21 CFR 133.10 - Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

Code of Federal Regulations, 2013 CFR

2013-04-01

... foods. 133.10 Section 133.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... § 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized...

Effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk.

PubMed

Adhisivam, B; Vishnu Bhat, B; Rao, Krishna; Kingsley, S M; Plakkal, Nishad; Palanivel, C

2018-03-27

The objective of this study was to study the effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk. This descriptive study was conducted in a Human Milk Bank of a tertiary care teaching institute in south India. Thirty random paired pooled donor human milk samples (before and after pasteurization) were analyzed for macronutrients (protein, fat, carbohydrates) using infrared spectroscopy. Similarly, immunoglobulin profile (IgA and IgG) before and after pasteurization was quantified using ELISA. The mean values of protein, fat, and carbohydrates in pooled donor milk pre-pasteurization were 1.6, 3.6, and 6.1 g/dl compared with post-pasteurization values 1.4, 2.7, and 5.9 g/dl, respectively. Pasteurization reduced protein, fat, and energy content of pooled donor milk by 12.5%, 25%, and 16%, respectively. However, carbohydrates were not significantly reduced. Pasteurization decreased IgA by 30% and IgG by 60%. Holder pasteurization of pooled donor human milk decreases protein, fat, and energy content and also reduces the levels of IgA and IgG.

Air and Water Processes Do Not Produce the Same High-Quality Pasteurization of Donor Human Milk.

PubMed

Buffin, Rachel; Pradat, Pierre; Trompette, Jocelyne; Ndiaye, Isabelle; Basson, Eliane; Jordan, Isabelle; Picaud, Jean-Charles

2017-11-01

Holder pasteurization is the most commonly used technique in milk banks worldwide, but higher temperatures and longer pasteurization time have been associated with damage to the immune components of human milk. Research aim: This study aimed to assess the detailed pattern of pasteurization temperature using two water pasteurizers (WP1 and WP2) and one air pasteurizer (AP). The milk temperature during each phase of the pasteurization cycle was recorded using 6 to 9 probes, depending on the number of bottles, in the pasteurizers. We used 90 to 200 ml bottles to assess the effect of volume on milk temperature. The time to heat the milk from room temperature to 58°C was 12.4, 12.9, and 64.5 min, respectively, for WP1, WP2, and the AP ( p < .0001). The duration of the plateau was 35.5, 35.2, and 45.8 min ( p < .0001). The duration of exposure to a temperature above 58°C was 49.6, 40.7, and 76.2 min ( p < .0001). The total duration of a full cycle was 79, 66, and 182 min ( p < .0001). The duration of exposure above 58°C for the different volumes of milk treated showed no difference when using WP1 but was significantly longer in small volumes when using WP2. Human milk treated using the air pasteurizer in our study was exposed to higher temperatures and for longer periods of time than the water pasteurizers we employed. Regular qualification of pasteurizers is requested when evaluating the effect of pasteurization on milk components and for routine treatment of human milk in milk banks.

[Study on the effects of HTST pasteurization temperatures on Mycobacterium avium subsp. paratuberculosis in an industrial fluid milk-processing system].

PubMed

Igimi, Shizunobu; Iriguchi, Shoichi; Monden, Shuko; Okada, Yumiko; Yamamoto, Shigeki; Mori, Yasuyuki

2010-01-01

Johne disease is ruminant chronic granulomatous enteritis caused by Mycobacterium avium subsp. paratuberculosis (MAP). The domestic animals infected with this pathogen present severe weight loss due to chronic diarrhea and a reduction in lactation yield. These result in enormous economic loss since the affected animals are subsequently subject to artificial selections and disinfection of the environment are absolutely necessary. Furthermore, MAP has been suspected to have pathological relationship to Crohn's disease, human chronic granulomatous enteritis. The bacterium grows slower on solid culture and its colony becomes visible after two months of culture. In Japan, there has been almost no investigation on pasteurization temperature of commercial milk using MAP. It comes from the fact that the growth rate of MAP is very slow and that MAP is a related species to Mycobacterium tuberculosis, which pasteurization condition has been well defined. The studies on the pasteurization conditions of commercial milk have been mainly targeted to reduce the risk of infection to Coxiella and Mycobacterium tuberculosis. However, there has been a concern about the possibility that MAP is remained in pasteurized milk because MAPs form an aggregate and the bacterium at its center may not receive enough heat to get pasteurized. From these reasons, the present study aims to investigate validity of the current pasteurization conditions of commercial milk by implementing experimental pasteurization at various pasteurization temperatures using milk experimentally infected with MAP, and to clarify if MAP is eliminated at these temperatures in order to achieve smooth enforcement of the current ministry order. We conducted plant pasteurization experiment at four pasteurization conditions (high temperature, short time (HTST); 82, 77, 72 degrees C for 15 seconds and low temperature, long time (LTLT); 63 degrees C for 30 minutes) using two MAP strains, ATCC19698 and OKY-20. In conclusion, there appeared no colony of the two MAP strains formed from the milk pasteurized at the four pasteurization conditions examined.

21 CFR 133.171 - Pasteurized process pimento cheese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process pimento cheese. 133.171... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized process...

21 CFR 133.171 - Pasteurized process pimento cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process pimento cheese. 133.171... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized process...

Effect of psychrotrophic post-pasteurization contamination of the keeping quality at 11 and 5 degrees C of HTST-pasteurized milk in the UK.

PubMed

Schröder, M J; Cousins, C M; McKinnon, C H

1982-11-01

The keeping quality of commercial HTST-pasteurized milk and laboratory pasteurized milk from a common bulk raw supply has been investigated for 5 dairies. Spoilage occurred at levels of total bacterial counts around 10(7) colony forming units/ml, but with a slightly higher off-flavour threshold for the commercial milks than the laboratory pasteurized milks. The predominant microflora at spoilage and the type of off-flavour produced differed between the 2 types of milk. Raising the storage temperature from 5 to 11 degrees C caused a slight shift in the spoilage microflora and led to an average reduction in the shelf life of the laboratory pasteurized milk from 28 to 6 d and of the commercial pasteurized milk from 13 to 5 d. Changes in the level of post-pasteurization contamination (PPC) were reflected in changes in keeping quality, particularly at 5 degrees C. However, the greatest improvements were found in the absence of PPC.

9 CFR 590.570 - Pasteurization of liquid eggs.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pasteurization of liquid eggs. 590.570... EGG PRODUCTS INSPECTION INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS INSPECTION ACT) Sanitary, Processing, and Facility Requirements § 590.570 Pasteurization of liquid eggs. (a) Pasteurization facilities...

21 CFR 133.167 - Pasteurized blended cheese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized blended cheese. 133.167 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms to...

21 CFR 133.169 - Pasteurized process cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese. 133.169 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.169 Pasteurized process cheese. (a)(1) Pasteurized process cheese is...

21 CFR 133.175 - Pasteurized cheese spread.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the food...

7 CFR 58.736 - Pasteurized process cheese.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese. 58.736 Section 58.736... Finished Products § 58.736 Pasteurized process cheese. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese and Related Products, Food and Drug...

21 CFR 133.167 - Pasteurized blended cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized blended cheese. 133.167 Section 133...) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.167 Pasteurized blended cheese. Pasteurized blended cheese conforms to...

21 CFR 133.179 - Pasteurized process cheese spread.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese spread. 133.179 Section... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.179 Pasteurized process cheese spread. (a)(1) Pasteurized...

7 CFR 58.736 - Pasteurized process cheese.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese. 58.736 Section 58.736... Finished Products § 58.736 Pasteurized process cheese. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese and Related Products, Food and Drug...

21 CFR 133.175 - Pasteurized cheese spread.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized cheese spread. 133.175 Section 133.175... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.175 Pasteurized cheese spread. Pasteurized cheese spread is the food...

9 CFR 590.570 - Pasteurization of liquid eggs.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Pasteurization of liquid eggs. 590.570... EGG PRODUCTS INSPECTION INSPECTION OF EGGS AND EGG PRODUCTS (EGG PRODUCTS INSPECTION ACT) Sanitary, Processing, and Facility Requirements § 590.570 Pasteurization of liquid eggs. (a) Pasteurization facilities...

Thermal inactivation of foot-and-mouth disease virus in milk using high-temperature, short-time pasteurization.

PubMed

Tomasula, P M; Kozempel, M F; Konstance, R P; Gregg, D; Boettcher, S; Baxt, B; Rodriguez, L L

2007-07-01

Previous studies of laboratory simulation of high temperature, short time pasteurization (HTST) to eliminate foot-and-mouth disease virus (FMDV) in milk have shown that the virus is not completely inactivated at the legal pasteurization minimum (71.7 degrees C/15 s) but is inactivated in a flow apparatus at 148 degrees C with holding times of 2 to 3 s. It was the intent of this study to determine whether HTST pasteurization conducted in a continuous-flow pasteurizer that simulates commercial operation would enhance FMDV inactivation in milk. Cows were inoculated in the mammary gland with the field strain of FMDV (01/UK). Infected raw whole milk and 2% milk were then pasteurized using an Arm-field pilot-scale, continuous-flow HTST pasteurizer equipped with a plate-and-frame heat exchanger and a holding tube. The milk samples, containing FMDV at levels of up to 10(4) plaque-forming units/mL, were pasteurized at temperatures ranging from 72 to 95 degrees C at holding times of either 18.6 or 36 s. Pasteurization decreased virus infectivity by 4 log10 to undetectable levels in tissue culture. However, residual infectivity was still detectable for selected pasteurized milk samples, as shown by intramuscular and intradermal inoculation of milk into naïve steers. Although HTST pasteurization did not completely inactivate viral infectivity in whole and 2% milk, possibly because a fraction of the virus was protected by the milk fat and the casein proteins, it greatly reduced the risk of natural transmission of FMDV by milk.

Demonstrating the efficacy of the FoneAstra pasteurization monitor for human milk pasteurization in resource-limited settings.

PubMed

Naicker, Mageshree; Coutsoudis, Anna; Israel-Ballard, Kiersten; Chaudhri, Rohit; Perin, Noah; Mlisana, Koleka

2015-03-01

Human milk provides crucial nutrition and immunologic protection for infants. When a mother's own milk is unavailable, donated human milk, pasteurized to destroy bacteria and viruses, is a lifesaving replacement. Flash-heat pasteurization is a simple, low-cost, and commonly used method to make milk safe, but currently there is no system to monitor milk temperature, which challenges quality control. FoneAstra, a smartphone-based mobile pasteurization monitor, removes this barrier by guiding users through pasteurization and documenting consistent and safe practice. This study evaluated FoneAstra's efficacy as a quality control system, particularly in resource-limited settings, by comparing bacterial growth in donor milk flash-heated with and without the device at a neonatal intensive care unit in Durban, South Africa. For 100 samples of donor milk, one aliquot each of prepasteurized milk, milk flash-heated without FoneAstra, and milk pasteurized with FoneAstra was cultured on routine agar for bacterial growth. Isolated bacteria were identified and enumerated. In total, 300 samples (three from each donor sample) were analyzed. Bacterial growth was found in 86 of the 100 samples before any pasteurization and one of the 100 postpasteurized samples without FoneAstra. None of the samples pasteurized using FoneAstra showed bacterial growth. Both pasteurization methods were safe and effective. FoneAstra, however, provides the additional benefits of user-guided temperature monitoring and data tracking. By improving quality assurance and standardizing the pasteurization process, FoneAstra can support wide-scale implementation of human milk banks in resource-limited settings, increasing access and saving lives.

Thermotolerance of meat spoilage lactic acid bacteria and their inactivation in vacuum-packaged vienna sausages.

PubMed

Franz, C M; von Holy, A

1996-02-01

Heat resistance of three meat spoilage lactic acid bacteria was determined in vitro. D-values at 57, 60 and 63 degrees C were 52.9, 39.3 and 32.5 s for Lactobacillus sake, 34.9, 31.3 and 20.2 s for Leuconostoc mesenteroides and 22.5, 15.6 and 14.4 s for Lactobacillus curvatus, respectively. The three lactic acid bacteria were heat sensitive, as one log reductions in numbers were achieved at 57 degrees C in less than 60 s. Z-values could not be accurately determined as D-values did not change by a factor of 10 over the temperature range studied. In-package pasteurization processes were calculated using the highest in vitro D-value and applied to vacuum-packaged vienna sausages. Microbiological shelf life (time for lactic acid bacteria count to reach 5 x 10(6) CFU/g) increased from 7 days for non-pasteurized samples to 67, 99 and 119 days for samples of the three pasteurization treatments at 8 degrees C storage. Enterobacteriaceae were detected at levels of log 4.0 CFU/g in non-pasteurized samples, but were reduced to < log 1.0 CFU/g in pasteurized samples. The incidence of listeriae in non-pasteurized samples was low as only one Listeria innocua strain was isolated. No Listeria spp. were isolated from pasteurized samples. Numbers of Clostridium isolates increased from one in non-pasteurized samples to 25 in pasteurized samples. Increasing incidences of clostridia, and the presence of C. perfringens in pasteurized samples indicated that in-package pasteurization could compromise product safety.

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.738 - Pasteurized process cheese spread and related products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH of...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food. 133.173 Section... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.173 Pasteurized process cheese food. (a)(1) A pasteurized...

7 CFR 58.438 - Cheese from pasteurized milk.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Cheese from pasteurized milk. 58.438 Section 58.438 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.438 Cheese from pasteurized milk. If the cheese is labeled as pasteurized, the milk shall be...

7 CFR 58.738 - Pasteurized process cheese spread and related products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese spread and related products... and Grading Service 1 Quality Specifications for Finished Products § 58.738 Pasteurized process cheese... of Identity for Pasteurized Process Cheese Spreads, Food and Drug Administration. The pH of...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.438 - Cheese from pasteurized milk.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cheese from pasteurized milk. 58.438 Section 58.438 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.438 Cheese from pasteurized milk. If the cheese is labeled as pasteurized, the milk shall be...

21 CFR 133.171 - Pasteurized process pimento cheese.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process pimento cheese. 133.171 Section 133.171 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... Standardized Cheese and Related Products § 133.171 Pasteurized process pimento cheese. Pasteurized process...

7 CFR 58.521 - Pasteurization and product flow.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurization and product flow. 58.521 Section 58.521... Procedures § 58.521 Pasteurization and product flow. (a) The skim milk used for the manufacture of cottage.... If held more than two hours between pasteurization and time of setting, the skim milk shall be cooled...

Economics of feeding pasteurized colostrum and pasteurized waste milk to dairy calves.

PubMed

Jamaluddin, A A; Carpenter, T E; Hird, D W; Thurmond, M C

1996-08-15

To estimate the marginal contribution of pasteurization of waste milk and colostrum to gross margin per calf at weaning and to estimate the minimum number of cattle on a dairy farm for pasteurization to be profitable. Randomized, controlled, clinical trial. 300 Holstein calves. The performance of calves fed pasteurized colostrum and waste milk was compared with the performance of calves fed nonpasteurized colostrum and waste milk. Costs, revenues, and gross margins for the 2 groups were compared. Calves fed pasteurized colostrum and waste milk were worth an extra $8.13 in gross margin/calf, compared with calves fed nonpasteurized colostrum and waste milk. The minimum number of cattle for which feeding pasteurized colostrum and waste milk was calculated to be economically feasible was 315 calves/d (1,260-cow dairy farm). An economic benefit was associated with feeding pasteurized colostrum and waste milk. Additional benefits that may accrue include higher mean weight gain and lower mortality rate of calves as well as calves that have fewer days in which they are affected with diarrhea and pneumonia.

Essential elements, cadmium, and lead in raw and pasteurized cow and goat milk

DOE Office of Scientific and Technical Information (OSTI.GOV)

Lopez, A.; Collins, W.F.; Williams, H.L.

1985-08-01

Fifteen essential elements plus cadmium and lead were determined in raw and pasteurized cow and goat milks by atomic absorption spectrophotometry. When results were compared on a wet weight basis, there were no significant differences between the raw and pasteurized milks except for cobalt, iron, and lead in goat milk. When copper in goat milk was expressed on a dry weight basis, there was a significant difference between raw and pasteurized milk. There were significantly higher amounts of cobalt, copper, iron, lead, magnesium, and phosphorus, wet weight basis, in pasteurized goat milk than in pasteurized cow milk. Significantly more nickelmore » and sodium were in pasteurized cow milk. No difference in the content of chloride, calcium, potassium, and zinc was significant between the two milks. When dry weights of the two milks were compared, statistical differences were the same, except there was significantly more calcium and potassium in pasteurized cow milk than in pasteurized goat milk and there were no significant differences in the content of lead and phosphorus between the two milks. Percentages of the established and estimated recommended daily allowances show both cow and goat milk to be excellent sources of calcium, phosphorus, and potassium and fair sources of iron, magnesium, and sodium.« less

Demonstrating the Efficacy of the FoneAstra Pasteurization Monitor for Human Milk Pasteurization in Resource-Limited Settings

PubMed Central

Coutsoudis, Anna; Israel-Ballard, Kiersten; Chaudhri, Rohit; Perin, Noah; Mlisana, Koleka

2015-01-01

Abstract Human milk provides crucial nutrition and immunologic protection for infants. When a mother's own milk is unavailable, donated human milk, pasteurized to destroy bacteria and viruses, is a lifesaving replacement. Flash-heat pasteurization is a simple, low-cost, and commonly used method to make milk safe, but currently there is no system to monitor milk temperature, which challenges quality control. FoneAstra, a smartphone-based mobile pasteurization monitor, removes this barrier by guiding users through pasteurization and documenting consistent and safe practice. This study evaluated FoneAstra's efficacy as a quality control system, particularly in resource-limited settings, by comparing bacterial growth in donor milk flash-heated with and without the device at a neonatal intensive care unit in Durban, South Africa. Materials and Methods: For 100 samples of donor milk, one aliquot each of prepasteurized milk, milk flash-heated without FoneAstra, and milk pasteurized with FoneAstra was cultured on routine agar for bacterial growth. Isolated bacteria were identified and enumerated. Results: In total, 300 samples (three from each donor sample) were analyzed. Bacterial growth was found in 86 of the 100 samples before any pasteurization and one of the 100 postpasteurized samples without FoneAstra. None of the samples pasteurized using FoneAstra showed bacterial growth. Conclusions: Both pasteurization methods were safe and effective. FoneAstra, however, provides the additional benefits of user-guided temperature monitoring and data tracking. By improving quality assurance and standardizing the pasteurization process, FoneAstra can support wide-scale implementation of human milk banks in resource-limited settings, increasing access and saving lives. PMID:25668396

Shelf life study of egg albumin in pasteurized and non-pasteurized eggs using visible-near infrared spectroscopy

USDA-ARS?s Scientific Manuscript database

A twelve week shelf life study was conducted on the egg albumen from both pasteurized and non-pasteurized shell eggs using visible-near infrared spectroscopy. The goal of the study was to correlate the chemical changes detected in the spectra to the measurement of Haugh units (measure of interior eg...

Reconstruction of the mandible bone by treatment of resected bone with pasteurization.

PubMed

Uehara, Masataka; Inokuchi, Tsugio; Sano, Kazuo; Sumita, Yoshinori; Tominaga, Kazuhiro; Asahina, Izumi

2012-11-01

The results of long-term follow-up for reimplantation of the mandibular bone treated with pasteurization are reported. Mandibulectomy was performed for mandibular malignancy in 3 cases. The resected bones were subsequently reimplanted after treatment with pasteurization in 3 cases to eradicate tumor cells involved in the resected bone. Although postoperative infection was observed in 2 of 3 cases, reimplantation of the resected mandibular bone treated by pasteurization was finally successful. Ten to 22 years of follow-up was carried out. Pasteurization was able to devitalize tumor cells involved in the resected bone and to preserve bone-inductive activity. Reimplantation of pasteurization could be a useful strategy for reconstruction of the mandible in patients with mandibular malignancy.

The effect of pasteurization on trace elements in donor breast milk.

PubMed

Mohd-Taufek, N; Cartwright, D; Davies, M; Hewavitharana, A K; Koorts, P; McConachy, H; Shaw, P N; Sumner, R; Whitfield, K

2016-10-01

Premature infants often receive pasteurized donor human milk when mothers are unable to provide their own milk. This study aims to establish the effect of the pasteurization process on a range of trace elements in donor milk. Breast milk was collected from 16 mothers donating to the milk bank at the Royal Brisbane and Women's Hospital. Samples were divided into pre- and post-pasteurization aliquots and were Holder pasteurized. Inductively coupled plasma mass spectrometry was used to analyze the trace elements zinc (Zn), copper (Cu), selenium (Se), manganese (Mn), iodine (I), iron (Fe), molybdenum (Mo) and bromine (Br). Differences in trace elements pre- and post-pasteurization were analyzed. No significant differences were found between the trace elements tested pre- and post-pasteurization, except for Fe (P<0.05). The median (interquartile range, 25 to 75%; μg l(-1)) of trace elements for pre- and post- pasteurization aliquots were-Zn: 1639 (888-4508), 1743 (878-4143), Cu: 360 (258-571), 367 (253-531), Se: 12.34 (11.73-17.60), 12.62 (11.94-16.64), Mn: (1.48 (1.01-1.75), 1.49 (1.11-1.75), I (153 (94-189), 158 (93-183), Fe (211 (171-277), 194 (153-253), Mo (1.46 (0.37-2.99), 1.42 (0.29-3.73) and Br (1066 (834-1443), 989 (902-1396). Pasteurization had minimal effect on several trace elements in donor breast milk but high levels of inter-donor variability of trace elements were observed. The observed decrease in the iron content of pasteurized donor milk is, however, unlikely to be clinically relevant.

Economic analysis of feeding pasteurized nonsaleable milk versus conventional milk replacer to dairy calves.

PubMed

Godden, Sandra M; Fetrow, John P; Feirtag, Joellen M; Green, Lorissa R; Wells, Scott J

2005-05-01

To determine growth, morbidity, and mortality rates in dairy calves fed pasteurized nonsaleable milk versus commercial milk replacer and compare economics of feeding pasteurized nonsaleable milk versus commercial milk replacer in dairy calves. Clinical trial. 438 dairy calves. Calves were assigned at 1 to 2 days of age to be fed pasteurized nonsaleable milk or a commercial milk replacer until weaned. Body weight was measured at the time of study enrollment and at the time of weaning, and any medical treatments administered and deaths that occurred prior to weaning were recorded. A partial budget model was developed to examine the economics of feeding pasteurized nonsaleable milk versus commercial milk replacer. Calves fed conventional milk replacer had significantly lower rates of gain (-0.12 kg/d [-0.26 lb/d]), lower weaning weights (-5.6 kg [-12.3 lb]), higher risk for treatment during the summer and winter months (odds ratio [OR], 3.99), and higher risk of death during the winter months (OR, 29.81) than did calves fed pasteurized nonsaleable milk. The estimated savings of feeding pasteurized nonsaleable milk, compared with milk replacer, was dollars 0.69/calf per day. The estimated number of calves needed to economically justify the nonsaleable milk pasteurization system was 23 calves/d. Results suggest that dairy calves fed pasteurized nonsaleable milk have a higher growth rate and lower morbidity and mortality rates than do calves fed conventional milk replacer. Feeding pasteurized nonsaleable milk could be an economically viable strategy for dairy calf producers.

Effects of pasteurization on adiponectin and insulin concentrations in donor human milk.

PubMed

Ley, Sylvia H; Hanley, Anthony J; Stone, Debbie; O'Connor, Deborah L

2011-09-01

Although pasteurization is recommended before distributing donor human milk in North America, limited data are available on its impact on metabolic hormones in milk. We aimed to investigate the effects of pasteurization on adiponectin and insulin concentrations in donor human milk. The study investigates concentrations of components in donor human milk before and after Holder pasteurization. After the guidelines of the Human Milk Bank Association of North America, human milk samples were pooled to produce 17 distinct batches (4 individuals per batch) and pasteurized at 62.5°C for 30 min. Adiponectin, insulin, energy, fat, total protein, and glucose concentrations were measured pre- and postpasteurization. Pasteurization reduced milk adiponectin and insulin by 32.8 and 46.1%, respectively (both p < 0.0001). Adiponectin and insulin were significantly correlated with energy and fat milk composition (r = 0.36-0.47; all p < 0.05). Pasteurization effects on milk hormone concentrations remained significant after adjusting for fat and energy (beta ± SEE: -4.11 ± 1.27, p = 0.003 for adiponectin; -70.0 ± 15.0, p < 0.0001 for insulin). Holder pasteurization reduced adiponectin and insulin concentrations in donor human milk. In view of emerging knowledge on the importance of milk components, continued work to find the optimal pasteurization process that mitigates risks but promotes retention of bioactive components is needed.

Hot-fill pasteurization of cucumber pickle spears: an alternative to tunnel pasteurizers

USDA-ARS?s Scientific Manuscript database

For commercial production of acidified vegetable products, thermal processes (71°C to 74°C for 10 min to 15 min) are typically done using a tunnel pasteurizer. To reduce energy costs and water usage, we developed a hot-fill method for pasteurization of cucumber pickle spears in 0.7 L (24 oz) jars. T...

RotaTeq (sanofi pasteur/Wistar Institute/Children's Hospital of Philadelphia).

PubMed

Desselberger, Ulrich

2005-02-01

Sanofi pasteur MSD (a joint venture between Merck & Co and sanofi pasteur (formerly Aventis Pasteur)), in collaboration with the Wistar Institute and the Children's Hospital of Philadelphia, is developing RotaTeq, an oral liquid pentavalent vaccine for the potential prevention of rotavirus infection-related disorders, such as infant diarrhea and malabsorption. Phase III trials had commenced by March 2001.

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes

USDA-ARS?s Scientific Manuscript database

Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...

Reduction of pasteurization temperature leads to lower bacterial outgrowth in pasteurized fluid milk during refrigerated storage: a case study.

PubMed

Martin, N H; Ranieri, M L; Wiedmann, M; Boor, K J

2012-01-01

Bacterial numbers over refrigerated shelf-life were enumerated in high-temperature, short-time (HTST) commercially pasteurized fluid milk for 15 mo before and 15 mo after reducing pasteurization temperature from 79.4°C (175°F) [corrected] to 76.1°C (169°F). Total bacterial counts were measured in whole fat, 2% fat, and fat-free milk products on the day of processing as well as throughout refrigerated storage (6°C) at 7, 14, and 21 d postprocessing. Mean total bacterial counts were significantly lower immediately after processing as well as at 21 d postprocessing in samples pasteurized at 76.1°C versus samples pasteurized at 79.4°C. In addition to mean total bacterial counts, changes in bacterial numbers over time (i.e., bacterial growth) were analyzed and were lower during refrigerated storage of products pasteurized at the lower temperature. Lowering the pasteurization temperature for unflavored fluid milk processed in a commercial processing facility significantly reduced bacterial growth during refrigerated storage. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Impact of pasteurization of human milk on preterm newborn in vitro digestion: Gastrointestinal disintegration, lipolysis and proteolysis.

PubMed

de Oliveira, Samira C; Bourlieu, Claire; Ménard, Olivia; Bellanger, Amandine; Henry, Gwénaële; Rousseau, Florence; Dirson, Emelyne; Carrière, Frédéric; Dupont, Didier; Deglaire, Amélie

2016-11-15

Human milk feeding is an important recommendation for preterm newborns considering their vulnerability and digestive immaturity. Holder pasteurization (62.5°C, 30min) applied in milk banks modifies its biological quality and its microstructure. We investigated the impact of pasteurization of preterm human milk on its gastrointestinal kinetics of lipolysis, proteolysis and structural disintegration. An in vitro dynamic system was set up to simulate the gastrointestinal digestion of preterm newborns. A pool of preterm human milk was digested as raw or after Holder pasteurization. Pasteurization impacted the microstructure of undigested human milk, its gastrointestinal disintegration and tended to limit the intestinal lipolysis. Furthermore, the gastrointestinal bioaccessibility of some fatty acids was decreased by pasteurization, while the intestinal bioaccessibility of some amino acids was selectively modulated. The impact of pasteurization on the digestion of human milk may have nutritional relevance in vivo and potentially modulates preterm development and growth. Copyright © 2016 Elsevier Ltd. All rights reserved.

Responding to bioterror concerns by increasing milk pasteurization temperature would increase estimated annual deaths from listeriosis.

PubMed

Stasiewicz, Matthew J; Martin, Nicole; Laue, Shelley; Gröhn, Yrjo T; Boor, Kathryn J; Wiedmann, Martin

2014-05-01

In a 2005 analysis of a potential bioterror attack on the food supply involving a botulinum toxin release into the milk supply, the authors recommended adopting a toxin inactivation step during milk processing. In response, some dairy processors increased the times and temperatures of pasteurization well above the legal minimum for high temperature, short time pasteurization (72 °C for 15 s), with unknown implications for public health. The present study was conducted to determine whether an increase in high temperature, short time pasteurization temperature would affect the growth of Listeria monocytogenes, a potentially lethal foodborne pathogen normally eliminated with proper pasteurization but of concern when milk is contaminated postpasteurization. L. monocytogenes growth during refrigerated storage was higher in milk pasteurized at 82 °C than in milk pasteurized at 72 °C. Specifically, the time lag before exponential growth was decreased and the maximum population density was increased. The public health impact of this change in pasteurization was evaluated using a quantitative microbial risk assessment of deaths from listeriosis attributable to consumption of pasteurized fluid milk that was contaminated postprocessing. Conservative estimates of the effect of pasteurizing all fluid milk at 82 °C rather than 72 °C are that annual listeriosis deaths from consumption of this milk would increase from 18 to 670, a 38-fold increase (8.7- to 96-fold increase, 5th and 95th percentiles). These results exemplify a situation in which response to a rare bioterror threat may have the unintended consequence of putting the public at increased risk of a known, yet severe harm and illustrate the need for a paradigm shift toward multioutcome risk benefit analyses when proposing changes to established food safety practices.

Alterations in the host defense properties of human milk following prolonged storage or pasteurization.

PubMed

Akinbi, Henry; Meinzen-Derr, Jareen; Auer, Christine; Ma, Yan; Pullum, Derek; Kusano, Ryosuke; Reszka, Krzysztof J; Zimmerly, Kira

2010-09-01

Preterm infants are often fed pasteurized donor milk or mother's milk that has been stored frozen for up to 4 weeks. Our objectives were to assess the impact of pasteurization or prolonged storage at -20 degrees C on the immunologic components of human milk and the capability of the different forms of human milk to support bacterial proliferation. The concentrations and activities of major host defense proteins in the whey fractions of mother's milk stored for 4 weeks at -20 degrees C or pasteurized human donor milk were compared with freshly expressed human milk. Proliferation of bacteria incubated in the 3 forms of human milk was assessed. Relative to freshly expressed human milk, the concentrations of lysozyme, lactoferrin, lactoperoxidase, and secretory immunoglobulin A were reduced 50% to 82% in pasteurized donor milk and the activities of lysozyme and lactoperoxidase were 74% to 88% lower (P < 0.01). Proliferation of bacterial pathogens in pasteurized donor milk was enhanced 1.8- to 4.6-fold compared with fresh or frozen human milk (P < 0.01). The immunomodulatory proteins in human milk are reduced by pasteurization and, to a lesser extent, by frozen storage, resulting in decreased antibacterial capability. Stringent procedure to minimize bacterial contamination is essential during handling of pasteurized milk.

Effect of two pasteurization methods on the protein content of human milk.

PubMed

Baro, Cristina; Giribaldi, Marzia; Arslanoglu, Sertac; Giuffrida, Maria Gabriella; Dellavalle, Giuseppina; Conti, Amedeo; Tonetto, Paola; Biasini, Augusto; Coscia, Alessandra; Fabris, Claudio; Moro, Guido Eugenio; Cavallarin, Laura; Bertino, Enrico

2011-06-01

The Holder method is the recommended pasteurization method for human milk banks, as it ensures the microbiological safety of human milk (HM). The loss of some biologically active milk components, due to the heat treatment, is a main limit to the diffusion of donor HM. High-temperature short-time (HTST) pasteurization may be an alternative to maintain the nutritional and immunological quality of HM. The aim of the present study was to compare the impact of Holder and HTST pasteurization on the HM protein profile. The protein patterns of HTST-treated milk and raw milk were similar. The Holder method modified bile salt-stimulated lipase, lactoferrin and components of the immune system. The HTST method preserved the integrity of bile salt-stimulated lipase, lactoferrin and, to some extent, of IgAs. Holder pasteurization decreased the amount of bile salt-stimulated lipase and inactivated the remaining molecules, while the HTST method did not alter its activity. Pasteurization increased the bioavailable lysine quantity. HTST pasteurization seems to better retain the protein profile and some of the key active components of donor HM.

Human milk pasteurization: benefits and risks.

PubMed

O'Connor, Deborah L; Ewaschuk, Julia B; Unger, Sharon

2015-05-01

Recent findings substantiate that the optimal method of nourishing preterm, very low birth weight infants (VLBW, born <1500 g) is through appropriately nutrient-enriched human milk, which is frequently provided as pasteurized donor milk. The availability of donor milk for VLBW infants during initial hospitalization continues to increase with the launch of new milk banks in North America. The majority of North American neonatal ICUs now have written policies governing the provision of donor milk. The purpose of this review is to summarize recent evidence regarding the risks and benefits of pasteurization of human milk and outcomes associated with its provision to VLBW preterm infants. Studies investigating the impact of collection, storage and pasteurization on the bacteriostatic, immunologic and nutritional aspects of human milk continue to be published, generally revealing a partial, but not complete reduction in bioactivity. Risk of contamination of pasteurized donor human milk with pathogenic agents is mitigated through pasteurization. New pasteurization methods aiming to maintain the safety of pooled human milk while better preserving bioactivity are under investigation. Provision of a human milk-derived diet to preterm VLBW infants is associated with improved outcomes.

Results from raw milk microbiological tests do not predict the shelf-life performance of commercially pasteurized fluid milk.

PubMed

Martin, N H; Ranieri, M L; Murphy, S C; Ralyea, R D; Wiedmann, M; Boor, K J

2011-03-01

Analytical tools that accurately predict the performance of raw milk following its manufacture into commercial food products are of economic interest to the dairy industry. To evaluate the ability of currently applied raw milk microbiological tests to predict the quality of commercially pasteurized fluid milk products, samples of raw milk and 2% fat pasteurized milk were obtained from 4 New York State fluid milk processors for a 1-yr period. Raw milk samples were examined using a variety of tests commonly applied to raw milk, including somatic cell count, standard plate count, psychrotrophic bacteria count, ropy milk test, coliform count, preliminary incubation count, laboratory pasteurization count, and spore pasteurization count. Differential and selective media were used to identify groups of bacteria present in raw milk. Pasteurized milk samples were held at 6°C for 21 d and evaluated for standard plate count, coliform count, and sensory quality throughout shelf-life. Bacterial isolates from select raw and pasteurized milk tests were identified using 16S ribosomal DNA sequencing. Linear regression analysis of raw milk test results versus results reflecting pasteurized milk quality consistently showed low R(2) values (<0.45); the majority of R(2) values were <0.25, indicating small relationship between the results from the raw milk tests and results from tests used to evaluate pasteurized milk quality. Our findings suggest the need for new raw milk tests that measure the specific biological barriers that limit shelf-life and quality of fluid milk products. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Heat susceptibility of interleukin-10 and other cytokines in donor human milk.

PubMed

Untalan, Peter B; Keeney, Susan E; Palkowetz, Kimberly H; Rivera, Audelio; Goldman, Armond S

2009-09-01

Holder pasteurization renders donor human milk safe for consumption. Because human milk reduces the risk of necrotizing enterocolitis in preterm infants, we tested whether Holder pasteurization affects certain factors in human milk that protect the intestines: epidermal growth factor (EGF), transforming growth factor (TGF)-beta1, erythropoietin (EPO), and interleukin (IL)-10. Donor human milk from a milk bank was examined. The aqueous phase of 17 samples of donor term human milk (mean duration of lactation, 8 +/- 3.5 months) was examined before and after Holder pasteurization. In the case of IL-10, lesser degrees of pasteurization were also evaluated. The agents were quantified using enzyme immunoassays. The function of IL-10 was also tested. Concentrations of EGF and IL-10 were markedly lower than previously reported values in human milk from earlier phases of lactation. Holder pasteurization significantly reduced the concentrations of EPO and IL-10, whereas lesser degrees of heating increased the detection of IL-10. The immunosuppression of T-cell proliferation by human milk, thought to be attributed to IL-10 alone, persisted after Holder pasteurization. Holder pasteurization greatly decreased concentrations of EPO and IL-10 in human milk. These decreases may impact the ability of human milk to protect against necrotizing enterocolitis. Evidence of possible binding of IL-10 to other proteins in human milk was also found. Experiments to test whether Holder pasteurization affects the function of IL-10 in human milk produced evidence for an agent in human milk other than IL-10 that inhibits T-cell proliferation and resists Holder pasteurization.

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.

PubMed

Dobson, Gary; McDougall, Gordon J; Stewart, Derek; Cubero, Miguel Ángel; Karjalainen, Reijo O

2017-01-01

The effects of juice matrix and pasteurization on the stability of total phenols and especially total and individual anthocyanins were examined in black currant (BC) juice and mixtures with apple, persimmon, and peach juices at 4 °C and 20 °C. Total phenol content decreased in all juices at both temperatures but there was a trend to lower levels in unpasteurized over pasteurized juices. Differences in the decline of total anthocyanins between pasteurized and unpasteurized juices varied according to the juice type and the storage temperature. At 4 °C storage, anthocyanins declined in all juices according to pseudo 1st-order kinetics and there were only small differences in the rates between pasteurized and unpasteurized juices. However, at 20 °C, although pasteurized and unpasteurized BC juices and pasteurized mixed juices followed pseudo 1st-order kinetics, there was a different pattern in unpasteurized mixed juices; a rapid initial decline was followed by a slowing down. The effect of the added juice on anthocyanin decline was also different at either temperature. At 4 °C, the anthocyanins decreased faster in mixed juices than BC juice alone, but at 20 °C, at least in pasteurized mixed juices, the decline was similar or even slower than in BC juice; there were only small differences among the 3 mixed juices. At 20 °C, in pasteurized and unpasteurized BC juices, the rate of decrease was essentially the same for all 4 individual anthocyanins but in the mixed juices the 2 glucosides decreased significantly faster than the 2 rutinosides. © 2016 Institute of Food Technologists®.

Impact of human milk pasteurization on gastric digestion in preterm infants: a randomized controlled trial.

PubMed

de Oliveira, Samira C; Bellanger, Amandine; Ménard, Olivia; Pladys, Patrick; Le Gouar, Yann; Dirson, Emelyne; Kroell, Florian; Dupont, Didier; Deglaire, Amélie; Bourlieu, Claire

2017-02-01

Holder pasteurization has been reported to modify human milk composition and structure by inactivating bile salt-stimulated lipase (BSSL) and partially denaturing some of its proteins, potentially affecting its subsequent digestion. We sought to determine the impact of human milk pasteurization on gastric digestion (particularly for proteins and lipids) in preterm infants who were fed their mothers' own milk either raw or pasteurized. In a randomized controlled trial, 12 hospitalized tube-fed preterm infants were their own control group in comparing the gastric digestion of raw human milk (RHM) with pasteurized human milk (PHM). Over a 6-d sequence, gastric aspirates were collected 2 times/d before and after RHM or PHM ingestion. The impact of milk pasteurization digestive kinetics and disintegration was tested with the use of a general linear mixed model. Despite inactivating BSSL, instantaneous lipolysis was not affected by pasteurization (mean ± SD at 90 min: 12.6% ± 4.7%; P > 0.05). Lipolysis occurred in milk before digestion and was higher for PHM than for RHM (mean ± SD: 3.2% ± 0.6% and 2.2% ± 0.8%, respectively; P < 0.001). Pasteurization enhanced the proteolysis of lactoferrin (P < 0.01) and reduced that of α-lactalbumin (only at 90 min) (P < 0.05). Strong emulsion destabilization was observed, with smaller aggregates and a higher specific surface for PHM (P < 0.05). Pasteurization did not affect gastric emptying (∼30-min half time) or pH (mean ± SD: 4.4 ± 0.8) at 90 min. Overall, pasteurization had no impact on the gastric digestion of lipids and some proteins from human milk but did affect lactoferrin and α-lactalbumin proteolysis and emulsion disintegration. Freeze-thawing and pasteurization increased the milk lipolysis before digestion but did not affect gastric lipolysis. Possible consequences on intestinal digestion and associated nutritional outcomes were not considered in this study. This trial was registered at clinicaltrials.gov as NCT02112331. © 2017 American Society for Nutrition.

Effectiveness of steam pasteurization in controlling microbiological hazards of cull cow carcasses in a commercial plant

PubMed Central

2005-01-01

Abstract The purpose of the study, carried out in a beef processing plant, was to evaluate the effectiveness of a new prototype for steam pasteurization treatment in controlling microbiological hazards. Samples were taken by swabbing randomly selected sites before and after pasteurization and again after chilling to obtain total aerobic counts (TAC), total coliform counts (TCC), and generic Escherichia coli counts (ECC) on Petrifilm plates and to determine the prevalence of Salmonella spp., Listeria monocytogenes, and E. coli O157:H7 using standard enrichment techniques. Escherichia coli and L. monocytogenes strains were tested for various factors associated with their virulence by using colony hybridization and polymerase chain reaction (PCR), respectively. Antimicrobial susceptibility was determined for each isolate that was potentially pathogenic to humans by using the disk-diffusion method. Mean values for TAC, TCC, and ECC were 2.18, 0.16, and 0.06 log10 CFU/cm2, respectively, before pasteurization; 1.17, 0.03, and 0.01 log10 CFU/cm2 after pasteurization; and 0.89, 0.02, and 0.01 log10 CFU/cm2 after chilling. Prevalence of L. monocytogenes, Salmonella spp., and E. coli O157:H7 on carcasses was 0.8%, 0.0%, and 0.0%, respectively, before pasteurization; 2.6%, 0.0%, and 0.0% after pasteurization; and 3.1%, 0.1%, and 0.0% after chilling. The prevalence of E. coli containing ≥1 virulence gene was 14.7%. More specifically, 11.88% of the isolates obtained before pasteurization, 22.2% obtained after pasteurization, and 31.2% obtained after chilling had virulence genes. All L. monocytogenes isolates tested positive for the presence of 3 major virulence factors (hlyA, inlB, and plcB). Antibiograms showed that certain isolates were susceptible to all antibiotics, some showed an intermediate sensitivity, and others were multiresistant. Overall, these results suggest that steam pasteurization is an effective means of improving safety quality of beef carcasses. However, pasteurization may indirectly contribute to the growth of some pathogenic microorganisms, such as L. monocytogenes. PMID:16187550

Microbial and Chemical Shelf-Life of Vacuum Steam-Pasteurized Whole Flaxseed and Milled Flaxseed.

PubMed

Shah, Manoj; Eklund, Bridget; Conde Lima, Luiz Gustavo; Bergholz, Teresa; Hall, Clifford

2018-02-01

Flaxseed is an oilseed with many health benefits. Flaxseed may be consumed raw or in processed form. In the raw form, there is a potential for microbial contamination. Several pasteurization methods have been used to reduce microbial contamination. However, such treatments may affect chemical properties of foods. In this study, vacuum steam-pasteurization was conducted on whole flaxseed and milled flaxseed using 4 different conditions (3 min at 75 °C, 3 min at 90 °C, 9 min at 90 °C, and 3 min at 105 °C). Microbial and chemical shelf-life was monitored for 28 wk (36 wk for aerobic plate counts). Significant reduction (P < 0.05) in microbial counts (total aerobic plate counts, and yeast and mold counts) occurred after pasteurization and during storage of both whole flaxseed and milled flaxseed. Although both the moisture content and a w increased after pasteurization, they were similar to the unpasteurized samples during storage. Peroxide value, free fatty acid, headspace volatiles, fatty acid profiles, oil content, and secoisolariciresinol diglucoside (SDG) content were chemical indices measured. Only small changes were observed in the chemical indices after vacuum steam-pasteurization for both pasteurized whole flaxseed and milled flaxseed as compared to the unpasteurized flaxseed at most instances. Vacuum steam-pasteurization can be used as a safe alternative for the microbial reduction of low-moisture products, such as flaxseed, without significantly affecting chemical stability. Vacuum steam-pasteurization can be effectively used for the treatment of whole flaxseed and milled flaxseed to reduce spoilage microorganisms, such as total aerobes and yeasts and molds. In addition, this pasteurization method had minimal effects on several chemical shelf-life parameters with positive impact on SDG of the processed flaxseed. © 2018 Institute of Food Technologists®.

EMA-qPCR to monitor the efficiency of a closed-coupled solar pasteurization system in reducing Legionella contamination of roof-harvested rainwater.

PubMed

Reyneke, B; Dobrowsky, P H; Ndlovu, T; Khan, S; Khan, W

2016-05-15

Solar pasteurization is effective in reducing the level of indicator organisms in stored rainwater to within drinking water standards. However, Legionella spp. were detected at temperatures exceeding the recommended pasteurization temperatures using polymerase chain reaction assays. The aim of the current study was thus to apply EMA quantitative polymerase chain reaction (EMA-qPCR) to determine whether the Legionella spp. detected were intact cells and therefore possibly viable at pasteurization temperatures >70°C. The BacTiter-Glo™ Microbial Cell Viability Assay was also used to detect the presence of ATP in the tested samples, as ATP indicates the presence of metabolically active cells. Chemical analysis also indicated that all anions and cations were within the respective drinking water guidelines, with the exception of iron (mean: 186.76 μg/L) and aluminium (mean: 188.13 μg/L), which were detected in the pasteurized tank water samples at levels exceeding recommended guidelines. The BacTiter-Glo™ Microbial Cell Viability Assay indicated the presence of viable cells for all pasteurized temperatures tested, with the percentage of ATP (in the form of relative light units) decreasing with increasing temperature [70-79°C (96.7%); 80- 89°C (99.2%); 90-95°C (99.7%)]. EMA-qPCR then indicated that while solar pasteurization significantly reduced (p<0.05) the genomic copy numbers of intact Legionella cells in the pasteurized tank water (~99%), no significant difference (p>0.05) in the mean copy numbers was detected with an increase in the pasteurization temperature, with 6 × 10(3) genomic copies/mL DNA sample obtained at 95°C. As intact Legionella cells were detected in the pasteurized tank water samples, quantitative microbial risk assessment studies need to be conducted to determine the potential health risk associated with using the water for domestic purposes. Copyright © 2016 Elsevier B.V. All rights reserved.

Efficiency of a closed-coupled solar pasteurization system in treating roof harvested rainwater.

PubMed

Dobrowsky, P H; Carstens, M; De Villiers, J; Cloete, T E; Khan, W

2015-12-01

Many studies have concluded that roof harvested rainwater is susceptible to chemical and microbial contamination. The aim of the study was thus to conduct a preliminary investigation into the efficiency of a closed-coupled solar pasteurization system in reducing the microbiological load in harvested rainwater and to determine the change in chemical components after pasteurization. The temperature of the pasteurized tank water samples collected ranged from 55 to 57°C, 64 to 66°C, 72 to 74°C, 78 to 81°C and 90 to 91°C. Cations analyzed were within drinking water guidelines, with the exception of iron [195.59 μg/L (55°C)-170.1 μg/L (91°C)], aluminum [130.98 μg/L (78°C)], lead [12.81 μg/L (55°C)-13.2 μg/L (91°C)] and nickel [46.43 μg/L (55°C)-32.82 μg/L (78°C)], which were detected at levels above the respective guidelines in the pasteurized tank water samples. Indicator bacteria including, heterotrophic bacteria, Escherichia coli and total coliforms were reduced to below the detection limit at pasteurization temperatures of 72°C and above. However, with the use of molecular techniques Yersinia spp., Legionella spp. and Pseudomonas spp. were detected in tank water samples pasteurized at temperatures greater than 72°C. The viability of the bacteria detected in this study at the higher temperature ranges should thus be assessed before pasteurized harvested rainwater is used as a potable water source. In addition, it is recommended that the storage tank of the pasteurization system be constructed from an alternative material, other than stainless steel, in order for a closed-coupled pasteurization system to be implemented and produce large quantities of potable water from roof harvested rainwater. Copyright © 2015 Elsevier B.V. All rights reserved.

High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk.

PubMed

Ranieri, M L; Huck, J R; Sonnen, M; Barbano, D M; Boor, K J

2009-10-01

The grade A Pasteurized Milk Ordinance specifies minimum processing conditions of 72 degrees C for at least 15 s for high temperature, short time (HTST) pasteurized milk products. Currently, many US milk-processing plants exceed these minimum requirements for fluid milk products. To test the effect of pasteurization temperatures on bacterial numbers in HTST pasteurized milk, 2% fat raw milk was heated to 60 degrees C, homogenized, and treated for 25 s at 1 of 4 different temperatures (72.9, 77.2, 79.9, or 85.2 degrees C) and then held at 6 degrees C for 21 d. Aerobic plate counts were monitored in pasteurized milk samples at d 1, 7, 14, and 21 postprocessing. Bacterial numbers in milk processed at 72.9 degrees C were lower than in milk processed at 85.2 degrees C on each sampling day, indicating that HTST fluid milk-processing temperatures significantly affected bacterial numbers in fluid milk. To assess the microbial ecology of the different milk samples during refrigerated storage, a total of 490 psychrotolerant endospore-forming bacteria were identified using DNA sequence-based subtyping methods. Regardless of processing temperature, >85% of the isolates characterized at d 0, 1, and 7 postprocessing were of the genus Bacillus, whereas more than 92% of isolates characterized at d 14 and 21 postprocessing were of the genus Paenibacillus, indicating that the predominant genera present in HTST-processed milk shifted from Bacillus spp. to Paenibacillus spp. during refrigerated storage. In summary, 1) HTST processing temperatures affected bacterial numbers in refrigerated milk, with higher bacterial numbers in milk processed at higher temperatures; 2) no significant association was observed between genus isolated and pasteurization temperature, suggesting that the genera were not differentially affected by the different processing temperatures; and 3) although typically present at low numbers in raw milk, Paenibacillus spp. are capable of growing to numbers that can exceed Pasteurized Milk Ordinance limits in pasteurized, refrigerated milk.

Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.

PubMed

Pérez-Rodríguez, Fernando; Zamorano, Arturo Rivera; Posada-Izquierdo, Guiomar Denisse; García-Gimeno, Rosa María

2014-01-01

The objective of this work was to study the effect of post-packaging pasteurization on the sensory quality and growth of natural microorganisms during refrigerated storage (6 °C) of a cooked meat product considering two packaging atmospheres based on mixture of typical gases (CO(2)/N(2) (22/78%) and novel gases (CO(2)/Ar (17/83%)). Growth of lactic acid bacteria was significantly different between samples with and without post-packaging pasteurization, showing a growth rate >0.44 and equal to 0.28 log cfu/day, respectively. For samples with post-packaging pasteurization, atmosphere CO(2)/Ar resulted in a lower growth of lactic acid bacteria and a better sensory quality. Overall, samples without post-packaging pasteurization did not show a significant reduction of sensory quality during storage time (121 days) while samples with post-packaging pasteurization showed deterioration in their sensory quality. Further investigation is needed to obtain more definitive conclusions about the effect of post-packaging pasteurization and argon-based packaging atmospheres on cooked meat products.

9 CFR 109.3 - Pasteurizers.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Pasteurizers. 109.3 Section 109.3 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE VIRUSES, SERUMS, TOXINS, AND ANALOGOUS PRODUCTS; ORGANISMS AND VECTORS STERILIZATION AND PASTEURIZATION AT...

Antoine Béchamp: pere de la biologie. Oui ou non?

PubMed

Manchester, K L

2001-06-01

There is an alternative medicine lobby that, in conjunction with antivivisectionists, believes Louis Pasteur to have been a fraud [R. Bottomley's You Don't Have to Feel Unwell! (Newleaf, 1994) is a recent example]. They frame their accusations around a rivalry between Pasteur and a contemporary, Antoine Béchamp, from whom they suggest Pasteur stole his ideas and then distorted them for his own purposes. This article explores some aspects of the controversies between Béchamp and Pasteur.

The 2009 Influenza Pandemic: An Overview

DTIC Science & Technology

2009-11-16

section is drawn from CDC, “FluView,” http://www.cdc.gov/flu/weekly/. 36 See, for example, the figure by Sanofi Pasteur (a flu vaccine manufacturer), “A...general. On September 16, FDA announced that it had approved H1N1 pandemic flu vaccines made by four companies: Sanofi Pasteur Inc., CSL Limited...Pasteur for purchase and maintenance of vaccine against H5N1 avian flu. b. Includes funds for contracts with Medimmune and Sanofi Pasteur. c. Includes

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing.

PubMed

Li, Ling; Renye, John A; Feng, Ling; Zeng, Qingkun; Tang, Yan; Huang, Li; Ren, Daxi; Yang, Pan

2016-09-01

The effect of refrigeration on bacterial communities within raw and pasteurized buffalo milk was studied using high-throughput sequencing. High-quality samples of raw buffalo milk were obtained from 3 dairy farms in the Guangxi province in southern China. Five liters of each milk sample were pasteurized (72°C; 15 s); and both raw and pasteurized milks were stored at refrigeration temperature (1-4°C) for various times with their microbial communities characterized using the Illumina Miseq platform (Novogene, Beijing, China). Results showed that both raw and pasteurized milks contained a diverse microbial population and that the populations changed over time during storage. In raw buffalo milk, Lactococcus and Streptococcus dominated the population within the first 24h; however, when stored for up to 72h the dominant bacteria were members of the Pseudomonas and Acinetobacter genera, totaling more than 60% of the community. In pasteurized buffalo milk, the microbial population shifted from a Lactococcus-dominated community (7d), to one containing more than 84% Paenibacillus by 21d of storage. To increase the shelf-life of buffalo milk and its products, raw milk needs to be refrigerated immediately after milking and throughout transport, and should be monitored for the presence of Paenibacillus. Results from this study suggest pasteurization should be performed within 24h of raw milk collection, when the number of psychrotrophic bacteria are low; however, as Paenibacillus spores are resistant to pasteurization, additional antimicrobial treatments may be required to extend shelf-life. The findings from this study are expected to aid in improving the quality and safety of raw and pasteurized buffalo milk. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Efficacy of various pasteurization time-temperature conditions in combination with homogenization on inactivation of Mycobacterium avium subsp. paratuberculosis in milk.

PubMed

Grant, Irene R; Williams, Alan G; Rowe, Michael T; Muir, D Donald

2005-06-01

The effect of various pasteurization time-temperature conditions with and without homogenization on the viability of Mycobacterium avium subsp. paratuberculosis was investigated using a pilot-scale commercial high-temperature, short-time (HTST) pasteurizer and raw milk spiked with 10(1) to 10(5) M. avium subsp. paratuberculosis cells/ml. Viable M. avium subsp. paratuberculosis was cultured from 27 (3.3%) of 816 pasteurized milk samples overall, 5 on Herrold's egg yolk medium and 22 by BACTEC culture. Therefore, in 96.7% of samples, M. avium subsp. paratuberculosis had been completely inactivated by HTST pasteurization, alone or in combination with homogenization. Heat treatments incorporating homogenization at 2,500 lb/in2, applied upstream (as a separate process) or in hold (at the start of a holding section), resulted in significantly fewer culture-positive samples than pasteurization treatments without homogenization (P < 0.001 for those in hold and P < 0.05 for those upstream). Where colony counts were obtained, the number of surviving M. avium subsp. paratuberculosis cells was estimated to be 10 to 20 CFU/150 ml, and the reduction in numbers achieved by HTST pasteurization with or without homogenization was estimated to be 4.0 to 5.2 log10. The impact of homogenization on clump size distribution in M. avium subsp. paratuberculosis broth suspensions was subsequently assessed using a Mastersizer X spectrometer. These experiments demonstrated that large clumps of M. avium subsp. paratuberculosis cells were reduced to single-cell or "miniclump" status by homogenization at 2,500 lb/in2. Consequently, when HTST pasteurization was being applied to homogenized milk, the M. avium subsp. paratuberculosis cells would have been present as predominantly declumped cells, which may possibly explain the greater inactivation achieved by the combination of pasteurization and homogenization.

