by culture on Herrold's egg yolk medium containing mycobactin J (HEYM) and in BACTEC Middlebrook 12B radiometric medium supplemented with mycobactin J and sterile egg yolk emulsion. Confirmation of acid-fast survivors of pasteurization as viable M. paratuberculosis cells was achieved by subculture on HEYM to indicate viability coupled with PCR using M. paratuberculosis-specific IS900 primers. When milk was initially inoculated with 106 to 107 CFU of M. paratuberculosis per ml, M. paratuberculosis cells were isolated from 27 of 28 (96%) and 29 of 34 (85%) pasteurized milk samples heat treated by the holder and HTST methods, respectively. Correspondingly, when 103 to 104 CFU of M. paratuberculosis per ml of milk were present before heat treatment, M. paratuberculosis cells were isolated from 14 of 28 (50%) and 19 of 33 (58%) pasteurized milk samples heat treated by the holder and HTST methods, respectively. The thermal death curve fur M. paratuberculosis was concave in shape, exhibiting a rapid initial death rate followed by significant 'tailing.' Results indicate that when large numbers of M. paratuberculosis cells are present in milk, the organism may not be completely inactivated by heat treatments simulating holder and HTST pasteurization under laboratory conditions.