Keiler Michwirtschaftliche Forschungberichte 54, 275-303 (April 2002)

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Heat resistance of Mycobacterium avium ssp. paratuberculosis in raw milk tested in a pilot plant pasteurizer

P. Hammer1, C.Kiesner2, H.-G. Walte1, K. Knappstein1, and P. Teufel1
1Institute for Hygiene and Food Safety and 2Institute for Dairy Chamistry and Technology of the Federal Dairy Research Centre, P.O. Box 6069, 24121 Kiel, Germany

No abstract available. See full paper.


Researcher's goals

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.

Para's comments

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:   Contact PARA:
Paratuberculosis Awareness & Research Association