Efficacy of Various Pasteurization Time-Temperature Conditions in Combination with Homogenization on Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk

PubMed Central

Grant, Irene R.; Williams, Alan G.; Rowe, Michael T.; Muir, D. Donald

2005-01-01

The effect of various pasteurization time-temperature conditions with and without homogenization on the viability of Mycobacterium avium subsp. paratuberculosis was investigated using a pilot-scale commercial high-temperature, short-time (HTST) pasteurizer and raw milk spiked with 101 to 105 M. avium subsp. paratuberculosis cells/ml. Viable M. avium subsp. paratuberculosis was cultured from 27 (3.3%) of 816 pasteurized milk samples overall, 5 on Herrold's egg yolk medium and 22 by BACTEC culture. Therefore, in 96.7% of samples, M. avium subsp. paratuberculosis had been completely inactivated by HTST pasteurization, alone or in combination with homogenization. Heat treatments incorporating homogenization at 2,500 lb/in2, applied upstream (as a separate process) or in hold (at the start of a holding section), resulted in significantly fewer culture-positive samples than pasteurization treatments without homogenization (P < 0.001 for those in hold and P < 0.05 for those upstream). Where colony counts were obtained, the number of surviving M. avium subsp. paratuberculosis cells was estimated to be 10 to 20 CFU/150 ml, and the reduction in numbers achieved by HTST pasteurization with or without homogenization was estimated to be 4.0 to 5.2 log10. The impact of homogenization on clump size distribution in M. avium subsp. paratuberculosis broth suspensions was subsequently assessed using a Mastersizer X spectrometer. These experiments demonstrated that large clumps of M. avium subsp. paratuberculosis cells were reduced to single-cell or “miniclump” status by homogenization at 2,500 lb/in2. Consequently, when HTST pasteurization was being applied to homogenized milk, the M. avium subsp. paratuberculosis cells would have been present as predominantly declumped cells, which may possibly explain the greater inactivation achieved by the combination of pasteurization and homogenization. PMID:15932977

Effect of Holder pasteurization and frozen storage on macronutrients and energy content of breast milk.

PubMed

García-Lara, Nadia Raquel; Vieco, Diana Escuder; De la Cruz-Bértolo, Javier; Lora-Pablos, David; Velasco, Noelia Ureta; Pallás-Alonso, Carmen Rosa

2013-09-01

The aim of this study was to explore the effect of Holder pasteurization and frozen storage at -20°C after pasteurization on fat, total nitrogen, lactose, and energy content of breast milk. Both procedures are routinely practiced in human milk banks. A total of 34 samples of frozen breast milk, donated by 28 women, were collected. Once thawed, an aliquot of each sample was analyzed before pasteurization; the remaining milk was pasteurized (Holder method) and split into 8 aliquots. One aliquot was analyzed after pasteurization and the remainder frozen at -20°C and analyzed 30, 60, 90, 120, and 180 days later. For every aliquot, fat, total nitrogen, lactose, and energy content were determined using the device human Milk Analyzer. We observed a significant reduction in fat (3.5%; -0.17 (-0.29; -0.04) g/dL) and energy content (2.8%; -2.03 (-3.60; -0.46) g/dL) after pasteurization. A significant decrease over time was observed for fat, lactose and energy content. No significant changes were observed for nitrogen content. Mean differences between day 0 postpasteurization and day 180 were -0.13 (-0.21; -0.06) g/dL for fat, -0.08 (-0.13; -0.03) g/dL for lactose, and -1.55 (-2.38; -0.71) kcal/dL for energy content. The relative decreases were 2.8%, 1.7%, and 2.2%, respectively. Overall (postpasteurization + frozen storage), a 6.2% and 5% decrease were observed for fat and energy, respectively. Holder pasteurization decreased fat and energy content of human milk. Frozen storage at -20°C of pasteurized milk significantly reduced fat, lactose, and energy content of human milk.

The Development of Vaccination and the Discoveries of Louis Pasteur.

ERIC Educational Resources Information Center

Williams, James

1992-01-01

Describes the development of vaccination and provides a brief biographical sketch of the life and work of Pasteur. Describes historical practices related to vaccination before Pasteur did his work, including variolation as practiced by the ancient Chinese and Jenner's use of smallpox. (PR)

7 CFR 58.334 - Pasteurization.

Code of Federal Regulations, 2010 CFR

2010-01-01

... advisable to insure improved keeping-quality characteristics. Adequate pasteurization control shall be used... closed during the holding and cooling period. (b) Cream for plastic or frozen cream. The pasteurization of cream for plastic or frozen cream shall be accomplished in the same manner as in paragraph (a) of...

Ebola Virus and Marburg Virus in Human Milk Are Inactivated by Holder Pasteurization.

PubMed

Hamilton Spence, Erin; Huff, Monica; Shattuck, Karen; Vickers, Amy; Yun, Nadezda; Paessler, Slobodan

2017-05-01

Potential donors of human milk are screened for Ebola virus (EBOV) using standard questions, but testing for EBOV and Marburg virus (MARV) is not part of routine serological testing performed by milk banks. Research aim: This study tested the hypothesis that EBOV would be inactivated in donor human milk (DHM) by standard pasteurization techniques (Holder) used in all North American nonprofit milk banks. Milk samples were obtained from a nonprofit milk bank. They were inoculated with EBOV (Zaire strain) and MARV (Angola strain) and processed by standard Holder pasteurization technique. Plaque assays for EBOV and MARV were performed to detect the presence of virus after pasteurization. Neither EBOV nor MARV was detectable by viral plaque assay in DHM or culture media samples, which were pasteurized by the Holder process. EBOV and MARV are safely inactivated in human milk by standard Holder pasteurization technique. Screening for EBOV or MARV beyond questionnaire and self-deferral is not needed to ensure safety of DHM for high-risk infants.

A comparison of processed and fresh squeezed ‘Hamlin’ orange juice - nutrients and phytonutrients

USDA-ARS?s Scientific Manuscript database

‘Hamlin’ orange juices were extracted using one of following methods: 1) freshly squeezed with a commercial food service squeezer (fresh), 2) freshly squeezed + pasteurized (fresh/pasteurized), and 3) processed with industrial extractor and pasteurized (processed). Samples were taken directly after ...

Bacteriocins of food grade lactic acid bacteria in hurdle technology for milk and dairy

USDA-ARS?s Scientific Manuscript database

The use of high temperature/short time (HTST) pasteurization has proven effective in eliminating microbial contaminants from raw milk; however some thermoduric bacteria and spore-formers have been reported to survive pasteurization at low numbers. Furthermore, improper pasteurization, post-pasteuri...

7 CFR 58.635 - Pasteurization of the mix.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurization of the mix. 58.635 Section 58.635 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.635 Pasteurization of the mix. Every particle of the mix, except added flavoring ingredients...

7 CFR 58.635 - Pasteurization of the mix.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurization of the mix. 58.635 Section 58.635 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.635 Pasteurization of the mix. Every particle of the mix, except added flavoring ingredients...

7 CFR 58.635 - Pasteurization of the mix.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurization of the mix. 58.635 Section 58.635 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.635 Pasteurization of the mix. Every particle of the mix, except added flavoring ingredients...

21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized cheese spread with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.176 Pasteurized cheese spread with...

21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized blended cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.168 Pasteurized blended cheese with...

21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.170 Pasteurized process cheese with...

21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.170 Pasteurized process cheese with...

21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized blended cheese with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.168 Pasteurized blended cheese with...

21 CFR 133.178 - Pasteurized neufchatel cheese spread with other foods.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized neufchatel cheese spread with other... HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.178 Pasteurized neufchatel cheese spread...

21 CFR 133.178 - Pasteurized neufchatel cheese spread with other foods.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized neufchatel cheese spread with other... HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.178 Pasteurized neufchatel cheese spread...

21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized cheese spread with fruits, vegetables... AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.176 Pasteurized cheese spread with...

21 CFR 146.140 - Pasteurized orange juice.

Code of Federal Regulations, 2010 CFR

2010-04-01

... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared... section. One or more of the optional sweetening ingredients listed in paragraph (c) of this section may be... orange juice soluble solids, exclusive of the solids of any added optional sweetening ingredients, and...

21 CFR 146.140 - Pasteurized orange juice.

Code of Federal Regulations, 2012 CFR

2012-04-01

... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared... section. One or more of the optional sweetening ingredients listed in paragraph (c) of this section may be... orange juice soluble solids, exclusive of the solids of any added optional sweetening ingredients, and...

21 CFR 146.140 - Pasteurized orange juice.

Code of Federal Regulations, 2014 CFR

2014-04-01

... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared... section. One or more of the optional sweetening ingredients listed in paragraph (c) of this section may be... orange juice soluble solids, exclusive of the solids of any added optional sweetening ingredients, and...

21 CFR 146.140 - Pasteurized orange juice.

Code of Federal Regulations, 2011 CFR

2011-04-01

... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared... section. One or more of the optional sweetening ingredients listed in paragraph (c) of this section may be... orange juice soluble solids, exclusive of the solids of any added optional sweetening ingredients, and...

21 CFR 146.140 - Pasteurized orange juice.

Code of Federal Regulations, 2013 CFR

2013-04-01

... and Beverages § 146.140 Pasteurized orange juice. (a) Pasteurized orange juice is the food prepared... section. One or more of the optional sweetening ingredients listed in paragraph (c) of this section may be... orange juice soluble solids, exclusive of the solids of any added optional sweetening ingredients, and...

21 CFR 1210.15 - Pasteurization; equipment and methods.

Code of Federal Regulations, 2014 CFR

2014-04-01

... UNDER THE FEDERAL IMPORT MILK ACT Inspection and Testing § 1210.15 Pasteurization; equipment and methods. All dairy farms and plants at which any milk or cream is pasteurized for shipment or transportation... sanitary construction capable of holding every portion of the milk or cream at the required temperature for...

21 CFR 1210.15 - Pasteurization; equipment and methods.

Code of Federal Regulations, 2013 CFR

2013-04-01

... UNDER THE FEDERAL IMPORT MILK ACT Inspection and Testing § 1210.15 Pasteurization; equipment and methods. All dairy farms and plants at which any milk or cream is pasteurized for shipment or transportation... sanitary construction capable of holding every portion of the milk or cream at the required temperature for...

21 CFR 1210.15 - Pasteurization; equipment and methods.

Code of Federal Regulations, 2012 CFR

2012-04-01

... UNDER THE FEDERAL IMPORT MILK ACT Inspection and Testing § 1210.15 Pasteurization; equipment and methods. All dairy farms and plants at which any milk or cream is pasteurized for shipment or transportation... sanitary construction capable of holding every portion of the milk or cream at the required temperature for...

21 CFR 133.176 - Pasteurized cheese spread with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., or meats. 133.176 Section 133.176 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... Requirements for Specific Standardized Cheese and Related Products § 133.176 Pasteurized cheese spread with... the requirements for label statement of ingredients, prescribed for pasteurized cheese spread by § 133...

Rapid pasteurization of shell eggs using RF

USDA-ARS?s Scientific Manuscript database

A novel method for rapidly pasteurizing eggs in the shell could enhance the safety of the United States’ food supply. Current federal regulations do not require eggs sold in stores to be pasteurized, yet these eggs are often consumed raw or undercooked and cause untold cases of salmonella illness ea...

21 CFR 1210.15 - Pasteurization; equipment and methods.

Code of Federal Regulations, 2011 CFR

2011-04-01

... Section 1210.15 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... UNDER THE FEDERAL IMPORT MILK ACT Inspection and Testing § 1210.15 Pasteurization; equipment and methods. All dairy farms and plants at which any milk or cream is pasteurized for shipment or transportation...

21 CFR 1210.15 - Pasteurization; equipment and methods.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Section 1210.15 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... UNDER THE FEDERAL IMPORT MILK ACT Inspection and Testing § 1210.15 Pasteurization; equipment and methods. All dairy farms and plants at which any milk or cream is pasteurized for shipment or transportation...

9 CFR 590.415 - Use of other official identification.

Code of Federal Regulations, 2010 CFR

2010-01-01

... which are permitted to bear the official inspection mark shown in § 590.412, except for pasteurization... not be released into consuming channels until they have been subjected to pasteurization, heat... with the identification set forth in Figure 3 of this section. After pasteurization or treatment, the...

Cost analysis of commercial pasteurization of orange juice by pulsed electric fields

USDA-ARS?s Scientific Manuscript database

The cost of pulsed electric field (PEF) pasteurization of orange juice was estimated. The cost analysis was based on processing conditions that met the US FDA (5 log reduction) requirement for fruit juice pasteurization and that achieved a 2 month microbial shelf-life. PEF-treated samples processed ...

Bioactive peptides released from in vitro digestion of human milk with or without pasteurization.

PubMed

Wada, Yasuaki; Lönnerdal, Bo

2015-04-01

Pasteurized donor human milk (HM) serves as the best alternative for breast-feeding when availability of mother's milk is limited. Pasteurization is also applied to mother's own milk for very low birth weight infants, who are vulnerable to microbial infection. Whether pasteurization affects protein digestibility and therefore modulates the profile of bioactive peptides released from HM proteins by gastrointestinal digestion, has not been examined to date. HM with and without pasteurization (62.5 °C for 30 min) were subjected to in vitro gastrointestinal digestion, followed by peptidomic analysis to compare the formation of bioactive peptides. Some of the bioactive peptides, such as caseinophosphopeptide homologues, a possible opioid peptide (or propeptide), and an antibacterial peptide, were present in undigested HM and showed resistance to in vitro digestion, suggesting that these peptides are likely to exert their bioactivities in the gastrointestinal lumen, or be stably transported to target organs. In vitro digestion of HM released a large variety of bioactive peptides such as angiotensin I-converting enzyme-inhibitory, antioxidative, and immunomodulatory peptides. Bioactive peptides were released largely in the same manner with and without pasteurization. Provision of pasteurized HM may be as beneficial as breast-feeding in terms of milk protein-derived bioactive peptides.

Inactivation of viruses by pasteurization at 60 °C for 10 h with and without 40% glucose as stabilizer during a new manufacturing process of α2-Macroglobulin from Cohn Fraction IV.

PubMed

Huangfu, Chaoji; Ma, Yuyuan; Jia, Junting; Lv, Maomin; Zhu, Fengxuan; Ma, Xiaowei; Zhao, Xiong; Zhang, Jingang

2017-03-01

Pasteurization is regularly used to inactivate viruses for the safety of plasma derivatives. Influence of pasteurization at 60 °C for 10 h on α2-Macroglobulin activity and virus inactivation were studied. With 40% sugar as stabilizers more than 70% α2-Macroglobulin activity was reserved after pasteurization compared with 20% in control. Glucose presented a better activity protection effect than sucrose and maltose. By pasteurization without stabilizer the virus titers of pseudorabies virus, Sindbis virus, porcine parvovirus and encephalomyocarditis virus were reduced more than 5.88 log 10 , 7.50 log 10 , 4.88 log 10 , and 5.63 log 10 respectively within 2 h. By pasteurization with 40% glucose vesicular stomatitis virus was inactivated more than 5.88 log 10 within 1 h. Only 2.71 log 10 reduction was achieved for encephalomyocarditis virus after 10 h. 40% glucose protected α2-M activity and viruses simultaneously from pasteurization. Other viral inactivation methods need to be incorporated to ensure viral safety of this manufacturing process of α2-Macroglobulin. Copyright © 2017 International Alliance for Biological Standardization. Published by Elsevier Ltd. All rights reserved.

Validation of Correction Algorithms for Near-IR Analysis of Human Milk in an Independent Sample Set-Effect of Pasteurization.

PubMed

Kotrri, Gynter; Fusch, Gerhard; Kwan, Celia; Choi, Dasol; Choi, Arum; Al Kafi, Nisreen; Rochow, Niels; Fusch, Christoph

2016-02-26

Commercial infrared (IR) milk analyzers are being increasingly used in research settings for the macronutrient measurement of breast milk (BM) prior to its target fortification. These devices, however, may not provide reliable measurement if not properly calibrated. In the current study, we tested a correction algorithm for a Near-IR milk analyzer (Unity SpectraStar, Brookfield, CT, USA) for fat and protein measurements, and examined the effect of pasteurization on the IR matrix and the stability of fat, protein, and lactose. Measurement values generated through Near-IR analysis were compared against those obtained through chemical reference methods to test the correction algorithm for the Near-IR milk analyzer. Macronutrient levels were compared between unpasteurized and pasteurized milk samples to determine the effect of pasteurization on macronutrient stability. The correction algorithm generated for our device was found to be valid for unpasteurized and pasteurized BM. Pasteurization had no effect on the macronutrient levels and the IR matrix of BM. These results show that fat and protein content can be accurately measured and monitored for unpasteurized and pasteurized BM. Of additional importance is the implication that donated human milk, generally low in protein content, has the potential to be target fortified.

Validation of Correction Algorithms for Near-IR Analysis of Human Milk in an Independent Sample Set—Effect of Pasteurization

PubMed Central

Kotrri, Gynter; Fusch, Gerhard; Kwan, Celia; Choi, Dasol; Choi, Arum; Al Kafi, Nisreen; Rochow, Niels; Fusch, Christoph

2016-01-01

Commercial infrared (IR) milk analyzers are being increasingly used in research settings for the macronutrient measurement of breast milk (BM) prior to its target fortification. These devices, however, may not provide reliable measurement if not properly calibrated. In the current study, we tested a correction algorithm for a Near-IR milk analyzer (Unity SpectraStar, Brookfield, CT, USA) for fat and protein measurements, and examined the effect of pasteurization on the IR matrix and the stability of fat, protein, and lactose. Measurement values generated through Near-IR analysis were compared against those obtained through chemical reference methods to test the correction algorithm for the Near-IR milk analyzer. Macronutrient levels were compared between unpasteurized and pasteurized milk samples to determine the effect of pasteurization on macronutrient stability. The correction algorithm generated for our device was found to be valid for unpasteurized and pasteurized BM. Pasteurization had no effect on the macronutrient levels and the IR matrix of BM. These results show that fat and protein content can be accurately measured and monitored for unpasteurized and pasteurized BM. Of additional importance is the implication that donated human milk, generally low in protein content, has the potential to be target fortified. PMID:26927169

Evaluation of the alpha-amylase activity as an indicator of pasteurization efficiency and microbiological quality of liquid whole eggs.

PubMed

Silva, Guilherme Resende da; Menezes, Liliane Denize Miranda; Lanza, Isabela Pereira; Oliveira, Daniela Duarte de; Silva, Carla Aparecida; Klein, Roger Wilker Tavares; Assis, Débora Cristina Sampaio de; Cançado, Silvana de Vasconcelos

2017-09-01

In order to evaluate the efficiency of the pasteurization process in liquid whole eggs, an UV/visible spectrophotometric method was developed and validated for the assessment of alpha-amylase activity. Samples were collected from 30 lots of raw eggs (n = 30) and divided into three groups: one was reserved for analysis of the raw eggs, the second group was pasteurized at 61.1°C for 3.5 minutes (n = 30), and the third group was pasteurized at 64.4°C for 2.5 minutes (n = 30). In addition to assessing alpha-amylase activity, the microbiological quality of the samples was also evaluated by counting total and thermotolerant coliforms, mesophilic aerobic microorganisms, Staphylococcus spp., and Salmonella spp. The validated spectrophotometric method demonstrated linearity, with a coefficient of determination (R2) greater than 0.99, limits of detection (LOD) and quantification (LOQ) of 0.48 mg kg-1 and 1.16 mg kg-1, respectively, and acceptable precision and accuracy with relative standard deviation (RSD) values of less than 10% and recovery rates between 98.81% and 105.40%. The results for alpha-amylase activity in the raw egg samples showed high enzyme activity due to near-complete hydrolysis of the starch, while in the eggs pasteurized at 61.1°C, partial inactivation of the enzyme was observed. In the samples of whole eggs pasteurized at 64.4°C, starch hydrolysis did not occur due to enzyme inactivation. The results of the microbiological analyses showed a decrease (P < 0.0001) in the counts for all the studied microorganisms and in the frequency of Salmonella spp. in the pasteurized egg samples according to the two binomials under investigation, compared to the raw egg samples, which showed high rates of contamination (P < 0.0001). After pasteurization, only one sample (3.33%) was positive for Salmonella spp., indicating failure in the pasteurization process, which was confirmed by the alpha-amylase test. It was concluded that the validated methodology for testing alpha-amylase activity is adequate for assessing the efficiency of the pasteurization process, and that the time-temperature binomial used in this study is suitable to produce pasteurized eggs with high microbiological quality. © 2017 Poultry Science Association Inc.

Impact of pasteurization on the antibacterial properties of human milk.

PubMed

Van Gysel, Marjan; Cossey, Veerle; Fieuws, Steffen; Schuermans, Annette

2012-08-01

Growing evidence favours the use of human milk for the feeding of preterm newborns based on its many beneficial effects. Despite the many benefits, human milk has been associated as a possible vehicle of transmission for a number of infections. Although pasteurization of human milk can diminish the risk of neonatal infection, it also significantly reduces the concentrations of immunological components in human milk due to thermal damage. In order to evaluate the impact of pasteurization on the antibacterial properties of human milk, we aimed to compare the capacity of raw and pasteurized human milk to inhibit bacterial proliferation. Therefore, a single milk sample was collected from ten healthy lactating mothers. Each sample was divided into two aliquots; one aliquot was pasteurized, while the other was kept raw. Both aliquots were inoculated either with Escherichia coli or Staphylococcus aureus and incubated at 37 °C during 8 h. Viable colony counts from the inoculated samples were performed at regular time points to compare the bacterial growth in both forms of breast milk. Relative to the tryptic soy broth control sample, both raw and pasteurized milk samples exhibited an inhibitory effect on the growth of E. coli and S. aureus. Compared with the raw portion, growth inhibition was significantly lower in the pasteurized milk at every time point beyond T0 (after 2, 4 and 8 h of incubation) (p = 0.0003 for E. coli and p < 0.0001 for S. aureus). Our study shows that pasteurization adversely affects the antibacterial properties of human milk.

Thermal Resistance, Biochemical, Serological and Fatty Acid Analysis of Salmonella spp. Isolated from Pasteurized Egg Products

USDA-ARS?s Scientific Manuscript database

Introduction: The Egg Products Inspection Act of 1970 requires that egg products in the U.S. must be pasteurized prior to release into commerce. The USDA Food Safety and Inspection Service (FSIS) is responsible for regulating egg products. Salmonellae are infrequently isolated from pasteurized eg...

21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese spread with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.180 Pasteurized process cheese spread...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese spread with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.180 Pasteurized process cheese spread...

Pasteurization of shell eggs using radio frequency heating

USDA-ARS?s Scientific Manuscript database

The USDA-FSIS estimates that pasteurization of all shell eggs in the U.S. would reduce the annual number of illnesses by more than 110,000, yet less than 1% of shell eggs are commercially pasteurized. One of the main reasons for this is that the current process, hot water immersion, requires approxi...

Effect of Extraction, Pasteurization and Cold Storage on Flavonoids and other Secondary Metabolites in Fresh Orange Juice

USDA-ARS?s Scientific Manuscript database

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have nutrients and phytonutrients that differ from pasteurized or processed juice. To evaluate this, 'Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, r...

Correlation of quality measurements to visible-near infrared spectra of pasteurized egg

USDA-ARS?s Scientific Manuscript database

A twelve week study was conducted on the egg albumen from both pasteurized and non-pasteurized shell eggs using visible-near infrared spectroscopy. Correlation of the chemical changes detected in the spectra to the measurement of Haugh units (measure of interior egg quality) was carried out using ch...

Chemometric correlation of shelf life, quality measurements, and visible-near infrared spectra of pasteurized eggs

USDA-ARS?s Scientific Manuscript database

A twelve week study was conducted on the egg albumen from both pasteurized and non-pasteurized shell eggs using visible-near infrared spectroscopy. Correlation of the chemical changes detected in the spectra to the measurement of Haugh units (measure of interior egg quality) was carried out using pr...

21 CFR 1210.25 - Permits for pasteurized milk or cream.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Permits for pasteurized milk or cream. 1210.25 Section 1210.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... UNDER THE FEDERAL IMPORT MILK ACT Permit Control § 1210.25 Permits for pasteurized milk or cream...

21 CFR 1210.25 - Permits for pasteurized milk or cream.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 8 2011-04-01 2011-04-01 false Permits for pasteurized milk or cream. 1210.25 Section 1210.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... UNDER THE FEDERAL IMPORT MILK ACT Permit Control § 1210.25 Permits for pasteurized milk or cream...

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.

PubMed

Peng, Jing; Tang, Juming; Barrett, Diane M; Sablani, Shyam S; Anderson, Nathan; Powers, Joseph R

2017-09-22

Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety requirements. This article provides an overview of the current regulations and guidelines for pasteurization in the U.S. and in Europe for control of bacterial pathogens. Poorly understood viral pathogens, in terms of their survival in thermal treatments, are an increasing concern for both food safety regulators and scientists. New data on heat resistance of viruses in different foods are summarized. Food quality attributes are sensitive to thermal degradation. A review of thermal kinetics of inactivation of quality-related enzymes in vegetables and the effects of thermal pasteurization on vegetable quality is presented. The review also discusses shelf-life of thermally pasteurized vegetables.

Solar sanitary system (SOL-SAN)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cobb, J.C.

Ordinary composting toilets, because of cooling by evaporation, do not heat the product (humus) hot enough to kill all pathogenic viruses, bacteria, or parasite eggs and cysts. The SOL-SAN system uses direct radiation to pasteurize incoming river water for drinking and also, separately, to pasteurize and dry the humus, and to pasteurize the effluent gray/brown water. Work is in progress on simple fool-proof methods of insuring that the water will not flow out unless it has been pasteurized. Heat exchangers recapture the heat from these very hot pasteurized liquids, thereby warming more in-coming water for washing, which is important formore » preventing transmission of pathogenic microbes. When pasteurized, the humus and gray/brown water can safely be recycled to fertilize and water the family vegetable garden. Thus no sewer would be needed, and the vegetables or fish would grow well. Widespread use of the SOL-SAN system would save water and nutrients, reduce the prevalence of infectious diseases, improve the nutrition and vitality of the population, and save the large fraction of human food now consumed by parasites.« less

Effect of high-temperature, short-time (HTST) pasteurization on milk containing low numbers of Mycobacterium paratuberculosis.

PubMed

Grant, I R; Ball, H J; Rowe, M T

1998-02-01

The efficacy of high-temperature, short-time (HTST) pasteurization (72 degrees C/15 s) when low numbers (< or = 10(3) cfu ml-1) of Mycobacterium paratuberculosis are present in milk was investigated. Raw cows' milk spiked with Myco. paratuberculosis (10(3) cfu ml-1, 10(2) cfu ml-1, 10 cfu ml-1, and 10 cfu 50 ml-1) was subjected to HTST pasteurization using laboratory pasteurizing units. Ten bovine strains of Myco. paratuberculosis were tested in triplicate. Culture in BACTEC Middlebrook 12B radiometric medium detected acid-fast survivors in 14.8% and 10% of HTST-pasteurized milk samples at the 10(3) and 10(2) cfu ml-1 inoculum levels, respectively, whereas conventional culture on Herrold's egg yolk medium containing mycobactin J detected acid-fast survivors in only 3.7% and 6.7% of the same milk samples. IS900-based PCR confirmed that these acid-fast survivors were Myco. paratuberculosis. No viable Myco. paratuberculosis were isolated from HTST-pasteurized milk initially containing either 10 cfu ml-1 or 10 cfu 50 ml-1.

Effect of the pasteurization process on the contents of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage.

PubMed

Ciska, Ewa; Honke, Joanna

2012-04-11

The aim of the study was to investigate the effect of the pasteurization process on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3'-diindolylmethane in fermented cabbage. Pasteurization was run at a temperature of 80 °C for 5-30 min. Significant changes were only observed in contents of ascorbigen and 3,3'-diindolylmethane. The total content of the compounds analyzed in cabbage pasteurized for 10-30 min was found to be decreased by ca. 20%, and the losses were due to thermal degradation of the predominating ascorbigen. Pasteurization was found not to exert any considerable effect on contents of indole-3-acetonitrile and indole-3-carbinol in cabbage nor did it affect contents of the compounds analyzed in juice.

Antimicrobial and antiviral effect of high-temperature short-time (HTST) pasteurization applied to human milk.

PubMed

Terpstra, Fokke G; Rechtman, David J; Lee, Martin L; Hoeij, Klaske Van; Berg, Hijlkeline; Van Engelenberg, Frank A C; Van't Wout, Angelica B

2007-03-01

In the United States, concerns over the transmission of infectious diseases have led to donor human milk generally being subjected to pasteurization prior to distribution and use. The standard method used by North American milk banks is Holder pasteurization (63 degrees C for 30 minutes). The authors undertook an experiment to validate the effects of a high-temperature short-time (HTST) pasteurization process (72 degrees C for 16 seconds) on the bioburden of human milk. It was concluded that HTST is effective in the elimination of bacteria as well as of certain important pathogenic viruses.

Destruction of Mycobacterium paratuberculosis, Salmonella spp., and Mycoplasma spp. in raw milk by a commercial on-farm high-temperature, short-time pasteurizer.

PubMed

Stabel, J R; Hurd, S; Calvente, L; Rosenbusch, R F

2004-07-01

The 2002 NAHM's Dairy Survey indicated that 87.2% of dairy farms in the United States feed waste milk to their neonatal calves. Although cost-effective, this practice can lead to increased calf morbidity and mortality due to ingestion of pathogenic agents. In an effort to reduce the risk of infection, dairy producers are implementing on-farm pasteurization of the waste milk as a control procedure before feeding the milk to calves. In the present study, the efficacy of a commercial high-temperature, short-time (HTST) on-farm pasteurizer unit to destroy Mycobacterium paratuberculosis, Salmonella enterica spp., and Mycoplasma spp. in raw milk was evaluated. Replicate experiments were run for 3 isolates of M. paratuberculosis, 3 serovars of Salmonella (derby, dublin, typhimurium); and 4 species of Mycoplasma (bovis, californicum, canadense, serogroup 7) at 2 different levels of experimental inoculation. In addition, HTST pasteurization experiments were performed on colostrum experimentally inoculated with M. paratuberculosis. After culture of the pasteurized milk samples, no viable M. paratuberculosis, Salmonella, or Mycoplasma were recovered, regardless of species, strain, or isolate. Pasteurization of colostrum was also effective in the destruction of M. paratuberculosis but resulted in an average 25% reduction in colostral immunoglobulin. These results suggest that HTST pasteurization is effective in generating a safer product to feed to young calves.

Louis pasteur, the father of immunology?

PubMed

Smith, Kendall A

2012-01-01

Louis Pasteur is traditionally considered as the progenitor of modern immunology because of his studies in the late nineteenth century that popularized the germ theory of disease, and that introduced the hope that all infectious diseases could be prevented by prophylactic vaccination, as well as also treated by therapeutic vaccination, if applied soon enough after infection. However, Pasteur was working at the dawn of the appreciation of the microbial world, at a time when the notion of such a thing as an immune system did not exist, certainly not as we know it today, more than 130 years later. Accordingly, why was Pasteur such a genius as to discern how the immune system functions to protect us against invasion by the microbial world when no one had even made the distinction between fungi, bacteria, or viruses, and no one had formulated any theories of immunity. A careful reading of Pasteur's presentations to the Academy of Sciences reveals that Pasteur was entirely mistaken as to how immunity occurs, in that he reasoned, as a good microbiologist would, that appropriately attenuated microbes would deplete the host of vital trace nutrients absolutely required for their viability and growth, and not an active response on the part of the host. Even so, he focused attention on immunity, preparing the ground for others who followed. This review chronicles Pasteur's remarkable metamorphosis from organic chemist to microbiologist to immunologist, and from basic science to medicine.

Salmonella spp. isolated from ready-to-eat pasteurized liquid egg produce: thermal resistance, biochemical profile, and fatty acid analysis

USDA-ARS?s Scientific Manuscript database

The Egg Products Inspection Act of 1970 requires that egg products in the U.S. must be pasteurized prior to release into commerce. The USDA Food Safety and Inspection Service (FSIS) is responsible for regulating egg products. Salmonellae are infrequently isolated from pasteurized egg products by f...

Novel In Vitro/Ex Vivo Animal Modeling for Filovirus Aerosol Infection

DTIC Science & Technology

2013-09-01

CONTRACTING ORGANIZATION: Sanofi Pasteur VaxDesign Corporation Orlando, Florida, 32826...Ayesha.Mahmood@sanofi.com 5f. WORK UNIT NUMBER 7. PERFORMING ORGANIZATION NAME(S) AND ADDRESS(ES) Sanofi Pasteur VaxDesign Corporation...between the military USAMRIID labs and Sanofi Pasteur, to investigate the application of the Mucosal Tissue Equivalent (MTE) module of the MIMIC

Isolation of Mycobacterium avium subsp. paratuberculosis from waste milk delivered to California calf ranches.

PubMed

Ruzante, Juliana M; Gardner, Ian A; Cullor, James S; Smith, Wayne L; Kirk, John H; Adaska, John M

2008-10-01

The objective of this study was to determine if viable Mycobacterium avium subsp. paratuberculosis (MAP) was present in waste milk delivered and fed to calves on California calf ranches. Four calf-raising facilities in the Central Valley of California that fed pasteurized waste milk to calves were enrolled. Pre- and post-pasteurization waste milk samples were cultured for MAP using liquid and solid media over a 5-day period during each of four seasons. Aerobic cultures were performed simultaneously to enumerate total bacteria count and evaluate the efficiency of pasteurization which was estimated by the log-reduction of the total number of bacteria. Viable MAP was cultured from 2% of the waste milk samples. Of the three culture-positive samples, two were from pre-pasteurized and one was from post-pasteurized milk samples. The mean total bacterial count for pre- and post-pasteurized waste milk varied from 1.8 x 10(8) to 5.5 x 10(8) colony-forming units (CFU)/mL and 4.9 x 10(5) to 1.1 x 10(8) CFU/mL, respectively, and on average ranches 1, 2, 3, and 4 had, respectively, 3.5-, 3-, 4.7-, and 2.6-log reduction in the number of total bacteria in their waste milk. This is the first study to document results from on-farm pasteurization under field conditions and it indicates the lack of uniformity and adequate controls of the process which could allow the survival of MAP and other pathogens. Calf-raising facilities could benefit from the implementation of standard operating procedures and farm worker training for pasteurization of waste milk. Dairy herds should be aware that placing calves in specialized off-site calf-raising facilities might not eliminate all possible routes of infection of calves with MAP.

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg.

PubMed

Abbasnezhad, Behzad; Hamdami, Nasser; Monteau, Jean-Yves; Vatankhah, Hamed

2016-01-01

Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three-dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental and numerical results, was able to predict the temperature profiles, the slowest heating zone, and the required heating time during pasteurization of intact eggs. The results showed that the air cell acted as a heat insulator. Increasing the air cell volume resulted in decreasing of the heat transfer rate, and the increasing the required time of pasteurization (up to 14%). The findings show that the effect on thermal pasteurization of the eggshell thickness was not considerable in comparison to the air cell volume.

[Pasteur's rabies vaccination: 130 years ago successfully started in Vienna, however officially rejected].

PubMed

Flamm, Heinz

2015-08-01

The Viennese surgeon Emerich Ullmann who was trained in rabies vaccination by Pasteur personally started his activity in Vienna on 28.6.1886 vaccinating persons of Austria-Hungary been bitten by rabid animals. Whereas Prof. v.Frisch of the other surgical clinic who also had visited Pasteur carried out animal experiments which urged him to disapprove Pasteur's human rabies vaccination. Ullmann vaccinated with great success but soon there appeared obstructions in Viennese medical journals and hateful discussions in the Austrian Parliament against Pasteur and Ullmann. These facts blocked the necessary financial subvention of Ullmann's self financed vaccinations and resulted in their interruption. After a mass infection of rabies in the Bukowina in 1891 the Supreme Sanitary Board formed an Epidemiologic Committee which recommended the establishment of a vaccination unit in an Austrian hospital. In July 1894 the Vaccination Unit was opened in the Viennese hospital Rudolfstiftung, where Emerich Ullmann carried out the rabies vaccinations.

Microbiological aspects related to the feasibility of PEF technology for food pasteurization.

PubMed

Saldaña, G; Álvarez, I; Condón, S; Raso, J

2014-01-01

Processing unit operations that seek to inactivate harmful microorganisms are of primary importance in ascertaining the safety of food. The capability of pulsed electric fields (PEF) to inactivate vegetative cells of microorganisms at temperatures below those used in thermal processing makes this technology very attractive as a nonthermal pasteurization process for the food industry. Commercial exploitation of this technology for food pasteurization requires the identification of the most PEF-resistant microorganisms that are of concern to public health. Then, the treatment conditions applicable at industrial scale that would reduce the population of these microorganisms to a level that guarantees food safety must be defined. The objective of this paper is to critically compile recent, relevant knowledge with the purpose of enhancing the feasibility of using PEF technology for food pasteurization and underlining the required research for designing PEF pasteurization processes.

Stability of Cortisol and Cortisone in Human Breast Milk During Holder Pasteurization.

PubMed

van der Voorn, Bibian; de Waard, Marita; Dijkstra, Lisette R; Heijboer, Annemieke C; Rotteveel, Joost; van Goudoever, Johannes B; Finken, Martijn J J

2017-12-01

Human donor milk is the feeding of choice for preterm infants, when own mother's milk is not available. Holder pasteurization is necessary to secure the safety of donor milk, although it can affect milk quality by reduction of nutritional and bioactive components. Recently, research has focused on the potential role of breast milk glucocorticoids for infant development. At this moment, it is unknown whether pasteurization affects milk glucocorticoid levels. Therefore, we assessed whether Holder pasteurization, the most frequently used method nowadays, reduces breast milk cortisol and cortisone levels, using breast milk samples from 30 women who delivered at term. We found tight correlations between pre- and postpasteurization levels of cortisol (R = 0.99) and cortisone (R = 0.98), and good agreement in Passing and Bablok regression analysis. In conclusion, cortisol and cortisone in human term breast milk are not significantly affected by Holder pasteurization.

Assessment of the prevalence of Mycobacterium avium subsp. paratuberculosis in commercially pasteurized milk.

PubMed

Cerf, O; Griffiths, M; Aziza, F

2007-01-01

Conflicting laboratory-acquired data have been published about the heat resistance of Mycobacterium avium subsp. paratuberculosis (MAP), the cause of the deadly paratuberculosis (Johne's disease) of ruminants. Results of surveys of the presence of MAP in industrially pasteurized milk from several countries are conflicting also. This paper critically reviews the available data on the heat resistance of MAP and, based on these studies, a quantitative model describing the probability of finding MAP in pasteurized milk under the conditions prevailing in industrialized countries was derived using Monte Carlo simulation. The simulation assesses the probability of detecting MAP in 50-mL samples of pasteurized milk as lower than 1%. Hypotheses are presented to explain why higher frequencies were found by some authors; these included improper pasteurization and cross-contamination in the analytical laboratory. Hypotheses implicating a high rate of inter- and intraherd prevalence of paratuberculosis or heavy contamination of raw milk by feces were rejected.

Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing

USDA-ARS?s Scientific Manuscript database

The effect of refrigeration on bacterial communities within raw and pasteurized buffalo milk was studied using high-throughput sequencing. High quality samples of raw buffalo milk were obtained from five dairy farms in the Guangxi province of China. A sample of each milk was pasteurized, and both r...

Outbreak of Listeria monocytogenes infections linked to a pasteurized ice cream product served to hospitalized patients.

PubMed

Rietberg, K; Lloyd, J; Melius, B; Wyman, P; Treadwell, R; Olson, G; Kang, M-G; Duchin, J S

2016-10-01

Two cases of hospital-acquired listeriosis were linked to a commercially produced, pasteurized ice cream mix. Manufacturers should implement safety measures from the Food Safety Modernization Act to minimize the risk of Listeria contamination. Dietary guidelines for persons at high risk of listeriosis may need revision to recognize the potential risk from pasteurized products.

Encephalitozoon cuniculi in Raw Cow's Milk Remains Infectious After Pasteurization.

PubMed

Kváč, Martin; Tomanová, Vendula; Samková, Eva; Koubová, Jana; Kotková, Michaela; Hlásková, Lenka; McEvoy, John; Sak, Bohumil

2016-02-01

This study describes the prevalence of Encephalitozoon cuniculi in raw cow's milk and evaluates the effect of different milk pasteurization treatments on E. cuniculi infectivity for severe combined immunodeficient (SCID) mice. Using a nested polymerase chain reaction approach, 1 of 50 milking cows was found to repeatedly shed E. cuniculi in its feces and milk. Under experimental conditions, E. cuniculi spores in milk remained infective for SCID mice following pasteurization treatments at 72 °C for 15 s or 85 °C for 5 s. Based on these findings, pasteurized cow's milk should be considered a potential source of E. cuniculi infection in humans.

Effective inactivation of Saccharomyces cerevisiae in minimally processed Makgeolli using low-pressure homogenization-based pasteurization.

PubMed

Bak, Jin Seop

2015-01-01

In order to address the limitations associated with the inefficient pasteurization platform used to make Makgeolli, such as the presence of turbid colloidal dispersions in suspension, commercially available Makgeolli was minimally processed using a low-pressure homogenization-based pasteurization (LHBP) process. This continuous process demonstrates that promptly reducing the exposure time to excessive heat using either large molecules or insoluble particles can dramatically improve internal quality and decrease irreversible damage. Specifically, optimal homogenization increased concomitantly with physical parameters such as colloidal stability (65.0% of maximum and below 25-μm particles) following two repetitions at 25.0 MPa. However, biochemical parameters such as microbial population, acidity, and the presence of fermentable sugars rarely affected Makgeolli quality. Remarkably, there was a 4.5-log reduction in the number of Saccharomyces cerevisiae target cells at 53.5°C for 70 sec in optimally homogenized Makgeolli. This value was higher than the 37.7% measured from traditionally pasteurized Makgeolli. In contrast to the analytical similarity among homogenized Makgeollis, our objective quality evaluation demonstrated significant differences between pasteurized (or unpasteurized) Makgeolli and LHBP-treated Makgeolli. Low-pressure homogenization-based pasteurization, Makgeolli, minimal processing-preservation, Saccharomyces cerevisiae, suspension stability.

Flow characteristics of a pilot-scale high temperature, short time pasteurizer.

PubMed

Tomasula, P M; Kozempel, M F

2004-09-01

In this study, we present a method for determining the fastest moving particle (FMP) and residence time distribution (RTD) in a pilot-scale high temperature, short time (HTST) pasteurizer to ensure that laboratory or pilot-scale HTST apparatus meets the Pasteurized Milk Ordinance standards for pasteurization of milk and can be used for obtaining thermal inactivation data. The overall dimensions of the plate in the pasteurizer were 75 x 115 mm, with a thickness of 0.5 mm and effective diameter of 3.0 mm. The pasteurizer was equipped with nominal 21.5- and 52.2-s hold tubes, and flow capacity was variable from 0 to 20 L/h. Tracer studies were used to determine FMP times and RTD data to establish flow characteristics. Using brine milk as tracer, the FMP time for the short holding section was 18.6 s and for the long holding section was 36 s at 72 degrees C, compared with the nominal times of 21.5 and 52.2 s, respectively. The RTD study indicates that the short hold section was 45% back mixed and 55% plug flow for whole milk at 72 degrees C. The long hold section was 91% plug and 9% back mixed for whole milk at 72 degrees C. This study demonstrates that continuous laboratory and pilot-scale pasteurizers may be used to study inactivation of microorganisms only if the flow conditions in the holding tube are established for comparison with commercial HTST systems.

Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation.

PubMed

Bornhorst, Ellen R; Tang, Juming; Sablani, Shyam S; Barbosa-Cánovas, Gustavo V; Liu, Fang

2017-07-01

Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes. Color, quantified using a * value, was selected as the time-temperature indicator for green pea and garlic puree model foods. Results showed 915 MHz microwaves had a greater penetration depth into the green pea model food than the garlic. a * value reaction rates for the green pea model were approximately 4 times slower than in the garlic model food; slower reaction rates were preferred for the application of model food in this study, that is quality evaluation for a target process of 90 °C for 10 min at the cold spot. Pasteurization validation used the green pea model food and results showed that there were quantifiable differences between the color of the unheated control, hot water pasteurization, and microwave-assisted thermal pasteurization system. Both model foods developed in this research could be utilized for quality assessment and optimization of various thermal pasteurization processes. © 2017 Institute of Food Technologists®.

Pasteurization as a tool to control the bio-burden in solid herbal dosage forms: A pilot study of formulating Ashoka tablets with an industrial perspective.

PubMed

Pushpalatha, Hulikal Basavarajaiah; Pramod, Kumar; Sundaram, Ramachandran; Shyam, Ramakrishnan

2014-10-01

Irradiation and use of preservatives are routine procedures to control bio-burden in solid herbal dosage forms. Use of steam or pasteurization is even though reported in the literature, not many studies are available with respect to its application in reducing the bio-burden in herbal drug formulations. Hence, we undertook a series of studies to explore the suitability of pasteurization as a method to reduce bio-burden during formulation and development of herbal dosage forms, which will pave the way for preparing preservative-free formulations. Optimized Ashoka (Saraca indica) tablets were formulated and developed. The optimized formula was then subjected to pasteurization during formulation, with an aim to keep the microbial count well within the limits of pharmacopoeial standards. Then, three variants of the optimized Ashoka formulation - with preservative, without preservative and formulation without preservative and subjected to pasteurization, were compared by routine in-process parameters and stability studies. The results obtained indicate that Ashoka tablets manufactured by inclusion of the pasteurization technique not only showed the bio-burden to be within the limits of pharmacopoeial standards, but also exhibited the compliance with other parameters, such as stability and quality. The outcome of this pilot study shows that pasteurization can be employed as a distinctive method for reducing bio-burden during the formulation and development of herbal dosage forms, such as tablets.

Flavor and appearance of whole shell eggs made safe with ozone pasteurization

PubMed Central

Maxkwee, Esther N; Perry, Jennifer J; Lee, Ken

2014-01-01

Raw eggs are a potential health hazard and a new federally approved process uses ozone to maintain freshness while ensuring safety. The impact of an ozone process on the flavor, color, and shell integrity of eggs must be known for market acceptance. The visual perception and consumer acceptance of full commercial scale ozone-pasteurized eggs are reported, using a degree of liking test and a Just-About-Right analysis. Instrumental analysis of albumen turbidity, yolk color, and Haugh Units correlate with human perception. Visual tests reveal that ozone-pasteurized eggs were equivalent to thermally pasteurized eggs in attributes such as appearance, spread, and cloudiness. They were equivalent to untreated eggs in yolk height, yellowness, and appeal. There were no differences in taste among all egg treatments for measures of aroma, flavor, texture and overall liking. Ozone-pasteurized eggs have the same appeal as raw eggs, and can be cooked without flavor loss. This promising new ozone process maintains good sensory quality relative to thermal processing. PMID:25473516

Enhanced recovery of Salmonella from apple cider and apple juice with universal preenrichment broth.

PubMed

Hammack, Thomas S; Johnson, Mildred L; Jacobson, Andrew P; Andrews, Wallace H

2002-01-01

A comparison was made of the relative efficiencies of Universal Preenrichment (UP) broth and lactose broth for the recovery of a variety of Salmonella serovars from pasteurized and unpasteurized apple cider and pasteurized apple juice. Bulk portions of juice were contaminated with single Salmonella serovars at high and low levels of 0.4 and 0.04 CFU/mL, respectively. The juice was aged for a minimum of 5 days at 2-5 degrees C. On the day analysis was initiated, each of 20 test portions (25 mL) of the contaminated juice was preenriched in UP broth and in lactose broth. The Bacteriological Analytical Manual Salmonella culture method was followed thereafter. For pasteurized apple cider, UP broth recovered significantly (p < 0.05) more Salmonella-positive test portions than did lactose broth (112 and 75, respectively). For unpasteurized apple cider, UP broth recovered significantly more Salmonella-positive test portions than did lactose broth (326 and 221, respectively). For pasteurized apple juice, UP broth recovered more Salmonella-positive test portions than did lactose broth (93 and 81, respectively). However, this difference was not statistically significant. These results indicate that UP broth should replace lactose broth for the analysis of pasteurized and unpasteurized apple cider and pasteurized apple juice.

Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage

PubMed Central

da Silva, Paula Porrelli Moreira; Casemiro, Renata Cristina; Zillo, Rafaela Rebessi; de Camargo, Adriano Costa; Prospero, Evanilda Teresinha Perissinotto; Spoto, Marta Helena Fillet

2014-01-01

This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent. PMID:25473489

Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.

PubMed

da Silva, Paula Porrelli Moreira; Casemiro, Renata Cristina; Zillo, Rafaela Rebessi; de Camargo, Adriano Costa; Prospero, Evanilda Teresinha Perissinotto; Spoto, Marta Helena Fillet

2014-07-01

This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.

PubMed

Zhang, Sha; Yang, Ruijin; Zhao, Wei; Hua, Xiao; Zhang, Wenbin; Zhang, Zhong

2011-01-01

Effects of pulsed electric field (PEF) treatments on the volatile profiles of milk were studied and compared with pasteurized treatment of high temperature short time (HTST) (75 °C, 15 s). Volatile compounds were extracted by solid-phase micro-extraction (SPME) and identified by gas chromatography/mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 37 volatile compounds were determined by GC-MS, and 19 volatile compounds were considered to be major contributors to the characteristic flavor of milk samples. PEF treatment resulted in an increase in aldehydes. Milk treated with PEF at 30 kV/cm showed the highest content of pentanal, hexanal, and nonanal, while heptanal and decanal contents were lower than in pasteurized milk, but higher than in raw milk. All the methyl ketones detected in PEF milk were lower than in pasteurized milk. No significant differences in acids (acetic acid, butanoic acid, hexanoic acid, octanoic acid, and decanoic acid), lactones, and alcohols were observed between pasteurized and PEF-treated samples; however, 2(5H)-furanone was only detected in PEF-treated milk. Although GC-MS results showed that there were some volatile differences between pasteurized and PEF-treated milk, GC-O data showed no significant difference between the 2 samples.

Antioxidative Activity of Colostrum and Human Milk: Effects of Pasteurization and Storage.

PubMed

Marinković, Vesna; Ranković-Janevski, Milica; Spasić, Snežana; Nikolić-Kokić, Aleksandra; Lugonja, Nikoleta; Djurović, Dijana; Miletić, Srdjan; Vrvić, Miroslav M; Spasojević, Ivan

2016-06-01

Milk banks collect, pasteurize, and freeze/store human milk. The processing may alter redox properties of milk, but the effects have not been fully examined. We collected 10 mature milk and 10 colostrum samples and applied a battery of biochemical assays and electron paramagnetic resonance spectroscopy to inspect changes that milk undergoes with pasteurization and 30 days storage at -20°C. Pasteurization and storage of raw milk did not affect total nonenzymatic antioxidative capacity, but specific components and features were altered. Urate radical and ascorbyl radical emerge as products of exposure of milk to hydroxyl radical-generating system. Processing shifted the load of antioxidative activity from ascorbate to urate and lowered the capacity of milk to diminish hydroxyl radical. Pasteurization caused a significant drop in the activity of 2 major antioxidative enzymes-superoxide dismutase and glutathione peroxidase, whereas freezing/storage of raw milk affected only superoxide dismutase. Colostrum showed drastically higher total nonenzymatic antioxidative capacity, hydroxyl radical scavenging ability, and glutathione reductase activity compared with mature milk. Pasteurization and storage affect nonenzymatic and enzymatic antioxidative agents in human milk. It appears that nonenzymatic antioxidative systems in colostrum and milk are different. The effects of processing may be partially compensated by fortification/spiking with ascorbate before use.

Louis Pasteur's three artist compatriots-Henner, Pointelin, and Perraud: A story of friendship, science, and art in the 1870s and 1880s.

PubMed

Hansen, Bert; Weisberg, Richard E

2017-02-01

Biographers have largely ignored Louis Pasteur's many and varied connections with art and artists. This article is the second in a series of the authors' studies of Pasteur's friendships with artists. This research project has uncovered data that enlarge the great medical chemist's biography, throwing new light on a variety of topics including his work habits, his social life, his artistic sensibilities, his efforts to lobby on behalf of his artist friends, his relationships to their patrons and to his own patrons, and his use of works of art to foster his reputation as a leader in French medical science. In a prior article, the authors examined his unique working relationship with the Finnish painter Albert Edelfelt and the creation of the famous portrait of Pasteur in his laboratory in the mid-1880s. The present study documents his especially warm friendship with three French artists who came from Pasteur's home region, the Jura, or from neighboring Alsace. A forthcoming study gives an account of his friendships with Max Claudet and Paul Dubois, both of whom made important images of Pasteur, and it offers further illustrations of his devotion to the fine arts.

The Effect of UV-C Pasteurization on Bacteriostatic Properties and Immunological Proteins of Donor Human Milk

PubMed Central

Christen, Lukas; Lai, Ching Tat; Hartmann, Ben; Hartmann, Peter E.; Geddes, Donna T.

2013-01-01

Background Human milk possesses bacteriostatic properties, largely due to the presence of immunological proteins. Heat treatments such as Holder pasteurization reduce the concentration of immunological proteins in human milk and consequently increase the bacterial growth rate. This study investigated the bacterial growth rate and the immunological protein concentration of ultraviolet (UV-C) irradiated, Holder pasteurized and untreated human milk. Methods Samples (n=10) of untreated, Holder pasteurized and UV-C irradiated human milk were inoculated with E. coli and S. aureus and the growth rate over 2 hours incubation time at 37°C was observed. Additionally, the concentration of sIgA, lactoferrin and lysozyme of untreated and treated human milk was analyzed. Results The bacterial growth rate of untreated and UV-C irradiated human milk was not significantly different. The bacterial growth rate of Holder pasteurized human milk was double compared to untreated human milk (p<0.001). The retention of sIgA, lactoferrin and lysozyme after UV-C irradiation was 89%, 87%, and 75% respectively, which were higher than Holder treated with 49%, 9%, and 41% respectively. Conclusion UV-C irradiation of human milk preserves significantly higher levels of immunological proteins than Holder pasteurization, resulting in bacteriostatic properties similar to those of untreated human milk. PMID:24376898

Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity.

PubMed

Arjmandi, Mitra; Otón, Mariano; Artés, Francisco; Artés-Hernández, Francisco; Gómez, Perla A; Aguayo, Encarna

2017-01-01

The effect of a pasteurization treatment at 90 ± 2 ℃ for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of storage at 5 ℃ was investigated. A better color retention of the microwave pasteurization- treated smoothie using high power/short time than in conventionally processed sample was evidenced by the stability of the hue angle. The continuous microwave heating increased the viscosity of the smoothie more than the conventional pasteurization in comparison with non-treated samples. Lower residual enzyme activities from peroxidase, pectin methylesterase and polygalacturonase were obtained under microwave heating, specifically due to the use of higher power/shorter time. For this kind of smoothie, polygalacturonase was the more thermo-resistant enzyme and could be used as an indicator of pasteurization efficiency. The use of a continuous semi-industrial microwave using higher power and shorter time, such as 1600 W/206 s and 3600 W/93 s, resulted in better quality smoothies and greater enzyme reduction than conventional thermal treatment. © The Author(s) 2016.

The Effect of Simulated Flash-Heat Pasteurization on Immune Components of Human Milk.

PubMed

Daniels, Brodie; Schmidt, Stefan; King, Tracy; Israel-Ballard, Kiersten; Amundson Mansen, Kimberly; Coutsoudis, Anna

2017-02-22

A pasteurization temperature monitoring system has been designed using FoneAstra, a cellphone-based networked sensing system, to monitor simulated flash-heat (FH) pasteurization. This study compared the effect of the FoneAstra FH (F-FH) method with the Sterifeed Holder method currently used by human milk banks on human milk immune components (immunoglobulin A (IgA), lactoferrin activity, lysozyme activity, interleukin (IL)-8 and IL-10). Donor milk samples ( N = 50) were obtained from a human milk bank, and pasteurized. Concentrations of IgA, IL-8, IL-10, lysozyme activity and lactoferrin activity were compared to their controls using the Student's t -test. Both methods demonstrated no destruction of interleukins. While the Holder method retained all lysozyme activity, the F-FH method only retained 78.4% activity ( p < 0.0001), and both methods showed a decrease in lactoferrin activity (71.1% Holder vs. 38.6% F-FH; p < 0.0001) and a decrease in the retention of total IgA (78.9% Holder vs. 25.2% F-FH; p < 0.0001). Despite increased destruction of immune components compared to Holder pasteurization, the benefits of F-FH in terms of its low cost, feasibility, safety and retention of immune components make it a valuable resource in low-income countries for pasteurizing human milk, potentially saving infants' lives.

