Heat resistance of Mycobacterium avium ssp. paratuberculosis in raw milk tested in a pilot plant pasteurizer
No abstract available. See full paper.
The designers of this experiment attempted to reflect as closely as possible in a laboratory environment the actual practices of an industrial pasteurization facility, while controlling as many parameters as they could. Their intent was to produce results that could, with a high degree of confidence, be representative of real-world pasteurization conditions.
Because of the very slow growth rate of MAP, results were obtained over a three year period.
To make it short, the researchers concluded that using the generally accepted values of time and temperature in a HTST pasteurizer, IT IS NOT POSSIBLE to kill all MAP.
Dr Hammer and his team have performed a valuable service by carefully designing experiments to closely replicate real-world pasteurizing conditions. Thus their results are far more credible than those of some others such as the Keswani/Frank experiments and experiments performed by the ARS/USDA laboratory, whose methodologies and results exuded the aroma of an industry whitewash.
Source: http://www.crohns.org/articles/2002_04_275-303_kmf.htm Contact PARA: http://www.crohns.org/contact.htm
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