The effect of UV-C pasteurization on bacteriostatic properties and immunological proteins of donor human milk.

PubMed

Christen, Lukas; Lai, Ching Tat; Hartmann, Ben; Hartmann, Peter E; Geddes, Donna T

2013-01-01

Human milk possesses bacteriostatic properties, largely due to the presence of immunological proteins. Heat treatments such as Holder pasteurization reduce the concentration of immunological proteins in human milk and consequently increase the bacterial growth rate. This study investigated the bacterial growth rate and the immunological protein concentration of ultraviolet (UV-C) irradiated, Holder pasteurized and untreated human milk. Samples (n=10) of untreated, Holder pasteurized and UV-C irradiated human milk were inoculated with E. coli and S. aureus and the growth rate over 2 hours incubation time at 37°C was observed. Additionally, the concentration of sIgA, lactoferrin and lysozyme of untreated and treated human milk was analyzed. The bacterial growth rate of untreated and UV-C irradiated human milk was not significantly different. The bacterial growth rate of Holder pasteurized human milk was double compared to untreated human milk (p<0.001). The retention of sIgA, lactoferrin and lysozyme after UV-C irradiation was 89%, 87%, and 75% respectively, which were higher than Holder treated with 49%, 9%, and 41% respectively. UV-C irradiation of human milk preserves significantly higher levels of immunological proteins than Holder pasteurization, resulting in bacteriostatic properties similar to those of untreated human milk.

Are fat acids of human milk impacted by pasteurization and freezing?

PubMed

Borgo, Luiz Antônio; Coelho Araújo, Wilma Maria; Conceição, Maria Hosana; Sabioni Resck, Inês; Mendonça, Márcio Antonio

2014-10-03

The Human Milk Bank undergo human milk to pasteurization, followed by storage in a freezer at -18° C for up to six months to thus keep available the stocks of this product in maternal and infant hospitals. The objective of this study was to evaluate the effects of processing on the lipid fraction of human milk. A sample of human milk was obtained from a donor and was subdivided into ten sub-samples that was subjected to the following treatments: LC = raw milk; T0 = milk after pasteurization; T30 = milk after pasteurization and freezing for 30 days; T60 = milk after pasteurization and freeze for 60 days, and so on every 30 days until T240 = milk after pasteurization and freezing for 240 days, with 3 repetitions for each treatment. Lipids were extracted, methylated and fatty acid profiles determined by gas chromatography. The fatty acids were characterized by nuclear magnetic resonance and functional groups were identified by infrared spectroscopy. There were variations in the concentration of fatty acids. For unsaturated fatty acids there was increasing trend in their concentrations. The IR and NMR analyze characterized and identified functional groups presents in fatty acids. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Characterization of four Paenibacillus species isolated from pasteurized, chilled ready-to-eat meals.

PubMed

Helmond, Mariette; Nierop Groot, Masja N; van Bokhorst-van de Veen, Hermien

2017-07-03

Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich environment of pasteurized and chilled meals. Growth of the Paenibacillus isolates appeared to be delayed by decreased (<7°C) temperature or chilled temperature (7°C) combined with decreased pH (<5), increased sodium chloride (>5.5%, corresponding with an a w <0.934), or decreased a w (<0.931; using sucrose). To gain insight in the effect of the pasteurization processing of the meal on spore inactivation, heat-inactivation kinetics were determined and D-values were calculated. According to these kinetics, pasteurization up to 90°C, necessary for inactivation of vegetative spoilage microorganisms and pathogens, does not significantly contribute to the inactivation of Paenibacillus spores in the meals. Furthermore, outgrowth of pasteurized spores was determined in the mixed rice-vegetable meal at several temperatures; P. terrae FBR-61 and P. pabuli FBR-75 isolates did not substantially increase in numbers during storage at 2°C, but had a significant increase within a month of storage at 4°C or within several days at 22°C. Overall, this work shows the importance of Paenibacillus species as spoilage microorganisms of pasteurized, chilled RTE meals and that the meals' matrix, processing conditions, and storage temperature are important hurdles to control microbial meal spoilage. Copyright © 2017 Elsevier B.V. All rights reserved.

Effective inactivation of a wide range of viruses by pasteurization.

PubMed

Gröner, Albrecht; Broumis, Connie; Fang, Randel; Nowak, Thomas; Popp, Birgit; Schäfer, Wolfram; Roth, Nathan J

2018-01-01

Careful selection and testing of plasma reduces the risk of blood-borne viruses in the starting material for plasma-derived products. Furthermore, effective measures such as pasteurization at 60°C for 10 hours have been implemented in the manufacturing process of therapeutic plasma proteins such as human albumin, coagulation factors, immunoglobulins, and enzyme inhibitors to inactivate blood-borne viruses of concern. A comprehensive compilation of the virus reduction capacity of pasteurization is presented including the effect of stabilizers used to protect the therapeutic protein from modifications during heat treatment. The virus inactivation kinetics of pasteurization for a broad range of viruses were evaluated in the relevant intermediates from more than 15 different plasma manufacturing processes. Studies were carried out under the routine manufacturing target variables, such as temperature and product-specific stabilizer composition. Additional studies were also performed under robustness conditions, that is, outside production specifications. The data demonstrate that pasteurization inactivates a wide range of enveloped and nonenveloped viruses of diverse physicochemical characteristics. After a maximum of 6 hours' incubation, no residual infectivity could be detected for the majority of enveloped viruses. Effective inactivation of a range of nonenveloped viruses, with the exception of nonhuman parvoviruses, was documented. Pasteurization is a very robust and reliable virus inactivation method with a broad effectiveness against known blood-borne pathogens and emerging or potentially emerging viruses. Pasteurization has proven itself to be a highly effective step, in combination with other complementary safety measures, toward assuring the virus safety of final product. © 2017 The Authors Transfusion published by Wiley Periodicals, Inc. on behalf of AABB.

Inactivation of Mycobacterium paratuberculosis in cows' milk at pasteurization temperatures.

PubMed Central

Grant, I R; Ball, H J; Neill, S D; Rowe, M T

1996-01-01

The thermal inactivation of 11 strains of Mycobacterium paratuberculosis at pasteurization temperatures was investigated. Cows' milk inoculated with M. paratuberculosis at two levels (10(7) and 10(4) CFU/ml) was pasteurized in the laboratory by (i) a standard holder method (63.5 degrees C for 30 min) and (ii) a high-temperature, short-time (HTST) method (71.7 degrees C for 15 s). Additional heating times of 5, 10, 15, 20, and 40 min at 63.5 degrees 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 1S900 primers. When milk was initially inoculated with 10(6) to 10(7) 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 10(3) to 10(4) 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 for 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. PMID:8593064

Determination of the effectiveness of inactivation of human immunodeficiency virus by Pretoria pasteurization.

PubMed

Jeffery, B S; Webber, L; Mokhondo, K R; Erasmus, D

2001-12-01

The risk of transmission of the human immunodeficiency virus (HIV) via breastfeeding is between 10 and 17 per cent. In resource-poor countries most HIV-infected women cannot afford to formula feed their infants and formula feeding is not desirable in areas of high infant mortality because of loss of the immunological benefits of breastmilk. A method has been devised by which HIV-infected women may express and pasteurize their breastmilk in a domestic setting using inexpensive apparatus and a simple technique. The method, Pretoria Pasteurization has been shown to be reliable under a wide range of conditions and maintains milk between 56 degrees and 62.5 degrees C for between 12 and 15 min. This study was devised to determine whether Pretoria Pasteurization effectively inactivates HIV in human milk. Samples of expressed breastmilk were obtained from a group of HIV-infected lactating women and a group of HIV-negative women. The samples of milk from the HIV-negative women were inoculated with high titres of cell-associated and cell-free HIV. Each sample was divided into a control portion and a study portion. The study portion underwent Pretoria Pasteurization. Control and pasteurized samples were inoculated into lymphocyte co-culture for a period of 35 days. All co-cultures were sampled weekly and analysed by serological and molecular methods for p24 antigen, cell-free HIV RNA and integrated DNA. Viral RNA was detected in the milk of 80 per cent amongst the known HIV-positive women. The mean serum viral load in the group of HIV positive women was 50728 copies/ml and the mean milk viral load was 422000 copies/ml. Evidence of viral replication was shown in 11 of the control specimens. There was no evidence of viral replication in any of the study specimens which had undergone Pretoria Pasteurization. It was concluded that Pretoria Pasteurization effectively inactivates HIV in human milk.

Outbreaks Attributed to Cheese: Differences Between Outbreaks Caused by Unpasteurized and Pasteurized Dairy Products, United States, 1998–2011

PubMed Central

Gould, L. Hannah; Mungai, Elisabeth; Behravesh, Casey Barton

2015-01-01

Introduction The interstate commerce of unpasteurized fluid milk, also known as raw milk, is illegal in the United States, and intrastate sales are regulated independently by each state. However, U.S. Food and Drug Administration regulations allow the interstate sale of certain types of cheeses made from unpasteurized milk if specific aging requirements are met. We describe characteristics of these outbreaks, including differences between outbreaks linked to cheese made from pasteurized or unpasteurized milk. Methods We reviewed reports of outbreaks submitted to the Foodborne Disease Outbreak Surveillance System during 1998–2011 in which cheese was implicated as the vehicle. We describe characteristics of these outbreaks, including differences between outbreaks linked to cheese made from pasteurized versus unpasteurized milk. Results During 1998–2011, 90 outbreaks attributed to cheese were reported; 38 (42%) were due to cheese made with unpasteurized milk, 44 (49%) to cheese made with pasteurized milk, and the pasteurization status was not reported for the other eight (9%). The most common cheese–pathogen pairs were unpasteurized queso fresco or other Mexican-style cheese and Salmonella (10 outbreaks), and pasteurized queso fresco or other Mexican-style cheese and Listeria (6 outbreaks). The cheese was imported from Mexico in 38% of outbreaks caused by cheese made with unpasteurized milk. In at least five outbreaks, all due to cheese made from unpasteurized milk, the outbreak report noted that the cheese was produced or sold illegally. Outbreaks caused by cheese made from pasteurized milk occurred most commonly (64%) in restaurant, delis, or banquet settings where cross-contamination was the most common contributing factor. Conclusions In addition to using pasteurized milk to make cheese, interventions to improve the safety of cheese include limiting illegal importation of cheese, strict sanitation and microbiologic monitoring in cheese-making facilities, and controls to limit food worker contamination. PMID:24750119

The microbiological quality of pasteurized milk sold by automatic vending machines.

PubMed

Angelidis, A S; Tsiota, S; Pexara, A; Govaris, A

2016-06-01

The microbiological quality of pasteurized milk samples (n = 39) collected during 13 weekly intervals from three automatic vending machines (AVM) in Greece was investigated. Microbiological counts (total aerobic (TAC), total psychrotrophic (TPC), Enterobacteriaceae (EC), and psychrotrophic aerobic bacterial spore counts (PABSC)) were obtained at the time of sampling and at the end of shelf-life (3 days) after storage of the samples at 4 or 8°C. TAC were found to be below the 10(7 ) CFU ml(-1) limit of pasteurized milk spoilage both during sampling as well as when milk samples were stored at either storage temperature for 3 days. Enterobacteriaceae populations were below 1 CFU ml(-1) in 69·2% of the samples tested at the time of sampling, whereas the remaining samples contained low numbers, typically less than 10 CFU ml(-1) . All samples tested negative for the presence of Listeria monocytogenes. Analogous microbiological data were also obtained by sampling and testing prepackaged, retail samples of pasteurized milk from two dairy companies in Greece (n = 26). From a microbiological standpoint, the data indicate that the AVM milk samples meet the quality standards of pasteurized milk. However, the prepackaged, retail milk samples yielded better results in terms of TAC, TPC and EC, compared to the AVM samples at the end of shelf-life. Recently, Greek dairy farmers organized in cooperatives launched the sale of pasteurized milk via AVM and this study reports on the microbiological quality of this product. The data show that AVM milk is sold at proper refrigeration temperatures and meets the quality standards of pasteurized milk throughout the manufacturer's specified shelf-life. However, based on the microbiological indicators tested, the keeping quality of the tested prepackaged, retail samples of pasteurized milk at the end of shelf-life upon storage under suboptimal refrigeration temperature (8°C) was better. © 2016 The Society for Applied Microbiology.

A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes.

PubMed

Macdonald, Lauren E; Brett, James; Kelton, David; Majowicz, Shannon E; Snedeker, Kate; Sargeant, Jan M

2011-11-01

Pasteurization of milk ensures safety for human consumption by reducing the number of viable pathogenic bacteria. Although the public health benefits of pasteurization are well established, pro-raw milk advocate organizations continue to promote raw milk as "nature's perfect food." Advocacy groups' claims include statements that pasteurization destroys important vitamins and that raw milk consumption can prevent and treat allergies, cancer, and lactose intolerance. A systematic review and meta-analysis was completed to summarize available evidence for these selected claims. Forty studies assessing the effects of pasteurization on vitamin levels were found. Qualitatively, vitamins B12 and E decreased following pasteurization, and vitamin A increased. Random effects meta-analysis revealed no significant effect of pasteurization on vitamin B6 concentrations (standardized mean difference [SMD], -2.66; 95% confidence interval [CI], -5.40, 0.8; P = 0.06) but a decrease in concentrations of vitamins B1 (SMD, -1.77; 95% CI, -2.57, -0.96; P < 0.001), B2 (SMD, -0.41; 95% CI, -0.81, -0.01; P < 0.05), C (SMD, -2.13; 95% CI, -3.52, -0.74; P < 0.01), and folate (SMD, -11.99; 95% CI, -20.95, -3.03; P < 0.01). The effect of pasteurization on milk's nutritive value was minimal because many of these vitamins are naturally found in relatively low levels. However, milk is an important dietary source of vitamin B2, and the impact of heat treatment should be further considered. Raw milk consumption may have a protective association with allergy development (six studies), although this relationship may be potentially confounded by other farming-related factors. Raw milk consumption was not associated with cancer (two studies) or lactose intolerance (one study). Overall, these findings should be interpreted with caution given the poor quality of reported methodology in many of the included studies.

Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk.

PubMed

Khan, Imran Taj; Nadeem, Muhammad; Imran, Muhammad; Ayaz, Muhammad; Ajmal, Muhammad; Ellahi, Muhammad Yaqoob; Khalique, Anjum

2017-08-24

Antioxidant capacity of milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow milk has antioxidant capacity while the antioxidant capacity of buffalo milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and buffalo milk is also scared. Cow and buffalo milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and buffalo milk at 0, 3 and 6 days of storage period. Total antioxidant capacity (TAC) of raw, pasteurized and boiled milk for cow (42.1, 41.3 and 40.7%) and buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and buffalo milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and buffalo milk. DPPH activity of raw, pasteurized and boiled milk for cow (24.3, 23.8 and 23.6%) and buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of milk samples. Antioxidant activity in linoleic acid (AALA) of buffalo and cow milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and buffalo milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and buffalo milk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and buffalo milk was not significantly different from raw milk samples of cow and buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and buffalo milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and buffalo milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and buffalo milk, while long-chain fatty acids decreased in pasteurized and boiled cow and buffalo milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and buffalo milk was not influenced by the storage up to 3 days. These results suggest that buffalo milk had a higher antioxidant capacity than cow milk and pasteurized milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives.

Pandemic Influenza: Domestic Preparedness Efforts

DTIC Science & Technology

2005-11-10

three different strains of influenza.77 Only one ( sanofi pasteur78) of nine manufacturers of injectable flu vaccine is located in the United States...has awarded contracts to Aventis Pasteur (now sanofi pasteur) to develop prototype human vaccines against H5N1 flu, and to Chiron Corporation to develop...occur in the next several years, the U.S. response would be affected by the limited availability of a vaccine (the best preventive measure for flu), as

Energy conservation for pasteurizer apparatus

DOE Office of Scientific and Technical Information (OSTI.GOV)

Huling, J.K.

In the pasteurizing of beverages in closed containers, the containers arrive generally in a chilled state and are progressively raised in temperature approaching the pasteurizing temperature and, after being pasteurized for an appropriate time, are progressively cooled down. Apparatus of this type is provided with a source of chilled water which is available for use when skips occur in the supply of the containers, the chilled water being accumulated from the incoming containers and from common outside sources. The accumulated water in its chilled state saves substantial amounts of energy by eliminating mechanical or other means to produce the chillmore » effect, and such source of water is constantly available under control which senses the presence of a skip in the supply of containers.« less

Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.

PubMed

Gaya, Pilar; Sánchez, Carmen; Nuñez, Manuel; Fernández-García, Estrella

2005-08-01

Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-kappa- and beta-caseins was more intense in raw milk cheese and degradation of alpha(s2)-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of alpha(s1)-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and lie increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.

A 2-step cooking method of searing and hot water pasteurization to maximize the safety of refrigerated, vacuum packaged, chicken breast meat.

PubMed

Enns, D K; Crandall, P G; O'Bryan, C A; Griffis, C L; Martin, E M

2007-05-01

Americans consume almost 40 kg per capita of chicken each year. Increasing consumption of chicken surpassed pork in 1982 and beef in 1992. The objectives of this study were to examine the effectiveness of a novel, 2-step cooking method of grilling, slicing, vacuum packaging, and hot water pasteurization to inhibit the growth of Listeria monocytogenes in chicken breast meat. Because this study required the use of pilot plant scale pasteurization equipment, Listeria innocua M1, a nonpathogen with slightly greater heat resistance than L. monocytogenes, was used as a surrogate. We first examined the lethal effects of grilling on a boneless skinless chicken breast to mimic cross-contaminated, surface-inoculated Listeria. Searing produced a mean reduction of 2.5 log CFU/g of Listeria and a moisture loss of only 7% (w/w). A 2nd experiment studied the lethal effect of pasteurization of the sliced seared chicken breast. L. innocua M1 inoculated between the slices mimicked contamination in deep muscle. Pasteurization in a 71 degrees C bath (final internal temperature of 66 degrees C) gave an additional 2.3 log CFU/g reduction. L. innocua M1 did not show significant regrowth during a wk of refrigerated storage. The combined 2-step cooking method of searing and pasteurization gave a combined 4.8 log reduction in LI M1. In parallel tests a non-Listeria indicator, Corynebacterium glutamicum, inoculated between sliced, seared chicken, showed a 3 log reduction after pasteurization for 10 min in a 71 degrees C bath compared to 2.3 log reduction of Listeria. Corynebacterium regrowth occurred much faster than did L. innocua M1.

An Exploration into the Bacterial Community under Different Pasteurization Conditions during Substrate Preparation (Composting-Phase II) for Agaricus bisporus Cultivation.

PubMed

Vieira, Fabricio Rocha; Pecchia, John Andrew

2018-02-01

Substrate preparation (i.e., composting) for Agaricus bisporus cultivation is the most critical point of mushroom production. Among many factors involved in the composting process, the microbial ecology of the system is the underlying drive of composting and can be influenced by composting management techniques. Pasteurization temperature at the beginning of phase II, in theory, may influence the bacterial community and subsequently the "selectivity" and nutrition of the final substrate. Therefore, this hypothesis was tested by simulation in bioreactors under different pasteurization conditions (57 °C/6 h, 60 °C/2 h, and 68 °C/2 h), simulating conditions adopted by many producers. Bacterial diversity, based on 16S ribosomal RNA obtained by high-throughput sequencing and classified in operational taxonomic units (OTUs), was greater than previously reported using culture-dependent methods. Alpha diversity estimators show a lower diversity of OTUs under a high-temperature pasteurization condition. Bacillales order shows a relatively higher OTU abundance under a high-pasteurization temperature, which also was related to high ammonia emission measurements. On the other hand, beta diversity analysis showed no significantly changes in the bacterial community structure under different conditions. Agaricus bisporus mycelium growth during a standard spawn run period was significantly slower in the compost pasteurized at high temperature. Since the bacterial community structure was not greatly affected by different pasteurization conditions but by-products left (e.g., ammonia) at the end of compost conditioning varied, further studies need to be conducted to determine the functional role of the microbial communities found during substrate preparation for Agaricus bisporus cultivation.

Replacement of Coconut Oils with Unsaturated Oils in Recombined Filled Milk

DTIC Science & Technology

1992-10-01

preliminary study only) or high-temperature-short-time ( HTST ) pasteurization. The milk was cooled, packaged and stored at 35 0F. In formulations where Actoloids...Each of 30 gallon formulation was then processed through a De Laval 460 GPH HTST pasteurizer (De Laval Brand, Alfa-Laval Agri Inc., Everett, MA) and...However, it was noted that HTST pasteurization greatly reduced the extent to which these defects were noticed. Furthermore, an increase in the percent

Pasteurization of naturally contaminated water with solar energy.

PubMed

Ciochetti, D A; Metcalf, R H

1984-02-01

A solar box cooker (SBC) was constructed with a cooking area deep enough to hold several 3.7-liter jugs of water, and this was used to investigate the potential of using solar energy to pasteurize naturally contaminated water. When river water was heated either in the SBC or on a hot plate, coliform bacteria were inactivated at temperatures of 60 degrees C or greater. Heating water in an SBC to at least 65 degrees C ensures that the water will be above the milk pasteurization temperature of 62.8 degrees C for at least an hour, which appears sufficient to pasteurize contaminated water. On clear or partly cloudy days, with the SBC facing magnetic south in Sacramento, bottom water temperatures of at least 65 degrees C could be obtained in 11.1 liters of water during the 6 weeks on either side of the summer solstice, in 7.4 liters of water from mid-March through mid-September, and in 3.7 liters of water an additional 2 to 3 weeks at the beginning and end of the solar season. Periodic repositioning of the SBC towards the sun, adjusting the back reflective lid, and preheating water in a simple reflective device increased final water temperatures. Simultaneous cooking and heating water to pasteurizing temperatures was possible. Additional uses of the SBC to pasteurize soil and to decontaminate hospital materials before disposal in remote areas are suggested.

Pasteurization of naturally contaminated water with solar energy.

PubMed Central

Ciochetti, D A; Metcalf, R H

1984-01-01

A solar box cooker (SBC) was constructed with a cooking area deep enough to hold several 3.7-liter jugs of water, and this was used to investigate the potential of using solar energy to pasteurize naturally contaminated water. When river water was heated either in the SBC or on a hot plate, coliform bacteria were inactivated at temperatures of 60 degrees C or greater. Heating water in an SBC to at least 65 degrees C ensures that the water will be above the milk pasteurization temperature of 62.8 degrees C for at least an hour, which appears sufficient to pasteurize contaminated water. On clear or partly cloudy days, with the SBC facing magnetic south in Sacramento, bottom water temperatures of at least 65 degrees C could be obtained in 11.1 liters of water during the 6 weeks on either side of the summer solstice, in 7.4 liters of water from mid-March through mid-September, and in 3.7 liters of water an additional 2 to 3 weeks at the beginning and end of the solar season. Periodic repositioning of the SBC towards the sun, adjusting the back reflective lid, and preheating water in a simple reflective device increased final water temperatures. Simultaneous cooking and heating water to pasteurizing temperatures was possible. Additional uses of the SBC to pasteurize soil and to decontaminate hospital materials before disposal in remote areas are suggested. PMID:6712206

Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic term newborn digestion.

PubMed

Deglaire, Amélie; De Oliveira, Samira C; Jardin, Julien; Briard-Bion, Valérie; Emily, Mathieu; Ménard, Olivia; Bourlieu, Claire; Dupont, Didier

2016-07-01

Holder pasteurization (62.5°C, 30 min) ensures sanitary quality of donor's human milk but also denatures beneficial proteins. Understanding whether this further impacts the kinetics of peptide release during gastrointestinal digestion of human milk was the aim of the present paper. Mature raw (RHM) or pasteurized (PHM) human milk were digested (RHM, n = 2; PHM, n = 3) by an in vitro dynamic system (term stage). Label-free quantitative peptidomics was performed on milk and digesta (ten time points). Ascending hierarchical clustering was conducted on "Pasteurization × Digestion time" interaction coefficients. Preproteolysis occurred in human milk (159 unique peptides; RHM: 91, PHM: 151), mostly on β-casein (88% of the endogenous peptides). The predicted cleavage number increased with pasteurization, potentially through plasmin activation (plasmin cleavages: RHM, 53; PHM, 76). During digestion, eight clusters resumed 1054 peptides from RHM and PHM, originating for 49% of them from β-casein. For seven clusters (57% of peptides), the kinetics of peptide release differed between RHM and PHM. The parent protein was significantly linked to the clustering (p-value = 1.4 E-09), with β-casein and lactoferrin associated to clusters in an opposite manner. Pasteurization impacted selectively gastric and intestinal kinetics of peptide release in term newborns, which may have further nutritional consequences. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Effect of pasteurization on selected immune components of donated human breast milk.

PubMed

Ewaschuk, J B; Unger, S; O'Connor, D L; Stone, D; Harvey, S; Clandinin, M T; Field, C J

2011-09-01

Pasteurized, donated milk is increasingly provided to preterm infants in the absence of mother's own milk. The aim of this study was to determine the effect of pasteurization on the concentration of selected components in donated human breast milk. Donated milk from 34 mothers was pooled into 17 distinct batches (4 mothers per batch). Aliquots of each batch were then Holder pasteurized (62.5 °C for 30 min). Interferon-γ (IFN-γ), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), IL-2, IL-4, IL-5, IL-8, IL-10, IL-12p70 and IL-13 were measured in a multiplex enzyme-linked immunosorbent assay (ELISA). Granulocyte colony-stimulating factor (G-CSF), heparin-binding epidermal-like growth factor (HB-EGF) and hepatocyte growth factor (HGF) were measured by ELISA. Lipids were assessed by gas chromatography and gangliosides by the resorcinol-HCl reaction. IFN-γ, TNF-α, IL-1β, IL-10 and HGF were significantly reduced by pasteurization (P<0.05). Gangliosides were not affected, but the proportion of medium-chain saturated fats was increased (P<0.05) with a trend towards a decreased proportion of oleic acid (P=0.057). Pasteurization significantly reduced the concentration of several immunoactive compounds present in breast milk, but did not have an impact on others.

The Effect of Simulated Flash-Heat Pasteurization on Immune Components of Human Milk

PubMed Central

Daniels, Brodie; Schmidt, Stefan; King, Tracy; Israel-Ballard, Kiersten; Amundson Mansen, Kimberly; Coutsoudis, Anna

2017-01-01

A pasteurization temperature monitoring system has been designed using FoneAstra, a cellphone-based networked sensing system, to monitor simulated flash-heat (FH) pasteurization. This study compared the effect of the FoneAstra FH (F-FH) method with the Sterifeed Holder method currently used by human milk banks on human milk immune components (immunoglobulin A (IgA), lactoferrin activity, lysozyme activity, interleukin (IL)-8 and IL-10). Donor milk samples (N = 50) were obtained from a human milk bank, and pasteurized. Concentrations of IgA, IL-8, IL-10, lysozyme activity and lactoferrin activity were compared to their controls using the Student’s t-test. Both methods demonstrated no destruction of interleukins. While the Holder method retained all lysozyme activity, the F-FH method only retained 78.4% activity (p < 0.0001), and both methods showed a decrease in lactoferrin activity (71.1% Holder vs. 38.6% F-FH; p < 0.0001) and a decrease in the retention of total IgA (78.9% Holder vs. 25.2% F-FH; p < 0.0001). Despite increased destruction of immune components compared to Holder pasteurization, the benefits of F-FH in terms of its low cost, feasibility, safety and retention of immune components make it a valuable resource in low-income countries for pasteurizing human milk, potentially saving infants’ lives. PMID:28241418

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers

NASA Astrophysics Data System (ADS)

Milani, Elham A.; Silva, Filipa V. M.

2016-10-01

The industrial production of beer ends with a process of thermal pasteurization. In this research, the nonthermal pasteurization of beer by high pressure processing (HPP) was carried out. First, the effect of alcohol content on Saccharomyces cerevisiae ascospore inactivation at 400 MPa was studied. The number of ascospores in 0.0%, 4.8%, and 7.0% alc/vol beers for 10 min processing time decreased by 3.1, 4.9, and ≥ 6.0 log, respectively. The Weibull model fitted the ascospore inactivation by HPP in 0.0%, 4.8%, and 7.0% alc/vol beers. At 400 MPa, 7.2 s could ensure the minimum pasteurization of beers and for 600 MPa 5 s were enough for ≥ 7 log reductions. The overall flavour of HPP vs. untreated beers was evaluated for a lager and an ale, with no significant differences between the untreated and HPP beers. Thus, nonthermal HPP is a feasible technology to pasteurize beer with different alcohol contents without heat.

Influence of dissolved gases and heat treatments on the oxidative degradation of polyunsaturated fatty acids enriched dairy beverage.

PubMed

Giroux, Hélène J; Acteau, Geneviève; Sabik, Hassan; Britten, Michel

2008-07-23

The combined effect of dissolved gas composition and heat treatment on the oxidative degradation of a dairy beverage enriched with 2% linseed oil was studied. The dairy beverage was saturated with air, nitrogen, or a nitrogen/hydrogen mixture (4% hydrogen) before pasteurization or sterilization. Saturation with either nitrogen or a nitrogen/hydrogen mixture decreased the dissolved oxygen concentration in dairy beverages (Delta = 7.7 ppm), and the presence of hydrogen significantly reduced the redox potential (Delta = 287 mV). Heat treatments also reduced the oxygen content and redox potential, sterilization being more effective than pasteurization. Both pasteurization and sterilization induced the oxidative degradation of the beverages. On average, the propanal concentration increased by a factor of 2.3 after pasteurization and by a factor of 6.2 after sterilization. However, during storage, sterilized beverages resisted light-induced oxidation better than unheated or pasteurized beverages. Furthermore, saturation with nitrogen or a nitrogen/hydrogen mixture significantly reduced oxidative degradation and provided some protection against color changes during storage.

Effect of the PiAstra Benchtop Flash-Heating Pasteurizer on Immune Factors of Donor Human Milk.

PubMed

Daniels, Brodie; Reimers, Penny; King, Tracy; Schmidt, Stefan; Coutsoudis, Anna

2018-05-01

PiAstra is a simulated flash-heat (FH) pasteurization temperature monitoring system designed using Raspberry Pi technology for the pasteurization of human milk. This study analyzed the effect of the PiAstra FH method on human milk immune components (immunoglobulin A [IgA] and lactoferrin activity). Donor milk samples (N = 45) were obtained from a human milk bank, and pasteurized. Concentrations of IgA and lactoferrin activity were compared to their unpasteurized controls using the Student's t test. The PiAstra FH method retained 34.2% of IgA (p < 0.0001) and 40.4% of lactoferrin activity (p < 0.0001) when compared to unpasteurized controls. The retention of IgA by the PiAstra is similar to previous FH studies, while retention of lactoferrin activity was higher than previous FH studies. The high-technology, low-cost PiAstra system, which is able to retain vital immune components of human milk, provides safe donor milk for low-resourced settings. This enables the use of pasteurized donor milk when human milk is not available, potentially saving vulnerable infant lives.

Effect of Echinophora platyloba DC. essential oil and lycopene on the stability of pasteurized cream obtained from cow milk

PubMed Central

Ehsani, Ali; Hashemi, Mohammad; Hosseini Jazani, Nima; Aliakbarlu, Javad; Shokri, Sajad; Naghibi, Seyedeh Samane

2016-01-01

The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of EEO (0.10% and 0.50%) and lycopene (20 and 50 ppm) alone and together as combinations were added in pasteurized creams and analyzed for microbial characteristics, sensorial properties and lipid stability during storage at 4 ˚C and 25 ˚C for 14 days. Results of microbial and chemical analyses of experimental pasteurized creams showed that pasteurized creams treated with combinations of the EEO and lycopene in their higher concentrations had the best microbial and chemical properties and the most stability than control during storage (p < 0.05). Results of sensorial evaluation demonstrated that all treatments had favorable overall acceptability, even though, the best sensorial properties were observed in creams with combinations of EEO and lycopene in their lower concentrations. Therefore, based on the results of the present study, application of EEO and lycopene as natural preservatives is especially recommend in high fat dairy products such as butter and cream. PMID:27482359

Inactivation of high-risk human papillomaviruses by Holder pasteurization: implications for donor human milk banking.

PubMed

Donalisio, Manuela; Cagno, Valeria; Vallino, Marta; Moro, Guido E; Arslanoglu, Sertac; Tonetto, Paola; Bertino, Enrico; Lembo, David

2014-01-01

Several studies have recently reported the detection of oncogenic human papillomaviruses (HPV) in human milk of a minority of lactating mothers. These findings raised safety concerns in the context of human donor milk banking given the potential risk of HPV transmission to recipient infants. The aim of this study was to investigate whether the Holder pasteurization, a procedure currently in use in human donor milk banks for milk pasteurization, completely inactivates high-risk and low-risk HPV. HPV pseudoviruses (PsV) were generated, spiked into cell culture medium or donor human milk and subjected to thermal inactivation. HPV PsV infectivity and morphological integrity was analyzed by cell-based assay and by electron microscopy, respectively. The Holder pasteurization completely inactivated the infectivity of high-risk (types 16 and 18) and low-risk (type 6) HPV both in cell culture medium and in human milk causing PsV particle disassembly. The results presented here indicate that the Holder pasteurization is an efficient procedure to inactivate high-risk and low-risk HPV thus preventing the potential risk of their transmission through human donor milk.

Use of Atmospheric Pressure Cold Plasma for Meat Industry.

PubMed

Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

2017-01-01

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

Use of Atmospheric Pressure Cold Plasma for Meat Industry

PubMed Central

Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

2017-01-01

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry. PMID:28943759

Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis.

PubMed

Delcenserie, V; Taminiau, B; Delhalle, L; Nezer, C; Doyen, P; Crevecoeur, S; Roussey, D; Korsak, N; Daube, G

2014-10-01

Herve cheese is a Belgian soft cheese with a washed rind, and is made from raw or pasteurized milk. The specific microbiota of this cheese has never previously been fully explored and the use of raw or pasteurized milk in addition to starters is assumed to affect the microbiota of the rind and the heart. The aim of the study was to analyze the bacterial microbiota of Herve cheese using classical microbiology and a metagenomic approach based on 16S ribosomal DNA pyrosequencing. Using classical microbiology, the total counts of bacteria were comparable for the 11 samples of tested raw and pasteurized milk cheeses, reaching almost 8 log cfu/g. Using the metagenomic approach, 207 different phylotypes were identified. The rind of both the raw and pasteurized milk cheeses was found to be highly diversified. However, 96.3 and 97.9% of the total microbiota of the raw milk and pasteurized cheese rind, respectively, were composed of species present in both types of cheese, such as Corynebacterium casei, Psychrobacter spp., Lactococcus lactis ssp. cremoris, Staphylococcus equorum, Vagococcus salmoninarum, and other species present at levels below 5%. Brevibacterium linens were present at low levels (0.5 and 1.6%, respectively) on the rind of both the raw and the pasteurized milk cheeses, even though this bacterium had been inoculated during the manufacturing process. Interestingly, Psychroflexus casei, also described as giving a red smear to Raclette-type cheese, was identified in small proportions in the composition of the rind of both the raw and pasteurized milk cheeses (0.17 and 0.5%, respectively). In the heart of the cheeses, the common species of bacteria reached more than 99%. The main species identified were Lactococcus lactis ssp. cremoris, Psychrobacter spp., and Staphylococcus equorum ssp. equorum. Interestingly, 93 phylotypes were present only in the raw milk cheeses and 29 only in the pasteurized milk cheeses, showing the high diversity of the microbiota. Corynebacterium casei and Enterococcus faecalis were more prevalent in the raw milk cheeses, whereas Psychrobacter celer was present in the pasteurized milk cheeses. However, this specific microbiota represented a low proportion of the cheese microbiota. This study demonstrated that Herve cheese microbiota is rich and that pasteurized milk cheeses are microbiologically very close to raw milk cheeses, probably due to the similar manufacturing process. The characterization of the microbiota of this particular protected designation of origin cheese was useful in enabling us to gain a better knowledge of the bacteria responsible for the character of this cheese. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Destruction of Various Kinds of Mycobacteria in Milk by Pasteurization

PubMed Central

Harrington, Rube; Karlson, Alfred G.

1965-01-01

Various strains of unclassified mycobacteria, Mycobacterium tuberculosis (including H37Rv strains), M. bovis, M. avium, M. fortuitum, and bacille Calmette-Guerin, were exposed to the temperature and time of pasteurization in skim milk in test tubes. Of the 195 strains tested, there were a few surviving colonies among 6 of 33 skotochromogens, 1 of 26 photochromogens, 10 of 79 nonchromogens, and 1 of 9 rapid growers. Subcultures of the surviving colonies failed to resist the pasteurization tests on subsequent trials. PMID:14325295

Sewage sludge pasteurization by gamma radiation: A Canadian demonstration project — 1988-91

NASA Astrophysics Data System (ADS)

Swinwood, Jean F.; Wilson, Bruce K.

Nordion International Inc. and a Canadian city, in cooperation with the Federal & Provincial Ministries of the Environment, began a project in 1988 to construct and operate a commercial-scale sewage sludge pasteurization facility using gamma radiation technology. The facility is scheduled to begin operations in 1991. This paper discusses the objectives and scope of the project, the design of the irradiation system, and the plans to market the pasteurized sludge as a high-value, organic soil conditioner and fertilizer.

Shelf life of donkey milk subjected to different treatment and storage conditions.

PubMed

Giacometti, Federica; Bardasi, Lia; Merialdi, Giuseppe; Morbarigazzi, Michele; Federici, Simone; Piva, Silvia; Serraino, Andrea

2016-06-01

The aim of this study was to investigate the effects of different treatment conditions on microbiological indicators of donkey milk hygiene and their evolution during shelf life at 4 and 12°C from 3 to 30d, simulating a farm-scale pasteurization and packing system. Four treatment conditions were tested: no treatment (raw milk), pasteurization (65°C × 30 min), high-pressure processing (HPP), and pasteurization plus HPP. The microbiological quality of the raw donkey milk investigated was not optimal; our results highlight the importance of raw milk management with the need for animal hygiene management and good dairy farming practices on donkey farms to improve handling procedures. The raw milk treated with HPP alone showed visible alterations with flocks, making the milk unfit for sale. The microbiological risk posed by consumption of raw donkey milk was significantly reduced by heat treatment but farm-scale packing systems cannot guarantee an extended shelf life. In contrast, the pasteurization plus HPP treatment was the most effective method to maintain microbiological milk quality. Microflora growth had little effect on pH in donkey milk: pH values were significantly different only between raw milk and pasteurized and pasteurized plus HPP milk stored at 12°C for 3d. Alkaline phosphatase activity and furosine could be used as indicators of proper pasteurization and thermal processing in donkey milk. Moreover, the presence and growth of Bacillus cereus in the case of thermal abuse hamper the wide-scale marketing of donkey milk due to the potential consequences for sensitive consumers and therefore further tests with time/temperature/high-pressure protocols associated with B. cereus are needed. Finally, our study shows that an HPP treatment of pasteurized milk after packing extends the shelf life of donkey milk and assures its microbial criteria up to 30d if properly stored at 4°C until opening; therefore, combined heat treatment and storage strategies are recommended to enhance the shelf life of donkey milk. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

9 CFR 116.4 - Sterilization and pasteurization -records.

Code of Federal Regulations, 2014 CFR

2014-01-01

... ingredients, equipment, or biological product subjected to sterilization or pasteurization. (Approved by the Office of Management and Budget under control number 0579-0013) [39 FR 16872, May 10, 1974, as amended at...

9 CFR 116.4 - Sterilization and pasteurization -records.

Code of Federal Regulations, 2012 CFR

2012-01-01

... ingredients, equipment, or biological product subjected to sterilization or pasteurization. (Approved by the Office of Management and Budget under control number 0579-0013) [39 FR 16872, May 10, 1974, as amended at...

9 CFR 116.4 - Sterilization and pasteurization -records.

Code of Federal Regulations, 2013 CFR

2013-01-01

... ingredients, equipment, or biological product subjected to sterilization or pasteurization. (Approved by the Office of Management and Budget under control number 0579-0013) [39 FR 16872, May 10, 1974, as amended at...

9 CFR 116.4 - Sterilization and pasteurization -records.

Code of Federal Regulations, 2010 CFR

2010-01-01

... ingredients, equipment, or biological product subjected to sterilization or pasteurization. (Approved by the Office of Management and Budget under control number 0579-0013) [39 FR 16872, May 10, 1974, as amended at...

9 CFR 116.4 - Sterilization and pasteurization -records.

Code of Federal Regulations, 2011 CFR

2011-01-01

... ingredients, equipment, or biological product subjected to sterilization or pasteurization. (Approved by the Office of Management and Budget under control number 0579-0013) [39 FR 16872, May 10, 1974, as amended at...

PLC based automatic control of pasteurize mix in ice cream production

NASA Astrophysics Data System (ADS)

Yao, Xudong; Liang, Kai

2013-03-01

This paper describes the automatic control device of pasteurized mix in the ice cream production process.We design a scheme of control system using FBD program language and develop the programmer in the STEP 7-Micro/WIN software, check for any bugs before downloading into PLC .These developed devices will able to provide flexibility and accuracy to control the step of pasteurized mix. The operator just Input the duration and temperature of pasteurized mix through control panel. All the steps will finish automatically without any intervention in a preprogrammed sequence stored in programmable logic controller (PLC). With the help of this equipment we not only can control the quality of ice cream for various conditions, but also can simplify the production process. This control system is inexpensive and can be widely used in ice cream production industry.

Update: Temporary Total Depletion of U.S. Licensed Yellow Fever Vaccine for Civilian Travelers Addressed by Investigational New Drug Use of Imported Stamaril Vaccine.

PubMed

Gershman, Mark D; Sotir, Mark J

2017-07-28

Sanofi Pasteur, the manufacturer of the only yellow fever vaccine (YF-VAX) licensed in the United States, has announced that their stock of YF-VAX is totally depleted as of July 24, 2017. YF-VAX for civilian use will be unavailable for ordering from Sanofi Pasteur until mid-2018, when their new manufacturing facility is expected to be completed. However, YF-VAX might be available at some clinics for several months, until remaining supplies at those sites are exhausted. In anticipation of this temporary total depletion, in 2016, Sanofi Pasteur submitted an expanded access investigational new drug application to the Food and Drug Administration to allow for importation and use of Stamaril. The Food and Drug Administration accepted Sanofi Pasteur's application in October 2016.

Effect of surfactants and temperature on the hyperfiltration performance of poly(ether/urea) membranes

NASA Technical Reports Server (NTRS)

Leban, M. I.; Wydeven, T. J.

1984-01-01

The individual and combined effects of pasteurization temperature (347 K) and surfactants (anionic, cationic, and neutral) on a poly(ether/urea) thin-film hyperfiltration membrane were studied. Performance of this positively charged membrane was measured in terms of sodium chloride rejection and water flux. The observed effect was mostly on water flux and minimal on salt rejection. Pasteurization temperature caused an irreversible flux decline (flux decline slope of 0.09). The gradual flux reduction caused by neutral and cationic surfactants was reversible, whereas the flux reduction caused by anionic surfactant was irreversible and of similar magnitude to flux reduction caused by pasteurization temperature. The effects of anionic surfactant and pasteurization temperature were additive. Because of flux decline at elevated temperatures the poly(ether/urea) membrane is not very attractive for long-term spaceflight use.

The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review

PubMed Central

Peila, Chiara; Moro, Guido E.; Bertino, Enrico; Cavallarin, Laura; Giribaldi, Marzia; Giuliani, Francesca; Cresi, Francesco; Coscia, Alessandra

2016-01-01

When a mother’s milk is unavailable, the best alternative is donor milk (DM). Milk delivered to Human Milk Banks should be pasteurized in order to inactivate the microbial agents that may be present. Currently, pasteurization, performed at 62.5 °C for 30 min (Holder Pasteurization, HoP), is recommended for this purpose in international guidelines. Several studies have been performed to investigate the effects of HoP on the properties of DM. The present paper has the aim of reviewing the published papers on this topic, and to provide a comparison of the reported variations of biologically-active DM components before and after HoP. This review was performed by searching the MEDLINE, EMBASE, CINHAL and Cochrane Library databases. Studies that clearly identified the HoP parameters and compared the same DM samples, before and after pasteurization, were focused on. A total of 44 articles satisfied the above criteria, and were therefore selected. The findings from the literature report variable results. A possible explanation for this may be the heterogeneity of the test protocols that were applied. Moreover, the present review spans more than five decades, and modern pasteurizers may be able to modify the degradation kinetics for heat-sensitive substances, compared to older ones. Overall, the data indicate that HoP affects several milk components, although it is difficult to quantify the degradation degree. However, clinical practices demonstrate that many beneficial properties of DM still persist after HoP. PMID:27490567

Pasteurization of naturally contaminated water with solar energy

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ciochetti, D.A.; Metcalf, R.H.

1984-02-01

A solar box cooker (SBC) was constructed with a cooking area deep enough to hold several 3.7-liter jugs of water, and this was used to investigate the potential of using solar energy to pasteurize naturally contaminated water. When river water was heated either in the SBC or on a hot plate, coliform bacteria were inactivated at temperatures of 60/sup 0/C or greater. Heating water in an SBC to at least 65/sup 0/C ensures that the water will be above the milk pasteurization temperature of 62.8/sup 0/C for at least an hour, which appears sufficient to pasteurize contaminated water. On clearmore » or partly cloudy days, with the SBC facing magnetic south in Sacramento, bottom water temperatures of at least 65/sup 0/C could be obtained in 11.1 liters of water during the 6 weeks on either side of the summer solstice, in 7.4 liters of water from mid-March through mid-September, and in 3.7 liters of water an additional 2 to 3 weeks at the beginning and end of the solar season. Periodic repositioning of the SBC towards the sun, adjusting the back reflective lid, and preheating water in a simple reflective device increased final water temperatures. Simultaneous cooking and heating water to pasteurizing temperatures was possible. Additional uses of the SBC to pasteurize soil and to decontaminate hospital materials before disposal in remote areas are suggested. 14 references.« less

The Effect of Holder Pasteurization on Nutrients and Biologically-Active Components in Donor Human Milk: A Review.

PubMed

Peila, Chiara; Moro, Guido E; Bertino, Enrico; Cavallarin, Laura; Giribaldi, Marzia; Giuliani, Francesca; Cresi, Francesco; Coscia, Alessandra

2016-08-02

When a mother's milk is unavailable, the best alternative is donor milk (DM). Milk delivered to Human Milk Banks should be pasteurized in order to inactivate the microbial agents that may be present. Currently, pasteurization, performed at 62.5 °C for 30 min (Holder Pasteurization, HoP), is recommended for this purpose in international guidelines. Several studies have been performed to investigate the effects of HoP on the properties of DM. The present paper has the aim of reviewing the published papers on this topic, and to provide a comparison of the reported variations of biologically-active DM components before and after HoP. This review was performed by searching the MEDLINE, EMBASE, CINHAL and Cochrane Library databases. Studies that clearly identified the HoP parameters and compared the same DM samples, before and after pasteurization, were focused on. A total of 44 articles satisfied the above criteria, and were therefore selected. The findings from the literature report variable results. A possible explanation for this may be the heterogeneity of the test protocols that were applied. Moreover, the present review spans more than five decades, and modern pasteurizers may be able to modify the degradation kinetics for heat-sensitive substances, compared to older ones. Overall, the data indicate that HoP affects several milk components, although it is difficult to quantify the degradation degree. However, clinical practices demonstrate that many beneficial properties of DM still persist after HoP.

Clostridium botulinum neurotoxin type B is heat-stable in milk and not inactivated by pasteurization.

PubMed

Rasooly, Reuven; Do, Paula M

2010-12-08

Foodborne botulism is caused by the ingestion of foods containing botulinum neurotoxins (BoNTs). To study the heat stability of Clostridium botulinum neurotoxins, we needed to measure and compare the activity of botulinum neurotoxins, serotypes A and B, under various pasteurization conditions. Currently, the only accepted assay to detect active C. botulinum neurotoxin is an in vivo mouse bioassay, which raises ethical concerns with regard to the use of experimental animals. In this study, noninvasive methods were used to simultaneously detect and distinguish between active BoNT serotypes A and B in one reaction and sample. We developed an enzymatic activity assay employing internally quenched fluorogenic peptides corresponding to SNAP-25, for BoNT-A, and VAMP2, for BoNT-B, as an alternative method to the mouse bioassay. Because each peptide is labeled with different fluorophores, we were able to distinguish between these two toxins. We used this method to analyze the heat stability of BoNT-A and BoNT-B. This study reports that conventional milk pasteurization (63 °C, 30 min) inactivated BoNT serotype A; however, serotype B is heat-stable in milk and not inactivated by pasteurization. Using this activity assay, we also showed that the commonly used food processes such as acidity and pasteurization, which are known to inhibit C. botulinum growth and toxin production, are more effective in inactivating BoNT serotype A than serotype B when conventional pasteurization (63 °C, 30 min) is used.

Chemical Contaminants in Raw and Pasteurized Human Milk.

PubMed

Hartle, Jennifer C; Cohen, Ronald S; Sakamoto, Pauline; Barr, Dana Boyd; Carmichael, Suzan L

2018-05-01

Environmental contaminants ranging from legacy chemicals like p,p'-dichlorodiphenyltrichloroethane (DDT) to emerging chemicals like phthalates are ubiquitous. Research aims/questions: This research aims to examine the presence and co-occurrence of contaminants in human milk and effects of pasteurization on human milk chemical contaminants. We analyzed human milk donated by 21 women to a milk bank for 23 chemicals, including the persistent organic pollutants (POPs) polychlorinated biphenyls (PCBs), polybrominated diphenyl ethers (PBDEs), dichlorodiphenyltrichloroethane (DDT), and dichlorodiphenyldichloroethylene (DDE) isomers that are known to sequester in adipose tissue, along with the current-use and nonpersistent pesticides chlorpyrifos and permethrin, phthalates, and bisphenol A (BPA). Human milk was analyzed raw and pasteurized for these chemicals using gas chromatography-tandem mass spectrometry for the POPs and high-performance liquid chromatography-tandem mass spectrometry for non-POPs. Within the different chemical classes, PBDE47, PCB153, ppDDE, and MEHHP (phthalate metabolite) had the highest median concentrations and were observed in all samples. We also observed chlorpyrifos and BPA in all samples and permethrin in 90% of the samples tested. Only two chemicals, chlorpyrifos and permethrin, were susceptible to substantial degradation from pasteurization, a standard method for processing donated human milk. We detected 19 of 23 chemicals in all of our prepasteurized milk and 18 of 23 chemicals in all of our pasteurized milk. Pasteurization did not affect the presence of most of the chemicals. Future research should continue to explore human milk for potential chemical contamination and as a means to surveil exposures among women and children.

Thermal inactivation of poliovirus type 1 in water, milk and yoghurt.

PubMed

Strazynski, Marco; Krämer, Johannes; Becker, Barbara

2002-03-25

Loss of infectivity of poliovirus type 1, strain Sabin, during heating, freezing, and storage in water, milk and yoghurt was determined by plaque-titration in Vero cell cultures. The heating experiments simulated the conditions arising during the processing of milk and yoghurt, for example high-temperature heating (95 degrees C, 15 and 30 s), short-time pasteurization (72 degrees C, 15 and 30 s), long-time pasteurization (62 degrees C, 30 min), and yoghurt-fermentation (42 degrees C, 30 min and 180 min). Only high-temperature heating, long-time pasteurization and short-time pasteurization for 30 s proved to be reliable methods of inactivating polioviruses present in water, milk and yoghurt completely. Short-time pasteurization for 15 s and the conditions of yoghurt-fermentation failed to cause complete inactivation of polioviruses. Additionally, polioviruses mixed in milk or yoghurt withstood these procedures with significantly lower reductions of infectivity than in water. Heating at 55 degrees C for 30 min resulted in complete inactivation of polioviruses, regardless of the suspending medium. The infectivity of polioviruses is scarcely affected by freezing (-20 degrees C, 30 min) and storage (24 days) at low temperatures (4 degrees C) and high humidity (a(w) = 0.99).

Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage.

PubMed

Dos Reis, Luzia Caroline Ramos; Facco, Elizete Maria Pesamosca; Flôres, Simone Hickmann; Rios, Alessandro de Oliveira

2018-04-01

This research aimed to evaluate differences in the stability of physicochemical and color parameters, phenolic compounds, flavonoids, carotenoids and antioxidant capacity in fresh and pasteurized juice of orange passion fruit, respectively cold stored (8 °C) during 0-4 or during 0-15 days. The results showed that in the physicochemical analysis, no significant differences were observed comparing pasteurized and fresh juice during storage. The pasteurized juice showed higher concentrations of color parameters, phenolic compounds (15% more of retention for days 0 and 4), epigallocatechin gallate (40% in day 0 and 27% in day 4), lycopene (142% for day 0 and 39% for day 4), total carotenoids (114% in day 0 and 8% in day 4) and antioxidant capacity (12% in day 0 and 7% in day 4).; already fresh juice retained more values of quercetin (79% in day 0 and 245% in day 4), α-carotene (57% in day 4), β-carotene and provitamin A (80% of retention in day 4). Therefore, the pasteurization processing was positive in orange passion fruit juice and improved the accessibility of most bioactive compounds. Copyright © 2018 Elsevier Ltd. All rights reserved.

Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice.

PubMed

Yu, Yuanshan; Xiao, Gengsheng; Xu, Yujuan; Wu, Jijun; Fu, Manqin; Wen, Jing

2015-11-01

The aim of this study was to evaluate the hypothesis that fermentation with Lactobacillus fermentium, which can metabolize citric acid, could be applied in improving the taste (sugar:acid ratio) of citrus juice. During fermentation, the strain of L. fermentium can preferentially utilize citric acid of citrus (Citrus reticulata cv. Chachiensis) juice to support the growth without the consumption of sugar. After 6 h of fermentation with L. fermentium at 30 °C, the sugar:acid ratio of citrus juice increased to 22:1 from 12:1, which resulted in that the hedonic scores of sweetness, acidity and overall acceptability of fermented-pasteurized citrus juice were higher than the unfermented-pasteurized citrus juice. Compared with unfermented-pasteurized citrus juice, the ORAC value and total amino acid showed a reduction, and no significant change (P > 0.05) in the L*, a*, b*, total soluble phenolics and ascorbic acid (Vc) content in the fermented-pasteurized citrus juice was observed as compared with unfermented-pasteurized citrus juice. Hence, slight fermentation with L. fermentium can be used for improving the taste (sugar:acid ratio) of citrus juice with the well retaining of quality. © 2015 Institute of Food Technologists®

Effect of evaporation and pasteurization in the biochemical and immunological composition of human milk.

PubMed

Braga, Lucylea P M; Palhares, Durval B

2007-01-01

To assess the effects of evaporation and pasteurization of human milk on its biochemical and immunological composition and on its osmolarity. The samples of mature human milk were categorized into four study groups: in natura human milk, pasteurized human milk, human milk evaporated at 70% of the baseline volume and human milk pasteurized and evaporated at 70%, with 12 different samples of milk in each group. The samples were used to determine the concentrations of sodium, potassium, calcium, phosphorus, magnesium, protein, fat, lactose, immunoglobulin A and osmolarity. The pasteurization of human milk did not show statistically significant changes in the concentration of sodium, potassium, calcium, phosphorus, magnesium, protein, fat, lactose, or in osmolarity; however, it showed remarkable reduction in the mean concentration of immunoglobulin A. Evaporation had a mean increase of 38% in the concentration of sodium, potassium, calcium, phosphorus, magnesium, protein, fat and lactose and mean reduction of 45% in the concentration of immunoglobulin A, without significant change in osmolarity in unprocessed milk. By evaporation at 70% of the baseline value of human milk, it is possible to obtain human milk that meets the nutritional requirements recommended for preterm infants, except for calcium and phosphorus.

Bacteriological study of raw and unexpired pasteurized cow's milk collected at the dairy farms and super markets in Sari city in 2011.

PubMed

Vahedi, M; Nasrolahei, M; Sharif, M; Mirabi, A M

2013-06-01

The quality of milk is influenced by different bacteria present in milk. This study was undertaken to investigate the bacterial contamination of raw and pasteurized milk in Sari Township, Iran, 2011. In this investigation, 100 pasteurized milk samples were collected randomly from the super markets in the city and 100 raw milk samples from 4 dairy farms from suburb areas and evaluated for the presence of coliforms, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes by culture methods and biochemical tests. Data analysis was performed by SPSS software using Chi2 test and described in percentage. In the raw milk, contamination with E. coli, coliforms and Staphylococcus aureus was observed in 42 (42%), 36 (36%) and 22 (22%) of samples respectively, and the same for the pasteurized milk samples was 9 (9%), 2 (2%) and 2 (2%), respectively. Listeria monocytogenes was not detected in any sample. Presence of E. coli in the milk could be due to contamination with waste water and fecal materials. Considering the contamination of raw and pasteurized milk with E. coli and coliforms, sanitary practice during collecting and transporting, particularly in the summer season is recommended.

Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process.

PubMed

Jachna, Tiphaine J; Hermes, Vanessa S; Flôres, Simone H; Rios, Alessandro O

2016-03-15

Pindo palm (Butia capitata, Becc. 1916) is a tropical fruit native to South America and is relatively rich in bioactive compounds. It is often consumed as juice. The aim of this study was, first, to identify the degradation of these compounds by pasteurization and by cold storage (4 °C) of pindo palm juice. Physicochemical properties and concentrations of phenolic compounds, carotenoids and vitamin C have been evaluated on fresh and pasteurized juices. Moreover, another objective was to characterize the nutritional composition and the bioactive compounds of pindo palm pomace, the by-product of juice processing. The results demonstrated a degradation of carotenoids with pasteurization and a degradation of vitamin C with both pasteurization and cold storage of juices. Furthermore, the evaluation of pindo palm pomace showed that it is relatively rich in total phenols (20.06 g gallic acid equivalents kg(-1) dry matter) and in β-carotene (0.22 g kg(-1) dry matter). Thus, from the nutrition viewpoint, it does not seem interesting to pasteurize juice. On the other hand, extraction of carotenoids and phenolic compounds from the pomace appears to be a relevant process. © 2015 Society of Chemical Industry.

Effect of the processing steps on compositions of table olive since harvesting time to pasteurization.

PubMed

Nikzad, Nasim; Sahari, Mohammad A; Vanak, Zahra Piravi; Safafar, Hamed; Boland-nazar, Seyed A

2013-08-01

Weight, oil, fatty acids, tocopherol, polyphenol, and sterol properties of 5 olive cultivars (Zard, Fishomi, Ascolana, Amigdalolia, and Conservalia) during crude, lye treatment, washing, fermentation, and pasteurization steps were studied. Results showed: oil percent was higher and lower in Ascolana (crude step) and in Fishomi (pasteurization step), respectively; during processing steps, in all cultivars, oleic, palmitic, linoleic, and stearic acids were higher; the highest changes in saturated and unsaturated fatty acids were in fermentation step; the highest and the lowest ratios of ω3 / ω6 were in Ascolana (washing step) and in Zard (pasteurization step), respectively; the highest and the lowest tocopherol were in Amigdalolia and Fishomi, respectively, and major damage occurred in lye step; the highest and the lowest polyphenols were in Ascolana (crude step) and in Zard and Ascolana (pasteurization step), respectively; the major damage among cultivars occurred during lye step, in which the polyphenol reduced to 1/10 of first content; sterol did not undergo changes during steps. Reviewing of olive patents shows that many compositions of fruits such as oil quality, fatty acids, quantity and its fraction can be changed by alteration in cultivar and process.

Development of Aa New Time Temperature Indicator for Enzymatic Validation of Pasteurization of Meat Products.

PubMed

Brizio, Ana Paula Dutra Resem; Prentice, Carlos

2015-06-01

This paper presents the development of a new smart time-temperature indicator (TTI) of pasteurization whose operating principle is based on the complexation reaction between starch and iodine, and the subsequent action of an amylase on this complex causing its discoloration at a rate dependent on time and temperature of the medium. Laboratory simulations and tests in a manufacturing plant evaluated different enzyme concentrations in the TTI prototypes when exposed to pasteurization conditions. The results showed that the color response of the indicators was visually interpreted as adaptive to measurement using appropriate equipment, with satisfactory reliability in all conditions studied. The TTI containing 6.5% amylase was one whose best results were suited for use in validating the cooking of hams. When attached to the primary packaging of the product, this TTI indicated the pasteurization process inexpensively, easily, accurately, and nondestructively. © 2015 Institute of Food Technologists®

Louis Pasteur, language, and molecular chirality. I. Background and dissymmetry.

PubMed

Gal, Joseph

2011-01-01

Louis Pasteur resolved sodium ammonium (±)-tartrate in 1848, thereby discovering molecular chirality. Although hindered by the primitive state of organic chemistry, he introduced new terminology and nomenclature for his new science of molecular and crystal chirality. He was well prepared for this task by his rigorous education and innate abilities, and his linguistic achievements eventually earned him membership in the supreme institution for the French language, the Académie française. Dissymmetry had been in use in French from the early 1820s for disruption or absence of symmetry or for dissimilarity or difference in appearance between two objects, and Pasteur initially used it in the latter connotation, without any reference to handedness or enantiomorphism. Soon, however, he adopted it in the meaning of chirality. Asymmetry had been in use in French since 1691 but Pasteur ignored it in favor of dissymmetry. The two terms are not synonymous but it is not clear whether Pasteur recognized this difference in choosing the former over the latter. However, much of the literature mistranslates his dissymmetry as asymmetry. Twenty years before Pasteur the British polymath John Herschel proposed that optical rotation in the noncrystalline state is due to the "unsymmetrical" [his term] nature of the molecules and later used dissymmetrical for handed. Chirality, coined by Lord Kelvin in 1894 and introduced into chemistry by Mislow in 1962, has nearly completely replaced dissymmetry in the meaning of handedness, but the use of dissymmetry continues today in other contexts for lack of symmetry, reduction of symmetry, or dissimilarity. Copyright © 2010 Wiley-Liss, Inc.

Human Milk Processing: A Systematic Review of Innovative Techniques to Ensure the Safety and Quality of Donor Milk.

PubMed

Peila, Chiara; Emmerik, Nikki E; Giribaldi, Marzia; Stahl, Bernd; Ruitenberg, Joost E; van Elburg, Ruurd M; Moro, Guido E; Bertino, Enrico; Coscia, Alessandra; Cavallarin, Laura

2017-03-01

Pasteurization, performed at 62.5°C for 30 minutes (holder pasteurization), is currently recommended in all international human milk banks guidelines, but it affects some human milk bioactive and nutritive components. The present systematic review is aimed at critically reviewing evidence on the suitability of human milk processing techniques other than holder pasteurization, both thermal and nonthermal, to ensure microbiological safety, and on the effects of these techniques on biologically active donor milk components. A systematic review of English and non-English articles using Medline, PubMed, Embase, SCOPUS, and CAB Abstracts, with no restriction in publication date was performed. Search terms included: human, breast, donor, or banked milk, breastmilk, breast fed, breastfed, breastfeed; HTST, Flash, High Pressure, UV, ultrasonic or nonthermal; process, pasteuris, pasteuriz. Only primary research articles published in peer-reviewed journals were included, providing or not a comparison with holder pasteurized human milk, provided that the pasteurization technique was clearly described, and not intended for domestic use. Additional studies were identified by searching bibliographies of relevant articles. Twenty-six studies were identified as being relevant. Two examined both High Pressure Processing and High-Temperature-Short-Time pasteurization; 10 only examined High Pressure Processing; 10 only examined High-Temperature-Short-Time; 2 articles examined ultraviolet irradiation; 2 articles examined (thermo-)ultrasonic processing. The results indicate that data about safety for microbiological control are still scarce for most of the novel technologies, and that consensus on processing conditions is necessary for nonthermal technologies, before any conclusions on the qualitative and nutritional advantages of these techniques can be drawn.

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk.

PubMed

Walkling-Ribeiro, M; Noci, F; Cronin, D A; Lyng, J G; Morgan, D J

2009-01-01

The impact of a combined hurdle treatment of heat and pulsed electric fields (PEF) was studied on native microbiota used for the inoculation of low-fat ultra-high temperature (UHT) milk and whole raw milk. Microbiological shelf-life of the latter following hurdle treatment or thermal pasteurization was also investigated. UHT milk was preheated to 30 degrees C, 40 degrees C or 50 degrees C over a 60-s period, pulsed for 50 micros or 60 micros at a field strength of 40 kV cm(-1) or for 33 micros at 50 kV cm(-1). Heat and PEF reduced the microbial count by a maximum of 6.4 log in UHT milk (50 degrees C; 50 kV cm(-1), 33 micros) compared to 6.0 log (P > or = 0.05) obtained by thermal pasteurization (26 s, 72 degrees C). When raw milk was treated with a combination of hurdles (50 degrees C; 40 kV cm(-1), 60 micros) a 6.0 log inactivation of microbiota was achieved and microbiological milk shelf-life was extended to 21 days under refrigeration (4 degrees C) vs 14 days in thermally pasteurized milk. Native microbiota was decreased by 6.7 log following conventional pasteurization. The findings suggest that heat and PEF achieved similar inactivation of native microbiota in milk and longer stabilization of microbiological shelf-life than thermal pasteurization. A hurdle approach of heat and PEF could represent a valid milk processing alternative to conventional pasteurization. Hurdle treatment might also preserve native milk quality better due to less thermal exposure.

The human milk oligosaccharides are not affected by pasteurization and freeze-drying.

PubMed

Hahn, Won-Ho; Kim, Jaehan; Song, Seunghyun; Park, Suyeon; Kang, Nam Mi

2017-11-06

Human milk oligosaccharides (HMOs) are known as important factors in neurologic and immunologic development of neonates. Moreover, freeze-drying seems to be a promising storage method to improve the processes of human milk banks. However, the effects of pasteurization and freeze-drying on HMOs were not evaluated yet. The purpose of this study is to analyze and compare the HMOs profiles of human milk collected before and after the pasteurization and freeze-drying. Totally nine fresh human milk samples were collected from three healthy mothers at the first, second, and third week after delivery. The samples were treated with Holder pasteurization and freeze-drying. HMOs profiles were analyzed by matrix-assisted laser desorption/ionization (MALDI) time-of-flight/time-of-flight (TOF/TOF) mass spectrometry and compared between samples collected before and after the treatments. Human milk samples showed significantly different HMO patterns between mothers. However, HMOs were not affected by lactation periods within 3 weeks after delivery (r 2  = 0.972-0.999, p < .001). Moreover, both of pasteurization and freeze-drying were found not to affect HMO patterns in a correlation analysis (r 2  = 0.989-0.999, p < .001). HMO patterns were found not to be affected by pasteurization and freeze-drying of donor milks. We hope that introducing freeze-drying to the human milk banks would be encouraged by the present study. However, the storage length without composition changes of HMOs after freeze-drying needs to be evaluated in the further studies.

Pulsed electric fields for pasteurization: defining processing conditions

USDA-ARS?s Scientific Manuscript database

Application of pulsed electric fields (PEF) technology in food pasteurization has been extensively studied. Optimal PEF treatment conditions for maximum microbial inactivation depend on multiple factors including PEF processing conditions, production parameters and product properties. In order for...

Probabilistic Model for Listeria monocytogenes Growth during Distribution, Retail Storage, and Domestic Storage of Pasteurized Milk ▿

PubMed Central

Koutsoumanis, Konstantinos; Pavlis, Athanasios; Nychas, George-John E.; Xanthiakos, Konstantinos

2010-01-01

A survey on the time-temperature conditions of pasteurized milk in Greece during transportation to retail, retail storage, and domestic storage and handling was performed. The data derived from the survey were described with appropriate probability distributions and introduced into a growth model of Listeria monocytogenes in pasteurized milk which was appropriately modified for taking into account strain variability. Based on the above components, a probabilistic model was applied to evaluate the growth of L. monocytogenes during the chill chain of pasteurized milk using a Monte Carlo simulation. The model predicted that, in 44.8% of the milk cartons released in the market, the pathogen will grow until the time of consumption. For these products the estimated mean total growth of L. monocytogenes during transportation, retail storage, and domestic storage was 0.93 log CFU, with 95th and 99th percentiles of 2.68 and 4.01 log CFU, respectively. Although based on EU regulation 2073/2005 pasteurized milk produced in Greece belongs to the category of products that do not allow the growth of L. monocytogenes due to a shelf life (defined by law) of 5 days, the above results show that this shelf life limit cannot prevent L. monocytogenes from growing under the current chill chain conditions. The predicted percentage of milk cartons—initially contaminated with 1 cell/1-liter carton—in which the pathogen exceeds the safety criterion of 100 cells/ml at the time of consumption was 0.14%. The probabilistic model was used for an importance analysis of the chill chain factors, using rank order correlation, while selected intervention and shelf life increase scenarios were evaluated. The results showed that simple interventions, such as excluding the door shelf from the domestic storage of pasteurized milk, can effectively reduce the growth of the pathogen. The door shelf was found to be the warmest position in domestic refrigerators, and it was most frequently used by the consumers for domestic storage of pasteurized milk. Furthermore, the model predicted that a combination of this intervention with a decrease of the mean temperature of domestic refrigerators by 2°C may allow an extension of pasteurized milk shelf life from 5 to 7 days without affecting the current consumer exposure to L. monocytogenes. PMID:20139308

Shelf life of pasteurized microfiltered milk containing 2% fat.

PubMed

Caplan, Z; Barbano, D M

2013-01-01

The goal of this research was to produce homogenized milk containing 2% fat with a refrigerated shelf life of 60 to 90 d using minimum high temperature, short time (HTST) pasteurization in combination with other nonthermal processes. Raw skim milk was microfiltered (MF) using a Tetra Alcross MFS-7 pilot plant (Tetra Pak International SA, Pully, Switzerland) equipped with Membralox ceramic membranes (1.4 μm and surface area of 2.31 m(2); Pall Corp., East Hills, NY). The unpasteurized MF skim permeate and each of 3 different cream sources were blended together to achieve three 2% fat milks. Each milk was homogenized (first stage: 17 MPa, second stage: 3 MPa) and HTST pasteurized (73.8°C for 15s). The pasteurized MF skim permeate and the 3 pasteurized homogenized 2% fat milks (made from different fat sources) were stored at 1.7 and 5.7°C and the standard plate count for each milk was determined weekly over 90 d. When the standard plate count was >20,000 cfu/mL, it was considered the end of shelf life for the purpose of this study. Across 4 replicates, a 4.13 log reduction in bacteria was achieved by MF, and a further 0.53 log reduction was achieved by the combination of MF with HTST pasteurization (73.8°C for 15s), resulting in a 4.66 log reduction in bacteria for the combined process. No containers of MF skim milk that was pasteurized after MF exceeded 20,000 cfu/mL bacteria count during 90 d of storage at 5.7°C. The 3 different approaches used to reduce the initial bacteria and spore count of each cream source used to make the 2% fat milks did not produce any shelf-life advantage over using cold separated raw cream when starting with excellent quality raw whole milk (i.e., low bacteria count). The combination of MF with HTST pasteurization (73.8°C for 15s), combined with filling and packaging that was protected from microbial contamination, achieved a refrigerated shelf life of 60 to 90 d at both 1.7 and 5.7°C for 2% fat milks. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

7 CFR 58.809 - Pasteurization.

Code of Federal Regulations, 2010 CFR

2010-01-01

..., modified whey products, and lactose shall be pasteurized prior to condensing. When the condensing and... transported to another plant for further processing into dry whey, dry whey products or lactose without... procedure unpasteurized ingredients are added (except those necessary for lactose crystallization), or...

7 CFR 58.809 - Pasteurization.

Code of Federal Regulations, 2011 CFR

2011-01-01

..., modified whey products, and lactose shall be pasteurized prior to condensing. When the condensing and... transported to another plant for further processing into dry whey, dry whey products or lactose without... procedure unpasteurized ingredients are added (except those necessary for lactose crystallization), or...

Occurrence of Mycobacterium bovis and non-tuberculous mycobacteria (NTM) in raw and pasteurized milk in the northwestern region of Paraná, Brazil.

PubMed

Sgarioni, Sônia Aparecida; Hirata, Rosario Dominguez Crespo; Hirata, Mario Hiroyuki; Leite, Clarice Queico Fujimura; de Prince, Karina Andrade; de Andrade Leite, Sergio Roberto; Filho, Dirceu Vedovello; Siqueira, Vera Lucia Dias; Caleffi-Ferracioli, Katiany Rizzieri; Cardoso, Rosilene Fressatti

2014-01-01

Milk is widely consumed in Brazil and can be the vehicle of agent transmission. In this study, was evaluated the occurrence of Mycobacterium bovis and non-tuberculous mycobacteria (NTM) in raw and pasteurized milk consumed in the northwestern region of Paraná, Brazil. Fifty-two milk samples (20 pasteurized and 32 raw) from dairy farms near the municipality of Maringa, Parana State, Brazil were collected. Milk samples were decontaminated using 5% oxalic acid method and cultured on Lowenstein-Jensen and Stonebrink media at 35 °C and 30 °C, with and without 5-10% CO2. Mycobacteria isolates were identified by morphological features, PCR-Restriction Fragment Length Polymorphism Analysis (PCR-PRA) and Mycolic acids analysis. Thirteen (25%) raw and 2 (4%) pasteurized milk samples were positive for acid fast bacilli growth. Nine different species of NTM were isolated (M. nonchromogenicum, M. peregrinum, M. smegmatis, M. neoaurum, M. fortuitum, M. chelonae, M. flavescens, M. kansasii and M. scrofulaceum). M. bovis was not detected. Raw and pasteurized milk may be considered one source for NTM human infection. The paper reinforces the need for intensification of measures in order to avoid the milk contamination and consequently prevent diseases in the south of Brazil.

Occurrence of Mycobacterium bovis and non-tuberculous mycobacteria (NTM) in raw and pasteurized milk in the northwestern region of Paraná, Brazil

PubMed Central

Sgarioni, Sônia Aparecida; Hirata, Rosario Dominguez Crespo; Hirata, Mario Hiroyuki; Leite, Clarice Queico Fujimura; de Prince, Karina Andrade; de Andrade Leite, Sergio Roberto; Filho, Dirceu Vedovello; Siqueira, Vera Lucia Dias; Caleffi-Ferracioli, Katiany Rizzieri; Cardoso, Rosilene Fressatti

2014-01-01

Milk is widely consumed in Brazil and can be the vehicle of agent transmission. In this study, was evaluated the occurrence of Mycobacterium bovis and non-tuberculous mycobacteria (NTM) in raw and pasteurized milk consumed in the northwestern region of Paraná, Brazil. Fifty-two milk samples (20 pasteurized and 32 raw) from dairy farms near the municipality of Maringa, Parana State, Brazil were collected. Milk samples were decontaminated using 5% oxalic acid method and cultured on Lowenstein-Jensen and Stonebrink media at 35 °C and 30 °C, with and without 5–10% CO2. Mycobacteria isolates were identified by morphological features, PCR-Restriction Fragment Length Polymorphism Analysis (PCR-PRA) and Mycolic acids analysis. Thirteen (25%) raw and 2 (4%) pasteurized milk samples were positive for acid fast bacilli growth. Nine different species of NTM were isolated (M. nonchromogenicum, M. peregrinum, M. smegmatis, M. neoaurum, M. fortuitum, M. chelonae, M. flavescens, M. kansasii and M. scrofulaceum). M. bovis was not detected. Raw and pasteurized milk may be considered one source for NTM human infection. The paper reinforces the need for intensification of measures in order to avoid the milk contamination and consequently prevent diseases in the south of Brazil. PMID:25242962

Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization.

PubMed Central

Doyle, M P; Glass, K A; Beery, J T; Garcia, G A; Pollard, D J; Schultz, R D

1987-01-01

Milk from cows inoculated with Listeria monocytogenes was pooled for 2 to 4 days and then heated at 71.7 to 73.9 degrees C for 16.4 s or at 76.4 to 77.8 degrees C for 15.4 s in a high-temperature, short-time plate heat exchanger pasteurization unit. L. monocytogenes was isolated from milk after heat treatment in six of nine pasteurization trials done at 71.7 to 73.9 degrees C and in none of three trials done at 76.4 to 77.8 degrees C. An average of 1.5 to 9.2 L. monocytogenes cells was seen in each milk polymorphonuclear leukocyte before heat treatment in 11 of 12 pasteurization trials. Noticeable degradation of leukocytes with intracellular listeria was detected in unpasteurized milk after 3 days of storage at 4 degrees C, and by 4 days of storage leukocytes had deteriorated to cellular debris, suggesting that holding unpasteurized milk refrigerated for 4 or more days would eliminate a protective effect leukocytes may provide for increasing heat resistance of L. monocytogenes. Results indicate that under the conditions of this study, L. monocytogenes can survive the minimum high-temperature, short-time treatment (71.7 degrees C, 15 s) required by the U.S. Food and Drug Administration for pasteurizing milk. Images PMID:3116926

Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage.

PubMed

Monteiro, Sara H M C; Silva, Eric Keven; Alvarenga, Verônica O; Moraes, Jeremias; Freitas, Mônica Q; Silva, Márcia C; Raices, Renata S L; Sant'Ana, Anderson S; Meireles, M Angela A; Cruz, Adriano G

2018-04-01

This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3-3.0 kJ/cm 3 ), as compared to HTST pasteurization (72 °C/15 s) aimed to verify the effect of the HIUS processing on the microbiological and physicochemical characteristics of the beverage. The application of HIUS at an energy density of 3.0 kJ/cm 3 was able to reduce 3.56 ± 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy density affected the physical properties of the beverage as the size distribution of fat globule and rheological behavior, as well as the chemical properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiological and physicochemical quality, besides preserving the bioactive compounds and the nutritional quality of the product. Copyright © 2017 Elsevier B.V. All rights reserved.

Donor Human Milk for the High-Risk Infant: Preparation, Safety, and Usage Options in the United States.

PubMed

2017-01-01

The use of donor human milk is increasing for high-risk infants, primarily for infants born weighing <1500 g or those who have severe intestinal disorders. Pasteurized donor milk may be considered in situations in which the supply of maternal milk is insufficient. The use of pasteurized donor milk is safe when appropriate measures are used to screen donors and collect, store, and pasteurize the milk and then distribute it through established human milk banks. The use of nonpasteurized donor milk and other forms of direct, Internet-based, or informal human milk sharing does not involve this level of safety and is not recommended. It is important that health care providers counsel families considering milk sharing about the risks of bacterial or viral contamination of nonpasteurized human milk and about the possibilities of exposure to medications, drugs, or herbs in human milk. Currently, the use of pasteurized donor milk is limited by its availability and affordability. The development of public policy to improve and expand access to pasteurized donor milk, including policies that support improved governmental and private financial support for donor milk banks and the use of donor milk, is important. Copyright © 2017 by the American Academy of Pediatrics.

Urine Bacterial Community Convergence through Fertilizer Production: Storage, Pasteurization, and Struvite Precipitation.

PubMed

Lahr, Rebecca H; Goetsch, Heather E; Haig, Sarah J; Noe-Hays, Abraham; Love, Nancy G; Aga, Diana S; Bott, Charles B; Foxman, Betsy; Jimenez, Jose; Luo, Ting; Nace, Kim; Ramadugu, Kirtana; Wigginton, Krista R

2016-11-01

Source-separated human urine was collected from six public events to study the impact of urine processing and storage on bacterial community composition and viability. Illumina 16S rRNA gene sequencing revealed a complex community of bacteria in fresh urine that differed across collection events. Despite the harsh chemical conditions of stored urine (pH > 9 and total ammonia nitrogen > 4000 mg N/L), bacteria consistently grew to 5 ± 2 × 10 8 cells/mL. Storing hydrolyzed urine for any amount of time significantly reduced the number of operational taxonomic units (OTUs) to 130 ± 70, increased Pielou evenness to 0.60 ± 0.06, and produced communities dominated by Clostridiales and Lactobacillales. After 80 days of storage, all six urine samples from different starting materials converged to these characteristics. Urine pasteurization or struvite precipitation did not change the microbial community, even when pasteurized urine was stored for an additional 70 days. Pasteurization decreased metabolic activity by 50 ± 10% and additional storage after pasteurization did not lead to recovery of metabolic activity. Urine-derived fertilizers consistently contained 16S rRNA genes belonging to Tissierella, Erysipelothrix, Atopostipes, Bacteroides, and many Clostridiales OTUs; additional experiments must determine whether pathogenic species are present, responsible for observed metabolic activity, or regrow when applied.

7 CFR 58.635 - Pasteurization of the mix.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurization of the mix. 58.635 Section 58.635 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE...

7 CFR 58.635 - Pasteurization of the mix.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurization of the mix. 58.635 Section 58.635 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE...

Antibody Profile of Colostrum and the Effect of Processing in Human Milk Banks: Implications in Immunoregulatory Properties.

PubMed

Rodríguez-Camejo, Claudio; Puyol, Arturo; Fazio, Laura; Rodríguez, Analía; Villamil, Emilia; Andina, Eliana; Cordobez, Vanira; Díaz, Hernán; Lemos, Mary; Siré, Gabriela; Carroscia, Lilián; Castro, Mara; Panizzolo, Luis; Hernández, Ana

2018-02-01

When feeding preterm infants, donor milk is preferred if the mother's own milk is unavailable. Pasteurization may have detrimental effects on bioactivity, but more information is needed about its effects on the immunological compounds. Research aim: This work has two main aims: evaluate the antibody profile of colostrum and study the quantitative variations in the antibodies' level and specific reactivity after undergoing Holder pasteurization. The authors focused on immunoregulatory components of colostrum (antidietary antibodies and TGF-β2) in the neonatal gut. This is a descriptive cross-sectional study of a convenience sample of 67 donated colostrum samples at different days after delivery, both raw and pasteurized. Antibody profiles were analyzed at different times during breastfeeding, and total and specific antibodies (IgM, IgA, and IgG subclasses) were compared with tetanus toxoid and ovalbumin using enzyme-linked immunosorbent assay. The processing effect on total and specific antibodies, as well as TGF-β2, was evaluated by paired analyses. No variations in immunological compounds were observed throughout the colostrum stage. The TGF-β2, antibodies' concentrations, and antibodies' specific reactivity after pasteurization did not vary significantly as days of lactation varied. Changes in antibody levels were dependent on isotype and IgG subclass, and IgG4 showed remarkable resistance to heating. Moreover, the effect of the pasteurization on specific reactivity was antigen dependent. The supply of relevant immunological components is stable throughout the colostrum stage. The effects of pasteurization on antibodies depend on isotype, subclass, and specificity. This information is relevant to improving the immunological quality of colostrum, especially for preterm newborns.

Pasteur Institute of Iran--an evaluation model.

PubMed

Dejman, Masoumeh; Habibi, Elham; Baradarn Eftekhari, Monir; Falahat, Katayoun; Malekafzali, Hossein

2014-07-01

Pasteur Institute of Iran was established in 1919 with the aim to produce vaccines and prevent communicable diseases in Iran. Over time, their activities extended into areas of research, education and services. Naturally, such a vast development begs establishment of a comprehensive management and monitoring system. With this outlook, the present study was carried out with the aim to design a performance assessment model for Pasteur Institute of Iran that, in addition to determining evaluation indicators, it could prepare the necessary grounds for providing a unified assessment model for the global network of the Pasteur Institutes. This study was designed and performed in 4 stages: first; design of indicators and determining their scores. Second; editing indicators according to the outcome of discussions and debates held with members of Research Council of Pasteur Institute of Iran. Third; implementation of a pilot model based on the Institute's activities in 2011. Fourth; providing the pilot model feedback to the stakeholders and finalizing the model according to an opinion survey. Based on the results obtained, the developed indicators for Pasteur Institute of Iran evaluation were designed in 10 axes and 18 sub-axes, which included 101 major and 58 minor indicators. The axes included governance and leadership, resources and facilities, capacity building, knowledge production and collaborations, reference services, economic value of products and services, participation in industrial exhibitions, status of the institute, satisfaction and institute's role in health promotion. The indicators presented in this article have been prepared based on the balance in the Institute's four missions, to provide the basis for assessment of the Institute's activities in consecutive years, and possibility of comparison with other institutes worldwide.

Bacteria and Bioactivity in Holder Pasteurized and Shelf-Stable Human Milk Products

PubMed Central

2017-01-01

Abstract Background: Historically, Holder pasteurization has been used to pasteurize donor human milk available in a hospital setting. There is extensive research that provides an overview of the impact of Holder pasteurization on bioactive components of human milk. A shelf-stable (SS) human milk product, created using retort processing, recently became available; however, to our knowledge, little has been published about the effect of retort processing on human milk. Objective: We aimed to assess the ability of retort processing to eliminate bacteria and to quantify the difference in lysozyme and secretory immunoglobulin A (sIgA) activity between Holder pasteurized (HP) and SS human milk. Methods: Milk samples from 60 mothers were pooled. From this pool, 36 samples were taken: 12 samples were kept raw, 12 samples were HP, and 12 samples were retort processed to create an SS product. All samples were analyzed for total aerobic bacteria, coliform bacteria, Bacillus cereus, sIgA activity, and lysozyme activity. Raw samples served as the control. Results: One raw sample and 3 HP samples contained B. cereus at the time of culture. There were no detectable bacteria in SS samples at the time of culture. Raw samples had significantly greater lysozyme and sIgA activity than HP and SS samples (P < 0.0001). HP samples retained significantly more lysozyme and sIgA activity (54% and 87%, respectively) than SS samples (0% and 11%, respectively). Conclusions: Human milk processed using Holder pasteurization should continue to be screened for the presence of B. cereus. Clinicians should be aware of the differences in the retention of lysozyme and sIgA activity in HP and SS products when making feeding decisions for medically fragile or immunocompromised infants to ensure that patients are receiving the maximum immune protection. PMID:29955718

Pasteur Institute of Iran- An Evaluation Model

PubMed Central

Dejman, Masoumeh; Habibi, Elham; Baradarn Eftekhari, Monir; Falahat, Katayoun; Malekafzali, Hossein

2014-01-01

Background: Pasteur Institute of Iran was established in 1919 with the aim to produce vaccines and prevent communicable diseases in Iran. Over time, their activities extended into areas of research, education and services. Naturally, such a vast development begs establishment of a comprehensive management and monitoring system. With this outlook, the present study was carried out with the aim to design a performance assessment model for Pasteur Institute of Iran that, in addition to determining evaluation indicators, it could prepare the necessary grounds for providing a unified assessment model for the global network of the Pasteur Institutes. Method: This study was designed and performed in 4 stages: first; design of indicators and determining their scores. Second; editing indicators according to the outcome of discussions and debates held with members of Research Council of Pasteur Institute of Iran. Third; implementation of a pilot model based on the Institute’s activities in 2011. Fourth; providing the pilot model feedback to the stakeholders and finalizing the model according to an opinion survey. Results: Based on the results obtained, the developed indicators for Pasteur Institute of Iran evaluation were designed in 10 axes and 18 sub-axes, which included 101 major and 58 minor indicators. The axes included governance and leadership, resources and facilities, capacity building, knowledge production and collaborations, reference services, economic value of products and services, participation in industrial exhibitions, status of the institute, satisfaction and institute’s role in health promotion. Conclusion: The indicators presented in this article have been prepared based on the balance in the Institute’s four missions, to provide the basis for assessment of the Institute’s activities in consecutive years, and possibility of comparison with other institutes worldwide. PMID:24842146

Pasteurization of shell eggs using radio frequency heating

DOE Office of Scientific and Technical Information (OSTI.GOV)

Geveke, David J.; Bigley, Andrew B. W.; Brunkhorst, Christopher D.

The USDA-FSIS estimates that pasteurization of all shell eggs in the U.S. would reduce the annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are commercially pasteurized. One of the main reasons for this is that the commercial hot water process requires as much as 60 min to complete. In the present study, a radio frequency (RF) apparatus was constructed, and a two-step process was developed that uses RF energy and hot water, to pasteurize eggs in less than half the time. In order to select an appropriate RF generator, the impedance of shellmore » eggs was measured in the frequency range of 10–70 MHz. The power density within the egg was modeled to prevent potential hotspots. Escherichia coli (ATCC 35218) was inoculated in the yolk to approximately 7.5 log CFU/ml. The combination process first heated the egg in 35.0 °C water for 3.5 min using 60 MHz RF energy. This resulted in the yolk being preferentially heated to 61 °C. Then, the egg was heated for an additional 20 min with 56.7 °C water. This two-step process reduced the population of E. coli by 6.5 log. The total time for the process was 23.5 min. By contrast, processing for 60 min was required to reduce the E. coli by 6.6 log using just hot water. The novel RF pasteurization process presented in this study was considerably faster than the existing commercial process. As a result, this should lead to an increase in the percentage of eggs being pasteurized, as well as a reduction of foodborne illnesses.« less

Pasteurization of shell eggs using radio frequency heating

DOE PAGES

Geveke, David J.; Bigley, Andrew B. W.; Brunkhorst, Christopher D.

2016-08-21

The USDA-FSIS estimates that pasteurization of all shell eggs in the U.S. would reduce the annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are commercially pasteurized. One of the main reasons for this is that the commercial hot water process requires as much as 60 min to complete. In the present study, a radio frequency (RF) apparatus was constructed, and a two-step process was developed that uses RF energy and hot water, to pasteurize eggs in less than half the time. In order to select an appropriate RF generator, the impedance of shellmore » eggs was measured in the frequency range of 10–70 MHz. The power density within the egg was modeled to prevent potential hotspots. Escherichia coli (ATCC 35218) was inoculated in the yolk to approximately 7.5 log CFU/ml. The combination process first heated the egg in 35.0 °C water for 3.5 min using 60 MHz RF energy. This resulted in the yolk being preferentially heated to 61 °C. Then, the egg was heated for an additional 20 min with 56.7 °C water. This two-step process reduced the population of E. coli by 6.5 log. The total time for the process was 23.5 min. By contrast, processing for 60 min was required to reduce the E. coli by 6.6 log using just hot water. The novel RF pasteurization process presented in this study was considerably faster than the existing commercial process. As a result, this should lead to an increase in the percentage of eggs being pasteurized, as well as a reduction of foodborne illnesses.« less

Identification and characterization of psychrotolerant coliform bacteria isolated from pasteurized fluid milk.

PubMed

Masiello, S N; Martin, N H; Trmčić, A; Wiedmann, M; Boor, K J

2016-01-01

The presence of coliform bacteria in pasteurized fluid milk typically indicates that product contamination occurred downstream of the pasteurizer, but it may also indicate pasteurization failure. Although coliform detection is frequently used as a hygiene indicator for dairy products, our understanding of the taxonomic and phenotypic coliform diversity associated with dairy products is surprisingly limited. Therefore, using Petrifilm Coliform Count plates (3M, St. Paul, MN), we isolated coliforms from high-temperature, short-time (HTST)-pasteurized fluid milk samples from 21 fluid milk processing plants in the northeast United States. Based on source information and initial characterization using partial 16S rDNA sequencing, 240 nonredundant isolates were obtained. The majority of these isolates were identified as belonging to the genera Enterobacter (42% of isolates), Hafnia (13%), Citrobacter (12%), Serratia (10%), and Raoultella (9%); additional isolates were classified into the genera Buttiauxella, Cedecea, Kluyvera, Leclercia, Pantoea, and Rahnella. A subset of 104 representative isolates was subsequently characterized phenotypically. Cold growth analysis in skim milk broth showed that all isolates displayed at least a 2-log increase over 10 d at 6°C; the majority of isolates (n=74) displayed more than a 5-log increase. In total, 43% of the representative isolates displayed lipolysis when incubated on spirit blue agar at 6°C for 14 d, whereas 71% of isolates displayed proteolysis when incubated on skim milk agar at 6°C for 14 d. Our data indicate that a considerable diversity of coliforms is found in HTST-pasteurized fluid milk and that a considerable proportion of these coliforms have phenotypic characteristics that will allow them to cause fluid milk spoilage. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Evaluation of human milk titratable acidity before and after addition of a nutritional supplement for preterm newborns.

PubMed

Pereira, Cibelle Iáskara do Vale; Dametto, Juliana Fernandes Dos Santos; Oliveira, Janaína Cavalcanti Costa

2016-01-01

To evaluate the initial Dornic acidity in raw human milk, after pasteurization and after heating and dilution of a dietary supplement for preterm infants. A quantitative, descriptive, and experimental study was carried out with a convenience sample at the human milk bank at a Brazilian public maternity, with specialized care for pregnant women and newborns at risk. The eligibility criteria for the study sample included 93 frozen raw human milk in suitable containers with volumes ≥100mL and initial Dornic acidity ≤8° Dornic (°D). Milk acidity of human milk was measured in four stages: in raw human milk (initial); after pasteurization; after the heating of pasteurized milk and dilution of the supplement; and after thirty minutes of supplementation. The initial acidity was 3.8°D±1.3 (95% CI: 3.56-4.09) with no significant difference in Dornic acidity in pasteurized milk, which was 3.6°D±1.2 (95% CI: 3.36-3.87). The dilution of the supplement in pasteurized milk that was heated significantly increased mean Dornic acidity to 18.6°D±2.2 (95% CI: 18.18-19.11), which remained high after thirty minutes of supplementation at 17.8°D±2.2 (95% CI: 17.36-18.27), considering p<0.05. The study observed no significant differences in Dornic acidity of raw human milk and pasteurized human milk; however, the dilution of a human milk supplementation caused a significant increase in acidity. Further investigations are necessary on the influence of this finding on the quality of supplemented milk and its consequences on the health of preterm infants. Copyright © 2016. Published by Elsevier Editora Ltda.

Prognostic significance of chemotherapy-induced necrosis in osteosarcoma patients receiving pasteurized autografts

PubMed Central

Joo, Min Wook; Kang, Yong Koo; Yoo, Chang-Young; Cha, Sung Ho

2017-01-01

Background Among various reconstruction methods after wide excision for osteosarcoma, pasteurized autograft is often preferred. While the whole area of the tumor can be assessed for chemotherapy-induced necrosis, one of the important prognostic factors, in other reconstructive techniques, only a portion removed from a wide-resection specimen is available when using pasteurized autograft method. The assessment, therefore, may be unreliable. We analyzed the prognostic significance of the chemotherapy-induced necrosis in osteosarcoma patients who underwent reconstruction with pasteurized autografts. Patients and methods We reviewed the records of osteosarcoma patients who underwent treatment in our institution from 1998 to 2013. Cases of reconstruction with pasteurized autografts were defined as the patient group, and the same number of patients who underwent other reconstruction methods served as controls. Chemotherapy-induced necrosis was evaluated for removed extra-osseous and curetted intramedullary tumor tissues. Results A total of 22 patients were identified; the median age was 15.5 years, and there were 12 males. The most common tumor location was the distal femur. The most common histological subtype was osteoblastic. Median size was 8.1 cm. Disease status was stage IIB in 13 patients and IIA in 9. Median follow-up was 76 months. No differences between the patient and control groups were observed in potential prognostic factors, overall survival, metastasis-free survival, or recurrence-free survival. Univariate analyses demonstrated that histological response was a significant prognostic factor for metastasis-free survival and also significant for recurrence-free survival. Conclusion Chemotherapy-induced necrosis grading, using only available tumor tissues, could be a prognostic factor for osteosarcoma patients receiving pasteurized autografts for reconstructive surgery. PMID:28196121

Pasteurization of mother's own milk for preterm infants does not reduce the incidence of late-onset sepsis.

PubMed

Cossey, Veerle; Vanhole, Chris; Eerdekens, An; Rayyan, Maissa; Fieuws, Steffen; Schuermans, Annette

2013-01-01

Feeding preterm infants human milk has a beneficial effect on the risk of late-onset sepsis (LOS). Due to lack of microbiological standards, practices such as pasteurization of mother's own milk differ widely among neonatal intensive care units worldwide. To investigate whether pasteurization of mother's own milk for very-low-birth-weight (VLBW) infants influences the incidence and severity of infection-related outcomes. In this randomized controlled trial, preterm infants (gestational age <32 weeks and/or birth weight <1,500 g) received either raw or pasteurized mother's own milk during the first 8 weeks of life. The primary outcome was the incidence of proven LOS. A dose-response relation was verified, i.e. the dependence of the risk of sepsis on the actual and cumulative quantities of mother's own milk. This study included 303 VLBW infants (mean birth weight: 1,276 g; mean gestational age: 29 weeks) whose baseline and nutritional characteristics were similar. The incidence of laboratory-confirmed sepsis was not statistically different in infants fed raw milk compared to infants who received pasteurized milk: 22/151 (0.15, CI: 0.08-0.20) and 31/152 (0.20, CI: 0.14-0.27), respectively (RR: 0.71; 95% CI: 0.43-1.17). A significant dose-response relation was observed between the adjusted quantity of enteral feeding and the risk of LOS, regardless of the type of feeding. For preterm infants, pasteurization of mother's own milk shows a trend towards an increase in infectious morbidity, although no statistical significance was reached. Practices should focus on collection, storage and labeling procedures to ensure the safety and quality of expressed milk. Copyright © 2012 S. Karger AG, Basel.

ELECTROLYTE AND MINERAL COMPOSITION OF TERM DONOR HUMAN MILK BEFORE AND AFTER PASTEURIZATION AND OF RAW MILK OF PRETERM MOTHERS.

PubMed

Codo, Carla Regina Bianchi; Caldas, Jamil Pedro de Siqueira; Peixoto, Rafaella Regina Alves; Sanches, Vitor Lacerda; Guiraldelo, Tamara Cristina; Cadore, Solange; Marba, Sérgio Tadeu Martins

2018-02-22

To determine and compare the concentrations of electrolytes and minerals in three different types of maternal milk samples: term donor milk before pasteurization, term donor milk after pasteurization and raw milk of mothers of preterm newborns at bedside. Descriptive cross-sectional study. Concentrations of calcium (Ca), phosphorous (P), magnesium (Mg), sodium (Na) and potassium (K) were measured in random samples of three human breast milk groups. Samples were analyzed using acid mineralization assisted by microwave radiation and further analysis by inductively coupled plasma optical emission spectrometry. Concentrations were expressed in mg/L, described as mean and standard deviation. The one-way ANOVA and Tukey's post-test were applied to determine the variability between the means of each group. Significance level was set at 5%. There was a significant reduction in the content of Ca (259.4±96.8 vs. 217.0±54.9; p=0.003), P (139.1±51.7 vs. 116.8±33.3; p=0.004) and K (580.8±177.1 vs. 470.9±109.4; p<0.0001) in donor maternal milk before and after pasteurization. Samples of raw milk presented higher contents of Na than the donated milk (twice). The elements P and Ca would only reach the daily intake levels recommended by the European Society of Pediatric Gastroenterology, Hepatology and Nutrition if at least 60 mL of milk could be offered every 3 hours. Mg levels were not different between the three groups. There was a significant reduction in Ca, P and K levels in samples after pasteurization. The Na value in raw milk, collected at bedside, was higher than in the samples of donor's milk before pasteurization.

7 CFR 58.809 - Pasteurization.

Code of Federal Regulations, 2014 CFR

2014-01-01

..., GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS 1 General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Operations and Operating... drying operations for dry whey take place at the same plant, the pasteurization may be located at a...

7 CFR 58.809 - Pasteurization.

Code of Federal Regulations, 2012 CFR

2012-01-01

..., GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS 1 General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Operations and Operating... drying operations for dry whey take place at the same plant, the pasteurization may be located at a...

7 CFR 58.809 - Pasteurization.

Code of Federal Regulations, 2013 CFR

2013-01-01

..., GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS 1 General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Operations and Operating... drying operations for dry whey take place at the same plant, the pasteurization may be located at a...

7 CFR 58.705 - Meaning of words.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Meaning of words. 58.705 Section 58.705 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... § 58.705 Meaning of words. (a) Pasteurized process cheese and related products. Pasteurized process...

Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals.

PubMed

Joyner Melito, Helen S; Jones, Kari E; Rasco, Barbara A

2016-06-01

Pasta presents a challenge to microwave processing due to its unique cooking requirements. The objective of this study was to determine the effects of microwave processing on pasta physicochemical and mechanical properties. Fettuccine pasta was parboiled for selected times, then pasteurized using a Microwave Assisted Pasteurization System and stored under refrigeration for 1 wk. Samples were analyzed using microscopy, mechanical testing, and chemical analyses after storage. While no significant differences were observed for free amylose among fresh samples, samples parboiled for ≤6 min had significantly higher free amylose, suggesting reduced starch retrogradation. Increased heat treatment increased degree of protein polymerization, observed in microstructures as increased gluten strand thickness and network density. Firmness and extensibility increased with increased parboil time; however, extension data indicated an overall weakening of microwave-treated pasta regardless of total cooking time. Overall, microwave pasteurization was shown to be a viable cooking method for pasta. © 2016 Institute of Food Technologists®

Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review

PubMed Central

Aamir, Muhammad; Ovissipour, Mahmoudreza; Sablani, Shyam S.; Rasco, Barbara

2013-01-01

A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of “fresh-like” properties. PMID:26904594

Cultures of Holder-pasteurized donor human milk after use in a neonatal intensive care unit.

PubMed

Cohen, Ronald S; Huang, Chien-Fang Riva; Xiong, Sean C; Sakamoto, Pauline

2012-08-01

Current guidelines state that human milk, once thawed, should be kept in a refrigerator for only 24 hours. We cultured Holder-pasteurized donor human milk (DHM) after thawing and refrigeration under clinical conditions. Bottles of pasteurized DHM were thawed and used in a regional level 3 neonatal intensive care unit (NICU) in standard clinical fashion and kept refrigerated when not in use. Once no longer needed clinically, aliquots were cultured for bacteria. In total, 30 bottles were returned for culture; six were excluded from analysis because human milk fortifier had been added, and two had been left out of the refrigerator. The remaining 22 bottles were culture-negative after having been thawed for 7-122 hours. DHM without additives was culture-negative for 24 hours or longer after thawing and routine NICU handling. These data indicate that unfortified Holder-pasteurized DHM handled appropriately and refrigerated remains sterile for 24 hours after thawing and perhaps longer. Further study is needed to confirm this.

Inoculation of Scytalidium thermophilum in Button Mushroom Compost and Its Effect on Yield.

PubMed

Straatsma, G; Olijnsma, T W; Gerrits, J P; Amsing, J G; Op Den Camp, H J; Van Griensven, L J

1994-09-01

Scytalidium thermophilum isolates in culture, as well as the endogenous strain(s) in mushroom compost, were inactivated at 70 degrees C. This temperature was used to pasteurize composts for experiments. Of nine thermophilic fungal species, only S. thermophilum and Myriococcum thermophilum grew well on pasteurized compost in test tubes. The effect of both species on the crop yield of Agaricus bisporus mushrooms was studied. In solid-state fermentation rooms called tunnels, compost was pasteurized and inoculated. After incubation, the inoculated organisms were reisolated and counted, showing their successful colonization. The yield of mushrooms on inoculated composts was almost twice that on the pasteurized control. This result demonstrates the effectiveness of S. thermophilum in compost preparation. Inoculation is not necessary for traditional compost preparation. Naturally occurring strains of S. thermophilum, present in ingredients, readily colonize compost during preparation. Inoculation may be vital if compost is pretreated at a high temperature in tunnels. This finding is of relevance for the environmentally controlled production of high-yielding compost.

Inoculation of Scytalidium thermophilum in Button Mushroom Compost and Its Effect on Yield

PubMed Central

Straatsma, Gerben; Olijnsma, Tineke W.; Gerrits, Jan P. G.; Amsing, Jos G. M.; Op Den Camp, Huub J. M.; Van Griensven, Leo J. L. D.

1994-01-01

Scytalidium thermophilum isolates in culture, as well as the endogenous strain(s) in mushroom compost, were inactivated at 70°C. This temperature was used to pasteurize composts for experiments. Of nine thermophilic fungal species, only S. thermophilum and Myriococcum thermophilum grew well on pasteurized compost in test tubes. The effect of both species on the crop yield of Agaricus bisporus mushrooms was studied. In solid-state fermentation rooms called tunnels, compost was pasteurized and inoculated. After incubation, the inoculated organisms were reisolated and counted, showing their successful colonization. The yield of mushrooms on inoculated composts was almost twice that on the pasteurized control. This result demonstrates the effectiveness of S. thermophilum in compost preparation. Inoculation is not necessary for traditional compost preparation. Naturally occurring strains of S. thermophilum, present in ingredients, readily colonize compost during preparation. Inoculation may be vital if compost is pretreated at a high temperature in tunnels. This finding is of relevance for the environmentally controlled production of high-yielding compost. PMID:16349366

Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions.

PubMed

Ruiz-Espinosa, H; Amador-Espejo, G G; Barcenas-Pozos, M E; Angulo-Guerrero, J O; Garcia, H S; Welti-Chanes, J

2013-02-01

Multiple-pass ultrahigh pressure homogenization (UHPH) was used for reducing microbial population of both indigenous spoilage microflora in whole raw milk and a baroresistant pathogen (Staphylococcus aureus) inoculated in whole sterile milk to define pasteurization-like processing conditions. Response surface methodology was followed and multiple response optimization of UHPH operating pressure (OP) (100, 175, 250 MPa) and number of passes (N) (1-5) was conducted through overlaid contour plot analysis. Increasing OP and N had a significant effect (P < 0·05) on microbial reduction of both spoilage microflora and Staph. aureus in milk. Optimized UHPH processes (five 202-MPa passes; four 232-MPa passes) defined a region where a 5-log(10) reduction of total bacterial count of milk and a baroresistant pathogen are attainable, as a requisite parameter for establishing an alternative method of pasteurization. Multiple-pass UHPH optimized conditions might help in producing safe milk without the detrimental effects associated with thermal pasteurization. © 2012 The Society for Applied Microbiology.

Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices.

PubMed

Brasili, Elisa; Chaves, Daniela F Seixas; Xavier, Ana Augusta O; Mercadante, Adriana Z; Hassimotto, Neuza M A; Lajolo, Franco M

2017-02-22

Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-β-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.

Viscoelastic characteristics and phytochemical properties of purple-rice drinks following ultrahigh pressure and pasteurization

NASA Astrophysics Data System (ADS)

Worametrachanon, Srivilai; Apichartsrangkoon, Arunee

2014-10-01

This study investigated how pressure (500, 600 MPa/20 min) altered the viscoelastic characteristics and phytochemical properties of germinated and non-germinated purple-rice drinks in comparison with pasteurization. Accordingly, color parameters, storage and loss moduli, anthocyanin content, γ-oryzanol, γ-aminobutyric acid (GABA), total phenolic compounds and 2,2-diphenyl-1-picrylthydrazyl (DPPH) capacity of the processed drinks were determined. The finding showed that germinated and pressurized rice drink had lower Browning Index than the non-germinated and pasteurized rice drink. The plots of storage and loss moduli for processed rice drinks indicated that time of pressurization had greater impact on gel structural modification than the level of pressure used. The phytochemicals, including total phenolics, and DPPH capacity in pressurized rice drinks retained higher quantity than those in pasteurized drink, despite less treatment effects on anthocyanin. On the contrary, both γ-oryzanol and GABA were found in high amounts in germinated rice drink with little variation among processing effects.

Effects of encapsulated Lactobacillus acidophilus along with pasteurized longan juice on the colon microbiota residing in a dynamic simulator of the human intestinal microbial ecosystem.

PubMed

Chaikham, Pittaya; Apichartsrangkoon, Arunee

2014-01-01

The effect of encapsulated Lactobacillus acidophilus LA5 along with pasteurized longan juice on the colon microbiota was investigated by applying a dynamic model of the human gastrointestinal tract. Encapsulated L. acidophilus LA5 in pasteurized longan juice or sole encapsulated L. acidophilus LA5 exhibited the efficiency of colonizing the colon and enabling the growth of colon lactobacilli as well as beneficial bifidobacteria but inhibited the growth of fecal coliforms and clostridia. Moreover, these treatments gave rise to a significant increase of lactic acid and short-chain fatty acids such as acetate, propionate, and butyrate. Although acetate displayed the highest quantity, it was likely that after incorporating encapsulated L. acidophilus LA5 plus pasteurized longan juice, quantity of butyrate exceed propionate, and acetate in comparison with their controls. Denaturant gradient gel electrophoresis patterns confirmed that various treatments affected the alteration of microbial community within the simulator of the human intestinal microbial ecosystem.

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

PubMed Central

Escuder-Vieco, Diana; Espinosa-Martos, Irene; Rodríguez, Juan M.; Corzo, Nieves; Montilla, Antonia; Siegfried, Pablo; Pallás-Alonso, Carmen R.; Fernández, Leónides

2018-01-01

Donor milk is the best alternative for the feeding of preterm newborns when mother's own milk is unavailable. For safety reasons, it is usually pasteurized by the Holder method (62.5°C for 30 min). Holder pasteurization results in a microbiological safe product but impairs the activity of many biologically active compounds such as immunoglobulins, enzymes, cytokines, growth factors, hormones or oxidative stress markers. High-temperature short-time (HTST) pasteurization has been proposed as an alternative for a better preservation of some of the biological components of human milk although, at present, there is no equipment available to perform this treatment under the current conditions of a human milk bank. In this work, the specific needs of a human milk bank setting were considered to design an HTST equipment for the continuous and adaptable (time-temperature combination) processing of donor milk. Microbiological quality, activity of indicator enzymes and indices for thermal damage of milk were evaluated before and after HTST treatment of 14 batches of donor milk using different temperature and time combinations and compared to the results obtained after Holder pasteurization. The HTST system has accurate and simple operation, allows the pasteurization of variable amounts of donor milk and reduces processing time and labor force. HTST processing at 72°C for, at least, 10 s efficiently destroyed all vegetative forms of microorganisms present initially in raw donor milk although sporulated Bacillus sp. survived this treatment. Alkaline phosphatase was completely destroyed after HTST processing at 72 and 75°C, but γ-glutamil transpeptidase showed higher thermoresistance. Furosine concentrations in HTST-treated donor milk were lower than after Holder pasteurization and lactulose content for HTST-treated donor milk was below the detection limit of analytical method (10 mg/L). In conclusion, processing of donor milk at 72°C for at least 10 s in this HTST system allows to achieve the microbiological safety objectives established in the milk bank while having a lower impact regarding the heat damage of the milk. PMID:29867837

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting.

PubMed

Escuder-Vieco, Diana; Espinosa-Martos, Irene; Rodríguez, Juan M; Corzo, Nieves; Montilla, Antonia; Siegfried, Pablo; Pallás-Alonso, Carmen R; Fernández, Leónides

2018-01-01

Donor milk is the best alternative for the feeding of preterm newborns when mother's own milk is unavailable. For safety reasons, it is usually pasteurized by the Holder method (62.5°C for 30 min). Holder pasteurization results in a microbiological safe product but impairs the activity of many biologically active compounds such as immunoglobulins, enzymes, cytokines, growth factors, hormones or oxidative stress markers. High-temperature short-time (HTST) pasteurization has been proposed as an alternative for a better preservation of some of the biological components of human milk although, at present, there is no equipment available to perform this treatment under the current conditions of a human milk bank. In this work, the specific needs of a human milk bank setting were considered to design an HTST equipment for the continuous and adaptable (time-temperature combination) processing of donor milk. Microbiological quality, activity of indicator enzymes and indices for thermal damage of milk were evaluated before and after HTST treatment of 14 batches of donor milk using different temperature and time combinations and compared to the results obtained after Holder pasteurization. The HTST system has accurate and simple operation, allows the pasteurization of variable amounts of donor milk and reduces processing time and labor force. HTST processing at 72°C for, at least, 10 s efficiently destroyed all vegetative forms of microorganisms present initially in raw donor milk although sporulated Bacillus sp. survived this treatment. Alkaline phosphatase was completely destroyed after HTST processing at 72 and 75°C, but γ-glutamil transpeptidase showed higher thermoresistance. Furosine concentrations in HTST-treated donor milk were lower than after Holder pasteurization and lactulose content for HTST-treated donor milk was below the detection limit of analytical method (10 mg/L). In conclusion, processing of donor milk at 72°C for at least 10 s in this HTST system allows to achieve the microbiological safety objectives established in the milk bank while having a lower impact regarding the heat damage of the milk.

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Pasteurized process cheese food. 133.173 Section 133.173 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific...

Effect of waste milk pasteurization on fecal shedding of Salmonella in pre-weaned calves

USDA-ARS?s Scientific Manuscript database

To determine if pasteurization of non-saleable waste milk influences fecal Salmonella concentrations, prevalence, or antimicrobial susceptibility and serotype of cultured isolates, 211 Holstein dairy calves were housed on a single commercial dairy in the southwestern United States and randomly allot...

Validation of a pulsed electric field process to pasteurize strawberry puree

USDA-ARS?s Scientific Manuscript database

An inexpensive data acquisition method was developed to validate the exact number and shape of the pulses applied during pulsed electric fields (PEF) processing. The novel validation method was evaluated in conjunction with developing a pasteurization PEF process for strawberry puree. Both buffered...

Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers.

PubMed

Sánchez, Antonio Higinio; López-López, Antonio; Beato, Víctor Manuel; de Castro, Antonio; Montaño, Alfredo

2017-08-01

There is an increasing interest in the use of pasteurizable plastic packaging by the olive industry. In order to investigate the change from traditional glass or varnished can containers to plastic packaging, the proper plastic material that is compatible with fermented olives while maintaining color quality during pasteurization treatment and storage must be selected. This work is focused on color stability in two distinct pasteurizable plastic containers with different oxygen permeability. In PET + MDPE/EVOH (polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol) pouches, pasteurization provoked severe browning which drastically decreased their color shelf life (<6 weeks). However, this browning did not occur in the unpasteurized product without preservatives owing to the presence of microorganisms. In AlOx-coated PET + MDPE (aluminum oxide coating on polyethylene terephthalate + medium-density polyethylene) pouches, color changes were small or negligible throughout storage, especially if ascorbic acid was added to the packing solution (shelf life > 6.5 months). The plastic material had a significant effect on the retention of color of the pasteurized product. The use of AlOx-coated PET + MDPE pouches could be an alternative to traditional packaging for the pasteurization and storage of Spanish-style green olives from a color quality standpoint. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Use of a novel medium, the Polymyxin Ceftazidime Oxford Medium, for isolation of Listeria monocytogenes from raw or non-pasteurized foods.

PubMed

Martínez-Gonzáles, N E; Martínez-Chávez, L; Cabrera-Díaz, E; Martínez-Cárdenas, C; Gutiérrez-González, P; Castillo, A

2016-05-01

Polymyxin Ceftazidime Oxford Medium (PCOM), a novel selective and differential plating medium for Listeria monocytogenes was compared with Modified Oxford Agar (MOX) for efficacy to isolate L. monocytogenes and other Listeria spp. naturally present in non-pasteurized Mexican-style cheese (n = 50), non-pasteurized fresh squeezed orange juice (n = 50), raw beef chunks (n = 36), and fresh cabbage (n = 125). Samples were collected from retail markets and farms in Mexico and tested following the US Department of Agriculture enrichment technique. Listeria spp. were isolated from 23.4% of analyzed samples, and from those, 75.0% corresponded to raw beef chunks, 38.0% to non-pasteurized Mexican-style cheese, and 30.0% to fresh squeezed orange juice. No Listeria spp. were isolated from fresh cabbage samples. L. monocytogenes was recovered from 15.3% of food samples analyzed. Non-pasteurized Mexican-style cheese showed the highest proportion of L. monocytogenes positive samples (36.0%), followed by orange juice (26.0%) and raw beef (25.0%). The frequency of isolation of Listeria spp. and L. monocytogenes was not different (P > 0.05) between PCOM and MOX. The advantages of using PCOM when comparing to MOX, include the easier way to identify Listeria species, the lower cost per plate and the availability of its ingredients for Latin-American countries. Copyright © 2015 Elsevier Ltd. All rights reserved.

The challenge of improving boiling: lessons learned from a randomized controlled trial of water pasteurization and safe storage in Peru.

PubMed

Heitzinger, K; Rocha, C A; Quick, R E; Montano, S M; Tilley, D H; Mock, C N; Carrasco, A J; Cabrera, R M; Hawes, S E

2016-07-01

Boiling is the most common method of household water treatment in developing countries; however, it is not always effectively practised. We conducted a randomized controlled trial among 210 households to assess the effectiveness of water pasteurization and safe-storage interventions in reducing Escherichia coli contamination of household drinking water in a water-boiling population in rural Peru. Households were randomized to receive either a safe-storage container or a safe-storage container plus water pasteurization indicator or to a control group. During a 13-week follow-up period, households that received a safe-storage container and water pasteurization indicator did not have a significantly different prevalence of stored drinking-water contamination relative to the control group [prevalence ratio (PR) 1·18, 95% confidence interval (CI) 0·92-1·52]. Similarly, receipt of a safe-storage container alone had no effect on prevalence of contamination (PR 1·02, 95% CI 0·79-1·31). Although use of water pasteurization indicators and locally available storage containers did not increase the safety of household drinking water in this study, future research could illuminate factors that facilitate the effective use of these interventions to improve water quality and reduce the risk of waterborne disease in populations that boil drinking water.

Cultural-Historical Activity Theory/Design-Based Research in Pasteur's Quadrant

ERIC Educational Resources Information Center

Greeno, James G.

2016-01-01

About two decades ago, Donald Stokes published "Pasteur's Quadrant" (Stokes, 1997). Stokes proposed that the motivations of different research projects can be understood as a two-dimensional system, with higher or lower concern for improving technology and practice on one dimension and higher or lower concern for improving fundamental…

75 FR 80826 - Compliance Policy Guide Sec. 527.300 Dairy Products-Microbial Contaminants and Alkaline...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-12-23

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-D-0466...; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug... pasteurization or post-pasteurization contamination of dairy products. DATES: Submit either electronic or written...

Environmental assessment of alternative pasteurization technologies for fluid milk production using process simulation

USDA-ARS?s Scientific Manuscript database

Fluid milk processing (FMP) has significant environmental impact because of its high energy use. High temperature short time (HTST) pasteurization is the third most energy intensive operation comprising about 16% of total energy use, after clean-in-place operations and packaging. Nonthermal processe...

Environmental assessment of alternative pasteurization technologies for fluid milk production using process simulation

USDA-ARS?s Scientific Manuscript database

JUSTIFICATION Fluid milk processing (FMP) has significant environmental impact because of its high energy use and greenhouse gas (GHG) emissions. High temperature short time (HTST) pasteurization is the third most energy intense operation in FMP comprising about 16% of total energy use, after clean-...

Supercritical carbon dioxide process for pasteurization of fruit juices

USDA-ARS?s Scientific Manuscript database

Supercritical carbon dioxide (SCCO2) nonthermal processing inactivates microorganisms in juices using non-toxic and non-reactive CO2. However, data is lacking on the inactivation of E. coli K12 and L. plantarum in apple cider using pilot plant scale SCCO2 equipment. For this study, pasteurized pres...

Clinical Effects and Antivenom Use for Snake Bite Victims Treated at Three US Hospitals in Afghanistan

DTIC Science & Technology

2013-01-01

with at least 1 dose of intravenous polyvalent antivenom (Razi Vaccine & Serum Research Institute, Iran; or Favirept, Sanofi Pasteur SA, France), most...Razi indicates Razi Vaccine & Serum Research Institute, Iran; Favirep indicates Favirept, Sanofi Pasteur SA, France. b Indicates abnormal laboratory

Pasteurization of chicken litter with steam and quicklime to reduce Salmonella Typhimurium

USDA-ARS?s Scientific Manuscript database

The nursery industry pasteurizes soil with steam and quicklime to reduce plant pathogens. The mechanism of action for quicklime is the resulting exothermic reaction that occurs when the chemical interacts with water, and its ability to increase pH levels. These treatments may also reduce pathogens...

Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes

USDA-ARS?s Scientific Manuscript database

Outbreaks of salmonellosis have been associated with the consumption of tomatoes contaminated with Salmonella. Commercial washing processes for tomatoes are limited in their ability to inactivate and/or remove this human pathogen. Our objective was to develop a hot water surface pasteurization pro...

7 CFR 58.101 - Meaning of words.

Code of Federal Regulations, 2012 CFR

2012-01-01

... solution for the destruction of most human pathogens and other vegetative microorganisms to a level... the milk product, or the health of consumers. Sanitizing solutions shall comply with 21 CFR 178.1010... (higher heat shorter time pasteurization) 1.0 second. 194 °F (higher heat shorter time pasteurization) 0.5...

7 CFR 58.101 - Meaning of words.

Code of Federal Regulations, 2013 CFR

2013-01-01

... solution for the destruction of most human pathogens and other vegetative microorganisms to a level... the milk product, or the health of consumers. Sanitizing solutions shall comply with 21 CFR 178.1010... (higher heat shorter time pasteurization) 1.0 second. 194 °F (higher heat shorter time pasteurization) 0.5...

7 CFR 58.101 - Meaning of words.

Code of Federal Regulations, 2014 CFR

2014-01-01

... solution for the destruction of most human pathogens and other vegetative microorganisms to a level... the milk product, or the health of consumers. Sanitizing solutions shall comply with 21 CFR 178.1010... (higher heat shorter time pasteurization) 1.0 second. 194 °F (higher heat shorter time pasteurization) 0.5...

Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products

DOE Office of Scientific and Technical Information (OSTI.GOV)

Moshonas, M.G.; Shaw, P.E.

1982-05-01

Effects were evaluated on grapefruit treated to meet quarantine restrictions against Caribbean fruit fly infestation. Differences were found in flavor of fresh sections, fresh juice, and aroma of peel oil when obtained from fruit irradiated with x-rays, as compared with products from nonirradiated fruit. Flavor differences were found in all pasteurized juices from fruit irradiated at 50-60 krad. Vitamin C levels were significantly lower in juice from most irradiated fruit. Flavor differences were found in fresh and pasteurized juice from fruit treated with methyl bromide, and in pasteurized juice from fruit treated with ethylene dibromide. Aroma differences were found inmore » peel oil from fruit treated with phosphine.« less

Output-Feedback Model Predictive Control of a Pasteurization Pilot Plant based on an LPV model

NASA Astrophysics Data System (ADS)

Karimi Pour, Fatemeh; Ocampo-Martinez, Carlos; Puig, Vicenç

2017-01-01

This paper presents a model predictive control (MPC) of a pasteurization pilot plant based on an LPV model. Since not all the states are measured, an observer is also designed, which allows implementing an output-feedback MPC scheme. However, the model of the plant is not completely observable when augmented with the disturbance models. In order to solve this problem, the following strategies are used: (i) the whole system is decoupled into two subsystems, (ii) an inner state-feedback controller is implemented into the MPC control scheme. A real-time example based on the pasteurization pilot plant is simulated as a case study for testing the behavior of the approaches.

21 CFR 133.169 - Pasteurized process cheese.

Code of Federal Regulations, 2012 CFR

2012-04-01

... of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such... paragraph (d) of this section may be used. (2) During its preparation, pasteurized process cheese is heated... determined by the methods prescribed in § 133.5(a), (b), and (d). (6) The weight of each variety of cheese in...

21 CFR 133.169 - Pasteurized process cheese.

Code of Federal Regulations, 2013 CFR

2013-04-01

... of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such... paragraph (d) of this section may be used. (2) During its preparation, pasteurized process cheese is heated... determined by the methods prescribed in § 133.5(a), (b), and (d). (6) The weight of each variety of cheese in...

21 CFR 133.169 - Pasteurized process cheese.

Code of Federal Regulations, 2014 CFR

2014-04-01

... of the following: A vinegar, lactic acid, citric acid, acetic acid, and phosphoric acid, in such... paragraph (d) of this section may be used. (2) During its preparation, pasteurized process cheese is heated... determined by the methods prescribed in § 133.5(a), (b), and (d). (6) The weight of each variety of cheese in...

Rotating shell eggs immersed in hot water for the purpose of pasteurization

USDA-ARS?s Scientific Manuscript database

Pasteurization of shell eggs for inactivation of Salmonella using hot water immersion can be used to improve their safety. The rotation of a shell egg immersed in hot water has previously been simulated by computational fluid dynamics (CFD); however, experimental data to verify the results do not ex...

An improved radiofrequency method to pasteurize salmonella in shell eggs

USDA-ARS?s Scientific Manuscript database

The goals of this study were to improve radio frequency (RF) shell egg pasteurization technology to make it more commercially feasible, to evaluate its efficacy in reducing Salmonella, and to determine its effect on the quality changes of the egg. The original RF technology inactivated 6.8 log of E....

Effect of homogenization and pasteurization on the structure and thermal stability of whey protein in milk

USDA-ARS?s Scientific Manuscript database

The effect of homogenization alone or in combination with high temperature, short time (HTST) pasteurization or UHT processing on the whey fraction of milk was investigated using highly sensitive spectroscopic techniques. In pilot plant trials, 1-L quantities of whole milk were homogenized in a two-...

Comparison of the in vitro digestion of raw pasture milk and commercial HTST and UHT pasteurized milk

USDA-ARS?s Scientific Manuscript database

Consumption of raw milk from pasture-fed cows, typically purchased at local farms, is steadily increasing in the US because many consumers believe that high-temperature short-time (HTST) or ultrahigh temperature (UHT) pasteurization affects the digestibility of milk proteins and thus the bioavailabi...

Effects of mineral and vitamin supplementation to pasteurized whole milk diets on growth and health of preruminant Holstein bull calves

USDA-ARS?s Scientific Manuscript database

Our objective was to determine whether supplementation of vitamins and trace minerals (VTM), formulated to meet or exceed NRC requirements when added to pasteurized whole milk (PWM), increases challenge resolution and prevents intestinal macromolecular permeability after injection with bacterial lip...

Effects of high pressure processing on the composition, functional and rheological properties of fresh Queso Fresco

USDA-ARS?s Scientific Manuscript database

Although Queso Fresco (QF), a popular high moisture Hispanic-style cheese sold in the U.S., is made from pasteurized milk it is subject to post pasteurization bacterial contamination. High pressure processing (HPP) of cheese is being considered because of its lethality to bacteria and potential to ...

76 FR 13619 - Disease, Disability, and Injury Prevention and Control Special Emphasis Panel (SEP): Funding...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-14

... Institute Pasteur of Madagascar and the Centers for Disease Control and Prevention on Malaria and Vector... Malaria Prevention and Control in the Republic of Uganda as Part of the President's Malaria Initiative... Institute Pasteur of Madagascar and the Centers for Disease Control and Prevention on Malaria and Vector...

Dielectric properties of almond shells in the development of radio frequency and microwave pasteurization

USDA-ARS?s Scientific Manuscript database

To develop pasteurization treatments based on radio frequency (RF) or microwave energy, dielectric properties of almond shells were determined using an open-ended coaxial-probe with an impedance analyzer over a frequency range of 10 to 1800 MHz. Both the dielectric constant and loss factor of almond...

Liquid egg white pasteurization using a centrifugal UV irradiator

USDA-ARS?s Scientific Manuscript database

Studies are lacking on UV nonthermal pasteurization of liquid egg white (LEW). The objective of this study was to inactivate Escherichia coli using a UV irradiator that centrifugally formed a thin film of LEW on the inside of a rotating cylinder. The LEW was inoculated with E. coli K12 to approximat...

A New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats

USDA-ARS?s Scientific Manuscript database

A new microwave heating process was developed for cooking microwaveable foods containing raw meats. A commercially available inverter-based microwave oven was modified for pasteurization of mechanically tenderized beef, inoculated with Escherichia coli O157:H7 (~ 5 log cfu/g) and packaged in a 12 o...

Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii.

PubMed

Anderson, T M; Bodie, E A; Goodman, N; Schwartz, R D

1986-02-01

Propionic acid production by Propionibacterium shermanii was compared in pasteurized and autoclaved whey-based media. Propionic acid production decreased with increasing whey concentration in autoclaved media but not in pasteurized media. Increasing the yeast extract concentration from 5 to 10 g/liter greatly reduced the inhibitory effect of autoclaving.

Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.

PubMed

Cinquanta, L; Albanese, D; Cuccurullo, G; Di Matteo, M

2010-01-01

The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.

Stability of aspartame and neotame in pasteurized and in-bottle sterilized flavoured milk.

PubMed

Kumari, Anuradha; Choudhary, Sonika; Arora, Sumit; Sharma, Vivek

2016-04-01

Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4-7°C/7 days) aspartame and neotame content decreased significantly (P<0.05) from 59.70% to 44.61% and 91.78% to 87.18%, respectively. Sterilization (121 °C/15 min) resulted in complete degradation of aspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly (P<0.05) from 50.36% to 8.67%. Results indicated that neotame exhibited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk. Copyright © 2015 Elsevier Ltd. All rights reserved.

Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures.

PubMed

Montaño, A; Casado, F J; Rejano, L; Sanchez, A H; de Castro, A

2006-03-22

The kinetics of ascorbic acid (AA) loss during storage of packed table olives with two different levels of added AA was investigated. Three selected storage temperatures were assayed: 10 degrees C, ambient (20-24 degrees C), and 40 degrees C. The study was carried out in both pasteurized and unpasteurized product. The effect of pasteurization treatment alone on added AA was not significant. In the pasteurized product, in general AA degraded following a first-order kinetics. The activation energy calculated by using the Arrhenius model averaged 9 kcal/mol. For each storage temperature, the increase in initial AA concentration significantly decreased the AA degradation rate. In the unpasteurized product, AA was not detected after 20 days in samples stored at room temperature and AA degradation followed zero-order kinetics at 10 degrees C, whereas at 40 degrees C a second-order reaction showed the best fit. In both pasteurized and unpasteurized product, the low level of initial dehydroascorbic acid disappeared during storage. Furfural appeared to be formed during storage, mainly at 40 degrees C, following zero-order kinetics.

Domestic influenza vaccine production in Mexico: a state-owned and a multinational company working together for public health.

PubMed

Ponce-de-Leon, Samuel; Velazquez-Fernandez, Ruth; Bugarin-González, Jose; García-Bañuelos, Pedro; Lopez-Sotelo, Angelica; Jimenez-Corona, María-Eugenia; Padilla-Catalan, Francisco; Cervantes-Rosales, Rocio

2011-07-01

The Mexican Government developed a plan in 2004 for pandemic influenza preparedness that included local production of influenza vaccine. To achieve this, an agreement was concluded between Birmex - a state-owned vaccine manufacturer - and sanofi pasteur, a leading developer of vaccine technology. Under this agreement, sanofi pasteur will establish a facility in Mexico to produce antigen for up to 30 million doses of egg-based seasonal vaccine per year, and Birmex will build a facility to formulate, fill and package the inactivated split-virion influenza vaccine. As at November 2010, the sanofi pasteur facility has been completed and the Birmex plant is under construction. Most of the critical equipment has been purchased and is in the process of validation. In addition to intensive support from sanofi pasteur for the transfer of the technology, the project is supported by the Mexican Ministry of Health, complemented by Birmex's own budget and grants from the WHO developing country influenza technology transfer project. Copyright © 2011. Published by Elsevier Ltd.

Addressing a Yellow Fever Vaccine Shortage - United States, 2016-2017.

PubMed

Gershman, Mark D; Angelo, Kristina M; Ritchey, Julian; Greenberg, David P; Muhammad, Riyadh D; Brunette, Gary; Cetron, Martin S; Sotir, Mark J

2017-05-05

Recent manufacturing problems resulted in a shortage of the only U.S.-licensed yellow fever vaccine. This shortage is expected to lead to a complete depletion of yellow fever vaccine available for the immunization of U.S. travelers by mid-2017. CDC, the Food and Drug Administration (FDA), and Sanofi Pasteur are collaborating to ensure a continuous yellow fever vaccine supply in the United States. As part of this collaboration, Sanofi Pasteur submitted an expanded access investigational new drug (eIND) application to FDA in September 2016 to allow for the importation and use of an alternative yellow fever vaccine manufactured by Sanofi Pasteur France, with safety and efficacy comparable to the U.S.-licensed vaccine; the eIND was accepted by FDA in October 2016. The implementation of this eIND protocol included developing a systematic process for selecting a limited number of clinic sites to provide the vaccine. CDC and Sanofi Pasteur will continue to communicate with the public and other stakeholders, and CDC will provide a list of locations that will be administering the replacement vaccine at a later date.

[Microbiological and physicochemical evaluation of pasteurized beverages fortified with orange deodorized residues extracts].

PubMed

Moreno Alvarez, Mario José; Machado, Alexandra; Padrón, Arelis; García, David; Belén Camacho, Douglas Rafael

2004-09-01

Microbiological and physicochemical parameters of pasteurized beverages conditioned with aqueous extracts from orange deodorized residues were evaluated. The fruits used were selected according to following criterion: homogenous maturity, without physical damage and absence of apparent chlorophyll. Orange peels were dried and transformed to flour. The juice was evaluated by means of these parameters: pH 3.90, degrees Brix 10, titrable acidity 0.33 g of citric acid/100 mL and total carotenoids 0.0078 mg/mL. Volatil compounds of the flour that may to cause bitterness were separated by means of two methods of deodorization: distillation in current of vapor and in autoclave to 121 degrees C; then, the flour was extracted with water (relation 1:50 p/v). Pasteurized citric beverages (orange juice) were elaborated adding the deodorized extracts. pH, degrees Brix, titrable acidity and total carotenoids showed no significant differences (P>0.05). Microbiological results were according to pasteurized products. Sensorial analysis by untrained panel showed no signiificant differences. In conclusion, the deodorant processes were effectives and permitted the inclusion of aquasoluble compounds as flavonoids with antioxidant activity.

Challenges in Radiofrequency Pasteurization of Shell Eggs: Coagulation Rings.

PubMed

Lau, Soon Kiat; Thippareddi, Harshavardhan; Jones, David; Negahban, Mehrdad; Subbiah, Jeyamkondan

2016-10-01

A total of 50 different configurations of simple radiofrequency (RF) heating at 27.12 MHz of a shell egg were simulated using a finite element model with the purpose of pasteurizing the egg. Temperature-dependent thermal and dielectric properties of the yolk, albumen, and shell were measured, fitted, and introduced into the model. A regression equation that relates the top electrode voltage to the gap between the electrodes and vertical position of the egg was developed. Simulation and experimental results had good agreement in terms of temperature deviation (root mean squared error ranged from 0.35 °C to 0.48 °C) and both results demonstrated the development of a "coagulation ring" around the air cell. The focused heating near the air cell of the egg prevented pasteurization of the egg due to its impact on quality (coagulation). Analysis of the electric field patterns offered a perspective on how nonuniform RF heating could occur in heterogeneous food products. The results can be used to guide development of RF heating for heterogeneous food products and further development of RF pasteurization of eggs. © 2016 Institute of Food Technologists®.

Louis Pasteur, the Father of Immunology?

PubMed Central

Smith, Kendall A.

2012-01-01

Louis Pasteur is traditionally considered as the progenitor of modern immunology because of his studies in the late nineteenth century that popularized the germ theory of disease, and that introduced the hope that all infectious diseases could be prevented by prophylactic vaccination, as well as also treated by therapeutic vaccination, if applied soon enough after infection. However, Pasteur was working at the dawn of the appreciation of the microbial world, at a time when the notion of such a thing as an immune system did not exist, certainly not as we know it today, more than 130 years later. Accordingly, why was Pasteur such a genius as to discern how the immune system functions to protect us against invasion by the microbial world when no one had even made the distinction between fungi, bacteria, or viruses, and no one had formulated any theories of immunity. A careful reading of Pasteur’s presentations to the Academy of Sciences reveals that Pasteur was entirely mistaken as to how immunity occurs, in that he reasoned, as a good microbiologist would, that appropriately attenuated microbes would deplete the host of vital trace nutrients absolutely required for their viability and growth, and not an active response on the part of the host. Even so, he focused attention on immunity, preparing the ground for others who followed. This review chronicles Pasteur’s remarkable metamorphosis from organic chemist to microbiologist to immunologist, and from basic science to medicine. PMID:22566949

Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice.

PubMed

Ngang, Jean J Essia; Nyegue, Maximilienne A; Ndoye, Foe C; Tchuenchieu Kamgain, Alex D; Sado Kamdem, Sylvain L; Lanciotti, Rosalba; Gardini, Fausto; Etoa, François-Xavier

2014-03-01

The aim of this work was to characterize the essential oil (EO) of Eryngium foetidum (EfEO) and assess its activity toward Listeria monocytogenes in broth and during thermal inactivation of the pathogen in pineapple juice. In this respect, EfEO was chemically characterized, and its antilisteria potential in broth as a function of pH, cell load, and EfEO concentration was assessed through a central composite design. Furthermore, the inactivation kinetics of L. monocytogenes in the juice were assessed by combining EfEO and low pasteurization temperatures. A total of 81 compounds were identified from EfEO. The reduction of pH and cell load increased EO activity. The use of only 15 ppm of EfEO during pasteurization of pineapple juice at 60°C reduced the time required for a 4-log reduction in L. monocytogenes CFU/ml by 74.9% (i.e., from 8.5 to 2.1 min) compared with treatment without EfEO. It could be concluded that EfEO activity toward L. monocytogenes increases with the reduction of pH and that it can be used at sublethal concentrations in combination with low temperatures in pineapple juice pasteurization. This study demonstrates that EO-assisted pasteurization is a promising strategy for the reduction of thermal impact during juice production. EfEO is easily available and compatible with many juices and is thus promising for industrial application.

Feeding untreated and pasteurized waste milk and bulk milk to calves: effects on calf performance, health status and antibiotic resistance of faecal bacteria.

PubMed

Aust, V; Knappstein, K; Kunz, H-J; Kaspar, H; Wallmann, J; Kaske, M

2013-12-01

Non-saleable milk (waste milk, WM) is contaminated with an undefined spectrum of potentially harmful pathogens and antimicrobial residues. The objective of this study was to determine the impact of feeding bulk milk (BM) or WM - both pasteurized or not - on calf performance, health and the antibiotic resistance of specific faecal bacteria. A total of 114 calves from a large-scale dairy were housed outdoors in individual hutches and were randomly assigned to one of four feeding groups. The calves were fed either WM, pasteurized WM (pWM), BM or pasteurized BM (pBM) from day 3 to 56 of life. Milk samples taken from the pasteurizer and calves' nipple buckets were investigated at regular intervals for total plate count and counts of thermoduric bacteria, coliforms and mastitis pathogens. Faecal samples were taken on days 2, 14, 28 and 56 of life from randomly selected calves of the WM, pWM and BM groups (each N = 8-9) and processed to obtain from each sample preferably two isolates of Escherichia (E.) coli and Enterococcus spp. respectively. Isolates were tested for their antimicrobial susceptibility to 25 antimicrobial agents by broth microdilution. Daily weight gain, milk and calf starter intake and health parameters did not differ significantly between the calves of the four feeding groups. The proportion of resistant E. coli isolates was significantly higher in calves fed WM and in calves fed pWM (most pronounced for cephalosporins) than in calves receiving BM. No differences in resistance were found for Enterococus spp. Thus, the concerns for selecting resistant faecal bacteria by feeding WM seem to be justified. Nonetheless, pasteurized WM of cows not treated with antimicrobials represents an acceptable feed for young calves. © 2012 Blackwell Verlag GmbH.

A novel combined solar pasteurizer/TiO2 continuous-flow reactor for decontamination and disinfection of drinking water.

PubMed

Monteagudo, José María; Durán, Antonio; Martín, Israel San; Acevedo, Alba María

2017-02-01

A new combined solar plant including an annular continuous-flow compound parabolic collector (CPC) reactor and a pasteurization system was designed, built, and tested for simultaneous drinking water disinfection and chemical decontamination. The plant did not use pumps and had no electricity costs. First, water continuously flowed through the CPC reactor and then entered the pasteurizer. The temperature and water flow from the plant effluent were controlled by a thermostatic valve located at the pasteurizer outlet that opened at 80 °C. The pasteurization process was simulated by studying the effect of heat treatment on the death kinetic parameters (D and z values) of Escherichia coli K12 (CECT 4624). 99.1% bacteria photo-inactivation was reached in the TiO 2 -CPC system (0.60 mg cm -2 TiO 2 ), and chemical decontamination in terms of antipyrine degradation increased with increasing residence time in the TiO 2 -CPC system, reaching 70% degradation. The generation of hydroxyl radicals (between 100 and 400 nmol L -1 ) was a key factor in the CPC system efficiency. Total thermal bacteria inactivation was attained after pasteurization in all cases. Chemical degradation and bacterial photo-inactivation in the TiO 2 -CPC system were improved with the addition of 150 mg L -1 of H 2 O 2 , which generated approximately 2000-2300 nmol L -1 of HO ● radicals. Finally, chemical degradation and bacterial photo-inactivation kinetic modelling in the annular CPC photoreactor were evaluated. The effect of the superficial liquid velocity on the overall rate constant was also studied. Both antipyrine degradation and E. coli photo-inactivation were found to be controlled by the catalyst surface reaction rate. Copyright © 2016 Elsevier Ltd. All rights reserved.

On-Site Fecal Sludge Treatment with the Anaerobic Digestion Pasteurization Latrine.

PubMed

Forbis-Stokes, Aaron A; O'Meara, Patrick F; Mugo, Wangare; Simiyu, Gelas M; Deshusses, Marc A

2016-11-01

The Anaerobic Digestion Pasteurization Latrine (ADPL) is a self-contained and energy neutral on-site sanitation system using anaerobic digestion of fecal sludge to generate biogas and then uses the biogas to pasteurize the digester effluent at 65-75°C to produce a safe effluent that can be reused locally as a fertilizer. Two ADPL systems were installed on residential plots with 17 and 35 residents in a peri-urban area outside of Eldoret, Kenya. Each system comprised three toilets built above a floating dome digester and one heat pasteurization system to sanitize the digested effluent. ADPLs are simple systems, with no moving parts and relying on gravity-induced flows. Adoption at the two sites was successful, and residents reported that the systems had little to no odor or flies. ADPLs were monitored for biogas production and temperatures in the pasteurization system. ADPLs serving 17 and 35 residents produced on average 16 and 11 L biogas /person/day (maximum of 20 and 15 L biogas /p/d), respectively. The temperature in the sterilization system was greater than 65°C on 58% and 87% of sampling days during the most stable period of operation. Treated effluent was analyzed periodically for chemical oxygen demand (COD), biochemical oxygen demand (BOD), total ammonia nitrogen (TAN), pH, and fecal coliform (FC). On average, the effluent at the two locations contained 4,540 and 6,450 mg COD/L (an 85% or 89% reduction of the estimated input), 2,050 and 3,970 mg BOD/L, and 2,420 and 4,760 mg NH 3 -N, respectively, and greater than 5 log reductions of FC (nondetectable) in the sterilization tank. Results from this field study show that anaerobic digestion of minimally diluted fecal sludge can provide enough energy to pasteurize digester effluent and that the ADPL may be a suitable option for on-site fecal sludge treatment.

On-Site Fecal Sludge Treatment with the Anaerobic Digestion Pasteurization Latrine

PubMed Central

Forbis-Stokes, Aaron A.; O'Meara, Patrick F.; Mugo, Wangare; Simiyu, Gelas M.; Deshusses, Marc A.

2016-01-01

Abstract The Anaerobic Digestion Pasteurization Latrine (ADPL) is a self-contained and energy neutral on-site sanitation system using anaerobic digestion of fecal sludge to generate biogas and then uses the biogas to pasteurize the digester effluent at 65–75°C to produce a safe effluent that can be reused locally as a fertilizer. Two ADPL systems were installed on residential plots with 17 and 35 residents in a peri-urban area outside of Eldoret, Kenya. Each system comprised three toilets built above a floating dome digester and one heat pasteurization system to sanitize the digested effluent. ADPLs are simple systems, with no moving parts and relying on gravity-induced flows. Adoption at the two sites was successful, and residents reported that the systems had little to no odor or flies. ADPLs were monitored for biogas production and temperatures in the pasteurization system. ADPLs serving 17 and 35 residents produced on average 16 and 11 Lbiogas/person/day (maximum of 20 and 15 Lbiogas/p/d), respectively. The temperature in the sterilization system was greater than 65°C on 58% and 87% of sampling days during the most stable period of operation. Treated effluent was analyzed periodically for chemical oxygen demand (COD), biochemical oxygen demand (BOD), total ammonia nitrogen (TAN), pH, and fecal coliform (FC). On average, the effluent at the two locations contained 4,540 and 6,450 mg COD/L (an 85% or 89% reduction of the estimated input), 2,050 and 3,970 mg BOD/L, and 2,420 and 4,760 mg NH3-N, respectively, and greater than 5 log reductions of FC (nondetectable) in the sterilization tank. Results from this field study show that anaerobic digestion of minimally diluted fecal sludge can provide enough energy to pasteurize digester effluent and that the ADPL may be a suitable option for on-site fecal sludge treatment. PMID:27924135

Impact of Freezing Time on Dornic Acidity in Three Types of Milk: Raw Donor Milk, Mother's Own Milk, and Pasteurized Donor Milk.

PubMed

Vázquez-Román, Sara; Escuder-Vieco, Diana; García-Lara, Nadia Raquel; Alonso-Díaz, Clara; Lora, David; Martín-Pelegrina, María Dolores; Pallás-Alonso, Carmen Rosa

2016-03-01

Although under certain circumstances it is necessary to express milk, there are not many recommendations about the ideal storage conditions for human milk. The objectives of this study were to analyze the effects on Dornic acidity of frozen storage at -20 °C in three types of milk: raw donor milk, mother's own raw milk, and pasteurized donor milk. Forty-three samples of raw donor milk, 40 samples of pasteurized donor milk, and 16 samples of mother's own milk were analyzed. Dornic acidity was measured at time 0, before freezing. The remaining aliquots were frozen and analyzed after 1, 2, 3, and 4 weeks and after 2 and 3 months. In raw donor milk, the median acidity at the start was 3 °D (interquartile range [IQR] 2-3 °D); after 3 months, it was 5 °D (IQR 3-7 °D), with a significant increase in acidity after the second week. In mother's own milk, the mean acidity at the start was 3 °D (IQR 2-4 °D) and 7 °D (IQR 4-8 °D) at 3 months. The increase was significant after the third week. In pasteurized donor milk, the mean acidity was 3 °D (IQR 2-3 °D) at the start and 2 °D (IQR 2-3 °D) at the end. When comparing the three types of milk, there were significant differences from the first week between the two types of raw milk and the pasteurized milk (p < 0.01), but not between the two raw milks (p = 0.77). Dornic acidity in unpasteurized milk significantly increases with the duration of freezing, probably due to the action of lipases, which is lost with pasteurization. It would be advisable to reduce the length of freezing time for unpasteurized milk.

Molecular detection of Acanthamoeba spp., Naegleria fowleri and Vermamoeba (Hartmannella) vermiformis as vectors for Legionella spp. in untreated and solar pasteurized harvested rainwater.

PubMed

Dobrowsky, Penelope H; Khan, Sehaam; Cloete, Thomas E; Khan, Wesaal

2016-10-10

Legionella spp. employ multiple strategies to adapt to stressful environments including the proliferation in protective biofilms and the ability to form associations with free-living amoeba (FLA). The aim of the current study was to identify Legionella spp., Acanthamoeba spp., Vermamoeba (Hartmannella) vermiformis and Naegleria fowleri that persist in a harvested rainwater and solar pasteurization treatment system. Pasteurized (45 °C, 65 °C, 68 °C, 74 °C, 84 °C and 93 °C) and unpasteurized tank water samples were screened for Legionella spp. and the heterotrophic plate count was enumerated. Additionally, ethidium monoazide quantitative polymerase chain reaction (EMA-qPCR) was utilized for the quantification of viable Legionella spp., Acanthamoeba spp., V. vermiformis and N. fowleri in pasteurized (68 °C, 74 °C, 84 °C and 93 °C) and unpasteurized tank water samples, respectively. Of the 82 Legionella spp. isolated from unpasteurized tank water samples, Legionella longbeachae (35 %) was the most frequently isolated, followed by Legionella norrlandica (27 %) and Legionella rowbothamii (4 %). Additionally, a positive correlation was recorded between the heterotrophic plate count vs. the number of Legionella spp. detected (ρ = 0.710, P = 0.048) and the heterotrophic plate count vs. the number of Legionella spp. isolated (ρ = 0.779, P = 0.0028) from the tank water samples collected. Solar pasteurization was effective in reducing the gene copies of viable V. vermiformis (3-log) and N. fowleri (5-log) to below the lower limit of detection at temperatures of 68-93 °C and 74-93 °C, respectively. Conversely, while the gene copies of viable Legionella and Acanthamoeba were significantly reduced by 2-logs (P = 0.0024) and 1-log (P = 0.0015) overall, respectively, both organisms were still detected after pasteurization at 93 °C. Results from this study indicate that Acanthamoeba spp. primarily acts as the vector and aids in the survival of Legionella spp. in the solar pasteurized rainwater as both organisms were detected and were viable at high temperatures (68-93 °C).

Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157:H7 and Enterococcus faecium on low moisture foods.

PubMed

Shah, Manoj K; Asa, Gladys; Sherwood, Julie; Graber, Kari; Bergholz, Teresa M

2017-03-06

Low moisture foods such as nuts, spices, and seeds have been implicated in several outbreaks due to Salmonella or E. coli O157:H7 contamination. Such foods may be consumed raw, and can be used as ingredients in other food products. While numerous thermal inactivation studies have been conducted for Salmonella on nuts, studies on other seeds and grains are minimal. Product water activity can influence the thermal resistance of pathogens, where thermal resistance increases as water activity decreases, leading to a requirement for higher temperatures and longer exposure times to achieve significant reduction of pathogen numbers. Vacuum steam pasteurization uses steam under vacuum, which can be operated at temperatures above and below 100°C. The objective of this study was to determine the efficacy of vacuum steam pasteurization for inactivation of pathogens on whole flaxseed, quinoa, sunflower kernels, milled flaxseed and whole black peppercorns. The use of E. faecium as a potential surrogate for Salmonella and E. coli O157:H7 in vacuum steam pasteurization was also evaluated. Pasteurization for 1min at 75°C yielded average log reductions of 5.48±1.22, 5.71±0.40 and 5.23±0.61 on flaxseed, 4.29±0.92, 5.89±0.26 and 2.39±0.83 on quinoa, and 4.01±0.74, 5.40±0.83 and 2.99±0.92 on sunflower kernels for Salmonella PT 30, E. coli O157:H7 and E. faecium, respectively. Similarly, on milled flaxseed and black peppercorns average log reductions of 3.02±0.79 and 6.10±0.64CFU/g were observed for Salmonella PT 30 after 1min of treatment at 75°C but, on average, >6.0 log reductions were observed after pasteurization at 85°C. Our data demonstrate that vacuum steam pasteurization can be effectively used to reduce pathogens on these low moisture foods at temperature as low as 75 and 85°C, and that E. faecium may be used as a potential surrogate for Salmonella PT 30 and E. coli O157:H7. Copyright © 2017 Elsevier B.V. All rights reserved.

Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milk.

PubMed

Tomasula, P M; Mukhopadhyay, S; Datta, N; Porto-Fett, A; Call, J E; Luchansky, J B; Renye, J; Tunick, M

2011-09-01

High-temperature, short-time pasteurization of milk is ineffective against spore-forming bacteria such as Bacillus anthracis (BA), but is lethal to its vegetative cells. Crossflow microfiltration (MF) using ceramic membranes with a pore size of 1.4 μm has been shown to reject most microorganisms from skim milk; and, in combination with pasteurization, has been shown to extend its shelf life. The objectives of this study were to evaluate MF for its efficiency in removing spores of the attenuated Sterne strain of BA from milk; to evaluate the combined efficiency of MF using a 0.8-μm ceramic membrane, followed by pasteurization (72°C, 18.6s); and to monitor any residual BA in the permeates when stored at temperatures of 4, 10, and 25°C for up to 28 d. In each trial, 95 L of raw skim milk was inoculated with about 6.5 log(10) BA spores/mL of milk. It was then microfiltered in total recycle mode at 50°C using ceramic membranes with pore sizes of either 0.8 μm or 1.4 μm, at crossflow velocity of 6.2 m/s and transmembrane pressure of 127.6 kPa, conditions selected to exploit the selectivity of the membrane. Microfiltration using the 0.8-μm membrane removed 5.91±0.05 log(10) BA spores/mL of milk and the 1.4-μm membrane removed 4.50±0.35 log(10) BA spores/mL of milk. The 0.8-μm membrane showed efficient removal of the native microflora and both membranes showed near complete transmission of the casein proteins. Spore germination was evident in the permeates obtained at 10, 30, and 120 min of MF time (0.8-μm membrane) but when stored at 4 or 10°C, spore levels were decreased to below detection levels (≤0.3 log(10) spores/mL) by d 7 or 3 of storage, respectively. Permeates stored at 25°C showed coagulation and were not evaluated further. Pasteurization of the permeate samples immediately after MF resulted in additional spore germination that was related to the length of MF time. Pasteurized permeates obtained at 10 min of MF and stored at 4 or 10°C showed no growth of BA by d 7 and 3, respectively. Pasteurization of permeates obtained at 30 and 120 min of MF resulted in spore germination of up to 2.42 log(10) BA spores/mL. Spore levels decreased over the length of the storage period at 4 or 10°C for the samples obtained at 30 min of MF but not for the samples obtained at 120 min of MF. This study confirms that MF using a 0.8-μm membrane before high-temperature, short-time pasteurization may improve the safety and quality of the fluid milk supply; however, the duration of MF should be limited to prevent spore germination following pasteurization. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

9 CFR 590.570 - Pasteurization of liquid eggs.

Code of Federal Regulations, 2012 CFR

2012-01-01

... Section 590.570 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... that all products will be processed as provided for in this section. Pasteurization equipment for....5 144 6.2 Sugar whole egg (2-12 percent sugar added) 142 3.5 140 6.2 Plain yolk 142 3.5 140 6.2...

9 CFR 590.570 - Pasteurization of liquid eggs.

Code of Federal Regulations, 2014 CFR

2014-01-01

... Section 590.570 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... that all products will be processed as provided for in this section. Pasteurization equipment for....5 144 6.2 Sugar whole egg (2-12 percent sugar added) 142 3.5 140 6.2 Plain yolk 142 3.5 140 6.2...

9 CFR 590.570 - Pasteurization of liquid eggs.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Section 590.570 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... that all products will be processed as provided for in this section. Pasteurization equipment for....5 144 6.2 Sugar whole egg (2-12 percent sugar added) 142 3.5 140 6.2 Plain yolk 142 3.5 140 6.2...

Sporulation and germination gene expression analysis of Bacillus anthracis Sterne spores in skim milk under heat and different intervention techniques

USDA-ARS?s Scientific Manuscript database

To investigate how B. anthracis Stene spores survive in milk under heat (80 degree C, 10 minutes), pasteurization (72 degree C, 15 seconds) and pasteurization plus microfiltration, the expression levels of genes that related to sporulation and germination were tested using real-time PCR assays. Tw...

Mathematical modeling and Monte Carlo simulation of thermal inactivation of non-proteolytic Clostridium botulinum spores during continuous microwave-assisted pasteurization

USDA-ARS?s Scientific Manuscript database

The objective of this study is to develop a mathematical method to simulate the internal temperature history of products processed in a prototype microwave-assisted pasteurization system (MAPS) developed by Washington State University. Two products (10 oz. beef meatball trays and 16 oz. salmon fill...

21 CFR 133.168 - Pasteurized blended cheese with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., or meats. 133.168 Section 133.168 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... Requirements for Specific Standardized Cheese and Related Products § 133.168 Pasteurized blended cheese with... § 133.167, except that: (1) Its moisture content may be 1 percent more, and the milk fat content of its...

21 CFR 133.170 - Pasteurized process cheese with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., or meats. 133.170 Section 133.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... Requirements for Specific Standardized Cheese and Related Products § 133.170 Pasteurized process cheese with... by § 133.169, except that: (1) Its moisture content may be 1 percent more, and the milk fat content...

21 CFR 133.180 - Pasteurized process cheese spread with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., vegetables, or meats. 133.180 Section 133.180 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Requirements for Specific Standardized Cheese and Related Products § 133.180 Pasteurized process cheese spread... spread by § 133.179, except that: (1) It contains one or any mixture of two or more of the following: Any...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., vegetables, or meats. 133.174 Section 133.174 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food... cheese food by § 133.173, except that: (1) Its milk fat content is not less than 22 percent. (2) It...

Military Standard: Sanitary Standards for Butter (and Related Products) Plants

DTIC Science & Technology

1980-06-05

systems. When pasteurization is intenoed or required, the HTST or UHT system shall be equipped with an approved timing pump or device, or recorder...for not less than 30 minuses; o6 pasteurized by HTST method at a minimum temperature of not less than 185 F (85 C) for not less than 15 seconds, or it

Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed

USDA-ARS?s Scientific Manuscript database

Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. In this study, ‘Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in...

Risk reduction modeling of high pathogenicity avian influenza virus titers in non-pasteurized liquid egg obtained from infected but undetected chicken flocks

USDA-ARS?s Scientific Manuscript database

Control of highly pathogenic avian influenza (HPAI) has traditionally involved the establishment of disease containment zones, where poultry products are only permitted to move from within a containment area under permit. Non-pasteurized liquid egg (NPLE) is one such commodity for which movements ma...

Insulin sensitivity and lipid profile of eutrophic individuals after acute intake of fresh orange juice in comparison to the commercial-pasteurized orange juice

USDA-ARS?s Scientific Manuscript database

Citrus flavonoids from orange juice (OJ) have shown hypolipidemic, hypotension, and anti-inflammatory properties. However, the extraction and commercial pasteurization of OJ can influence its nutritional composition in comparison to the fresh squeezed OJ. We evaluated the insulin sensitivity, and th...

Soil pasteurization effects on the persistence of E. coli O157:H7 and Salmonella spp. in fallow and spinach-grown soil

USDA-ARS?s Scientific Manuscript database

The survival and persistence of E. coli and Salmonella in soils is dependent on many factors, including the presence of indigenous microbiota (fungi, bacteria, nematode) and nutrient sources, such as root exudates from growing plants. Soil pasteurization practices, like fumigation, are targeted to ...

Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization

USDA-ARS?s Scientific Manuscript database

The study evaluated the use of 915 MHz continuous microwave processing with a rotation apparatus for pasteurization of acidified vegetable packages. Broccoli florets, and 1.2 cm cubes of broccoli stems, red bell pepper, and sweetpotato were pre-equilibrated to 1 g/100 g NaCl and 0.38 g/100 mL citric...

Sewage sludge pasteurization by gamma radiation: Financial viability case studies

NASA Astrophysics Data System (ADS)

Swinwood, Jean F.; Kotler, Jiri

This paper examines the financial viability of sewage sludge pasteurization by gamma radiation, by examining the following three North American scenarios: 1) Small volume sewage treatment plant experiencing high sludge disposal costs. 2) Large volume sewage treatment plant experiencing low sludge disposal costs. 3) Large volume sewage treatment plant experiencing high sludge disposal costs.

Nondestructive pasteurization of shell eggs using radio frequency energy

USDA-ARS?s Scientific Manuscript database

Shell eggs are on the top of the list of the 10 riskiest foods regulated by the Food and Drug Administration and 352 outbreaks from 1990 to 2006 were linked to eggs. The goals of this study were to design and assemble an apparatus to apply RF energy to shell eggs and to develop a process for pasteur...

7 CFR 58.236 - Pasteurization and heat treatment.

Code of Federal Regulations, 2013 CFR

2013-01-01

...-heat. The finished product shall not exceed 1.5 mg. undenatured whey protein nitrogen per gram of... “high-heat” and “low-heat” (1.51 to 5.99 mg.). (3) Low-heat. The finished product shall show not less... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurization and heat treatment. 58.236 Section 58...

7 CFR 58.236 - Pasteurization and heat treatment.

Code of Federal Regulations, 2012 CFR

2012-01-01

...-heat. The finished product shall not exceed 1.5 mg. undenatured whey protein nitrogen per gram of... “high-heat” and “low-heat” (1.51 to 5.99 mg.). (3) Low-heat. The finished product shall show not less... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurization and heat treatment. 58.236 Section 58...

7 CFR 58.236 - Pasteurization and heat treatment.

Code of Federal Regulations, 2011 CFR

2011-01-01

...-heat. The finished product shall not exceed 1.5 mg. undenatured whey protein nitrogen per gram of... “high-heat” and “low-heat” (1.51 to 5.99 mg.). (3) Low-heat. The finished product shall show not less... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurization and heat treatment. 58.236 Section 58...

7 CFR 58.236 - Pasteurization and heat treatment.

Code of Federal Regulations, 2014 CFR

2014-01-01

...-heat. The finished product shall not exceed 1.5 mg. undenatured whey protein nitrogen per gram of... “high-heat” and “low-heat” (1.51 to 5.99 mg.). (3) Low-heat. The finished product shall show not less... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurization and heat treatment. 58.236 Section 58...

A Better Method for Filling Pasteur Pipet Chromatography Columns

ERIC Educational Resources Information Center

Ruekberg, Ben

2006-01-01

An alternative method for the preparation of Pasteur pipet chromatography columns is presented that allows the column to be filled with solvent without bubbles and allows greater control of fluid flow while the materials to be separated are added. Students are required to wear gloves and goggles and caution should be used while handling glass…

Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

PubMed Central

Anderson, Thomas M.; Bodie, Elizabeth A.; Goodman, Nelson; Schwartz, Robert D.

1986-01-01

Propionic acid production by Propionibacterium shermanii was compared in pasteurized and autoclaved whey-based media. Propionic acid production decreased with increasing whey concentration in autoclaved media but not in pasteurized media. Increasing the yeast extract concentration from 5 to 10 g/liter greatly reduced the inhibitory effect of autoclaving. PMID:16346998

Collaboration of Art and Science in Albert Edelfelt's Portrait of Louis Pasteur: The Making of an Enduring Medical Icon.

PubMed

Weisberg, Richard E; Hansen, Bert

2015-01-01

Historians of medicine--and even Louis Pasteur's biographers--have paid little attention to his close relationship with the Finnish artist Albert Edelfelt. A new look at Edelfelt's letters to his mother, written in Swedish and never quoted at length in English, reveals important aspects of Pasteur's working habits and personality. By understanding the active collaboration through which this very famous portrait was made, we also discover unnoticed things in the painting itself, gain a new appreciation of its original impact on the French public's image of science, and better understand its enduring influence on the portrayal of medicine in the art and the popular culture of many countries even to the present day.

Composition and Variation of Macronutrients, Immune Proteins, and Human Milk Oligosaccharides in Human Milk From Nonprofit and Commercial Milk Banks.

PubMed

Meredith-Dennis, Laura; Xu, Gege; Goonatilleke, Elisha; Lebrilla, Carlito B; Underwood, Mark A; Smilowitz, Jennifer T

2018-02-01

When human milk is unavailable, banked milk is recommended for feeding premature infants. Milk banks use processes to eliminate pathogens; however, variability among methods exists. Research aim: The aim of this study was to compare the macronutrient (protein, carbohydrate, fat, energy), immune-protective protein, and human milk oligosaccharide (HMO) content of human milk from three independent milk banks that use pasteurization (Holder vs. vat techniques) or retort sterilization. Randomly acquired human milk samples from three different milk banks ( n = 3 from each bank) were analyzed for macronutrient concentrations using a Fourier transform mid-infrared spectroscopy human milk analyzer. The concentrations of IgA, IgM, IgG, lactoferrin, lysozyme, α-lactalbumin, α antitrypsin, casein, and HMO were analyzed by mass spectrometry. The concentrations of protein and fat were significantly ( p < .05) less in the retort sterilized compared with the Holder and vat pasteurized samples, respectively. The concentrations of all immune-modulating proteins were significantly ( p < .05) less in the retort sterilized samples compared with vat and/or Holder pasteurized samples. The total HMO concentration and HMOs containing fucose, sialic acid, and nonfucosylated neutral sugars were significantly ( p < .05) less in retort sterilized compared with Holder pasteurized samples. Random milk samples that had undergone retort sterilization had significantly less immune-protective proteins and total and specific HMOs compared with samples that had undergone Holder and vat pasteurization. These data suggest that further analysis of the effect of retort sterilization on human milk components is needed prior to widespread adoption of this process.

Real-Time PCR Detection of Paenibacillus spp. in Raw Milk To Predict Shelf Life Performance of Pasteurized Fluid Milk Products

PubMed Central

Ranieri, Matthew L.; Ivy, Reid A.; Mitchell, W. Robert; Call, Emma; Masiello, Stephanie N.; Wiedmann, Martin

2012-01-01

Psychrotolerant sporeformers, specifically Paenibacillus spp., are important spoilage bacteria for pasteurized, refrigerated foods such as fluid milk. While Paenibacillus spp. have been isolated from farm environments, raw milk, processing plant environments, and pasteurized fluid milk, no information on the number of Paenibacillus spp. that need to be present in raw milk to cause pasteurized milk spoilage was available. A real-time PCR assay targeting the 16S rRNA gene was designed to detect Paenibacillus spp. in fluid milk and to discriminate between Paenibacillus and other closely related spore-forming bacteria. Specificity was confirmed using 16 Paenibacillus and 17 Bacillus isolates. All 16 Paenibacillus isolates were detected with a mean cycle threshold (CT) of 19.14 ± 0.54. While 14/17 Bacillus isolates showed no signal (CT > 40), 3 Bacillus isolates showed very weak positive signals (CT = 38.66 ± 0.65). The assay provided a detection limit of approximately 3.25 × 101 CFU/ml using total genomic DNA extracted from raw milk samples inoculated with Paenibacillus. Application of the TaqMan PCR to colony lysates obtained from heat-treated and enriched raw milk provided fast and accurate detection of Paenibacillus. Heat-treated milk samples where Paenibacillus (≥1 CFU/ml) was detected by this colony TaqMan PCR showed high bacterial counts (>4.30 log CFU/ml) after refrigerated storage (6°C) for 21 days. We thus developed a tool for rapid detection of Paenibacillus that has the potential to identify raw milk with microbial spoilage potential as a pasteurized product. PMID:22685148

Genetic diversity of thermoduric spoilage microorganisms of milk from Brazilian dairy farms.

PubMed

Ribeiro Júnior, J C; Tamanini, R; de Oliveira, A L M; Alfieri, A A; Beloti, V

2018-05-16

When correctly pasteurized, packaged, and stored, milk with low total bacterial counts (TBC) has a longer shelf life. Therefore, microorganisms that resist heat treatments are especially important in the deterioration of pasteurized milk and in its shelf life. The aim of this work was to quantify the thermoduric microorganisms after the pasteurization of refrigerated raw milk samples with low TBC and to identify the diversity of these isolates with proteolytic or lipolytic potential by RFLP analysis. Twenty samples of raw milk were collected in bulk milk tanks shortly after milking in different Brazilian dairy farms and pasteurized. The mean thermoduric count was 3.2 (±4.7) × 10 2 cfu/mL (2.1% of the TBC). Of the 310 colonies obtained, 44.2% showed milk spoilage potential, 32.6% were proteolytic and lipolytic simultaneously, 31% were exclusively proteolytic, and 48 (36.4%) were only lipolytic. Regarding the diversity, 8 genera were observed (Bacillus, Brachybacterium, Enterococcus, Streptococcus, Micrococcus, Kocuria, Paenibacillus, and Macrococcus); there was a predominance of endospore-forming bacteria (50%), and Bacillus licheniformis was the most common (34.1%) species. Considering the RFLP types, it was observed that the possible clonal populations make up the microbiota of different milk samples, but the same milk samples contain microorganisms of a single species with different RFLP types. Thus, even in milk with a high microbiological quality, it is necessary to control the potential milk-deteriorating thermoduric microorganisms to avoid the risk of compromising the shelf life and technological potential of pasteurized milk. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Partial Failure of Milk Pasteurization as a Risk for the Transmission of Campylobacter From Cattle to Humans

PubMed Central

Fernandes, Anand M.; Balasegaram, Sooria; Willis, Caroline; Wimalarathna, Helen M. L.; Maiden, Martin C.; McCarthy, Noel D.

2015-01-01

Background. Cattle are the second most common source of human campylobacteriosis. However, routes to account for this scale of transmission have not been identified. In contrast to chicken, red meat is not heavily contaminated at point of sale. Although effective pasteurization prevents milk-borne infection, apparently sporadic infections may include undetected outbreaks from raw or perhaps incompletely pasteurized milk. Methods. A rise in Campylobacter gastroenteritis in an isolated population was investigated using whole-genome sequencing (WGS), an epidemiological study, and environmental investigations. Results. A single strain was identified in 20 cases, clearly distinguishable from other local strains and a reference population by WGS. A case-case analysis showed association of infection with the outbreak strain and milk from a single dairy (odds ratio, 8; Fisher exact test P value = .023). Despite temperature records indicating effective pasteurization, mechanical faults likely to lead to incomplete pasteurization of part of the milk were identified by further testing and examination of internal components of dairy equipment. Conclusions. Here, milk distribution concentrated on a small area, including school-aged children with low background incidence of campylobacteriosis, facilitated outbreak identification. Low-level contamination of widely distributed milk would not produce as detectable an outbreak signal. Such hidden outbreaks may contribute to the substantial burden of apparently sporadic Campylobacter from cattle where transmission routes are not certain. The effective discrimination of outbreak isolates from a reference population using WGS shows that integrating these data and approaches into surveillance could support the detection as well as investigation of such outbreaks. PMID:26063722

Computer simulation to predict energy use, greenhouse gas emissions and costs for production of extended shelf-life (ESL) milk using microfiltration

USDA-ARS?s Scientific Manuscript database

Extended shelf-life (ESL) milk has a shelf life between that of high-temperature short-time (HTST) and ultrahigh temperature (UHT) pasteurized milk. ESL milk is usually pasteurized at temperatures exceeding 125 deg C which may give the milk a cooked taste. ESL milk produced using crossflow microfilt...

The Restructuring of the Portal at the Institut Pasteur Library: A Case Study

ERIC Educational Resources Information Center

Medawar, Katia

2007-01-01

Purpose: To describe the restructuring project of the portal BioLib at the Institut Pasteur Library in Paris and to share experiences with others facing similar challenges. Design/methodology/approach: Provides an outline of the history and the steps followed during the initial project (2001), an evaluation of the use of the portal and the stages…

Understanding the Nature of Science through a Critical and Reflective Analysis of the Controversy between Pasteur and Liebig on Fermentation

ERIC Educational Resources Information Center

García-Carmona, Antonio; Acevedo-Díaz, José Antonio

2017-01-01

This article presents a qualitative study, descriptive-interpretive in profile, of the effectiveness in learning about the nature of science (NOS) of an activity relating to the historical controversy between Pasteur and Liebig on fermentation. The activity was implemented during a course for pre-service secondary science teachers (PSSTs)…

A procedure to achieve fine control in MW processing of foods

NASA Astrophysics Data System (ADS)

Cuccurullo, G.; Cinquanta, L.; Sorrentino, G.

2007-01-01

A two-dimensional analytical model for predicting the unsteady temperature field in a cylindrical shaped body affected by spatially varying heat generation is presented. The dimensionless problem is solved analytically by using both partial solutions and the variation of parameters techniques. Having in mind industrial microwave heating for food pasteurization, the easy-to-handle solution is used to confirm the intrinsic lack of spatial uniformity of such a treatment in comparison to the traditional one. From an experimental point of view, a batch pasteurization treatment was realized to compare the effect of two different control techniques both based on IR thermography readout: the former assured a classical PID control, while the latter was based on a "shadowing" technique, consisting in covering portions of the sample which are hot enough with a mobile metallic screen. A measure of the effectiveness of the two control techniques was obtained by evaluating the thermal death curves of a strain Lactobacillus plantarum submitted to pasteurization temperatures. Preliminary results showed meaningful increases in the microwave thermal inactivation of the L. plantarum and similar significant decreases in thermal inactivation time with respect to the traditional pasteurization thermal treatment.

A Preliminary Assessment of HTST Processing on Donkey Milk

PubMed Central

Antoniazzi, Sara; Gariglio, Gian Marco; Coscia, Alessandra; Bertino, Enrico; Cavallarin, Laura

2017-01-01

Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 °C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms. PMID:29056708

A Preliminary Assessment of HTST Processing on Donkey Milk.

PubMed

Giribaldi, Marzia; Antoniazzi, Sara; Gariglio, Gian Marco; Coscia, Alessandra; Bertino, Enrico; Cavallarin, Laura

2017-10-09

Due to increasing attention from consumers on non-bovine milk types, and to the increase in the number of small dairy donkey farms in Italy, farmers require more advanced and reliable processing devices, in order to guarantee a safe product of high quality. To this aim, a new small-scale High-Temperature Short-Time (HTST) pasteurizer (72 °C for 15 s), prototyped by the authors, was tested on donkey milk. The efficacy of the HTST device was tested on raw donkey milk microflora by enumeration of total aerobic bacteria, Enterobacteriaceae and Bacillus cereus. The biochemical quality was assessed by determining the protein profile by monodimensional electrophoresis and by measuring lysozyme activity. The HTST apparatus was able to reduce the total bacteria count, and to completely eradicate Enterobacteriaceae. Bacillus cereus, when present, was decreased with low efficiency. Changes in the protein profile were observed in milk pasteurized in accordance with both processes, although HTST seemed to limit casein degradation. Lysozyme activity was not substantially affected in comparison to raw donkey milk. In conclusion, a tailored small-volume HTST device could be safely applied to pasteurize donkey milk in on-farm pasteurization processes on small dairy donkey farms.

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology.

PubMed

Sousa, Sílvia G; Delgadillo, Ivonne; Saraiva, Jorge A

2016-01-01

Human milk is seen not only as a food, but as a functional and dynamic biologic system. It provides nutrients, bioactive components, and immune factors, promoting adequate and healthy growth of newborn infants. When mothers cannot supply their children, donated breast milk is the nutrition recommended by the World Health Organization, as it is a better alternative than infant formula. However, because of the manner in which donor milk is handled in human milk banks (HMB) many of the properties ascribed to mother's own milk are diminished or destroyed. The major process responsible for these losses is Holder pasteurization. High-pressure processing (HPP) is a novel nonthermal pasteurization technology that is being increasingly applied in food industries worldwide, primarily as an alternative to thermal treatment. This is due to its capacity to inactivate microorganisms while preserving both nutritional and bioactive components of foods. This review describes human milk composition and preservation, and critically discusses HMB importance and practices, highlighting HPP as a potential nonthermal pasteurization technology for human milk preservation. HPP technology is described and the few currently existing studies of its effects in human milk are presented.

Formulation of immunoassay calibrators in pasteurized albumin can significantly enhance their durability.

PubMed

Warren, David J; Nordlund, Marianne S; Paus, Elisabeth

2010-02-28

Calibrator matrix can have significant effects on the commutability of assay standards and on the maintenance of their integrity. We have observed marked instability in progastrin-releasing peptide (proGRP) assay standards traceable to the bovine serum albumin (BSA) used in matrix formulation. Attempts were made to improve calibrator stability using different albumin pretreatments. Observed analyte recoveries in calibrators prepared with untreated BSA were consistently less than 45% after 1 week of storage at 4 degrees C. Pre-treating the BSA by chromatography on immobilized heparin or benzamidine failed to improve calibrator durability with day 7 recoveries of less than 55%. In marked contrast, calibrators formulated with albumin pasteurized at pH 3.0 displayed remarkable stability. Recoveries of >97% were observed after 4 weeks of storage at either 4 degrees C or room temperature. Even calibrators incubated for 4 weeks at 37 degrees C gave recoveries between 91-106%. This improvement was not seen with BSA pasteurized at neutral pH. Albumin pretreatment is straightforward, easily scalable and dramatically improves calibrator stability. Matrix formulated with acid-pasteurized BSA may prove more generally useful when assays are plagued by poor calibrator durability. 2009 Elsevier B.V. All rights reserved.

[Effect of freezing on the "creamatocrit" measurement of the lipid content of human donor milk].

PubMed

Vázquez-Román, S; Alonso-Díaz, C; García-Lara, N R; Escuder-Vieco, D; Pallás-Alonso, C R

2014-09-01

To determine, by the creamatocrit measurement, the effect on the fat content of raw and pasteurized donor milk of freezing during 3 months at -20 °C. The evolution of the creamatocrit measurement (following Lucas technique) on frozen (-20 °C), raw and pasteurized human milk, was analyzed during 3 months. The fat content of raw milk (n=44) was 3.19 g/dl at the beginning and 2.86 g/dl after 3 months frozen (p=0.02). In pasteurized milk (n=36) fat content at the first determination was 2.59 g/dl and 2.20 g/dl after 1 month frozen (p=0.01). Afterwards there were no significant changes up to 3 months frozen. Variability was observed in the intermediate values. A reduction on the fat content measurement of raw and pasteurized donor human milk after freezing was observed. Freezing does not inactivate the milk lipase but does destroy the fat globule. Creamatocrit measurement may not be the best method to determine the fat content of processed human milk. Copyright © 2013 Asociación Española de Pediatría. Published by Elsevier Espana. All rights reserved.

Pulmonary granulomas of guinea pigs induced by inhalation exposure of heat-treated BCG Pasteur, purified trehalose dimycolate and methyl ketomycolate.

PubMed

Sugawara, I; Udagawa, T; Hua, S C; Reza-Gholizadeh, M; Otomo, K; Saito, Y; Yamada, H

2002-02-01

This study was designed to determine the identity of granulomatogenic substances in Mycobacterium bovis BCG Pasteur. When heat-treated BCG Pasteur bacilli were introduced into the lungs of guinea-pigs by an inhalation exposure apparatus, pulmonary granulomas without necrosis developed. Furthermore, when four kinds of mycolates derived from M. tuberculosis Aoyama B strain were introduced into the lungs by the same method, only trehalose 6,6'-dimycolate (TDM) and methyl ketomycolate induced pulmonary granulomas without central necrosis. The pulmonary granulomas consisted of epithelioid macrophages and lymphocytes. When a mixture of TDM and anti-TDM antibody was introduced into the lungs, development of granulomatous lesions was reduced. These data indicate that TDM and methyl ketomycolate are potent granulomatogenic reagents.

Short communication: A comparison of biofilm development on stainless steel and modified-surface plate heat exchangers during a 17-h milk pasteurization run.

PubMed

Jindal, Shivali; Anand, Sanjeev; Metzger, Lloyd; Amamcharla, Jayendra

2018-04-01

Flow of milk through the plate heat exchanger (PHE) results in denaturation of proteins, resulting in fouling. This also accelerates bacterial adhesion on the PHE surface, eventually leading to the development of biofilms. During prolonged processing, these biofilms result in shedding of bacteria and cross-contaminate the milk being processed, thereby limiting the duration of production runs. Altering the surface properties of PHE, such as surface energy and hydrophobicity, could be an effective approach to reduce biofouling. This study was conducted to compare the extent of biofouling on native stainless steel (SS) and modified-surface [Ni-P-polytetrafluoroethylene (PTFE)] PHE during the pasteurization of raw milk for an uninterrupted processing run of 17 h. For microbial studies, raw and pasteurized milk samples were aseptically collected from inlets and outlets of both PHE at various time intervals to examine shedding of bacteria in the milk. At the end of the run, 3M quick swabs (3M, St. Paul, MN) and ATP swabs (Charm Sciences Inc., Lawrence, MA) were used to sample plates from different sections of the pasteurizers (regeneration, heating, and cooling) for biofilm screening and to estimate the efficiency of cleaning in place, respectively. The data were tested for ANOVA, and means were compared. Modified PHE experienced lower mesophilic and thermophilic bacterial attachment and biofilm formation (average log 1.0 and 0.99 cfu/cm 2 , respectively) in the regenerative section of the pasteurizer compared with SS PHE (average log 1.49 and 1.47, respectively). Similarly, higher relative light units were observed for SS PHE compared with the modified PHE, illustrating the presence of more organic matter on the surface of SS PHE at the end of the run. In addition, at h 17, milk collected from the outlet of SS PHE showed plate counts of 5.44 cfu/cm 2 , which were significantly higher than those for pasteurized milk collected from modified PHE (4.12 log cfu/cm 2 ). This provided further evidence in favor of the modified PHE achieving better microbial quality of pasteurized milk in long process runs. Moreover, because cleaning SS PHE involves an acid treatment step, whereas an alkali treatment step is sufficient for the modified-surface PHE, use of the latter is both cost and time effective, making it a better surface for thermal processing of milk and other fluid dairy products. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk.

PubMed

Li, Y; Joyner, H S; Carter, B G; Drake, M A

2018-04-01

Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but definitive studies have not demonstrated this effect. Thus, the objective of this study was to determine the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors. Raw skim (<0.2% fat), 2%, and 5% fat milk was pasteurized in duplicate by indirect UP (140°C, 2.3 s) or by HTST pasteurization (78°C, 15 s), homogenized at 20.7 MPa, and stored at 4°C for 8 wk. Additionally, 2% fat milk was processed by indirect UP and homogenized at 13.8, 20.7, and 27.6 MPa and stored at 4°C for 8 wk. Sensory profiling, instrumental viscosity, and friction profiles of all milk were evaluated at 25°C after storage times of 1, 4, and 8 wk. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy were used to determine protein structural changes in milk at these time points. Fresh HTST milk was processed at wk 7 for wk 8 evaluations. Ultrapasteurization increased milk sensory and instrumental viscosity compared with HTST pasteurization. Increased fat content increased sensory and instrumental viscosity, and decreased astringency and friction profiles. Astringency, mixed regimen friction profiles, and sensory viscosity also increased for UP versus HTST. Increased storage time showed no effect on sensory viscosity or mechanical viscosity. However, increased storage time generally resulted in increased friction profiles and astringency. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy showed increased denatured whey protein in UP milk compared with HTST milk. The aggregates or network formed by these proteins and casein micelles likely caused the increase in viscosity and friction profiles during storage. Homogenization pressure did not significantly affect friction behaviors, mechanical viscosity, or astringency; however, samples homogenized at 13.8 MPa versus 20.7 and 27.6 MPa showed higher sensory viscosity. Astringency was positively correlated with the friction coefficient at 100 m/s sliding speed (R 2 = 0.71 for HTST milk and R 2 = 0.74 for UP milk), and sensory viscosity was positively correlated with the mechanical viscosity at a shear rate of 50 s -1 (R 2 = 0.90). Thus, instrumental testing can be used to indicate certain sensory behaviors of milk. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of pasteurization on survival of Mycobacterium paratuberculosis in milk.

PubMed

Gao, A; Mutharia, L; Chen, S; Rahn, K; Odumeru, J

2002-12-01

Mycobacterium paratuberculosis (Mptb) is the causative agent of Johne's disease of ruminant animals including cattle, goats, and sheep. It has been suggested that this organism is associated with Crohn's disease in humans, and milk is a potential source of human exposure to this organism. A total of 18, including 7 regular batch and 11 high temperature short time (HTST) pasteurization experiments, were conducted in this study. Raw milk or ultra-high temperature pasteurized milk samples were spiked at levels of 10(3), 10(5), and 10(7) cfu of Mptb/ml. Escherichia coli and Mycobacterium bovis BCG strains at 10(7) cfu/ml were used as controls. Pasteurization experiments were conducted using time and temperature standards specified in the Canadian National Dairy Code: regular batch pasteurization method: 63 degrees C for 30 min, and HTST method: 72 degrees C for 15 s. The death curve of this organism was assessed at 63 degrees C. No survivors were detected after 15 min. Each spiked sample was cultured in Middlebrook 7H9 culture broth and Middlebrook 7H11 agar slants. Samples selected from 15 experiments were also subjected to BACTEC culture procedure. Survival of Mptb was confirmed by IS900-based PCR of colonies recovered on slants. No survivors were detected from any of the slants or broths corresponding to the seven regular batch pasteurization trials. Mptb survivors were detected in two of the 11 HTST experiments. One was by both slant and broth culture for the sample spiked to 10(7) cfu/ml of Mptb, while the other was detected by BACTEC for the sample spiked to 10(5) cfu/ml. These results indicate that Mptb may survive HTST pasteurization when present at > or = 10(5) cfu/ml in milk. A total of 710 retail milk samples collected from retail store and dairy plants in southwest Ontario were tested by nested IS900 PCR for the presence of Mptb. Fifteen percent of these samples (n = 110) were positive. However, no survivors were isolated from the broth and agar cultures of 44 PCR positive and 200 PCR negative retail milk samples. The lack of recovery of live Mptb from the retail milk samples tested may be due to either the absence of live Mptb in the retail milk samples tested or the presence of low number of viable Mptb which were undetected by the culture method used in this study.

A Review of the Systematics and a Proposed Scheme of Internal Classification of the New World Subgenus Melanoconion of Culex (Diptera, Culicidae)

DTIC Science & Technology

1982-01-01

Floch, H. and E. Abonnenc 1947. Distribution des moustiques du genre Cutex en &yane Francaise. Publ. Inst. Pasteur Guyane Ter. Inini, No. 146:1-g...Senevet, G. and E. Abonnenc 1939. Los moustiques de la &yane Francaise -- II. le genre CuZex. Arch. Inst. Pasteur Alger. 17:62-134. Sirivanakarn

Which is the best method of sterilization for recycled bone autograft in limb salvage surgery: a radiological, biomechanical and histopathological study in rabbit.

PubMed

Yasin, Nor Faissal; Ajit Singh, Vivek; Saad, Marniza; Omar, Effat

2015-04-15

Limb salvage surgery is a treatment of choice for sarcomas of the extremities. One of the options in skeletal reconstruction after tumour resection is by using a recycled bone autograft. The present accepted methods of recycling bone autografts include autoclaving, pasteurization and irradiation. At the moment there is lack of studies that compare the effectiveness of various sterilization methods used for recycling bone autografts and their effects in terms of bone incorporation. This study was performed to determine the effects of different methods of sterilization on bone autografts in rabbit by radiological, biomechanical and histopathological evaluations. Fresh rabbit cortical bone is harvested from the tibial diaphysis and sterilized extracorporeally by pasteurization (n = 6), autoclaving (n = 6), irradiation (n = 6) and normal saline as control group (n = 6). The cortical bones were immediately reimplanted after the sterilization process. The subsequent process of graft incorporation was examined over a period of 12 weeks by serial radiographs, biomechanical and histopathological evaluations. Statistical analysis (ANOVA) was performed on these results. Significance level (α) and power (β) were set to 0.05 and 0.90, respectively. Radiographic analysis showed that irradiation group has higher score in bony union compared to other sterilization groups (p = 0.041). ANOVA analysis of 'failure stress', 'modulus' and 'strain to failure' demonstrated no significant differences (p = 0.389) between treated and untreated specimens under mechanical loading. In macroscopic histopathological analysis, the irradiated group has the highest percentage of bony union (91.7 percent). However in microscopic analysis of union, the pasteurization group has significantly higher score (p = 0.041) in callus formation, osteocytes percentage and bone marrow cellularity at the end of the study indicating good union potential. This experimental study shown that both irradiation and pasteurization techniques have more favourable outcome in terms of bony union based on radiographic and histopathological evaluations. Autoclaving has the worst outcome. These results indicate that extracorporeal irradiation or pasteurization of bone autografts, are viable option for recycling bone autografts. However, pasteurization has the best overall outcomes because of its osteocytes preservation and bone marrow cellularity.

Effect of Raw Milk on Lactose Intolerance: A Randomized Controlled Pilot Study

PubMed Central

Mummah, Sarah; Oelrich, Beibei; Hope, Jessica; Vu, Quyen; Gardner, Christopher D.

2014-01-01

PURPOSE This pilot study aimed to determine whether raw milk reduces lactose malabsorption and/or lactose intolerance symptoms relative to pasteurized milk. METHODS We performed a crossover trial involving 16 adults with self-reported lactose intolerance and lactose malabsorption confirmed by hydrogen (H2) breath testing. Participants underwent 3, 8-day milk phases (raw vs 2 controls: pasteurized, soy) in randomized order separated by 1-week washout periods. On days 1 and 8 of each phase, milk consumption was 473 mL (16 oz); on days 2 to 7, milk dosage increased daily by 118 mL (4 oz), beginning with 118 mL (4 oz) on day 2 and reaching 710 mL (24 oz) on day 7. Outcomes were area under the breath H2 curve (AUC ∆H2) and self-reported symptom severity (visual analog scales: flatulence/gas, audible bowel sounds, abdominal cramping, diarrhea). RESULTS AUC ∆H2 (mean ± standard error of the mean) was higher for raw vs pasteurized on day 1 (113 ± 21 vs 71 ± 12 ppm·min·10−2, respectively, P = .01) but not day 8 (72 ± 14 vs 74 ± 15 ppm·min·10−2, respectively, P = .9). Symptom severities were not different for raw vs pasteurized on day 7 with the highest dosage (P >.7). AUC ∆H2 and symptom severities were higher for both dairy milks compared with soy milk. CONCLUSIONS Raw milk failed to reduce lactose malabsorption or lactose intolerance symptoms compared with pasteurized milk among adults positive for lactose malabsorption. These results do not support widespread anecdotal claims that raw milk reduces the symptoms of lactose intolerance. PMID:24615309

Effect of raw milk on lactose intolerance: a randomized controlled pilot study.

PubMed

Mummah, Sarah; Oelrich, Beibei; Hope, Jessica; Vu, Quyen; Gardner, Christopher D

2014-01-01

This pilot study aimed to determine whether raw milk reduces lactose malabsorption and/or lactose intolerance symptoms relative to pasteurized milk. We performed a crossover trial involving 16 adults with self-reported lactose intolerance and lactose malabsorption confirmed by hydrogen (H2) breath testing. Participants underwent 3, 8-day milk phases (raw vs 2 controls: pasteurized, soy) in randomized order separated by 1-week washout periods. On days 1 and 8 of each phase, milk consumption was 473 mL (16 oz); on days 2 to 7, milk dosage increased daily by 118 mL (4 oz), beginning with 118 mL (4 oz) on day 2 and reaching 710 mL (24 oz) on day 7. Outcomes were area under the breath H2 curve (AUC H2) and self-reported symptom severity (visual analog scales: flatulence/gas, audible bowel sounds, abdominal cramping, diarrhea). AUC H2 (mean ± standard error of the mean) was higher for raw vs pasteurized on day 1 (113 ± 21 vs 71 ± 12 ppm·min·10(-2), respectively, P = .01) but not day 8 (72 ± 14 vs 74 ± 15 ppm·min·10(-2), respectively, P = .9). Symptom severities were not different for raw vs pasteurized on day 7 with the highest dosage (P >.7). AUC H2 and symptom severities were higher for both dairy milks compared with soy milk. Raw milk failed to reduce lactose malabsorption or lactose intolerance symptoms compared with pasteurized milk among adults positive for lactose malabsorption. These results do not support widespread anecdotal claims that raw milk reduces the symptoms of lactose intolerance.

Analysis of the influence of pasteurization, freezing/thawing, and offer processes on human milk's macronutrient concentrations.

PubMed

Vieira, Alan Araujo; Soares, Fernanda Valente Mendes; Pimenta, Hellen Porto; Abranches, Andrea Dunshee; Moreira, Maria Elisabeth Lopes

2011-08-01

The macronutrient concentrations of human milk could be influenced by the various processes used in human milk bank. To determine the effect of various process (Holder pasteurization, freezing and thawing and feeding method) on the macronutrient concentration of human milk. The samples of donated fresh human milk were studied before and after each process (Holder pasteurization, freezing and thawing and feeding method) until their delivery to newborn infants. Fifty-seven raw human milk samples were analyzed in the first step (pasteurization) and 228 in the offer step. Repeated measurements of protein, fat and lactose amounts were made in samples of human milk using an Infrared analyzer. The influence of repeated processes on the mean concentration of macronutrients in donor human milk was analyzed by repeated measurements ANOVA, using R statistical package. The most variable macronutrient concentration in the analyzed samples was fat (reduction of 59%). There was a significant reduction of fat and protein mean concentrations following pasteurization (5.5 and 3.9%, respectively). The speed at which the milk was thawed didn't cause a significant variation in the macronutrients concentrations. However, the continuous infusion delivery significantly reduced the fat concentration. When the influence of repeated processes was analyzed, the fat and protein concentrations varied significantly (reduction of 56.6% and 10.1% respectively) (P<0.05). Lactose didn't suffer significant reductions in all steps. The repeated processes that donor human milk is submitted before delivery to newborn infants cause a reduction in the fat and protein concentration. The magnitude of this decrease is higher on the fat concentration and it needs to be considered when this processed milk is used to feed preterm infants. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

Establishment of minimum operational parameters for a high-volume static chamber steam pasteurization system (SPS 400-SC) for beef carcasses to support HACCP programs.

PubMed

Retzlaff, Deanna; Phebus, Randall; Kastner, Curtis; Marsden, James

2005-01-01

A static chamber steam pasteurization unit (SPS 400-SC()) was installed in a high-volume commercial beef slaughter facility. The SPS 400-SC consists of a three-phase carcass treatment cycle of water removal, steam pasteurization, and water chilling. Seven chamber temperatures (71.1, 73.9, 76.7, 79.4, 82.2, 85.0, and 87.8 degrees C) were evaluated at the midline area of pre-rigor beef carcasses. For each temperature evaluated, 20 carcass sides were randomly selected and aseptically sampled by tissue excision immediately before and after steam pasteurization to determine total aerobic bacteria, Enterobacteriaceae, generic E. coli, and total coliform populations. The 87.8 and 85.0 degrees C treatment temperatures were highly effective at reducing total aerobic bacterial populations, with log(10) reductions of 1.4 and 1.5 CFU/cm(2), respectively, from pretreatment mean population levels of 1.7 and 1.9 log10 CFU/cm(2). These temperatures also reduced Enterobacteriaceae, total coliforms, and generic E. coli to undetectable levels (<0.4 CFU/cm(2)) on all carcasses sampled. Treatment at 82.2 was marginally effective at reducing bacterial populations, while 71.1, 73.9, 76.7, and 79.4 degrees C treatments were ineffective at reducing microbial populations. In a Hazard Analysis Critical Control Points (HACCP)-based system employing steam pasteurization of carcasses as a critical control point, a critical limit of 85.0 degrees C as a minimum chamber temperature should be established, with a targeted operating temperature of 87.8 degrees C providing optimum antimicrobial activity.

Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.

PubMed

Joyner, Helen S; Jones, Kari E; Rasco, Barbara A

2017-10-01

Pasta hydration and cooking requirements make in-package microwave pasteurization of pasta a processing challenge. The objective of this study was to assess instrumental and sensory attributes of microwave-treated pasta in comparison to conventionally cooked pasta. Fettuccine pasta was parboiled for 0, 3, 6, 9, or 12 min, pasteurized by microwaves at 915 MHz, then stored under refrigeration for 1 week. Pastas were evaluated by a trained sensory panel and with rheometry. Total pasta heat treatment affected both rheological and sensory behaviors; these differences were attributed to ultrastructure differences. Significant nonlinear behavior and dominant fluid-like behavior was observed in all pastas at strains >1%. Sensory results suggested microwave pasteurization may intensify the attributes associated with the aging of pasta such as retrogradation. A clear trend between magnitude of heat treatment and attribute intensity was not observed for all sensory attributes tested. The microwave pasta with the longest parboil time showed rheological behavior most similar to conventionally cooked pasta. Principal component analysis revealed that no microwave-treated pasta was similar to the control pasta. However, pasta parboiled for 9 min before microwave treatment had the greatest number of similar sensory attributes, followed by pasta parboiled for 6 or 12 min. Further study is needed to determine overall consumer acceptance of microwave-treated pasta and whether the differences in sensory and rheological behavior would impact consumer liking. The results of this study may be applied to optimize microwave pasteurization processes for cooked pasta and similar products, such as rice. The measurement and analysis procedures can be used to evaluate processing effects on a variety of different foods to determine overall palatability. © 2017 Wiley Periodicals, Inc.

Maintenance of breast milk Immunoglobulin A after high-pressure processing.

PubMed

Permanyer, M; Castellote, C; Ramírez-Santana, C; Audí, C; Pérez-Cano, F J; Castell, M; López-Sabater, M C; Franch, A

2010-03-01

Human milk is considered the optimal nutritional source for infants. Banked human milk is processed using low-temperature, long-time pasteurization, which assures microbial safety but involves heat denaturation of some desirable milk components such as IgA. High-pressure processing technology, the subject of the current research, has shown minimal destruction of food macromolecules. The objective of this study was to investigate the influence of pressure treatments on IgA content. Moreover, bacterial load was evaluated after pressure treatments. The effects of high-pressure processing on milk IgA content were compared with those of low-temperature, long-time pasteurization. Mature human milk samples were heat treated at 62.5 degrees C for 30min or pressure processed at 400, 500, or 600MPa for 5min at 12 degrees C. An indirect ELISA was used to measure IgA in human milk whey obtained after centrifugation at 800xg for 10min at 4 degrees C. All 3 high-pressure treatments were as effective as low-temperature, long-time pasteurization in reducing the bacterial population of the human milk samples studied. After human milk pressure processing at 400MPa, 100% of IgA content was preserved in milk whey, whereas only 72% was retained in pasteurized milk whey. The higher pressure conditions of 500 and 600MPa produced IgA retention of 87.9 and 69.3%, respectively. These results indicate that high-pressure processing at 400MPa for 5min at 12 degrees C maintains the immunological protective capacity associated with IgA antibodies. This preliminary study suggests that high-pressure processing may be a promising alternative to pasteurization in human milk banking.

Utilization of chitosan as an antimicrobial agent for pasteurized palm sap (Borassus flabellifer Linn.) during storage.

PubMed

Naknean, Phisut; Jutasukosol, Keawta; Mankit, Theerarat

2015-02-01

The objective of this research was to assess the potential of chitosan for improvement the quality of pasteurized palm sap during storage. First, the effect of chitosan content on sensory attributes was investigated to select suitable concentration of chitosan for further study. Fresh palm sap was enriched with chitosan at various concentrations (0-2 g/L) and pasteurized at 80 °C for 10 min, consequently evaluated by consumers. It was found that samples added chitosan in the range of 0-1.00 g/L were considered acceptable. Thus, the addition chitosan in the concentration of 0-1.00 g/L was chosen for further study. The sample without chitosan addition was used as a control sample. Each selected sample was determined for their qualities during storage at 1 week interval. It was found that lightness and transmittance values of all samples tended to increase during storage. Lower PPO and invertase activity were observed in all chitosan-treated samples compared to control sample. Chitosan could minimize the loss of sucrose and the increase in glucose and fructose content during storage. In addition, an increase in chitosan concentration resulted in the increase in DPPH radical scavenging activity. Furthermore, the addition of chitosan could retard the development of microorganism during storage as demonstrated by lower microbial loads compared to control sample. It can be concluded that a combination of pasteurization with chitosan addition (0.50 g/L) and low temperature storage could preserve palm sap for approximately 6 weeks. Thus, the incorporation of chitosan in palm sap could be used as an alternative way to extend shelf life of pasteurized palm sap.

Pasteurization of milk: the heat inactivation kinetics of milk-borne dairy pathogens under commercial-type conditions of turbulent flow.

PubMed

Pearce, L E; Smythe, B W; Crawford, R A; Oakley, E; Hathaway, S C; Shepherd, J M

2012-01-01

This is the first study to report kinetic data on the survival of a range of significant milk-borne pathogens under commercial-type pasteurization conditions. The most heat-resistant strain of each of the milk-borne pathogens Staphylococcus aureus, Yersinia enterocolitica, pathogenic Escherichia coli, Cronobacter sakazakii (formerly known as Enterobacter sakazakii), Listeria monocytogenes, and Salmonella was selected to obtain the worst-case scenario in heat inactivation trials using a pilot-plant-scale pasteurizer. Initially, approximately 30 of each species were screened using a submerged coil unit. Then, UHT milk was inoculated with the most heat-resistant pathogens at ~10(7)/mL and heat treated in a pilot-plant-scale pasteurizer under commercial-type conditions of turbulent flow for 15s over a temperature range from 56 to 66°C and at 72°C. Survivors were enumerated on nonselective media chosen for the highest efficiency of plating of heat-damaged bacteria of each of the chosen strains. The mean log(10) reductions and temperatures of inactivation of the 6 pathogens during a 15-s treatment were Staph. aureus >6.7 at 66.5°C, Y. enterocolitica >6.8 at 62.5°C, pathogenic E. coli >6.8 at 65°C, C. sakazakii >6.7 at 67.5°C, L. monocytogenes >6.9 at 65.5°C, and Salmonella ser. Typhimurium >6.9 at 61.5°C. The kinetic data from these experiments will be used by the New Zealand Ministry of Agriculture and Forestry to populate the quantitative risk assessment model being developed to investigate the risks to New Zealand consumers from pasteurized, compared with nonpasteurized, milk and milk products. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Influence of prolonged storage process, pasteurization, and heat treatment on biologically-active human milk proteins.

PubMed

Chang, Jih-Chin; Chen, Chao-Huei; Fang, Li-Jung; Tsai, Chi-Ren; Chang, Yu-Chuan; Wang, Teh-Ming

2013-12-01

The bioactive proteins in human milk may be influenced by prolonged storage process, pasteurization, and heat treatment. This study was conducted to evaluate the effects of these procedures. Three forms of human milk - freshly expressed, frozen at -20°C for a prolonged duration, and pasteurized milk - were collected from 14 healthy lactating mothers and a milk bank. The concentrations of major bioactive proteins (secretory immunoglobulin A, lactoferrin, lysozyme, and leptin) were quantified using enzyme-linked immunosorbent assay kits. Changes in these proteins by heat treatment at 40°C or 60°C for 30 minutes were further evaluated. The mean concentrations of lactoferrin and secretory immunoglobulin A were significantly reduced by 66% and 25.9%, respectively, in pasteurized milk compared with those in freshly-expressed milk. Heat treatment at 40°C or 60°C did not cause significant changes in lactoferrin and secretory immunoglobulin A, but there was an apparent increase in lysozyme (p = 0.016). There were no significant differences in leptin level among these three forms of milk prior to (p = 0.153) or after heat treatment (p = 0.053). Various freezing/heating/pasteurization processes applied to human milk prior to delivery to neonates could affect the concentration of immunomodulatory proteins, especially lactoferrin, secretory immunoglobulin A, and lysozyme. Leptin was unaffected by the various handling processes tested. Fresh milk was found to be the best food for neonates. Further studies are warranted to evaluate the functional activity of these proteins and their effects on infants' immunological status. Copyright © 2013. Published by Elsevier B.V.

Partial Failure of Milk Pasteurization as a Risk for the Transmission of Campylobacter From Cattle to Humans.

PubMed

Fernandes, Anand M; Balasegaram, Sooria; Willis, Caroline; Wimalarathna, Helen M L; Maiden, Martin C; McCarthy, Noel D

2015-09-15

Cattle are the second most common source of human campylobacteriosis. However, routes to account for this scale of transmission have not been identified. In contrast to chicken, red meat is not heavily contaminated at point of sale. Although effective pasteurization prevents milk-borne infection, apparently sporadic infections may include undetected outbreaks from raw or perhaps incompletely pasteurized milk. A rise in Campylobacter gastroenteritis in an isolated population was investigated using whole-genome sequencing (WGS), an epidemiological study, and environmental investigations. A single strain was identified in 20 cases, clearly distinguishable from other local strains and a reference population by WGS. A case-case analysis showed association of infection with the outbreak strain and milk from a single dairy (odds ratio, 8; Fisher exact test P value = .023). Despite temperature records indicating effective pasteurization, mechanical faults likely to lead to incomplete pasteurization of part of the milk were identified by further testing and examination of internal components of dairy equipment. Here, milk distribution concentrated on a small area, including school-aged children with low background incidence of campylobacteriosis, facilitated outbreak identification. Low-level contamination of widely distributed milk would not produce as detectable an outbreak signal. Such hidden outbreaks may contribute to the substantial burden of apparently sporadic Campylobacter from cattle where transmission routes are not certain. The effective discrimination of outbreak isolates from a reference population using WGS shows that integrating these data and approaches into surveillance could support the detection as well as investigation of such outbreaks. © The Author 2015. Published by Oxford University Press on behalf of the Infectious Diseases Society of America.

Consumer acceptance of ozone-treated whole shell eggs.

PubMed

Kamotani, Setsuko; Hooker, Neal; Smith, Stephanie; Lee, Ken

2010-03-01

Ozone-based processing is a novel technology with potentially fewer adverse effects than in-shell thermal pasteurization of eggs. There are no consumer acceptance studies published on ozone-treated eggs. This study examines consumers' ability to detect changes between ozone-treated, thermal-treated, and fresh untreated eggs. Consumers (n = 111) evaluated visual attributes of uncooked eggs and a separate group of consumers (n = 132) evaluated acceptability of cooked eggs. Consumers evaluated attribute intensity of the eggs. The yolks and albumens of the thermal-treated and ozone-treated eggs were perceived to be significantly cloudier than the untreated control, while the ozone-treated eggs were more similar to control (P < 0.05). The yolks of ozone-treated eggs were perceived to have significantly lower heights and greater spreads than the others (P < 0.05). Despite these perceptions, overall visual appeal of ozone-treated eggs was not significantly different from control eggs. A separate set of consumers used hedonic scales to evaluate overall liking, appearance, aroma, flavor, and texture of cooked eggs. Just-about-right (JAR) scales were used to rate the color, moistness, and texture. There were no differences on any attribute scores between the treatments, except thermal-treated and ozone-treated were perceived as less moist than the control. There were no adverse effects on consumer acceptance of eggs, treated with ozone, with acceptance the same as an untreated control. These findings are useful as ozone pasteurization can enhance the safety of fresh shell eggs to meet the goals of the U.S. Egg Safety Action Plan. The U.S. Egg Safety Action Plan requires all shell eggs to be pasteurized to prevent foodborne illness. Heat pasteurization partially cooks the egg, so an alternative process uses ozone with less heat. This study shows the ozone pasteurization has no detectable sensory defects.

An overview of water disinfection in developing countries and the potential for solar thermal water pasteurization

DOE Office of Scientific and Technical Information (OSTI.GOV)

Burch, J.; Thomas, K.E.

This study originated within the Solar Buildings Program at the U.S. Department of Energy. Its goal is to assess the potential for solar thermal water disinfection in developing countries. In order to assess solar thermal potential, the alternatives must be clearly understood and compared. The objectives of the study are to: (a) characterize the developing world disinfection needs and market; (b) identify competing technologies, both traditional and emerging; (c) analyze and characterize solar thermal pasteurization; (d) compare technologies on cost-effectiveness and appropriateness; and (e) identify research opportunities. Natural consequences of the study beyond these objectives include a broad knowledge ofmore » water disinfection problems and technologies, introduction of solar thermal pasteurization technologies to a broad audience, and general identification of disinfection opportunities for renewable technologies.« less

Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices

NASA Astrophysics Data System (ADS)

Apichartsrangkoon, Arunee; Chattong, Utaiwan; Chunthanom, Pornprapa

2012-06-01

The biologically active constituents of pennywort juice were analyzed by HPLC. The juice extract contained the bioactive glycosides, including asiaticoside and madecassoside. Antioxidant properties of juices were determined in terms of ferric-reducing antioxidant power assay, total polyphenol, β-carotene and ascorbic acid contents. After processing, asiaticoside, madecassoside and β-carotene in the extracted juice were relatively stable with no significant losses occurring. Pressurization could significantly retain ascorbic acid, polyphenols and antioxidant capacity than those pasteurization or sterilization. For storage assessment, asiaticoside in the processed juices was relatively stable during 4 months storage. Losses of ascorbic acid in the pressurized juice during storage were greater than in pasteurized and sterilized juice. However, the total amount of ascorbic acid retained in pressurized juice was still higher than those thermal-treated products.

Reconciling Pasteur and Darwin to control infectious diseases

PubMed Central

Méthot, Pierre-Olivier

2018-01-01

The continual emergence of new pathogens and the increased spread of antibiotic resistance in bacterial populations remind us that microbes are living entities that evolve at rates that impact public health interventions. Following the historical thread of the works of Pasteur and Darwin shows how reconciling clinical microbiology, ecology, and evolution can be instrumental to understanding pathology, developing new therapies, and prolonging the efficiency of existing ones. PMID:29346373

The 2009 Influenza Pandemic: An Overview

DTIC Science & Technology

2009-10-15

to receive the pandemic vaccine nonetheless. 42 See, for example, the figure by Sanofi Pasteur (a flu vaccine manufacturer), “A(H1N1) Vaccine ...made by four companies: Sanofi Pasteur Inc., CSL Limited, Novartis Vaccines and Diagnostics Limited, and MedImmune LLC.46 The first three products...officials have procured millions of doses of pandemic flu vaccine , and have begun a voluntary nationwide vaccination program. It is being coordinated

Occurrence of aflatoxin M(1) in raw and market milk commercialized in Greece.

PubMed

Roussi, V; Govaris, A; Varagouli, A; Botsoglou, N A

2002-09-01

From December 1999 to May 2000, 114 samples of pasteurized, ultrahigh temperature-treated (UHT) and concentrated milk were collected in supermarkets, whereas 52 raw milk samples from cow, sheep and goat were obtained from different milk producers all over Greece. Sample collection was repeated from December 2000 to May 2001 and concerned 54 samples of pasteurized milk, 23 samples of bulk-tank raw milk and 55 raw milk samples from cow, sheep and goat. The total number of samples analysed for aflatoxin M(1) (AFM(1)) contamination by immunoaffinity column extraction and liquid chromatography was 297. In the first sampling, the incidence rates of AFM(1) contamination in pasteurized, UHT, concentrated and cow, sheep and goat raw milk were 85.4, 82.3, 93.3, 73.3, 66.7 and 40%, respectively, with only one cow raw milk and two concentrated milk samples exceeding the EU limit of 50 ng l(-1). In the second sampling, the incidence rates of AFM(1) contamination in pasteurized, bulk-tank and cow, sheep and goat raw milk were 79.6, 78.3, 64.3, 73.3 and 66.7%, respectively, with only one cow and one sheep raw milk samples exceeding the limit of 50 ng l(-1). The results suggest that the current regulatory status in Greece is effective.

Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.

PubMed

Beaulieu, John C; Stein-Chisholm, Rebecca E; Lloyd, Steven W; Bett-Garber, Karen L; Grimm, Casey C; Watson, Michael A; Lea, Jeanne M

2017-01-01

High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices. Processing prior to pasteurization generally resulted in increased L * and hue angle color, while a * , b * , and C * decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices. NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree.

PubMed

Arjmandi, Mitra; Otón, Mariano; Artés, Francisco; Artés-Hernández, Francisco; Gómez, Perla A; Aguayo, Encarna

2017-02-01

Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers a rapid and uniform heating, high energy efficiency and high overall quality of the final product. The main quality changes of tomato puree after pasteurization at 96 ± 2 °C for 35 s, provided by a semi-industrial continuous microwave oven (MWP) under different doses (low power/long time to high power/short time) or by conventional method (CP) were studied. All heat treatments reduced colour quality, total antioxidant capacity and vitamin C, with a greater reduction in CP than in MWP. On the other hand, use of an MWP, in particular high power/short time (1900 W/180 s, 2700 W/160 s and 3150 W/150 s) enhanced the viscosity and lycopene extraction and decreased the enzyme residual activity better than with CP samples. For tomato puree, polygalacturonase was the more thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. MWP was an excellent pasteurization technique that provided tomato puree with improved nutritional quality, reducing process times compared to the standard pasteurization process. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Iodine in raw and pasteurized milk of dairy cows fed different amounts of potassium iodide.

PubMed

Norouzian, M A

2011-02-01

Relation between iodine (I) intake by lactating Holstein cows and iodine concentrations in raw and pasteurized milk were investigated. Four treatment groups with eight cows assigned to each treatment were fed a basal diet containing 0.534 mg I/kg alone or supplemented with potassium iodide at 2.5, 5 or 7.5 mg/kg in 7-week period. Iodine concentrations in raw milk increased with each increase in dietary I from 162.2 ng/ml for basal diet to 534.5, 559.8 and 607.5 ng/ml when 2.5, 5 and 7.5 mg/kg was fed as potassium iodide (P < 0.05). This trend was found for blood plasma and urine iodine concentration. Iodine supplementation had no significant effect on thyroidal hormones. high-temperature short-time (HTST) pasteurization process reduced I concentration. The mean iodine content found in the milk prior to heating processing was 466.0 ± 205.0 ng/ml, whereas for the processed milk this level was 349.5 ± 172.8 ng/ml. It was concluded that iodine supplementation above of NRC recommendation (0.5 mg/kg diet DM) resulted in significant increases in iodine concentrations in milk, although the effect of heating in HTST pasteurization process on iodine concentration was not negligible.

Technical note: enumeration of mesophilic aerobes in milk: evaluation of standard official protocols and Petrifilm aerobic count plates.

PubMed

Freitas, R; Nero, L A; Carvalho, A F

2009-07-01

Enumeration of mesophilic aerobes (MA) is the main quality and hygiene parameter for raw and pasteurized milk. High levels of these microorganisms indicate poor conditions in production, storage, and processing of milk, and also the presence of pathogens. Fifteen raw and 15 pasteurized milk samples were submitted for MA enumeration by a conventional plating method (using plate count agar) and Petrifilm Aerobic Count plates (3M, St. Paul, MN), followed by incubation according to 3 official protocols: IDF/ISO (incubation at 30 degrees C for 72 h), American Public Health Association (32 degrees C for 48 h), and Brazilian Ministry of Agriculture (36 degrees C for 48 h). The results were compared by linear regression and ANOVA. Considering the results from conventional methodology, good correlation indices and absence of significant differences between mean counts were observed, independent of type of milk sample (raw or pasteurized) and incubation conditions (IDF/ISO, American Public Health Association, or Ministry of Agriculture). Considering the results from Petrifilm Aerobic Count plates, good correlation indices and absence of significant differences were only observed for raw milk samples. The microbiota of pasteurized milk interfered negatively with the performance of Petrifilm Aerobic Count plates, probably because of the presence of microorganisms that poorly reduce the dye indicator of this system.

Holder pasteurization affects S100B concentrations in human milk.

PubMed

Peila, Chiara; Coscia, Alessandra; Bertino, Enrico; Li Volti, Giovanni; Galvano, Fabio; Visser, Gerard H A; Gazzolo, Diego

2018-02-01

Donor milk (DM) represents an important nutrition source for high-risk newborns. Holder pasteurization (HoP) is the most recommended procedure for DM treatment, providing a good compromise between microbiological safety and biological quality. HoP was previously shown to affect DM cytokines, growth factors and hormones levels, whilst no data concerning the possible effects of HoP on neurobiomarkers (NB) are available. Therefore, our study investigated whether the concentration in DM of a well-known NB involved in brain development/damage, namely S100B, changes due to HoP. We conducted a pretest-test study in 11 mothers, whose DM samples were sub-divided into two parts: the first was immediately frozen (-80 °C); the second was pasteurized with Holder method before freezing. S100B DM levels were measured using a commercially available immunoluminometric assay. S100B protein was detected in all milk samples. Results showed significant differences between groups (p < 0.05) in S100B levels after HoP. Our data provide evidence that S100B is present in preterm milk as well as in term milk during maturation degree. Moreover, the results confirm the susceptibility of this neurotrophic factor to pasteurization stresses and the need to develop new storage techniques to preserve the biological quality of human milk.

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality.

PubMed

Tarazona-Díaz, Martha Patricia; Aguayo, Encarna

2013-12-01

Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and citrulline. However, the final quality of the juice depends significantly on its acidification, pasteurization, centrifugation and storage time and temperature. In this study, these characteristics were assessed in watermelon juice pasteurized at 87.7 °C for 20 s and stored for up to 30 days at 4 or 8 °C. The acidifier citric acid provided an adequate sensory quality, similar to natural watermelon juice. Centrifugation and pasteurization significantly reduced the red color, bioactive compounds (lycopene, antioxidant capacity and total polyphenols) and sensory quality of the juice, particularly when the storage time was extended and a temperature of 8 °C was used (P ≤ 0.05). All treated juices were microbiologically safe for up to 30 days when stored at 4 or 8 °C. In terms of sensory acceptability, only non-centrifuged juices stored for up to 20 days at 4 °C remained above the commercial limit. The present results suggest that using a non-centrifugation process and a storage temperature of 4 °C yields a watermelon juice that better retains its sensory and functional qualities. © 2013 Society of Chemical Industry.

[The nineteenth century roots of the contemporary biological revolution].

PubMed

Swynghedauw, Bernard

2006-01-01

The recent publication of the human genomic sequence is the most important progress in biology. It originates from four major watersheds between 1860-1865, namely the biological evolution by Darwin in 1858, the Mendel laws of heredity in 1865, the basis of physiology established by Claude Bernard also in 1865, and the discoveries of microbacteria by Louis Pasteur around 1857. Before 1860, biology did not exist as a science. After 1860, the Darwin's theory progressively became a law after the discovery of the DNA polymorphism and that of the mechanisms of genetic mixing. So far the Mendel's laws were confirmed in parallel with the development of molecular genetics after the discovery of DNA structure and genetic code. The discovery of hormones is one example, amongst several on how integrative physiology applies to Claude Bernard's basis. Finally, based on Pasteur's discovery and Pasteur Institutes, microbiology became a tool for molecular biologists.

Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01

NASA Astrophysics Data System (ADS)

Chaikham, Pittaya; Apichartsrangkoon, Arunee

2012-06-01

In this study, longan juice was subjected to a high pressure of 500 MPa for 30 min and compared with a juice pasteurized at 90°C/2 min. Probiotic Lactobacillus casei 01 was fortified into both juices and the shelf life of these products was studied. Their bioactive components such as ascorbic acid, gallic acid and ellagic acid were analyzed by High Performance Liquid Chromatography (HPLC). Total phenolic compounds and 2,2-Diphenyl-1-picrythydrazyl radical-scavenging activity were determined by colorimetric and spectrophotometric methods. It was found that the pressurized longan juice retained higher amounts of bioactive compounds than the pasteurized juice. In terms of storage stability, bioactive compounds in both processed juices decreased according to the increase in storage time. The survivability of probiotic L. casei 01 in both processed juices declined from 9 to 6 log CFU/mL after 4 weeks of storage.

Thermoluminescence analysis can identify irradiated ingredient in soy sauce before and after pasteurization

NASA Astrophysics Data System (ADS)

Lee, Jeong-Eun; Sanyal, Bhaskar; Akram, Kashif; Jo, Yunhee; Baek, Ji-Yeong; Kwon, Joong-Ho

2017-05-01

Thermoluminescence (TL) analysis was conducted to identify small quantities (0.5%, 1%, and 1.5%) of γ ray-or electron beam-irradiated garlic powder in a soy sauce after commercial pasteurization. The sauce samples with γ ray- and electron beam-irradiated (0, 1 or 10 kGy) garlic powder showed detectable TL glow curves, characterized by radiation-induced maximum in the temperature range of 180-225 °C. The successful identification of soy sauces with an irradiation history was dependent on both the mixing ratio of the irradiated ingredient and the irradiation dose. Post-irradiation pasteurization (85 °C, 30 min) caused no considerable changes in TL glow shape or intensity. Interlaboratory tests demonstrated that the shape and intensity of the first TL glow curve (TL1) could be a better detection marker than a TL ratio (TL1/TL2).

Numerical simulation of transient temperature profiles for canned apple puree in semi-rigid aluminum based packaging during pasteurization.

PubMed

Shafiekhani, Soraya; Zamindar, Nafiseh; Hojatoleslami, Mohammad; Toghraie, Davood

2016-06-01

Pasteurization of canned apple puree was simulated for a 3-D geometry in a semi-rigid aluminum based container which was heated from all sides at 378 K. The computational fluid dynamics code Ansys Fluent 14.0 was used and the governing equations for energy, momentum, and continuity were computed using a finite volume method. The food model was assumed to have temperature-dependent properties. To validate the simulation, the apple puree was pasteurized in a water cascading retort. The effect of the mesh structures was studied for the temperature profiles during thermal processing. The experimental temperature in the slowest heating zone in the container was compared with the temperature predicted by the model and the difference was not significant. The study also investigated the impact of head space (water-vapor) on heat transfer.

Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality properties.

PubMed

Roselló-Soto, Elena; Poojary, Mahesha M; Barba, Francisco J; Koubaa, Mohamed; Lorenzo, Jose M; Mañes, Jordi; Moltó, Juan Carlos

2018-03-01

"Horchata de chufa" is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (<40°C) allows a reduction of energy consumption, along with the preservation of the most thermo-sensitive molecules. Accordingly, this review deals with the description of the most relevant non-thermal technologies applied to preserve "horchata" beverage in order to extend the shelf life and inactivate pathogenic microorganisms as well as to preserve the nutritional and quality properties of this food beverage. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.

PubMed

Leizerson, Shirly; Shimoni, Eyal

2005-05-04

The scope of this study is the effect of ohmic heating thermal treatment on liquid fruit juice made of oranges. Effects of ohmic heating on the quality of orange juice were examined and compared to those of heat pasteurization at 90 degrees C for 50 s. Orange juice was treated at temperatures of 90, 120, and 150 degrees C for 1.13, 0.85, and 0.68 s in an ohmic heating system. Microbial counts showed complete inactivation of bacteria, yeast, and mold during ohmic and conventional treatments. The ohmic heating treatment reduced pectin esterase activity by 98%. The reduction in vitamin C was 15%. Ohmic-heated orange juice maintained higher amounts of the five representative flavor compounds than did heat-pasteurized juice. Sensory evaluation tests showed no difference between fresh and ohmic-heated orange juice. Thus, high-temperature ohmic-heating treatment can be effectively used to pasteurize fresh orange juice with minimal sensory deterioration.

Licensure of a Diphtheria and Tetanus Toxoids and Acellular Pertussis Adsorbed and Inactivated Poliovirus Vaccine and Guidance for Use as a Booster Dose.

PubMed

Liang, Jennifer; Wallace, Greg; Mootrey, Gina

2015-09-04

On March 24, 2015, the Food and Drug Administration licensed an additional combined diphtheria and tetanus toxoids and acellular pertussis adsorbed (DTaP) and inactivated poliovirus (IPV) vaccine (DTaP-IPV) (Quadracel, Sanofi Pasteur Inc.). Quadracel is the second DTaP-IPV vaccine to be licensed for use among children aged 4 through 6 years in the United States (1). Quadracel is approved for administration as a fifth dose in the DTaP series and as a fourth or fifth dose in the IPV series in children aged 4 through 6 years who have received 4 doses of DTaP-IPV-Hib (Pentacel, Sanofi Pasteur) and/or DTaP (Daptacel, Sanofi Pasteur) vaccine (2,3). This report summarizes the indications for Quadracel vaccine and provides guidance from the Advisory Committee on Immunization Practices (ACIP) for its use.

Effects of light and copper ions on volatile aldehydes of milk and milk fractions

DOE Office of Scientific and Technical Information (OSTI.GOV)

Jeno, W.; Bassette, R.; Crang, R.E.

1988-09-01

Raw, laboratory-pasteurized and plant-pasteurized homogenized milks were exposed to copper ions (5 ppm), to sunlight or fluorescent light and the effects determined on the composition of volatile aldehydes. The greatest change due to copper treatment was an increase in n-hexanal; acetaldehyde showed the least response in each of the sources of milk. The responses were similar from all three sources of milk with laboratory-pasteurized milk samples showing the greatest responses for each aldehyde analyzed. Similar milk samples exposed to sunlight also showed an increase in volatile aldehydes from all milk sources but with the greatest response being acetaldehyde and n-pentanalmore » components. The milk fraction most susceptible to changes in the presence of light was neutralized whey, whereas resuspended cream was most susceptible to copper exposure. Overall, dialyzed whey appeared to be influenced more than other milk fractions by both light and copper ions.« less

Health-aware Model Predictive Control of Pasteurization Plant

NASA Astrophysics Data System (ADS)

Karimi Pour, Fatemeh; Puig, Vicenç; Ocampo-Martinez, Carlos

2017-01-01

In order to optimize the trade-off between components life and energy consumption, the integration of a system health management and control modules is required. This paper proposes the integration of model predictive control (MPC) with a fatigue estimation approach that minimizes the damage of the components of a pasteurization plant. The fatigue estimation is assessed with the rainflow counting algorithm. Using data from this algorithm, a simplified model that characterizes the health of the system is developed and integrated with MPC. The MPC controller objective is modified by adding an extra criterion that takes into account the accumulated damage. But, a steady-state offset is created by adding this extra criterion. Finally, by including an integral action in the MPC controller, the steady-state error for regulation purpose is eliminated. The proposed control scheme is validated in simulation using a simulator of a utility-scale pasteurization plant.

Effect of homogenization and pasteurization on the structure and stability of whey protein in milk.

PubMed

Qi, Phoebe X; Ren, Daxi; Xiao, Yingping; Tomasula, Peggy M

2015-05-01

The effect of homogenization alone or in combination with high-temperature, short-time (HTST) pasteurization or UHT processing on the whey fraction of milk was investigated using highly sensitive spectroscopic techniques. In pilot plant trials, 1-L quantities of whole milk were homogenized in a 2-stage homogenizer at 35°C (6.9 MPa/10.3 MPa) and, along with skim milk, were subjected to HTST pasteurization (72°C for 15 s) or UHT processing (135°C for 2 s). Other whole milk samples were processed using homogenization followed by either HTST pasteurization or UHT processing. The processed skim and whole milk samples were centrifuged further to remove fat and then acidified to pH 4.6 to isolate the corresponding whey fractions, and centrifuged again. The whey fractions were then purified using dialysis and investigated using the circular dichroism, Fourier transform infrared, and Trp intrinsic fluorescence spectroscopic techniques. Results demonstrated that homogenization combined with UHT processing of milk caused not only changes in protein composition but also significant secondary structural loss, particularly in the amounts of apparent antiparallel β-sheet and α-helix, as well as diminished tertiary structural contact. In both cases of homogenization alone and followed by HTST treatments, neither caused appreciable chemical changes, nor remarkable secondary structural reduction. But disruption was evident in the tertiary structural environment of the whey proteins due to homogenization of whole milk as shown by both the near-UV circular dichroism and Trp intrinsic fluorescence. In-depth structural stability analyses revealed that even though processing of milk imposed little impairment on the secondary structural stability, the tertiary structural stability of whey protein was altered significantly. The following order was derived based on these studies: raw whole>HTST, homogenized, homogenized and pasteurized>skimmed and pasteurized, and skimmed UHT>homogenized UHT. The methodology demonstrated in this study can be used to gain insight into the behavior of milk proteins when processed and provides a new empirical and comparative approach for analyzing and assessing the effect of processing schemes on the nutrition and quality of milk and dairy product without the need for extended separation and purification, which can be both time-consuming and disruptive to protein structures. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.

PubMed

Lee, A P; Barbano, D M; Drake, M A

2017-03-01

Fluid milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization, which requires heating to at least 72°C for 15 s. Ultra-pasteurization (UP) extends milk shelf life and is defined as heating to at least 138°C for 2 s. The UP process can be done by indirect heating (IND) or by direct steam injection (DSI). The influence of these 2 UP methods on milk flavor has not been widely investigated. The objective of this study was to compare the effect of HTST, IND-UP, and DSI-UP on sensory perception of fluid milk. Raw skim and standardized 2% milks were pasteurized at 140°C for 2.3 s by IND or DSI or by HTST (78°C, 15 s) and homogenized at 20.7 MPa. The processed milks were stored in light-shielded opaque high-density polyethylene containers at 4°C and examined by descriptive analysis and microbial analysis on d 3, 7, and 14. Furosine and serum protein denaturation analyses were performed on d 0 and 14 as an indicator of heat treatment. Last, consumer acceptance testing was conducted at d 10, with adults (n = 250) and children (ages 8 to13 y, n = 100) who were self-reported consumers of skim or 2% milk; consumers only received samples for either skim or 2% milk. The entire experiment was repeated in triplicate. Milks treated by HTST had lower cooked flavor than either UP milk. Milks heated by DSI-UP were characterized by sulfur or eggy and cooked flavors, whereas IND-UP milks had higher sweet aromatic and sweet taste compared with DSI-UP milk. Aromatic flavor intensities of all milks decreased across 14 d of storage. Furosine concentrations and serum protein denaturation were highest for the IND treatments, followed by DSI and HTST. Furosine content in both skim and 2% milk increased with time, but the increase was faster in IND-UP skim milk. Adult and child consumers preferred HTST milk over either UP milk, regardless of fat content. Ultra-pasteurization by IND or DSI did not affect consumer acceptance at 10 d postprocessing, but traditional HTST milks were preferred by consumers of all ages. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Foodborne pathogens in milk and the dairy farm environment: food safety and public health implications.

PubMed

Oliver, S P; Jayarao, B M; Almeida, R A

2005-01-01

Milk and products derived from milk of dairy cows can harbor a variety of microorganisms and can be important sources of foodborne pathogens. The presence of foodborne pathogens in milk is due to direct contact with contaminated sources in the dairy farm environment and to excretion from the udder of an infected animal. Most milk is pasteurized, so why should the dairy industry be concerned about the microbial quality of bulk tank milk? There are several valid reasons, including (1) outbreaks of disease in humans have been traced to the consumption of unpasteurized milk and have also been traced back to pasteurized milk, (2) unpasteurized milk is consumed directly by dairy producers, farm employees, and their families, neighbors, and raw milk advocates, (3) unpasteurized milk is consumed directly by a large segment of the population via consumption of several types of cheeses manufactured from unpasteurized milk, (4) entry of foodborne pathogens via contaminated raw milk into dairy food processing plants can lead to persistence of these pathogens in biofilms, and subsequent contamination of processed milk products and exposure of consumers to pathogenic bacteria, (5) pasteurization may not destroy all foodborne pathogens in milk, and (6) inadequate or faulty pasteurization will not destroy all foodborne pathogens. Furthermore, pathogens such as Listeria monocytogenes can survive and thrive in post-pasteurization processing environments, thus leading to recontamination of dairy products. These pathways pose a risk to the consumer from direct exposure to foodborne pathogens present in unpasteurized dairy products as well as dairy products that become re-contaminated after pasteurization. The purpose of this communication is to review literature published on the prevalence of bacterial foodborne pathogens in milk and in the dairy environment, and to discuss public health and food safety issues associated with foodborne pathogens found in the dairy environment. Information presented supports the model in which the presence of pathogens depends on ingestion of contaminated feed followed by amplification in bovine hosts and fecal dissemination in the farm environment. The final outcome of this cycle is a constantly maintained reservoir of foodborne pathogens that can reach humans by direct contact, ingestion of raw contaminated milk or cheese, or contamination during the processing of milk products. Isolation of bacterial pathogens with similar biotypes from dairy farms and from outbreaks of human disease substantiates this hypothesis.

Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.

PubMed

Genova, Giuseppe; Tosetti, Roberta; Tonutti, Pietro

2016-01-30

Grape juice is an important dietary source of health-promoting antioxidant molecules. Different factors may affect juice composition and nutraceutical properties. The effects of some of these factors (harvest time, pre-processing ethylene treatment of grapes and juice thermal pasteurization) were here evaluated, considering in particular the phenolic composition and antioxidant capacity. Grapes (Vitis vinifera L., red-skinned variety Sangiovese) were collected twice in relation to the technological harvest (TH) and 12 days before TH (early harvest, EH) and treated with gaseous ethylene (1000 ppm) or air for 48 h. Fresh and pasteurized (78 °C for 30 min) juices were produced using a water bath. Three-way analysis of variance showed that the harvest date had the strongest impact on total polyphenols, hydroxycinnamates, flavonols, and especially on total flavonoids. Pre-processing ethylene treatment significantly increased the proanthocyanidin, anthocyanin and flavan-3-ol content in the juices. Pasteurization induced a significant increase in anthocyanin concentration. Antioxidant capacity was enhanced by ethylene treatment and pasteurization in juices from both TH and EH grapes. These results suggest that an appropriate management of grape harvesting date, postharvest and processing may lead to an improvement in nutraceutical quality of juices. Further research is needed to study the effect of the investigated factors on juice organoleptic properties. © 2015 Society of Chemical Industry.

Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.

PubMed

Manríquez-Torres, José de Jesús; Sánchez-Franco, José Antonio; Ramírez-Moreno, Esther; Cruz-Cansino, Nelly Del Socorro; Ariza-Ortega, José Alberto; Torres-Valencia, Jesús Martín

2016-11-29

Blackberry ( Rubus fruticosus spp.) fruit has high antioxidant activity due to its significant content of anthocyanins and antioxidant compounds. Among emerging technologies for food preservation, thermoultrasound is a technique that reduces microbial loads and releases compounds with antioxidant properties. The objective of this study was to determine the antioxidant content and fatty acid profile of blackberry juice subjected to thermoultrasound treatment in comparison to pasteurized juice. Blackberry juice and n -hexane extracts from a control (untreated juice), pasteurized, and thermoultrasonicated samples were evaluated for antioxidant activity, fatty acid profile, and antioxidant content. The juice treated with thermoultrasound exhibited significantly ( p < 0.05) higher levels of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) in comparison to the control and pasteurized samples. Oil extract from thermoultrasound juice also had the highest antioxidant activity (177.5 mg VCEAC/L and 1802.6 µmol TE/L). The fatty acid profile of the n -hexane extracts showed the presence of myristic, linolenic, stearic, oleic, and linoleic acids and was not affected by the treatments except for stearic acid, whose amount was particularly higher in the control. Our results demonstrated that thermoultrasound can be an alternative technology to pasteurization that maintains and releases antioxidant compounds and preserves the fatty acids of fruit juice.

Involvement of the pagR gene of pXO2 in anthrax pathogenesis

PubMed Central

Liang, Xudong; Zhang, Enmin; Zhang, Huijuan; Wei, Jianchun; Li, Wei; Zhu, Jin; Wang, Bingxiang; Dong, Shulin

2016-01-01

Anthrax is a disease caused by Bacillus anthracis. Specifically, the anthrax toxins and capsules encoded by the pXO1 and pXO2 plasmids, respectively, are the major virulence factors. We previously reported that the pXO1 plasmid was retained in the attenuated strain of B. anthracis vaccine strains even after subculturing at high temperatures. In the present study, we reinvestigate the attenuation mechanism of Pasteur II. Sequencing of pXO1 and pXO2 from Pasteur II strain revealed mutations in these plasmids as compared to the reference sequences. Two deletions on these plasmids, one each on pXO1 and pXO2, were confirmed to be unique to the Pasteur II strain as compared to the wild-type strains. Gene replacement with homologous recombination revealed that the mutation in the promoter region of the pagR gene on pXO2, but not the mutation on pXO1, contributes to lethal levels of toxin production. This result was further confirmed by RT-PCR, western blot, and animal toxicity assays. Taken together, our results signify that the attenuation of the Pasteur II vaccine strain is caused by a mutation in the pagR gene on its pXO2 plasmid. Moreover, these data suggest that pXO2 plasmid encoded proteins are involved in the virulence of B. anthracis. PMID:27363681

Inactivation of virus in intravenous immunoglobulin G using solvent/detergent treatment and pasteurization.

PubMed

Aghaie, A; Pourfatollah, A A; Bathaie, S Z; Moazzeni, S M; Khorsand Mohammad Pour, H; Sharifi, Z

2008-01-01

The safety of plasma derived medicinal products, such as immunoglobulin, depends on viral inactivation steps that are incorporated into the production process. Several attempts have been made to validate the effectiveness of these inactivation methods against a range of physio-chemically diverse viruses. Treatment with solvent/detergent (S/D) and pasteurization (P) has been continuously used in our IgG production and these methods were analysed in this study as models of viral inactivation. Bovine Viral Diarrhoea Virus (BVDV), Herpes Simplex Virus (HSV) and Vesicular Stomatitis Virus (VSV) were employed as models of HCV, HBV and HIV respectively. Polio and Reo viruses also were used as stable viruses to chemical substances. The infectivity of a range of viruses before and after treatment with two methods of viral inactivation was measured by end point titration and their effectiveness expressed as Logarithmic Reduction Factors (LRF). Solvent/detergent treatment reduced the amount of enveloped viruses by 5-6 logs. The reduction factor was between 5-6 logs for all viruses used in the pasteurization process. A final log reduction factor was obtained as the sum of the two individual methods. Both inactivation methods have advantages and disadvantages with respect to their ability to inactivate viruses. Thus,combination of two robust virus inactivation steps, solvent/detergent and pasteurization, increases the safety margin of immunoglobulin preparations.

Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.

PubMed

Potineni, R V; Peterson, D G

2005-01-01

Flavor loss in dairy products has been associated with enzymatic degradation by xanthine oxidase. This study was conducted to investigate the influence of milk thermal processing conditions (or xanthine oxidase inactivation) on benzaldehyde stability. Benzaldehyde was added to whole milk which had been thermally processed at 4 levels: (1) none or raw, (2) high temperature, short time (HTST) pasteurization, (3) HTST pasteurization, additionally heated to 100 degrees C (PAH), and (4) UHT sterilized. Additionally, PAH and UHT milk samples containing benzaldehyde (with and without ferrous sulfate) were spiked with xanthine oxidase. Azide was added as an antimicrobial agent (one additional pasteurized sample without) and the microbial load (total plate count) was determined on d 0, 2, and 6. The concentration of benzaldehyde and benzoic acid in all milk samples were determined at d 0, 1, 2, 4, and 6 (stored at 5 degrees C) by gas chromatography/mass spectrometry in selective ion monitory mode. Over the 6-d storage period, more than 80% of the benzaldehyde content was converted (oxidized) to benzoic acid in raw and pasteurized milk, whereas no change in the benzaldehyde concentration was found in PAH or UHT milk samples. Furthermore, the addition of xanthine oxidase or xanthine oxidase plus ferrous sulfate to PAH or UHT milk samples did not result in benzaldehyde degradation over the storage period.

Identification of a gamma-irradiated ingredient (garlic powder) in Korean barbeque sauce by thermoluminescence analysis.

PubMed

Ahn, Jae-Jun; Akram, Kashif; Lee, Jeongeun; Kim, Kyong-Su; Kwon, Joong-Ho

2012-04-01

Thermoluminescence (TL) analysis was applied to identify gamma-irradiated garlic powder in Korean barbeque sauce before and after pasteurization (85 °C, 30 min), when blended in different ratios (1%, 3%, and 5%). The sauce sample with nonirradiated garlic powder gave a background glow curve. However, the sample blended with irradiated ingredient (1 and 10 kGy) showed typical TL glow curves at temperatures of 150 to 200 °C. The identification properties of sauce samples were more influenced by blending ratios than by irradiation doses, showing that 3% and 5% added samples produced glow curves at 150 to 250 °C. After pasteurization of the samples containing the irradiated ingredient, TL glow intensity decreased but did not change its shape or temperature range. As a result, the pasteurization of Barbeque sauces containing irradiated ingredients had reduced TL glow intensity, but the shape and temperature range of glow curve were still able to provide information required for confirming irradiation treatment. To monitor the irradiated food in international market, thermoluminescence (TL) analysis is considered most promising identification technique because of its sensitivity and long-term stability. In this study the applicability of TL analysis to detect an irradiated ingredient (garlic powder) added in low quantity to a food matrix (sauce) was investigated. The effect of processing (pasteurization) on TL results was also evaluated. © 2012 Institute of Food Technologists®

Occurrence of Campylobacter in commercially broken liquid egg in Japan.

PubMed

Sato, Miki; Sashihara, Nobuhiro

2010-03-01

Samples of unpasteurized liquid egg (whole egg, egg yolk, and egg white) and pasteurized liquid whole egg were collected from egg-breaking facilities in Japan and were tested for the presence of Campylobacter. Isolates recovered were tested for freeze-thaw response, sensitivity to antimicrobials, and heat resistance. Campylobacter was isolated from 27.9% of unpasteurized liquid whole egg samples and 36.0% of unpasteurized liquid egg yolk samples. No Campylobacter was isolated from unpasteurized liquid egg white or pasteurized liquid whole egg samples. The contamination levels of Campylobacter ranged from <3 to 240/100 ml. Freeze-thaw response was tested by freezing and thawing liquid whole egg and egg yolk to examine whether those conditions influenced the survival rate. It was shown that freezing and thawing reduced Campylobacter counts. Sensitivity to all antimicrobials used in this study was observed in 47.6% of the isolates. The most predominant antibiotic resistance profile was similar to that of isolates from chicken. D(55 degrees C)-values of 0.16 to 0.38 min and 0.47 to 0.84 min were determined for Campylobacter isolates in liquid whole egg and egg yolk, respectively. These values were lower than those reported for Salmonella. The very weak heat tolerance of Campylobacter indicated that it could be eliminated at the current legal pasteurization condition. There is no safety concern for commercially broken pasteurized liquid egg pertaining to Campylobacter contamination.

Thermal processing of bone: in vitro response of mesenchymal cells to bone-conditioned medium.

PubMed

Sawada, K; Caballé-Serrano, J; Schuldt Filho, G; Bosshardt, D D; Schaller, B; Buser, D; Gruber, R

2015-08-01

The autoclaving, pasteurization, and freezing of bone grafts to remove bacteria and viruses, and for preservation, respectively, is considered to alter biological properties during graft consolidation. Fresh bone grafts release paracrine-like signals that are considered to support tissue regeneration. However, the impact of the autoclaving, pasteurization, and freezing of bone grafts on paracrine signals remains unknown. Therefore, conditioned medium was prepared from porcine cortical bone chips that had undergone thermal processing. The biological properties of the bone-conditioned medium were assessed by examining the changes in expression of target genes in oral fibroblasts. The data showed that conditioned medium obtained from bone chips that had undergone pasteurization and freezing changed the expression of adrenomedullin, pentraxin 3, BTB/POZ domain-containing protein 11, interleukin 11, NADPH oxidase 4, and proteoglycan 4 by at least five-fold in oral fibroblasts. Bone-conditioned medium obtained from autoclaved bone chips, however, failed to change the expression of the respective genes. Also, when bone-conditioned medium was prepared from fresh bone chips, autoclaving blocked the capacity of bone-conditioned medium to modulate gene expression. These in vitro results suggest that pasteurization and freezing of bone grafts preserve the release of biologically active paracrine signals, but autoclaving does not. Copyright © 2015 International Association of Oral and Maxillofacial Surgeons. Published by Elsevier Ltd. All rights reserved.

Pasteurization of breastmilk decreases the rate of postnatally acquired cytomegalovirus infections, but shows a nonsignificant trend to an increased rate of necrotizing enterocolitis in very preterm infants--a preliminary study.

PubMed

Stock, Katharina; Griesmaier, Elke; Brunner, Barbara; Neubauer, Vera; Kiechl-Kohlendorfer, Ursula; Trawöger, Rudolf

2015-03-01

This study assessed whether feeding preterm infants unpasteurized breastmilk (1) decreases the rate of late-onset sepsis and necrotizing enterocolitis and (2) increases the rate of postnatally acquired cytomegalovirus infections. Between January 2008 and July 2013, preterm infants below 32 completed weeks of gestational age admitted to the neonatal intensive care unit of Innsbruck Medical University (Innsbruck, Austria) (n=344) were eligible for the study. Of those, 323 fed breastmilk were retrospectively enrolled in the study. Two groups were formed, with 164 infants being fed unpasteurized and 159 infants being fed pasteurized breastmilk. There was no significant difference in the rate of late-onset sepsis or necrotizing enterocolitis between the unpasteurized and pasteurized breastmilk groups (late-onset sepsis, 15.9% versus 15.1% [p=0.486]; necrotizing enterocolitis, 2.4% versus 4.4% [p=0.254]). The number of infants diagnosed with postnatally acquired cytomegalovirus infection was significantly higher in the unpasteurized group (39.3%) compared with the pasteurized group (4.2%) (p=0.008). Feeding preterm infants unpasteurized breastmilk increases the rate of postnatally acquired cytomegalovirus infections. However, we also demonstrate a nonsignificant trend to a decreased rate of necrotizing enterocolitis in the unpasteurized group, which needs to be confirmed in larger studies.

A purified membrane protein from Akkermansia muciniphila or the pasteurized bacterium improves metabolism in obese and diabetic mice.

PubMed

Plovier, Hubert; Everard, Amandine; Druart, Céline; Depommier, Clara; Van Hul, Matthias; Geurts, Lucie; Chilloux, Julien; Ottman, Noora; Duparc, Thibaut; Lichtenstein, Laeticia; Myridakis, Antonis; Delzenne, Nathalie M; Klievink, Judith; Bhattacharjee, Arnab; van der Ark, Kees C H; Aalvink, Steven; Martinez, Laurent O; Dumas, Marc-Emmanuel; Maiter, Dominique; Loumaye, Audrey; Hermans, Michel P; Thissen, Jean-Paul; Belzer, Clara; de Vos, Willem M; Cani, Patrice D

2017-01-01

Obesity and type 2 diabetes are associated with low-grade inflammation and specific changes in gut microbiota composition. We previously demonstrated that administration of Akkermansia muciniphila to mice prevents the development of obesity and associated complications. However, the underlying mechanisms of this protective effect remain unclear. Moreover, the sensitivity of A. muciniphila to oxygen and the presence of animal-derived compounds in its growth medium currently limit the development of translational approaches for human medicine. We have addressed these issues here by showing that A. muciniphila retains its efficacy when grown on a synthetic medium compatible with human administration. Unexpectedly, we discovered that pasteurization of A. muciniphila enhanced its capacity to reduce fat mass development, insulin resistance and dyslipidemia in mice. These improvements were notably associated with a modulation of the host urinary metabolomics profile and intestinal energy absorption. We demonstrated that Amuc_1100, a specific protein isolated from the outer membrane of A. muciniphila, interacts with Toll-like receptor 2, is stable at temperatures used for pasteurization, improves the gut barrier and partly recapitulates the beneficial effects of the bacterium. Finally, we showed that administration of live or pasteurized A. muciniphila grown on the synthetic medium is safe in humans. These findings provide support for the use of different preparations of A. muciniphila as therapeutic options to target human obesity and associated disorders.

Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.

PubMed

Li, Xiaomeng E; Campbell, Rachel E; Fox, Aaron J; Gerard, Patrick D; Drake, MaryAnne

2012-07-01

The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition of lactic acid and rennet. Pasteurized fat-separated whey was ultrafiltered (retentate) and spray dried to 34% whey protein concentrate (WPC34). Aliquots were bleached at 60 °C for 1 h (hydrogen peroxide, 250 ppm), before pasteurization, after pasteurization, after storage at 3 °C and after freezing at -20 °C. Aliquots of retentate were bleached analogously immediately and after storage at 3 or -20 °C. Freshly spray dried WPC34 was rehydrated to 9% (w/w) solids and bleached. In a final experiment, pasteurized fat-separated whey was ultrafiltered and spray dried to WPC34 and WPC80. The WPC34 and WPC80 retentates were diluted to 7 or 9% solids (w/w) and bleached at 50 °C for 1 h. Freshly spray-dried WPC34 and WPC80 were rehydrated to 9 or 12% solids and bleached. Bleaching efficacy was measured by extraction and quantification of norbixin. Each experiment was replicated 3 times. Starter culture, fat separation, or pasteurization did not impact bleaching efficacy (P > 0.05) while cold or frozen storage decreased bleaching efficacy (P < 0.05). Bleaching efficacy of 80% (w/w) protein liquid retentate was higher than liquid whey or 34% (w/w) protein liquid retentate (P < 0.05). Processing steps, particularly holding times and solids composition, influence bleaching efficacy of whey. Optimization of whey bleaching conditions is important to reduce the negative effects of bleaching on the flavor of dried whey ingredients. This study established that liquid storage and whey composition are critical processing points that influence bleaching efficacy. © 2012 Institute of Food Technologists®

[Stays in Paris of professors and students from the Faculty of Pharmacy of Santiago de Compostela (Spain), 1900-1936].

PubMed

Beatriz Arias, Brasa; Landín Pérez, Mariana

2011-10-01

In the early twentieth century, if there were an European Capital of biomedical research, it was definitely Paris. It was in this city where microbiology was born in the 19th century due to the crucial influence of Louis Pasteur. In 1888 he founded the Pasteur Institute in Paris where the rabies vaccine, that Pasteur himself had discovered in 1885, was administrated. This institution was also a place to continue his research on infectious diseases and to disseminate its findings. It is a private non-profit state-approved foundation that has attracted along the years many scientists from France and abroad who have been traditionally called "pasteuriens". So it was a world reference centre which has produced important scientific discoveries at a rapid pace and where resources both material and human, were abundant. The Pasteur institute therefore became one of the favourite research facilities of teachers and students from Spanish universities during the first third of the twentieth century, thanks to new regulations that encouraged training abroad. Scholarship policy promoted by the Spanish Government by an organization called Junta para la Ampliación de Estudios e Investigaciones Científicas (Council for Higher Studies and Scientific Research from, 1907 to 1936) formed scientists abroad. The Faculty of Pharmacy of Santiago de Compostela sent some of its members to the French capital between 1905 and 1933. We found that the vast majority chose the Pasteur Institute to conduct the studies of biological chemistry and drug synthesis, but always dependent of the Faculty of Pharmacy of Paris. Our study focuses on teachers and students who went to Paris, the dates, the course of their scientific stay and how these studies influenced their later work, once they returned to the Faculty of Pharmacy of Santiago de Compostela.

Evolution of phospholipid contents during the production of quark cheese from buttermilk.

PubMed

Ferreiro, T; Martínez, S; Gayoso, L; Rodríguez-Otero, J L

2016-06-01

We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM) contents during the production of quark cheese from buttermilk by successive ultrafiltration concentration, enrichment with cream, concurrent homogenization and pasteurization, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in phospholipids that afford desirable functional and technological properties, and is widely used in dairy products. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, pasteurization or coagulation, we measured the phospholipids at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with lactic acid bacteria, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of milk fat. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the inoculated lactic acid bacteria. In spite of these changes in total phospholipid content, the relative proportions of the phospholipids studied remain fairly stable throughout quark production (PE>PC>SM>PS>PI) and similar to those found in the milk of the region, except that SM content was lower than in milk. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Proteomic profile of culture filtrate from the Brazilian vaccine strain Mycobacterium bovis BCG Moreau compared to M. bovis BCG Pasteur

PubMed Central

2011-01-01

Background Bacille Calmette-Guerin (BCG) is currently the only available vaccine against tuberculosis (TB) and comprises a heterogeneous family of sub-strains with genotypic and phenotypic differences. The World Health Organization (WHO) affirms that the characterization of BCG sub-strains, both on genomic and proteomic levels, is crucial for a better comprehension of the vaccine. In addition, these studies can contribute in the development of a more efficient vaccine against TB. Here, we combine two-dimensional electrophoresis (2DE) and mass spectrometry to analyse the proteomic profile of culture filtrate proteins (CFPs) from M. bovis BCG Moreau, the Brazilian vaccine strain, comparing it to that of BCG Pasteur. CFPs are considered of great importance given their dominant immunogenicity and role in pathogenesis, being available for interaction with host cells since early infection. Results The 2DE proteomic map of M. bovis BCG Moreau CFPs in the pH range 3 - 8 allowed the identification of 158 spots corresponding to 101 different proteins, identified by MS/MS. Comparison to BCG Pasteur highlights the great similarity between these BCG strains. However, quantitative analysis shows a higher expression of immunogenic proteins such as Rv1860 (BCG1896, Apa), Rv1926c (BCG1965c, Mpb63) and Rv1886c (BCG1923c, Ag85B) in BCG Moreau when compared to BCG Pasteur, while some heat shock proteins, such as Rv0440 (BCG0479, GroEL2) and Rv0350 (BCG0389, DnaK), show the opposite pattern. Conclusions Here we report the detailed 2DE profile of CFPs from M. bovis BCG Moreau and its comparison to BCG Pasteur, identifying differences that may provide relevant information on vaccine efficacy. These findings contribute to the detailed characterization of the Brazilian vaccine strain against TB, revealing aspects that may lead to a better understanding of the factors leading to BCG's variable protective efficacy against TB. PMID:21507239

Estrone and 17beta-estradiol concentrations in pasteurized-homogenized milk and commercial dairy products.

PubMed

Pape-Zambito, D A; Roberts, R F; Kensinger, R S

2010-06-01

Some individuals fear that estrogens in dairy products may stimulate growth of estrogen-sensitive cancers in humans. The presence of estrone (E(1)) and 17beta-estradiol (E(2)) in raw whole cow's milk has been demonstrated. The objectives of this study were to determine if pasteurization-homogenization affects E(2) concentration in milk and to quantify E(1) and E(2) concentrations in commercially available dairy products. The effects of pasteurization-homogenization were tested by collecting fresh raw milk, followed by pasteurization and homogenization at 1 of 2 homogenization pressures. All treated milks were tested for milk fat globule size, percentages of milk fat and solids, and E(2) concentrations. Estrone and E(2) were quantified from organic or conventional skim, 1%, 2%, and whole milks, as well as half-and-half, cream, and butter samples. Estrone and E(2) were quantified by RIA after organic solvent extractions and chromatography. Pasteurization-homogenization reduced fat globule size, but did not significantly affect E(2), milk fat, or milk solids concentrations. Estrone concentrations averaged 2.9, 4.2, 5.7, 7.9, 20.4, 54.1 pg/mL, and 118.9 pg/g in skim, 1%, 2%, and whole milks, half-and-half, cream, and butter samples, respectively. 17Beta-estradiol concentrations averaged 0.4, 0.6, 0.9, 1.1, 1.9, 6.0 pg/mL, and 15.8 pg/g in skim, 1%, 2%, whole milks, half-and-half, cream, and butter samples, respectively. The amount of fat in milk significantly affected E(1) and E(2) concentrations in milk. Organic and conventional dairy products did not have substantially different concentrations of E(1) and E(2). Compared with information cited in the literature, concentrations of E(1) and E(2) in bovine milk are small relative to endogenous production rates of E(1) and E(2) in humans. 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study.

PubMed

Silva, Filipa V M; Martins, Rui C; Silva, Cristina L M

2003-01-01

Cupuaçu (Theobroma grandiflorum) is an Amazonian tropical fruit with a great economic potential. Pasteurization, by a hot-filling technique, was suggested for the preservation of this fruit pulp at room temperature. The process was implemented with local communities in Brazil. The process was modeled, and a computer program was written in Turbo Pascal. The relative importance among the pasteurization process variables (initial product temperature, heating rate, holding temperature and time, container volume and shape, cooling medium type and temperature) on the microbial target and quality was investigated, by performing simulations according to a screening factorial design. Afterward, simulations of the different processing conditions were carried out. The holding temperature (T(F)) and time (t(hold)) affected pasteurization value (P), and the container volume (V) influenced largely the quality parameters. The process was optimized for retail (1 L) and industrial (100 L) size containers, by maximizing volume average quality in terms of color lightness and sensory "fresh notes" and minimizing volume average total color difference and sensory "cooked notes". Equivalent processes were designed and simulated (P(91)( degrees )(C) = 4.6 min on Alicyclobacillus acidoterrestris spores) and final quality (color, flavor, and aroma attributes) was evaluated. Color was slightly affected by the pasteurization processes, and few differences were observed between the six equivalent treatments designed (T(F) between 80 and 97 degrees C). T(F) >/= 91 degrees C minimized "cooked notes" and maximized "fresh notes" of cupuaçu pulp aroma and flavor for 1 L container. Concerning the 100 L size, the "cooked notes" development can be minimized with T(F) >/= 91 degrees C, but overall the quality was greatly degraded as a result of the long cooling times. A more efficient method to speed up the cooling phase was recommended, especially for the industrial size of containers.

Proteomic profile of culture filtrate from the Brazilian vaccine strain Mycobacterium bovis BCG Moreau compared to M. bovis BCG Pasteur.

PubMed

Berrêdo-Pinho, Marcia; Kalume, Dario E; Correa, Paloma R; Gomes, Leonardo H F; Pereira, Melissa P; da Silva, Renata F; Castello-Branco, Luiz R R; Degrave, Wim M; Mendonça-Lima, Leila

2011-04-20

Bacille Calmette-Guerin (BCG) is currently the only available vaccine against tuberculosis (TB) and comprises a heterogeneous family of sub-strains with genotypic and phenotypic differences. The World Health Organization (WHO) affirms that the characterization of BCG sub-strains, both on genomic and proteomic levels, is crucial for a better comprehension of the vaccine. In addition, these studies can contribute in the development of a more efficient vaccine against TB. Here, we combine two-dimensional electrophoresis (2DE) and mass spectrometry to analyse the proteomic profile of culture filtrate proteins (CFPs) from M. bovis BCG Moreau, the Brazilian vaccine strain, comparing it to that of BCG Pasteur. CFPs are considered of great importance given their dominant immunogenicity and role in pathogenesis, being available for interaction with host cells since early infection. The 2DE proteomic map of M. bovis BCG Moreau CFPs in the pH range 3-8 allowed the identification of 158 spots corresponding to 101 different proteins, identified by MS/MS. Comparison to BCG Pasteur highlights the great similarity between these BCG strains. However, quantitative analysis shows a higher expression of immunogenic proteins such as Rv1860 (BCG1896, Apa), Rv1926c (BCG1965c, Mpb63) and Rv1886c (BCG1923c, Ag85B) in BCG Moreau when compared to BCG Pasteur, while some heat shock proteins, such as Rv0440 (BCG0479, GroEL2) and Rv0350 (BCG0389, DnaK), show the opposite pattern. Here we report the detailed 2DE profile of CFPs from M. bovis BCG Moreau and its comparison to BCG Pasteur, identifying differences that may provide relevant information on vaccine efficacy. These findings contribute to the detailed characterization of the Brazilian vaccine strain against TB, revealing aspects that may lead to a better understanding of the factors leading to BCG's variable protective efficacy against TB.

Longitudinal assessment of dairy farm management practices associated with the presence of psychrotolerant Bacillales spores in bulk tank milk on 10 New York State dairy farms.

PubMed

Masiello, S N; Kent, D; Martin, N H; Schukken, Y H; Wiedmann, M; Boor, K J

2017-11-01

The ability of certain spore-forming bacteria in the order Bacillales (e.g., Bacillus spp., Paenibacillus spp.) to survive pasteurization in spore form and grow at refrigeration temperatures results in product spoilage and limits the shelf life of high temperature, short time (HTST)-pasteurized fluid milk. To facilitate development of strategies to minimize contamination of raw milk with psychrotolerant Bacillales spores, we conducted a longitudinal study of 10 New York State dairy farms, which included yearlong monthly assessments of the frequency and levels of bulk tank raw milk psychrotolerant spore contamination, along with administration of questionnaires to identify farm management practices associated with psychrotolerant spore presence over time. Milk samples were first spore pasteurized (80°C for 12 min) and then analyzed for sporeformer counts on the initial day of spore pasteurization (SP), and after refrigerated storage (6°C) for 7, 14, and 21 d after SP. Overall, 41% of samples showed sporeformer counts of >20,000 cfu/mL at d 21, with Bacillus and Paenibacillus spp. being predominant causes of high sporeformer counts. Statistical analyses identified 3 management factors (more frequent cleaning of the bulk tank area, the use of a skid steer to scrape the housing area, and segregating problem cows during milking) that were all associated with lower probabilities of d-21 Bacillales spore detection in SP-treated bulk tank raw milk. Our data emphasize that appropriate on-farm measures to improve overall cleanliness and cow hygiene will reduce the probability of psychrotolerant Bacillales spore contamination of bulk tank raw milk, allowing for consistent production of raw milk with reduced psychrotolerant spore counts, which will facilitate production of HTST-pasteurized milk with extended refrigerated shelf life. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

PubMed

Jo, Y; Benoist, D M; Barbano, D M; Drake, M A

2018-05-01

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of Freezing, Thermal Pasteurization, and Hydrostatic Pressure on Fractionation and Folate Recovery in Egg Yolk.

PubMed

Naderi, Nassim; Pouliot, Yves; House, James D; Doyen, Alain

2017-09-06

In this study, the impact of pasteurization and freezing of raw material, as performed at a commercial scale, on egg yolk fractionation and folate recovery was assessed. Freezing induced denaturation of the lipoproteins in egg yolk, which prevented further fractionation of the yolk. Thermal pasteurization of egg yolk at 61.1 °C for 3.5 min as well as high hydrostatic pressure (HHP) treatment (400 MPa for 5 min) did not change (p < 0.05) the composition of egg yolk or yolk fractions after their recovery by centrifugation. Expressed as dry matter, folate in pasteurized yolk was measured to be 599 μg/100 g, while its concentration reached 1969.7 μg/100 g for pasteurized granule and 1902.5 μg/100 g for HHP-treated granule. Folate was not detected in plasma, emphasizing the complete separation of yolk folate into granule. Further, we studied the effect of HHP on different dilutions of egg yolk, which were then fractionated. Egg yolk was diluted with water at different concentrations (0.1, 1.0, 10, 25, and 50%), HHP-treated at 400 MPa for 5 min, and centrifuged. Characterization of the compositions of the separated granule and plasma followed. Folate was stable under the HHP conditions used. However, HHP caused separation of folate from the yolk structure into water-soluble plasma. After HHP processing, the amount of folate detected in the plasma fraction was significantly (p < 0.05) higher (1434.9 μg/100 g) in the 25% diluted samples but was significantly (p < 0.05) lower in HHP-treated granule samples. Native sodium dodecyl sulfate-polyacrylamide gel electrophoresis results showed that phosvitin, α-livetin, and apovitellenin VIa were the proteins most resistant to HHP. This study confirms that dilution of egg yolk before HHP treatment can significantly (p < 0.05) change the composition of granule and plasma fractions after centrifugal fractionation of egg yolk.

Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula.

PubMed

Sun, Xiaomeng; Wang, Cuina; Wang, Hao; Guo, Mingruo

2018-06-01

Powdered infant formula is usually manufactured by ingredients mixing, homogenization, pasteurization, evaporation and spray drying. Effects of unit operations on the microstructure, thermal properties and other characteristics of preterm infant formula, fat (F), serum (S), and pellet (P) fractions on centrifugation were investigated using Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), Differential Scanning Calorimetry (DSC), and Fourier Transform Infrared (FTIR) spectroscopy. After homogenization, particles which may be casein and denatured whey proteins were observed on the surface of F fraction in microstructure images. DSC results showed that the onset temperature of the second endothermic peak of F fraction shifted to higher temperature, and an endothermic transition appeared at 173.3 °C in P fraction. The -CH 2 group corresponding to F fraction showed less intensity in FTIR spectrum after homogenization. Microstructure images for S and P fractions showed larger aggregates due to the pasteurization processing. Apparent exothermic transition in DSC curve occurred at 101.6 °C indicated whey protein aggregation. Spray drying resulted in some open areas in F fraction and lager aggregates in S fraction revealed by microstructure pictures. A new exothermic transition appeared at 93.6 °C in DSC curve of S fraction. Changes in amide I and amide II regions in FTIR spectra of samples resulted from pasteurization and spray drying indicated the changes in secondary structure of casein and whey proteins. All results indicated that homogenization, pasteurization, and spray drying exhibited pronounced impacts on the microstructure, thermal properties and structural characteristics of samples. Preterm infant formula is an important dairy food for preborn infants. Our results indicate that unit operations especially homogenization, pasteurization, and spray drying during the processing have the most impacts on the microstructure, thermal properties and other characteristics of infant formula. This work provides further understanding of component interactions during the processing of infant formula and theoretical basis for the production of dairy food. © 2018 Institute of Food Technologists®.

[Research of Odo Bujwid (1857-1942) concerning the vaccine against rabies-historical characterisation].

PubMed

Wasiewicz, Barbara

2016-01-01

The present article refers to the historical characterisation of Odo Bujwid's (1857-1942) research concerning the vaccine against rabies. The introduction refers to the treatment methods applied before Ludwik Pasteur's discovery. The following part refers to Odo Bujwid's own research including diagnostics, characterisation of the symptoms of disease, modification of the original Ludwik Pasteur's method and statistical information. The resume emphasizes that Odo Bujwid's scientific research was the introduction and generalisation the worldwide microbiology knowledge at the polish lands.

The prevalence of aflatoxin M1 in milk of Middle East region: A systematic review, meta-analysis and probabilistic health risk assessment.

PubMed

Rahmani, Jamal; Alipour, Solmaz; Miri, Ali; Fakhri, Yadolah; Riahi, Seyed-Mohammad; Keramati, Hassan; Moradi, Masoud; Amanidaz, Nazak; Pouya, Rokhsane Hosseini; Bahmani, Zohreh; Mousavi Khaneghah, Amin

2018-06-15

The current investigation was undertaken to take a review of the performed studies regarding the concentration and prevalence of aflatoxin M 1 (AFM 1 ) of the consumed cow milk in the Middle East. In this context, all available studies published in databases include Science Direct, PubMed, Scopus, and Web of Science among 1995 to December 2017; were screened accordingly. Also, the carcinogenic risk was estimated by calculating hazard index (HI) using the Monte Carlo simulation (MCS). The result of conducted meta-analysis for 49 articles containing 7484 data indicated that the rank order of type of milk based on the concentration of aflatoxin M 1 was Ultra-high temperature processing (UHT) milk (82.57 ng/kg) > raw milk (60.37 ng/kg) > pasteurized milk (PAS) (45.81 ng/kg). The pooled concentration of aflatoxin M 1 in raw and UHT milk was higher than EC (European Committee, 50 ng/kg) standard limit. The rank order of countries based on the concentration of aflatoxin M 1 in raw milk was Syria > Turkey > Iran > Egypt > Lebanon > Palestine; pasteurized milk, Turkey > Iran > Lebanon; and UHT milk, Iran > Turkey > Saudi Arabia. The overall prevalence of aflatoxin M 1 in the raw milk of Iran, Turkey, Lebanon, Palestine, Egypt, and Syria was identified as 76%, 12%, 67%, 85%, 38%, and 14%; pasteurized milk, in the Iran, Lebanon, and Turkey was 77%, 36%, and 11%; and finally UHT milk in Iran, Saudi Arabia, and Turkey was 81%, 82%, and 62%, respectively. HI in the adult's consumer's raw milk in the Iran, Turkey, Syria, Palestine, Lebanon, and Egypt were calculated as 0.26, 0.47, 0.52, 0.34, 0.23 and 0.18; However, the HI for adult consumers of pasteurized milk in the Iran, Turkey, and Lebanon were 0.28, 0.31 and 0.11. Also, the measured HI for adult consumers of UHT milk in the Saudi Arabia, Turkey, and Iran was 0.20, 0.33 and 0.50, respectively. The obtained HI for consumers of raw milk in the children age group of the Iran, Turkey, Syria, Palestine, Lebanon, and Egypt were 1.03,2.20, 2.42, 1.59, 1.05, and 0.84. The calculated HI for consumers of pasteurized milk in the children age group of the pasteurized milk in of Iran, Turkey, and Lebanon were 1.30, 1.56, and 0.50. Finally, in term of UHT milk in Saudi Arabia, Turkey, and Iran were 0.94, 1.44 and 2.35, respectively. Unlike Adults, children consumers in the several Middle East countries are at considerable cancer risk due to consumption of raw, pasteurized and UHT milk contain AFM 1 (HI > 1). Copyright © 2018 Elsevier Ltd. All rights reserved.

Occurrence of aflatoxin M₁ in commercial pasteurized milk samples in Sari, Mazandaran province, Iran.

PubMed

Mohammadi, Hamidreza; Shokrzadeh, Mohammad; Aliabadi, Zahra; Riahi-Zanjani, Bamdad

2016-05-01

The frequency and levels of aflatoxin M1 (AFM1) in pasteurized milk samples in Sari, located in Mazandaran province, Iran, were determined by enzyme immunoassay. Seventy-six samples of pasteurized milk from different retail stores were randomly collected over four seasons during the year 2015. AFM1 contamination was detected in all milk samples. The mean concentration of aflatoxin M1 was 65.8 ng/l, with a range of 11.7-106.6 ng/l. The highest AFM1 level was detected in milk samples collected during spring. Forty-six (60.53 %) samples had AFM1 levels that exceeded the maximum acceptable levels (50 ng/l) recommended by the European Union (EU). Comparison of these results with previously published data for AFM1 in milk in Iran shows that the percentage of samples exceeding the EU maximum level is consistently high over the years, indicating a general problem related to AFB1 contamination in dairy feedingstuff.

Feeding goats on scrubby Mexican rangeland and pasteurization: influences on milk and artisan cheese quality

PubMed Central

Hilario, Mario Cuchillo; Wrage, Nicole; Pérez-Gil R., Fernando

2010-01-01

The objective of this study was to evaluate the effect of foraging on local scrubby rangeland versus stable feeding with high-protein concentrate as well as the compulsory pasteurization process on goats’ milk and artisan soft cheese quality in terms of chemical composition and fatty acid profile. The results indicated that there were no significant differences in the energy, fat, or ash content of milk and cheese due to feeding; however, a significant influence of feeding on cheese protein and fatty acids in both milk and cheese was detected. Feeding on scrubby rangeland tended to increase the amounts of major polyunsaturated fatty acids in milk and cheese from goats. Pasteurization, which is mandatory in Mexico, did not alter the fatty acid concentrations in milk or cheese. Small goat-keepers using rangeland resources might claim better economical returns for products recognized as healthier. Further investigations to assure ecosystem sustainability of shrubby rangeland joined with economical evaluations and best animal management to avoid deleterious effects are recommended. PMID:20229357

In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].

PubMed

Aschoff, Julian K; Kaufmann, Sabrina; Kalkan, Onur; Neidhart, Sybille; Carle, Reinhold; Schweiggert, Ralf M

2015-01-21

Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.

[Isolation of pathogenic bacteria in pasteurized type C milk sold in Recife City, Pernambuco, Brazil].

PubMed

Padilha , M R; Fernandes , Z F; Leal, T C; Leal, N C; Almeida, A M

2001-01-01

In order to improve information about the microbiological quality of the milk commercially available in the city of Recife, 250 samples of pasteurized type-C milk and 50 samples of raw milk were analyzed for Yersinia enterocolitica and Listeria monocytogenes and verify the possible occurrence of Yersinia enterocolitica and Listeria monocytogenes. These bacteria can develop in refrigeration temperatures and are responsible for food-born diseases. Neither Y. enterocolitica nor L. monocytogenes were found in the samples analyzed. However, the presence of Y. intermedia and Y. frederiksenii was detected, these environmental species behave as opportunist pathogens. Through the methodology used for Listeria isolation, one isolate of Salmonella Montevideo was obtained from a sample of pasteurized milk and another isolated from one sample of raw milk. Besides these, several other bacteria species were found. It is likely that the large microbiota present in the samples and the procedures employed to destroy it could have hindered the isolation of Y. enterocolitica and L. monocytogenes.

Long Chain Polyunsaturated Fatty Acid Levels in U.S. Donor Human Milk: Meeting the Needs of Premature Infants?

PubMed Central

Baack, Michelle L.; Norris, Andrew W.; Yao, Jianrong; Colaizy, Tarah

2011-01-01

Objective To determine fatty acid levels in the US donor milk supply. Study Design Donor human milk samples from Iowa (n=62), Texas (n=5), North Carolina (n=5), and California (n=5) were analyzed by gas chromatography. Levels in Iowa donor milk were compared before and after pasteurization using Student’s t-test. Docosahexaenoic acid (DHA) and arachidonic acid (ARA) levels were compared among all milk banks using ANOVA. Results ARA (0.4 pre, 0.4 post, p=0.18) and DHA (0.073 pre, 0.073 post, p=0.84) were not affected by pasteurization. DHA varied between banks (p <0.0001), whereas ARA did not (p = 0.3). DHA levels from all banks were lower than published values for maternal milk and infant formula (p<0.0001). Conclusion Pasteurization of breastmilk does not affect DHA or ARA levels. However, DHA content in US donor milk varies with bank location and may not meet the recommended provision for preterm infants. PMID:22323096

Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice.

PubMed

Cerrillo, I; Fernández-Pachón, M S; Collado-González, J; Escudero-López, B; Berná, G; Herrero-Martín, G; Martín, F; Ferreres, F; Gil-Izquierdo, A

2015-06-01

The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.

Effect of pasteurization on the protein composition and oxidative stability of beer during storage.

PubMed

Lund, Marianne N; Hoff, Signe; Berner, Torben S; Lametsch, René; Andersen, Mogens L

2012-12-19

The impacts of pasteurization of a lager beer on protein composition and the oxidative stability were studied during storage at 22 °C for 426 days in the dark. Pasteurization clearly improved the oxidative stability of beer determined by ESR spectroscopy, whereas it had a minor negative effect on the volatile profile by increasing volatile compounds that is generally associated with heat treatment and a loss of fruity ester aroma. A faster rate of radical formation in unpasteurized beer was consistent with a faster consumption of sulfite. Beer proteins in the unpasteurized beer were more degraded, most likely due to proteolytic enzyme activity of yeast remnants and more precipitation of proteins was also observed. The differences in soluble protein content and composition are suggested to result in differences in the contents of prooxidative metals as a consequence of the proteins ability to bind metals. This also contributes to the differences in oxidative stabilities of the beers.

Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization.

PubMed

Pereira, R N; Martins, R C; Vicente, A A

2008-08-01

The disruption of the milk fat globule membrane can lead to an excessive accumulation of free fatty acids in milk, which is frequently associated with the appearance of rancid flavors. Solid-phase microextraction and gas chromatography techniques have been shown to be useful tools in the quantification of individual free fatty acids in dairy products providing enough sensitivity to detect levels of rancidity in milk. Therefore, the aim of this study was to characterize the short-chain and medium-chain free fatty acid profile in i) raw untreated goat milk; ii) raw goat milk passing through pumps and heating units (plate-and-frame heat exchanger and ohmic heater); and iii) processed goat milk by conventional and ohmic pasteurization to determine the influence of each treatment in the final quality of the milk. Multivariate statistical analysis has shown that the treatments studied were not responsible for the variability found on free fatty acid contents. In particular, it was possible to conclude that ohmic pasteurization at 72 degrees C for 15 s did not promote an extended modification of free fatty acid contents in goat milk when compared with that of conventional pasteurization. Furthermore, principal component analysis showed that the capric acid can be used to discriminate goat's milk with different free fatty acid concentrations. Hierarchical cluster analysis showed evidence of the existence of correlations between contents of short and medium chain free fatty acids in goat milk.

Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice.

PubMed

Alwazeer, Duried; Cachon, Remy; Divies, Charles

2002-10-01

Lactobacillus plantarum and Saccharomyces cerevisiae are acid-tolerant microorganisms that are able to spoil citrus juices before and after pasteurization. The growth of these microorganisms in orange juice with and without pasteurization was investigated. Two samples of orange juice were inoculated with ca. 10(5) CFU/ml of each microorganism. Others were inoculated with ca. 10(7) CFU/ml of each microorganism and then thermally treated. L. plantarum populations were reduced by 2.5 and <1 log10 CFU/ml at 60 degrees C for 40 s and at 55 degrees C for 40 s, respectively. For the same treatments, S. cerevisiae populations were reduced by >6 and 2 log10 CFU/ml, respectively. Samples of heated and nonheated juice were incubated at 15 degrees C for 20 days. Injured populations of L. plantarum decreased by ca. 2 log10 CFU/ml during the first 70 h of storage, but those of S. cerevisiae did not decrease. The length of the lag phase after pasteurization increased 6.2-fold for L. plantarum and 1.9-fold for S. cerevisiae, and generation times increased by 41 and 86%, respectively. The results of this study demonstrate the differences in the capabilities of intact and injured cells of spoilage microorganisms to spoil citrus juice and the different thermal resistance levels of cells. While L. plantarum was more resistant to heat treatment than S. cerevisiae was, growth recovery after pasteurization was faster for the latter microorganism.

Recent actuality about Bacillus cereus and human milk bank: a new sensitive method for microbiological analysis of pasteurized milk.

PubMed

Rigourd, V; Barnier, J P; Ferroni, A; Nicloux, M; Hachem, T; Magny, J F; Lapillonne, A; Frange, P; Nassif, X; Bille, E

2018-05-03

Three cases of Bacillus cereus infection or colonization occurred in the same region in France, and milk from the milk bank was suspected as a possible common source of contamination. All Batches delivered to the three cases complied with the requirements of the bacteriological reference method recommended by good practices guidelines. Still, a retrospective analysis with a more sensitive method showed one batch to contain B. cereus, however straincomparison revealed no epidemiological link betweenisolates from patients and those from the milk. Consequently, in accordance with the precautionary principle, we developed a new sensitive method for the screening of pasteurized milk for pathogenic bacteria. From January 1 to August 31, 2017, 2526 samples of pasteurized milk were prospectively included in the study. We showed that a 20 mL sample of pasteurized milk incubated for 18 h at 37 °C under aerobic conditions was favoring the detection of B. Cereus. The nonconformity rate was 6.3% for the reference method and 12.6% for the improved method (p < 0.0001). Nonconformity was due to the presence of B. cereus in 88.5% of cases for the improved method and 53% of cases for the reference method (p < 0.0001). Thus our new method is improves the microbiological safety of the product distributed and only moderately increases the rate of bacteriological nonconformity .

Improving food safety within the dairy chain: an application of conjoint analysis.

PubMed

Valeeva, N I; Meuwissen, M P M; Lansink, A G J M Oude; Huirne, R B M

2005-04-01

This study determined the relative importance of attributes of food safety improvement in the production chain of fluid pasteurized milk. The chain was divided into 4 blocks: "feed" (compound feed production and its transport), "farm" (dairy farm), "dairy processing" (transport and processing of raw milk, delivery of pasteurized milk), and "consumer" (retailer/catering establishment and pasteurized milk consumption). The concept of food safety improvement focused on 2 main groups of hazards: chemical (antibiotics and dioxin) and microbiological (Salmonella, Escherichia coli, Mycobacterium paratuberculosis, and Staphylococcus aureus). Adaptive conjoint analysis was used to investigate food safety experts' perceptions of the attributes' importance. Preference data from individual experts (n = 24) on 101 attributes along the chain were collected in a computer-interactive mode. Experts perceived the attributes from the "feed" and "farm" blocks as being more vital for controlling the chemical hazards; whereas the attributes from the "farm" and "dairy processing" were considered more vital for controlling the microbiological hazards. For the chemical hazards, "identification of treated cows" and "quality assurance system of compound feed manufacturers" were considered the most important attributes. For the microbiological hazards, these were "manure supply source" and "action in salmonellosis and M. paratuberculosis cases". The rather high importance of attributes relating to quality assurance and traceability systems of the chain participants indicates that participants look for food safety assurance from the preceding participants. This information has substantial decision-making implications for private businesses along the chain and for the government regarding the food safety improvement of fluid pasteurized milk.

Effect of high pressure pasteurization on bacterial load and bioactivity of Echinacea purpurea.

PubMed

Chen, Xiu-Min; Hu, Chun; Raghubeer, Errol; Kitts, David D

2010-09-01

High hydrostatic pressure (HHP) technology was applied to organic Echinacea purpurea (E. purpurea) roots and flowers to determine the feasibility of using this technology for cold herb pasteurization, to produce microbiologically safe and shelf-stable products for the natural health products (NHPs) industry. HHP significantly (P < 0.01) reduced microbial contamination in both roots and flowers without affecting the phytochemical retention of chicoric and chlorogenic acids, and total alkamide contents. The antioxidant activity of E. purpurea methanol-derived extracts, evaluated in both chemical (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) [ABTS] and oxygen radical absorption capacity [ORAC] assay) and in cell culture models (RAW264, 7 macrophage, H(2)O(2)-induced intracellular oxidation, and lipopolysaccharide [LPS]-induced nitric oxide production), was not adversely affected by the application of HHP at both 2 and 5 min at 600 mPa. Furthermore, HHP did not affect the capacity of E. purpurea extracts to suppress nitric oxide production in LPS-activated macrophage cells. Therefore, our results show that HHP is an effective pasteurization process treatment to reduce microbial-contamination load while not adversely altering chemical and bioactive function of active constituents present in organic E. purpurea. Our study reports for the first time, the effectiveness of using high hydrostatic pressure (HHP) technology pressure to pasteurize E. purpurea root and flower, and the comparative retention of bioactive phytochemicals. Therefore, this technique can be used in food and natural health product industries to produce high-quality, microbiologically safe, and shelf-stable products.

Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk.

PubMed

Lee, A P; Barbano, D M; Drake, M A

2016-12-01

The cooling rate of raw milk may influence sensory properties and pasteurized shelf life. Under the Pasteurized Milk Ordinance for grade A milk, raw milk may be cooled instantaneously by on-farm heat exchangers but is also acceptable if "cooled to 10°C or less within four (4) hours of the commencement of the first milking." The objective of this study was to determine the effect of raw milk cooling on consumer perception and shelf life. Raw milk (18-21°C) was obtained and transported within 1h of milking to North Carolina State University (Raleigh). The batch of raw milk was split in 2 portions, and a plate heat exchanger was used to quickly cool one portion to <6°C within 1min. The second portion was stored in a jacketed bulk tank and slowly cooled over 4h to <10°C. Milk from 3 consecutive milkings was collected every 12h, with subsequent milkings added to the previous collections. The bulk milk was kept below 10°C while adding milk for the slow cool milk treatment. After 72h, each whole milk was separated; the skim milk was pasteurized at 73 or 78°C for 20 s, homogenized, and held at 4°C. Difference tests (n=75) and consumer acceptance tests (n=100) were conducted to determine if consumers could detect differences among milks. Descriptive analysis and microbial testing for aerobic, psychrotrophic, and psychrotolerant spore counts were conducted through shelf life. The entire experiment was repeated in triplicate. Raw milks averaged 3.3 logcfu/mL by aerobic plate count, <25cfu/mL coliforms, somatic cell count of 300,000 cells/mL, and 3.15±0.07% protein. Psychrotolerant spores were not found in the raw milk. Consumers could not detect differences between cooling treatments of the same pasteurization temperature or between different temperatures of the same cooling treatment. Milks reached sensory failure 49±4d on average after processing, and aerobic counts were between 5 to 7 logcfu/mL. Cooling treatment had no effect on shelf life. These results suggest that pasteurized milk quality is due to a combination of many factors. Raw milk cooling rate is not the most important factor affecting milk quality when raw milk quality is excellent. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Temperature stability of Poly-[hemoglobin-superoxide dismutase-catalase-carbonic anhydrase] in the form of a solution or in the lyophilized form during storage at -80 °C, 4 °C, 25 °C and 37 °C or pasteurization at 70 °C.

PubMed

Bian, Y Z; Guo, C; Chang, T M S

2016-01-01

Polyhemoglobin-superoxide dismutase-catalase-carbonic anhydrase (Poly-[Hb-SOD-CAT-CA]) contains all three major functions of red blood cells (RBCs) at an enhanced level. It transports oxygen, removes oxygen radicals and transports carbon dioxide. Our previous studies in a 90-min 30 mm Hg Mean Arterial Pressure (MAP) sustained hemorrhagic shock rat model shows that it is more effective than blood in the lowering of elevated intracellular pCO2, recovery of ST-elevation and histology of the heart and intestine. This paper is to analyze the storage and temperature stability. Allowable storage time for RBC is about 1 d at room temperature and 42 d at 4 °C. Also, RBC cannot be pasteurized to remove infective agents like HIV and Ebola. PolyHb can be heat sterilized and can be stored for 1 year even at room temperature. However, Poly-[Hb-SOD-CAT-CA] contains both Hb and enzymes and enzymes are particularly sensitive to storage and heat. We thus carried out studies to analyze its storage stability at different temperatures and heat pasteurization stability. Results of storage stability show that lyophilization extends the storage time to 1 year at 4 °C and 40 d at room temperature (compared to respectively, 42 d and 1 d for RBC). After the freeze-dry process, the enzyme activities of Poly-[SFHb-SOD-CAT-CA] was 100 ± 2% for CA, 100 ± 2% for SOD and 93 ± 3.5% for CAT. After heat pasteurization at 70 °C for 2 h, lyophilized Poly-[Hb-SOD-CAT-CA] retained good enzyme activities of CA 97 ± 4%, SOD 100 ± 2.5% and CAT 63.8 ± 4%. More CAT can be added during the crosslinking process to maintain the same enzyme ratio after heat pasteurization. Heat pasteurization is possible only for the lyophilized form of Poly-[Hb-SOD-CAT-CA] and not for the solution. It can be easily reconstituted by dissolving in suitable solutions that continues to have good storage stability though less than that for the lyophilized form. According to the P50 value, Poly-[SFHb-SOD-CAT-CA] retains its oxygen carrying ability before and after long-term storage.

DoMINO: Donor milk for improved neurodevelopmental outcomes.

PubMed

Unger, Sharon; Gibbins, Sharyn; Zupancic, John; O'Connor, Deborah L

2014-05-13

Provision of mother's own milk is the optimal way to feed infants, including very low birth weight infants (VLBW, <1500 g). Importantly for VLBW infants, who are at elevated risk of neurologic sequelae, mother's own milk has been shown to enhance neurocognitive development. Unfortunately, the majority of mothers of VLBW infants are unable to provide an adequate supply of milk and thus supplementation with formula or donor milk is necessary. Given the association between mother's own milk and neurodevelopment, it is important to ascertain whether provision of human donor milk as a supplement may yield superior neurodevelopmental outcomes compared to formula.Our primary hypothesis is that VLBW infants fed pasteurized donor milk compared to preterm formula as a supplement to mother's own milk for 90 days or until hospital discharge, whichever comes first, will have an improved cognitive outcome as measured at 18 months corrected age on the Bayley Scales of Infant Development, 3(rd) ed. Secondary hypotheses are that the use of pasteurized donor milk will: (1) reduce a composite of death and serious morbidity; (2) support growth; and (3) improve language and motor development. Exploratory research questions include: Will use of pasteurized donor milk: (1) influence feeding tolerance and nutrient intake (2) have an acceptable cost effectiveness from a comprehensive societal perspective? DoMINO is a multi-centre, intent-to-treat, double blinded, randomized control trial. VLBW infants (n = 363) were randomized within four days of birth to either (1) pasteurized donor milk or (2) preterm formula whenever mother's own milk was unavailable. Study recruitment began in October 2010 and was completed in December 2012. The 90 day feeding intervention is complete and long-term follow-up is underway. Preterm birth and its complications are a leading cause long-term morbidity among Canadian children. Strategies to mitigate this risk are urgently required. As mother's own milk has been shown to improve neurodevelopment, it is essential to ascertain whether pasteurized donor milk will confer the same advantage over formula without undue risks and at acceptable costs. Knowledge translation from this trial will be pivotal in setting donor milk policy in Canada and beyond. ISRCTN35317141; Registered 10 August 2010.

Science objectives of ESA's ExoMars mission

NASA Astrophysics Data System (ADS)

Vago, J. L.; Gardini, B.; Baglioni, P.; Kminek, G.; Gianfiglio, G.; Exomars Project Team

ExoMars will deliver two science elements to the Martian surface: a Rover, carrying the Pasteur scientific payload; and a small, fixed surface station -the Geophysics & Environment Package (GEP). The ExoMars mission's scientific objectives are: 1) To search for signs of past and present life on Mars; 2) To characterise the water/geochemical environment as a function of depth in the shallow subsurface; 3) To study the surface environment and identify hazards to future human missions; and 4) To investigate the planet's deep interior to better understand Mars's evolution and habitability. Over its planned 6-month lifetime, the Rover will travel a few kilometres searching for traces of past and present signs of life. It will do this by collecting and analysing samples from within surface rocks, and from underground -down to 2-m depth. The very powerful combination of mobility with the capability to access locations where organic molecules may be well preserved is unique to this mission. The ExoMars mission contains two other elements: a Carrier and a Descent Module. The Carrier will bring the Descent Module to Mars and release it from the hyperbolic arrival trajectory. The Descent Module's objective is to safely deploy the Pasteur Rover and the GEP -developing a robust European Entry, Descent and Landing System (EDLS) is another fundamental goal of this mission. The mission's data relay capability will be provided by a NASA orbiter. The Pasteur Rover's mass is presently estimated at 190 kg, including the Pasteur scientific payload. The Pasteur payload contains: Panoramic Instruments: stereoscopic cameras, a ground-penetrating radar, and an IR spectrometer; Contact Instrument for studying surface rocks: a close-up imager and a Mössbauer spectrometer; a subsurface drill capable of reaching a depth of 2 m, and also of collecting specimens from exposed bedrock; a sample preparation and distribution unit; a microscope; an oxidation sensor; and a variety of analytical instruments for the characterisation of organic substances and geochemistry in the collected samples. Latitudinal bands between -15 deg and 45 deg can be targeted for landing, ensuring that the mission is flexible enough to accommodate interesting new sites based on latest available data from on-going Mars orbital missions.

Identification of dairy farm management practices associated with the presence of psychrotolerant sporeformers in bulk tank milk.

PubMed

Masiello, S N; Martin, N H; Watters, R D; Galton, D M; Schukken, Y H; Wiedmann, M; Boor, K J

2014-07-01

Some strains of sporeforming bacteria (e.g., Bacillus spp. and Paenibacillus spp.) can survive pasteurization and subsequently grow at refrigeration temperatures, causing pasteurized fluid milk spoilage. To identify farm management practices associated with different levels of sporeformers in raw milk, a bulk tank sample was obtained from and a management and herd health questionnaire was administered to 99 New York State dairy farms. Milk samples were spore pasteurized [80°C (176°F) for 12 min] and subsequently analyzed for most-probable number and for sporeformer counts on the initial day of spore pasteurization (SP), and after refrigerated storage (6°C) at 7, 14, and 21 d after SP. Management practices were analyzed for association with sporeformer counts and bulk tank somatic cell counts. Sixty-two farms had high sporeformer growth (≥3 log cfu/mL at any day after SP), with an average sporeformer count of 5.20 ± 1.41 mean log10 cfu/mL at 21 d after SP. Thirty-seven farms had low sporeformer numbers (<3 log cfu/mL for all days after SP), with an average sporeformer count of 0.75 ± 0.94 mean log10 cfu/mL at 21 d after SP. Farms with >25% of cows with dirty udders in the milking parlor were 3.15 times more likely to be in the high category than farms with ≤10% of milking cows with dirty udders. Farms with <200 cows were 3.61 times more likely to be in the high category than farms with ≥200 cows. Management practices significantly associated with increased bulk tank somatic cell count were a lack of use of the California mastitis test at freshening and >25% of cows with dirty udders observed in the milking parlor. Changes in management practices associated with cow cleanliness may directly ensure longer shelf life and higher quality of pasteurized fluid milk. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

A novel model to assess the efficacy of steam surface pasteurization of cooked surimi gels inoculated with realistic levels of Listeria innocua.

PubMed

Skåra, Torstein; Valdramidis, Vasilis P; Rosnes, Jan Thomas; Noriega, Estefanía; Van Impe, Jan F M

2014-12-01

Steam surface pasteurization is a promising decontamination technology for reducing pathogenic bacteria in different stages of food production. The effect of the artificial inoculation type and initial microbial load, however, has not been thoroughly assessed in the context of inactivation studies. In order to optimize the efficacy of the technology, the aim of this study was to design and validate a model system for steam surface pasteurization, assessing different inoculation methods and realistic microbial levels. More specifically, the response of Listeria innocua, a surrogate organism of Listeria monocytogenes, on a model fish product, and the effect of different inoculation levels following treatments with a steam surface pasteurization system was investigated. The variation in the resulting inoculation level on the samples was too large (77%) for the contact inoculation procedure to be further considered. In contrast, the variation of a drop inoculation procedure was 17%. Inoculation with high levels showed a rapid 1-2 log decrease after 3-5 s, and then no further inactivation beyond 20 s. A low level inoculation study was performed by analysing the treated samples using a novel contact plating approach, which can be performed without sample homogenization and dilution. Using logistic regression, results from this method were used to model the binary responses of Listeria on surfaces with realistic inoculation levels. According to this model, a treatment time of 23 s will result in a 1 log reduction (for P = 0.1). Copyright © 2014 Elsevier Ltd. All rights reserved.

Preparation of lactose-free pasteurized milk with a recombinant thermostable β-glucosidase from Pyrococcus furiosus

PubMed Central

2013-01-01

Background Lactose intolerance is a common health concern causing gastrointestinal symptoms and avoidance of dairy products by afflicted individuals. Since milk is a primary source of calcium and vitamin D, lactose intolerant individuals often obtain insufficient amounts of these nutrients which may lead to adverse health outcomes. Production of lactose-free milk can provide a solution to this problem, although it requires use of lactase from microbial sources and increases potential for contamination. Use of thermostable lactase enzymes can overcome this issue by functioning under pasteurization conditions. Results A thermostable β-glucosidase gene from Pyrococcus furiosus was cloned in frame with the Saccharomyces cerecisiae a-factor secretory signal and expressed in Pichia pastoris strain X-33. The recombinant enzyme was purified by a one-step method of weak anion exchange chromatography. The optimum temperature and pH for this β-glucosidase activity was 100°C and pH 6.0, respectively. The enzyme activity was not significantly inhibited by Ca2+. We tested the additive amount, hydrolysis time, and the influence of glucose on the enzyme during pasteurization and found that the enzyme possessed a high level of lactose hydrolysis in milk that was not obviously influenced by glucose. Conclusions The thermostablity of this recombinant β-glucosidase, combined with its neutral pH activity and favorable temperature activity optima, suggest that this enzyme is an ideal candidate for the hydrolysis of lactose in milk, and it would be suitable for application in low-lactose milk production during pasteurization. PMID:24053641

Synergistic Effects of High Hydrostatic Pressure, Mild Heating, and Amino Acids on Germination and Inactivation of Clostridium sporogenes Spores

PubMed Central

Ishimori, Takateru; Takahashi, Katsutoshi; Goto, Masato; Nakagawa, Suguru; Kasai, Yoshiaki; Konagaya, Yukifumi; Batori, Hiroshi; Kobayashi, Atsushi

2012-01-01

The synergistic effects of high hydrostatic pressure (HHP), mild heating, and amino acids on the germination of Clostridium sporogenes spores were examined by determining the number of surviving spores that returned to vegetative growth after pasteurization following these treatments. Pressurization at 200 MPa at a temperature higher than 40°C and treatment with some of the 19 l-amino acids at 10 mM or higher synergistically facilitated germination. When one of these factors was omitted, the level of germination was insignificant. Pressures of 100 and 400 MPa were less effective than 200 MPa. The spores were effectively inactivated by between 1.8 and 4.8 logs by pasteurization at 80°C after pressurization at 200 MPa at 45°C for 120 min with one of the amino acids with moderate hydrophobicity, such as Leu, Phe, Cys Met, Ala, Gly, or Ser. However, other amino acids showed poor inactivation effects of less than 0.9 logs. Spores in solutions containing 80 mM of either Leu, Phe, Cys, Met, Ala, Gly, or Ser were successfully inactivated by pasteurization by more than 5.4 logs after pressurization at 200 MPa at 70°C for 15 to 120 min. Ala and Met reduced the spore viability by 2.8 and 1.8 logs, respectively, by pasteurization at a concentration of 1 mM under 200 MPa at 70°C. These results indicate that germination of the spores is facilitated by a combination of high hydrostatic pressure, mild heating, and amino acids. PMID:22983975

Milk Contamination and Resistance to Processing Conditions Determine the Fate of Lactococcus lactis Bacteriophages in Dairies

PubMed Central

Madera, Carmen; Monjardín, Cristina; Suárez, Juan E.

2004-01-01

Milk contamination by phages, the susceptibility of the phages to pasteurization, and the high levels of resistance to phage infection of starter strains condition the evolution dynamics of phage populations in dairy environments. Approximately 10% (83 of 900) of raw milk samples contained phages of the quasi-species c2 (72%), 936 (24%), and P335 (4%). However, 936 phages were isolated from 20 of 24 (85%) whey samples, while c2 was detected in only one (4%) of these samples. This switch may have been due to the higher susceptibility of c2 to pasteurization (936-like phages were found to be approximately 35 times more resistant than c2 strains to treatment of contaminated milk in a plate heat exchanger at 72°C for 15 s). The restriction patterns of 936-like phages isolated from milk and whey were different, indicating that survival to pasteurization does not result in direct contamination of the dairy environment. The main alternative source of phages (commercial bacterial starters) does not appear to significantly contribute to phage contamination. Twenty-four strains isolated from nine starter formulations were generally resistant to phage infection, and very small progeny were generated upon induction of the lytic cycle of resident prophages. Thus, we postulate that a continuous supply of contaminated milk, followed by pasteurization, creates a factory environment rich in diverse 936 phage strains. This equilibrium would be broken if a particular starter strain turned out to be susceptible to infection by one of these 936-like phages, which, as a consequence, became prevalent. PMID:15574937

Molecular Characterization and Risk Assessment of Bacillus cereus Sensu Lato Isolated from Ultrahigh-Temperature and Pasteurized Milk Marketed in Rio de Janeiro, Brazil.

PubMed

Chaves, Jeane Q; de Paiva, Eislaine P; Rabinovitch, Leon; Vivoni, Adriana M

2017-07-01

The presence of Bacillus cereus in milk is a major concern in the dairy industry. In this study 27 Bacillus cereus sensu lato isolates from pasteurized and ultrahigh-temperature (UHT) milk (24 whole UHT and 4 pasteurized samples) collected at supermarket chains in Rio de Janeiro, Brazil, were evaluated to assess the potential risk for food poisoning. Toxigenic and virulence profiles were defined by gene-specific PCR. Affiliation to phylogenetic groups was assigned by panC sequencing. Microbiological analysis revealed the presence of B. cereus s.l. in eight (33.3%) brands (six brands of UHT and two brands of pasteurized milk). Twenty-seven isolates were recovered (13 B. cereus and 14 Bacillus thuringiensis ). Predominant toxigenic patterns were type I (contains all toxin genes except ces) and type II (does not contain cytK and ces), with seven (25.9%) isolates each. Predominant virulence patterns were type 2 (does not contain hlyII or shp) and type 3 (contains all virulence genes), with five (18.5%) isolates each. All isolates belonged to phylogenetic groups III and IV. Presence of hbl, piplc, and sph was associated with group IV isolates. Our results suggest that B. thuringiensis and B. cereus sensu stricto should be considered potential foodborne pathogens. Because the majority of the milk isolates studied have the potential to cause food poisoning because of the high prevalence of toxin and virulence genes and the specific phylogenetic group affiliations, these milk products can be potentially hazardous for human consumption.

Barriers and promoters of home-based pasteurization of breastmilk among HIV-infected mothers in greater Dar es Salaam, Tanzania.

PubMed

Young, Sera; Leshabari, Sebalda; Arkfeld, Chaele; Singler, Jennifer; Dantzer, Emily; Israel-Ballard, Kiersten; Mashio, Clara; Maternowska, Catherine; Chantry, Caroline

2013-06-01

For the past decade, heat-treating breastmilk has been an infant feeding option recommended by the World Health Organization as a strategy to reduce vertical transmission. However, little is known about field experiences with it. Our primary objective was to explore the barriers and promoters of the implementation of breastmilk pasteurization, "flash-heating" (FH), in the real-world setting of Dar es Salaam, Tanzania. Nineteen in-depth interviews were conducted with participants in a home-based infant feeding counseling intervention in which FH was promoted after 6 months of exclusive breastfeeding. Additionally, three focus group discussions were conducted with peer counselors. Interviews were transcribed, translated, and coded independently using NVivo 8 software (QSR International). Data were analyzed using the socioecological framework. Information and support provided by peer counselors were the most important promoters of initiation and continuation of FH; this impacted individual-, interpersonal-, and institutional-level promoters of success. Other promoters included perceived successful breastmilk expression, infant health after initiation of FH, and the inability to pay for replacement milks. Stigma was the most important barrier and cut across all levels of the framework. Other barriers included doubt about the safety or importance of pasteurized breastmilk, difficulties with expressing milk (often attributed to poor diet), and competing responsibilities. The most common suggestion for improving the uptake and duration of FH was community education. Given the acknowledged role of breastmilk pasteurization in the prevention of vertical transmission, further implementation research is needed. A multilevel intervention addressing barriers to FH would likely improve uptake.

Benefits of donor human milk for preterm infants: current evidence.

PubMed

Bertino, Enrico; Giuliani, Francesca; Occhi, Luciana; Coscia, Alessandra; Tonetto, Paola; Marchino, Federica; Fabris, Claudio

2009-10-01

It's undoubted that optimum nutrition for term infants is breastfeeding, exclusive for the first six months, then followed by a complementary diet and carried on, if possible, for the first year of life or even more. During the last decades several data confirmed the great advantages of fresh mother's milk use also for feeding very low and extremely low birthweight preterm infants. When mother's milk is unavailable or in short supply, pasteurized donor breast milk is widely used in neonatal intensive care units. Pasteurization partially affects nutritional and immunological properties of breast milk, however it is known that pasteurized milk maintains some biological properties and clinical benefits. The substantial benefits of mother's own milk feeding of preterm infants are supported by strong evidence. However, there is increasing evidence also on specific benefits of donor breast milk. Future research is needed to compare formula vs. nutrient fortified donor breast milk, to compare formula and DM as supplements to maternal milk rather than as sole diet and to compare effects of different methods of heat treatments on donor human milk quality.

Folate content in tomato ( Lycopersicon esculentum ). influence of cultivar, ripeness, year of harvest, and pasteurization and storage temperatures.

PubMed

Iniesta, M Dolores; Pérez-Conesa, Darío; García-Alonso, Javier; Ros, Gaspar; Periago, M Jesús

2009-06-10

The effects of cultivar, on-vine ripening, and year of harvest on the folate content of raw tomatoes were studied. Folate content in hot-break tomato puree (HTP) subjected to pasteurization at different temperatures and its evolution during the shelf life of tomato juice were also investigated. 5-Methyltetrahydrofolate (5-CH(3)-H(4)-folate) was the only folate compound identified in raw tomatoes and HTP, but tetrahydrofolate (H(4)-folate) was 10% of the folate detected in tomato juice. The content of folates in raw tomatoes ranged from 4.1 to 35.3 microg/100 g of fresh weight and was highly influenced by all of the factors studied. No clear trend of folate content with ripening stage was observed. The extractability of 5-CH(3)-H(4)-folate from HTP increased significantly after pasteurization at 98 degrees C for 40 s, but higher temperatures decreased its content. Tomato juice showed folate losses during storage independent of the storage temperature. Folate losses were higher when tomato juice was packed in glass bottles than in Tetra Pak.

Inactivation of Cytomegalovirus in Breast Milk Using Ultraviolet-C Irradiation: Opportunities for a New Treatment Option in Breast Milk Banking

PubMed Central

Hod, Nurul; Jayaraman, Jothsna; Marchant, Elizabeth A.; Christen, Lukas; Chiang, Peter; Hartmann, Peter; Simmer, Karen

2016-01-01

Pasteurized donor human milk is provided by milk banks to very preterm babies where their maternal supply is insufficient or unavailable. Donor milk is currently processed by Holder pasteurization, producing a microbiologically safe product but significantly reducing immunoprotective components. Ultraviolet-C (UV-C) irradiation at 254 nm is being investigated as an alternative treatment method and has been shown to preserve components such as lactoferrin, lysozyme and secretory IgA considerably better than Holder pasteurization. We describe the inactivation of cytomegalovirus, a virus commonly excreted into breast milk, using UV-C irradiation. Full replication was ablated by various treatment doses. However, evidence of viral immediate early proteins within the cells was never completely eliminated indicating that some viral gene transcription was still occurring. In conclusion, UV-C may be a safe alternative to pasteurisation for the treatment of human donor milk that preserves the bioactivity. However, our data suggests that CMV inactivation will have to be carefully evaluated for each device designed to treat breast milk using UV-C irradiation. PMID:27537346

Inactivation of Cytomegalovirus in Breast Milk Using Ultraviolet-C Irradiation: Opportunities for a New Treatment Option in Breast Milk Banking.

PubMed

Lloyd, Megan L; Hod, Nurul; Jayaraman, Jothsna; Marchant, Elizabeth A; Christen, Lukas; Chiang, Peter; Hartmann, Peter; Shellam, Geoffrey R; Simmer, Karen

2016-01-01

Pasteurized donor human milk is provided by milk banks to very preterm babies where their maternal supply is insufficient or unavailable. Donor milk is currently processed by Holder pasteurization, producing a microbiologically safe product but significantly reducing immunoprotective components. Ultraviolet-C (UV-C) irradiation at 254 nm is being investigated as an alternative treatment method and has been shown to preserve components such as lactoferrin, lysozyme and secretory IgA considerably better than Holder pasteurization. We describe the inactivation of cytomegalovirus, a virus commonly excreted into breast milk, using UV-C irradiation. Full replication was ablated by various treatment doses. However, evidence of viral immediate early proteins within the cells was never completely eliminated indicating that some viral gene transcription was still occurring. In conclusion, UV-C may be a safe alternative to pasteurisation for the treatment of human donor milk that preserves the bioactivity. However, our data suggests that CMV inactivation will have to be carefully evaluated for each device designed to treat breast milk using UV-C irradiation.

Construction of a Specialized Cloning Strain of E. Coli for the Nitrate Reductase Genes of Haloferax Denitrificans

NASA Technical Reports Server (NTRS)

Johnson, Emmett

1999-01-01

This is the final report on Joint Research Interchange (NCC2-5011) "Construction of a Specialized Cloning Strain of E.. coli for the Nitrate Reductase Genes of Haloferax denitrificans." Originally the award was 11/l/93-10/31/95, but there were no-cost extensions made, because of a year Sabbatical at the Pasteur Institute in Paris and other leaves of 3 months each at the Pasteur Institute, during which work could not be done on this project, which extended the closing date to 10/30/98.

Comparison of bactericidal efficiency of 7.5 MeV X-rays, gamma-rays, and 10 MeV e-beams

NASA Astrophysics Data System (ADS)

Song, Beom-Seok; Lee, Yunjong; Moon, Byeong-Geum; Go, Seon-Min; Park, Jong-Heum; Kim, Jae-Kyung; Jung, Koo; Kim, Dong-Ho; Ryu, Sang-Ryeol

2016-08-01

This study was performed to verify the feasibility of 7.5 MeV X-rays for food pasteurization through a comparison of the bactericidal efficiency with those of other sources for selected bacterial pathogens. No significant differences were observed between the overall bactericidal efficiency for beef-inoculated pathogens based on the uncertainty of the absorbed dose and variations in bacterial counts. This result supported that all three irradiation sources were effective for inactivation of food-borne bacteria and that 7.5 MeV X-rays may be used for food pasteurization.

DOE Office of Scientific and Technical Information (OSTI.GOV)

NONE

The project was successful in confirming the suitability of shredded coconut husks in potting mix and the acceptability of untreated geothermal steam to pasteurize the mix. The pots were exposed to the steam; the average media temperature was maintained at 160 F for 30 min. The pH levels, which were slightly elevated in virgin media, rose only slightly (< 0.5) after steaming. Salt levels doubled (still safe). Mg solubility increased but not to toxic levels. Test plantings showed no significant differences after 8 months, indicating that coconut fiber can be pasteurized and used to replace imported peat moss. 6 refs,more » 4 tabs.« less

The effect of pasteurization on transforming growth factor alpha and transforming growth factor beta 2 concentrations in human milk.

PubMed

McPherson, R J; Wagner, C L

2001-01-01

Transforming growth factor alpha (TGF-alpha) and beta 2 (TGF-beta2) are present in human milk and are involved in growth differentiation and repair of neonatal intestinal epithelia. Heat treatment at 56 degrees C has been shown effective for providing safe banked donor milk, with good retention of other biologically active factors. The purpose of our study was to determine the effect of heat sterilization on TGF-alpha and TGF-beta2 concentrations in human milk. Twenty milk samples were collected from 20 lactating mothers in polypropylene containers and frozen at -20 degrees C for transport or storage. Before heat treatment by holder pasteurization, the frozen milk was thawed and divided into 1-mL aliquots. All samples were heated in an accurately regulated water bath until a holding temperature was achieved, then held for 30 minutes using constant agitation. Holding temperature ranged from 56.5 degrees C to 56.9 degrees C. The milk was then stored at 4 degrees C overnight for analysis the following day. The concentration of TGF-alpha was measured by radioimmunoassay. Mean concentration +/- SD of TGF-alpha in raw milk samples was 119+/-50 pg/mL, range 57 to 234. The mean concentration +/- SD of TGF-alpha in heat treated samples was 113+/-50 pg/mL, range 51 to 227. TGF-alpha concentration was minimally affected by pasteurization, with an overall loss of 6.1%. Of 19 samples, 4 had increased and 15 had decreased concentrations after pasteurization (mean percent SEM: 94%+/-7% of raw milk, range 72%+/-107%). The concentration of acid-activated TGF-beta2 was measured by enzyme-linked immunosorbent assay. Mean concentration +/- SD of TGF-beta2 in raw milk samples was 5624+/-5038 pg/mL, range 195 to 15480. The mean concentration +/- SD of TGF-beta2 in heat-treated samples was 5073+/-4646 pg/mL, range 181 to 15140. TGF-beta2 survived with relatively little loss (0.6%): of 18 samples, 11 had increased and 7 had decreased concentrations after pasteurization (mean percent +/- SEM: 99.4+/-6.7% of raw milk, range 79%-120%). In conclusion, both TGF-alpha and TGF-beta2 were well-preserved in whole milk after holder pasteurization at 56.5 degrees C. The relative increase in growth factor concentration in some of the samples may be attributable to the release of that factor from the cellular and/or fat compartments into the aqueous fraction of human milk. These findings have implications regarding use of donor milk as an alternate source of growth factors and cytokines for the newborn gut when mother's milk is unavailable.

[Phosphorus transfer between mixed poplar and black locust seedlings].

PubMed

He, Wei; Jia, Liming; Hao, Baogang; Wen, Xuejun; Zhai, Mingpu

2003-04-01

In this paper, the 32P radio-tracer technique was applied to study the ways of phosphorus transfer between poplar (Populus euramericana cv. 'I-214') and black locust (Robinia pseudoacacia). A five compartment root box (18 cm x 18 cm x 26 cm) was used for testing the existence of the hyphal links between the roots of two tree species when inoculated with vesicular-arbuscular (VA) mycorrhizal fungus (Glomus mosseae). Populus I-214 (donor) and Robinia pseudoacacia (receiver) were grown in two terminal compartments, separated by a 2 cm root-free soil layer. The root compartments were lined with bags of nylon mesh (38 microns) that allowed the passage of hyphae but not roots. The top soil of a mixed stand of poplar and black locust, autoclaved at 121 degrees C for one hour, was used for growing seedlings for testing. In 5 compartment root box, mycorrhizal root colonization of poplar was 34%, in which VA mycorrhizal fungus was inoculated, whereas 26% mycorrhizal root colonization was observed in black locust, the other terminal compartment, 20 weeks after planting. No root colonization was observed in non-inoculated plant pairs. This indicated that the mycorrhizal root colonization of black locust was caused by hyphal spreading from the poplar. Test of tracer isotope of 32P showed that the radioactivity of the treatment significantly higher than that of the control (P < 0.05), 14 days from the tracer applied, to 27 days after, when VA mycorrhizal fungus was inoculated in poplar root. Furthermore, mycorrhizal interconnections between the roots of poplar and black locust seedlings was observed in situ by binocular in root box. All these experiments showed that the hyphal links was formed between the roots of two species of trees inoculated by VA mycorrhizal fungus. Four treatments were designed according to if there were two nets (mesh 38 microns), 2 cm apart, between the poplar and black locust, and if the soil in root box was pasteurized. Most significant differences of radioactivity among four treatments appeared 44 days after feeding 32P, the radioactivity of the day was applied to estimating the contribution of the various possible transfer ways to the total amount of nutrient transfer. Level of 32P radioactivity was found to be significantly (P < 0.05) higher in leaves of the treatment of "no separated and soil non-pasteurized" (17.1 pulse.g-1.s-1) than in leaves of "net separated and soil non-pasteurized" (5.3 pulse.g-1.s-1), and also significantly higher in leaves of "no net separated and soil pasteurized" (11.5 pulse.g.s-1) than in leaves of "net separated and soil pasteurized" (2.3 pulse.g-1.s-1), and very significantly (P < 0.01) higher in leaves of "no net separated and soil non-pasteurized" than in leaves of "net separated and soil pasteurized", whereas the levels of 32P radioactivity were not significantly different between the other treatments. The results showed that root contact and root exudations were the main ways of phosphorus transfer between the two species and the amount of phosphorus transfer through these two ways accounted for 62% of the total. The activity of the microorganisms including VA mycorrhizal fungi and the interaction between the microorganisms and root contact and root exudations made up 38% of total amount of phosphorus. The effect of mycorrhizal hyphal links in the direct nutrient transfer between poplar and black locust through separate mesh (38 microns) was little.

Resistance of faecal coliforms and enterococci populations in sludge and biosolids to different hygienisation treatments.

PubMed

Bonjoch, X; Blanch, A R

2009-04-01

The composition of the most abundant facultative anaerobic bacteria populations [faecal coliforms (FC) and enterococci (ENT)] in sludge can be modified after different treatments. These involve the disposal or reuse of sludge and include: anaerobic digesters, incineration, composting, pasteurization and lime treatments. In this study, three treatment types (mesophilic anaerobic digestion, composting and pasteurization) were compared in terms of their ability to reduce both bacterial populations. The diversity and any changes in composition of main phenotypic groups for both populations were also analyzed. Mesophilic anaerobic digestion (MAD) was carried out at 35 degrees C for 20 days. Digested sludge was then dehydrated by centrifugation at 2,500 rpm. Composting (COM) was performed at 55 degrees C with windrow phases. Pasteurization was assayed at 60 degrees C for 90 min (P60), at 80 degrees C for 60 min (P80). A 1-1.5 log unit reduction was observed for FC, and 1 log unit reduction was noted for ENT by MAD treatment. In composting, this reduction proved higher for FC than for ENT (6 log and 3-4 log units, respectively). Optimal pasteurization was obtained at 80 degrees C for 60 min, resulting in a 5 log unit reduction for FC and a 2 log unit reduction for ENT. High diversity indices (Di) for both bacterial populations were detected both before and after implementation of the different treatments. Analyses of the population's similarity provided that FC were diverse both before and after COM, P60 and P80 treatments. However, no differences were observed on the composition of ENT populations after the different treatments assayed.

Between biomedical and psychological experiments: The unexpected connections between the Pasteur Institutes and the study of animal mind in the second quarter of twentieth-century France.

PubMed

Thomas, Marion

2016-02-01

This article explores the unexpected connections between the Pasteur Institute in French Guinea and the study of animal mind in early twentieth century France. At a time when the study of animal intelligence was thriving in France and elsewhere, apes were appealing research subjects both in psychological and biomedical studies. Drawing on two case studies (Guillaume/Meyerson and Urbain), and then, on someone responding negatively to those connections, Thétard, this article shows how the long reach of biomedicine (linked to the prestige of Bernard and Pasteur) impinged on French biology and played a role in the tortuous, if not unsuccessful fate of animal psychology in France in the second quarter of the twentieth century. It shows how attempts to use apes (and other zoo animals) to yield new insights on animal psychology faced heavy restrictions or experienced false starts, and examines the reasons why animal psychology could not properly thrive at that time in France. Beyond the supremacy of biomedical interests over psychological ones, this article additionally explains that some individuals used animal behaviour studies as steppingstones in careers in which they proceeded on to other topics. Finally, it illustrates the tension between non-academic and academic people at a time when animal psychology was trying to acquire scientific legitimacy, and also highlights the difficulties attached to the scientific study of animals in a multipurpose and hybrid environment such as the early twentieth century Parisian zoo and also the Pasteur Institute of French Guinea. Copyright © 2015 Elsevier Ltd. All rights reserved.

In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlers.

PubMed

Kapsokefalou, Maria; Alexandropoulou, Isidora; Komaitis, Michail; Politis, Ioannis

2005-06-01

The objectives of the present study were: to compare the solubility and dialyzability of various iron fortificants (iron pyrophosphate, ferrous bis-glycinate, ferrous gluconate, ferrous lactate, ferrous sulfate) added, in the presence of ascorbic acid, to pasteurized milk samples produced under laboratory conditions; and to compare the solubility and dialyzability of iron in commercial pasteurized, UHT and condensed milk products available in the Greek market fortified with various vitamins and minerals including iron and targeted towards infants (6-12 months old) and toddlers. Iron solubility and dialyzability were determined using a simulated gastrointestinal digestive system. Ferrous dialyzable iron (molecular weight lower than 8000) was used as an index for prediction of iron bioavailability. Ferrous dialyzable iron in pasteurized milk samples fortified with iron pyrophosphate, ferrous lactate and ferrous bis-glycinate was higher (P < 0.05) than that in milk samples fortified with ferrous sulfate and ferrous gluconate. In commercial liquid pasteurized or UHT milk products, formation of ferrous dialyzable iron in products fortified with ferrous lactate was not different (P > 0.05) from those fortified with ferrous sulfate. Ferrous dialyzable iron in four condensed commercial milk products was higher (P < 0.05) than the corresponding values of the liquid UHT milk samples fortified with the same fortificant (ferrous sulfate). Ferrous dialyzable iron was higher (P < 0.05) in products targeted for infants compared with those targeted for toddlers. In conclusion, the type of iron source, milk processing and the overall product composition affect formation of ferrous dialyzable iron and may determine the success and effectiveness of iron fortification of milk.

Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design.

PubMed

Bhunia, Kanishka; Ovissipour, Mahmoudreza; Rasco, Barbara; Tang, Juming; Sablani, Shyam S

2017-01-01

Ready-to-eat in-package pasteurized blue mussels in red sauce requires refrigerated storage or in combination with an aerobic environment to prevent the growth of anaerobes. A low barrier packaging may create an aerobic environment; however, it causes lipid oxidation in mussels. Thus, evaluation of the oxidation-reduction potential (Eh) (aerobic/anaerobic nature of food) and lipid oxidation is essential. Three packaging materials with oxygen transmission rate (OTR) of 62 (F-62), 40 (F-40) and 3 (F-3) cm 3 m -2 day -1 were selected for this study. Lipid oxidation was measured by color changes in thiobarbituric acid reactive substances (TBARS) at 532 nm (TBARS@532) and 450 nm (TBARS@450). Significantly higher (P < 0.05) TBARS@532 was found in mussels packaged in higher OTR film. TBARS@450 in mussels packaged with F-62 and F-40 gradually increased during refrigerated storage (3.5 ± 0.5 °C), but remained constant after 20 days of storage for mussels packaged with F-3. The Eh of pasteurized sauce was not significantly affected (P > 0.05) by OTR and remained negative (< -80 mV) during storage. Negative Eh values can support the growth of anaerobes such as Clostridium botulinum. The headspace oxygen concentration was reduced by about 50% from its initial value during pasteurization, and then further declined during storage. The headspace oxygen concentration was higher in trays packaged with higher OTR film. Mussels packed with high OTR film showed higher lipid oxidation, indicating that high barrier film is required for packaging of mussels. Pasteurized mussels must be kept in refrigerated storage to prevent growth of anaerobic proteolytic C. botulinum spores under temperature abuse. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment.

PubMed

Cruz-Cansino, Nelly Del Socorro; Ramírez-Moreno, Esther; León-Rivera, Jesús Ernesto; Delgado-Olivares, Luis; Alanís-García, Ernesto; Ariza-Ortega, José Alberto; Manríquez-Torres, José de Jesús; Jaramillo-Bustos, Diana Pamela

2015-11-01

The objective of this study was to evaluate changes in color, betalain content, browning index, viscosity, physical stability, microbiological growth, antioxidant content and antioxidant activity of purple cactus pear juice during storage after thermoultrasonication at 80% amplitude level for 15 and 25 min in comparison with pasteurized juice. Thermoultrasound treatment for 25 min increased color stability and viscosity compared to treatment for 15 min (6.83 and 6.72 MPa, respectively), but this last parameter was significantly lower (p<0.05) compared to the control and pasteurized juices (22.47 and 26.32 MPa, respectively). Experimental treatment reduced significantly (p<0.05) sediment solids in juices. Total plate counts decreased from the first day of storage exhibiting values of 1.38 and 1.43 logCFU/mL, for 15 and 25 min treatment, respectively. Compared to the control, both treatments reduced enterobacteria counts (1.54 logCFU/mL), and compared to pasteurized juice decreased pectinmethylesterase activity (3.76 and 3.82 UPE/mL), maintained high values of ascorbic acid (252.05 and 257.18 mg AA/L) and antioxidant activity (by ABTS: 124.8 and 115.6 mg VCEAC/100 mL; and DPPH: 3114.2 and 2757.1 μmol TE/L). During storage thermoultrasonicated juices had a minimum increase in pectinmethylesterase activity (from day 14), and exhibited similar total plate counts to pasteurized juice. An increase of phenolic content was observed after 14 days of storage, particularly for treatment at 80%, 25 min, and an increase in antioxidant activity (ABTS, DPPH) by the end of storage. Copyright © 2015 Elsevier B.V. All rights reserved.

Sustainability evaluation of pasteurized milk production with a life cycle assessment approach: An Iranian case study.

PubMed

Rafiee, Shahin; Khoshnevisan, Benyamin; Mohammadi, Issa; Aghbashlo, Mortaza; Mousazadeh, Hossein; Clark, Sean

2016-08-15

Agro-food systems play a significant role in the economies of all nations due to energy use and the resulting environmental consequences. The sustainability of these systems is determined by a multitude of interacting economic, social and environmental factors. Dairy production presents a relevant example of the sustainability trade-offs that occur within such systems. On the one hand, dairy production constitutes an important part of the human diet, but it is also responsible for significant emissions of potent greenhouse gases and other pollutants. In this study, the environmental aspects of pasteurized milk production in Iran were investigated using a life-cycle approach. Three sub-systems, namely feed production, dairy farm and dairy factory, were taken into account to determine how and where Iranian pasteurized milk production might be made more environmentally friendly and energy efficient. The results clearly demonstrate that the feed production stage was the hot spot in pasteurized milk production in terms of energy consumption, environmental burdens and economic costs. The largest share of the total production costs belonged to animal feeds (43%), which were part of the feed production stage. The largest consumers of energy in the production of raw milk were alfalfa (30.3%), concentrate (24%), straw (17.8%) and maize (10.9%) for cows, followed by diesel fuel (6.6%) and electricity (5.6%). The global warming potential for the production of 1000kg of raw milk at the dairy-farm gate was estimated at 457kg CO2,eq. Thus, more than 69% of the total impact at the milk-processing gate resulted from the previous two sub-systems (feed production and dairy farm), with the feed-production stage accounting for the largest fractions of the environmental burdens. Copyright © 2016 Elsevier B.V. All rights reserved.

Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham.

PubMed

Houben, J H; van Dijk, A

2001-08-01

The effect of supplementation of vitamin E (2025 IU animal(-1) day(-1)) in the diet of beef bulls on the colour stability of pasteurized beef ham was studied. Control and enriched diets were provided for the last 136 days before slaughter. Pasteurized hams were manufactured from Mm. semitendinosus from eight animals per dietary group. Half of the samples of sliced ham from control (CON) and supplemented (SUP) bulls were packaged under vacuum (VAC) and half in low-oxygen modified atmosphere packs (FOG, gas mixture: CO(2)/N(2)=50/50). The packages were kept under constant illumination for 28 days at 8°C. During storage, the number of colony-forming units (CFU) reached a maximum of 5x10(7) g(-1). The microflora was dominated by lactic acid bacteria. The supplementation with vitamin E showed no effect on microbial growth. Lipid oxidation was stable during storage. A significant difference between both dietary groups was detected for the decrease in the redness values during storage. Redness values of CON vacuum-packaged samples decreased (P < 0.01) with time, whereas those for the SUP products only tended to decrease. The redness values of FOG-packed ham were higher than those of VAC-packed ham at the end of the display period, irrespective of the dietary group. Overall, colour appeared to be more stable in the FOG-packed products than in the VAC-packed products. It can be concluded that dietary supplementation of bulls with vitamin E appears to offer only a minor improvement in colour stability over current feeding regimens when the Mm. semitendinosus are used to make cured, pasteurized ham-type products.

Effect of Turbulent-Flow Pasteurization on Survival of Mycobacterium avium subsp. paratuberculosis Added to Raw Milk

PubMed Central

Pearce, Lindsay E.; Truong, H. Tuan; Crawford, Robert A.; Yates, Gary F.; Cavaignac, Sonia; de Lisle, Geoffrey W.

2001-01-01

A pilot-scale pasteurizer operating under validated turbulent flow (Reynolds number, 11,050) was used to study the heat sensitivity of Mycobacterium avium subsp. paratuberculosis added to raw milk. The ATCC 19698 type strain, ATCC 43015 (Linda, human isolate), and three bovine isolates were heated in raw whole milk for 15 s at 63, 66, 69, and 72°C in duplicate trials. No strains survived at 72°C for 15 s; and only one strain survived at 69°C. Means of pooled D values (decimal reduction times) at 63 and 66°C were 15.0 ± 2.8 s (95% confidence interval) and 5.9 ± 0.7 s (95% confidence interval), respectively. The mean extrapolated D72°C was <2.03 s. This was equivalent to a >7 log10 kill at 72°C for 15 s (95% confidence interval). The mean Z value (degrees required for the decimal reduction time to traverse one log cycle) was 8.6°C. These five strains showed similar survival whether recovery was on Herrold's egg yolk medium containing mycobactin or by a radiometric culture method (BACTEC). Milk was inoculated with fresh fecal material from a high-level fecal shedder with clinical Johne's disease. After heating at 72°C for 15 s, the minimum M. avium subsp. paratuberculosis kill was >4 log10. Properly maintained and operated equipment should ensure the absence of viable M. avium subsp. paratuberculosis in retail milk and other pasteurized dairy products. An additional safeguard is the widespread commercial practice of pasteurizing 1.5 to 2° above 72°C. PMID:11525992

Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat’s Milk

PubMed Central

Tasioula-Margari, Maria

2017-01-01

Summary The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) made from raw (RMC) or pasteurized (PMC) goat’s milk without starters, were evaluated during aerobic storage at 4 oC for 60 days. No statistically significant differences between the total nitrogen (TN) and nitrogen fraction (% of TN) contents, the degradation of intact αs- or β-caseins, total free amino acid (FAA) contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found. Threonine, alanine and lysine were the principal FAAs. Oleic, palmitic, capric and caprylic acids, and ethyl hexonate, ethyl octanoate, ethyl decanoate, ethanol, 3-methyl butanol, phenyl ethyl alcohol and acetone were the most abundant free fatty acids and volatile compounds, respectively. Cheese lipolysis evolved slowly at 4 oC, and milk pasteurization had no significant effect on it. Mesophilic lactic acid bacteria (LAB) were predominant in fresh cheese samples. PMC samples had significantly lower levels of enterococci and enterobacteria than RMC samples, while yeasts grew at similar levels during storage at 4 oC. All cheese samples (25 g) were free of Salmonella and Listeria monocytogenes. Coagulase-
-positive staphylococci exceeded the 5-log safety threshold in fresh RMC samples, whereas they were suppressed (<100 CFU/g) in all PMC samples. Consequently, pasteurization of raw goat milk’s and utilization of commercially defined or natural mesophilic LAB starters are recommended for standardizing the biochemical, microbial and safety qualities of fresh soft Xinotyri cheese. PMID:29540984

Effects of Gamma Irradiation and Pasteurization on the Nutritive Composition of Commercially Available Animal Diets

PubMed Central

Caulfield, Catherine D; Cassidy, Joseph P; Kelly, John P

2008-01-01

Gamma radiation is used to sterilize diets for specific pathogen-free (SPF) animals. Because a gamma-irradiated diet was linked to leukoencephalomyelopathy in SPF cats, we investigated the effects of ‘typical’ (28.9–34.3 kGy) and ‘high-end’ (38.4–48.7 kGy) doses of gamma irradiation and of pasteurization (at 107 °C for 15 min) on the amounts of fat; protein; carbohydrate (and taurine in cat diet); vitamins A, E, B1, B2, B6, and B12; and peroxide in commercially available dry cat, dog, and rodent diets. The only treatment-related changes occurred with vitamin A and peroxide. The typical and high-end doses of gamma irradiation reduced the vitamin A level of the cat diet to 42% and 30% of the untreated value, respectively—levels below recommended allowances for growth and reproduction. Only the higher irradiation dose reduced vitamin A in the rodent diet, and neither dose altered the canine diet. Pasteurization reduced the vitamin A content of the cat diet to 50% of its original level, which was within the recommended level for this species. Irradiation increased the peroxide content of all 3 animal diets: by approximately 11-fold with the typical dose and by 14- to 25-fold with the high-end dose. Therefore gamma irradiation can have profound, selective effects on the vitamin A and peroxide contents of dry diets, and caution is advised when feeding such diets long-term and exclusively to SPF animals, particularly cats. Furthermore, pasteurization (with its fewer deleterious effects) may represent an alternative method of decontaminating diets for rodents, dogs, and cats. PMID:19049256

Barriers and Promoters of Home-Based Pasteurization of Breastmilk Among HIV-Infected Mothers in Greater Dar es Salaam, Tanzania

PubMed Central

Leshabari, Sebalda; Arkfeld, Chaele; Singler, Jennifer; Dantzer, Emily; Israel-Ballard, Kiersten; Mashio, Clara; Maternowska, Catherine; Chantry, Caroline

2013-01-01

Abstract Background For the past decade, heat-treating breastmilk has been an infant feeding option recommended by the World Health Organization as a strategy to reduce vertical transmission. However, little is known about field experiences with it. Our primary objective was to explore the barriers and promoters of the implementation of breastmilk pasteurization, “flash-heating” (FH), in the real-world setting of Dar es Salaam, Tanzania. Subjects and Methods Nineteen in-depth interviews were conducted with participants in a home-based infant feeding counseling intervention in which FH was promoted after 6 months of exclusive breastfeeding. Additionally, three focus group discussions were conducted with peer counselors. Interviews were transcribed, translated, and coded independently using NVivo 8 software (QSR International). Data were analyzed using the socioecological framework. Results Information and support provided by peer counselors were the most important promoters of initiation and continuation of FH; this impacted individual-, interpersonal-, and institutional-level promoters of success. Other promoters included perceived successful breastmilk expression, infant health after initiation of FH, and the inability to pay for replacement milks. Stigma was the most important barrier and cut across all levels of the framework. Other barriers included doubt about the safety or importance of pasteurized breastmilk, difficulties with expressing milk (often attributed to poor diet), and competing responsibilities. The most common suggestion for improving the uptake and duration of FH was community education. Conclusions Given the acknowledged role of breastmilk pasteurization in the prevention of vertical transmission, further implementation research is needed. A multilevel intervention addressing barriers to FH would likely improve uptake. PMID:23131094

Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts.

PubMed

Techer, Clarisse; Daoud, Amina; Madec, Marie-Noëlle; Gautier, Michel; Jan, Sophie; Baron, Florence

2015-02-01

As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts. © 2015 Institute of Food Technologists®

Inactivation of Zika virus by solvent/detergent treatment of human plasma and other plasma-derived products and pasteurization of human serum albumin.

PubMed

Kühnel, Denis; Müller, Sebastian; Pichotta, Alexander; Radomski, Kai Uwe; Volk, Andreas; Schmidt, Torben

2017-03-01

In 2016 the World Health Organization declared the mosquito-borne Zika virus (ZIKV) a "public health emergency of international concern." ZIKV is a blood-borne pathogen, which therefore causes concerns regarding the safety of human plasma-derived products due to potential contamination of the blood supply. This study investigated the effectiveness of viral inactivation steps used during the routine manufacturing of various plasma-derived products to reduce ZIKV infectivity. Human plasma and intermediates from the production of various plasma-derived products were spiked with ZIKV and subjected to virus inactivation using the identical techniques (either solvent/detergent [S/D] treatment or pasteurization) and conditions used for the actual production of the respective products. Samples were taken and the viral loads measured before and after inactivation. After S/D treatment of spiked intermediates of the plasma-derived products Octaplas(LG), Octagam, and Octanate, the viral loads were below the limit of detection in all cases. The mean log reduction factor (LRF) was at least 6.78 log for Octaplas(LG), at least 7.00 log for Octagam, and at least 6.18 log for Octanate after 60, 240, and 480 minutes of S/D treatment, respectively. For 25% human serum albumin (HSA), the mean LRF for ZIKV was at least 7.48 log after pasteurization at 60°C for 120 minutes. These results demonstrate that the commonly used virus inactivation processes utilized during the production of human plasma and plasma-derived products, namely, S/D treatment or pasteurization, are effective for inactivation of ZIKV. © 2016 The Authors Transfusion published by Wiley Periodicals, Inc. on behalf of AABB.

Survey for infectious hematopoietic necrosis (IHN) virus in Washington salmon

USGS Publications Warehouse

Amend, Donald F.; Wood, James W.

1972-01-01

A virus disease of juvenile sockeye salmon (Oncorhynchus nerka) has been a problem in Washington hatcheries since first reported by Rucker [9] in 1953. Presumably, the same disease has occurred in Oregon, and it is now referred to as the Oregon, and it is now referred to as the Oregon sockeye disease (OSD) or the sockeye salmon virus (SSV) [8,12]. The primary source of the disease was thought to be from the feeding of raw sockeye salmon viscera, and the incidence decreased when pasteurized diets were used [5]. However, sporadic attacks continue to occur even though pelleted diets containing pasteurized fish products are fed.  

C-621/15 - W and Others v Sanofi Pasteur: An Example of Judicial Distortion and Indifference to Science.

PubMed

Smillie, Laura R; Eccleston-Turner, Mark R; Cooper, Sarah L

2018-02-01

This case commentary examines the CJEU's recent decision in C-621/15 W and Others v Sanofi Pasteur MSD SNC [2017] ECR I. This commentary critically examines the decision through the lens of the cultural conflict between law and science. We argue that the CJEU's decision reflects both a distortion of scientific knowledge and an improper indifference to the legitimate methods by which scientific knowledge is generated in the context of vaccines. These judicial approaches may, the authors argue, inadvertently fuel the vaccine scepticism that is growing across the developed world, and in particular in Europe.

Human Milk-Treatment and Quality of Banked Human Milk.

PubMed

Picaud, Jean-Charles; Buffin, Rachel

2017-03-01

The aim of human milk banks is to deliver safe and high quality donor human milk. Treatment of human milk has to destroy most microorganisms while preserving immunological and nutrient components, which is obtained when using low time low temperature pasteurization. However it destroys bile-simulated lipase, reduces lactoferrin, lysozyme, immunoglobulins, and bactericidal capacity of human milk. New methods are under investigation such as high temperature short time pasteurization, high pressure processing, or ultraviolet irradiation. They have been tested in experimental conditions and there are promising results, but they have to be tested in real conditions in human milk bank. Copyright © 2016 Elsevier Inc. All rights reserved.

Method Modification Study for the Thermo Scientific SureTect™ Listeria Species Assay-Matrix Extension.

PubMed

Cloke, Jonathan; Evans, Katharine; Crabtree, David; Hughes, Annette; Simpson, Helen; Holopainen, Jani; Wickstrand, Nina; Kauppinen, Mikko; Leon-Velarde, Carlos; Larson, Nathan; Dave, Keron; Chen, Yi; Ryser, Elliot; Carter, Mark

2016-01-01

The Thermo Scientific™ SureTect™ Listeria species assay is a new real-time PCR assay for the detection of all species of Listeria in food and environmental samples. The assay was originally certified as Performance Tested Methods(SM) (PTM) 071304 in 2013. This report details the method modification study undertaken to extend the performance claims of the assay for matrixes of raw ground turkey, raw ground pork, bagged lettuce, raw pork sausages, pasteurized 2% fat milk, raw cod, pasteurized brie cheese, and ice cream. The method modification study was conducted using the AOAC Research Institute (RI) PTM program to validate the SureTect PCR assay in comparison to the reference method detailed in ISO 11290-1:1996 including amendment 1:2004. All matrixes were tested by Thermo Fisher Scientific (Basingstoke, United Kingdom). In addition, three matrixes (raw cod, bagged lettuce, and pasteurized brie cheese) were analyzed independently as part of the AOAC RI-controlled independent laboratory study by the University of Guelph, Canada. Using probability of detection statistical analysis, there was no significant difference in the performance between the SureTect assay and the International Organization for Standardization reference method for any of the matrixes analyzed in this study.

Human milk banking.

PubMed

O'Hare, Esther Marie; Wood, Angela; Fiske, Elizabeth

2013-01-01

Forms of human milk banking and donation have been present for more than a century worldwide, but, since 1985, the Human Milk Banking Association of North America (HM BANA) has established guidelines to make the use of donor's breast milk safe and the second best form of feeding to maternal breast milk for a neonatal intensive care unit (NICU) infant. The Indiana Mother's Human Milk Bank provides an extensive and meticulous process of selecting breast milk donors. The process begins with a phone interview with a potential donor and includes the review of the donor's medical records, blood laboratory screening, medication and dietary intake, as well as consent from the donor's pediatrician. The milk bank follows steps of collecting, storing, and receiving the breast milk in accordance with the guidelines of the HM BANA. Pasteurization is the method used to ensure the proper heating and cooling of breast milk. Despite the rigorous pasteurization method, the donor's breast milk will not lose most of the important beneficial components needed for sick or ill NICU infants. Every batch of pasteurized breast milk will be cultured for any possible contamination and shipped to NICUs after it has been cleared by laboratory testing.

Short communication: effect of homogenization on heat inactivation of Mycobacterium avium subspecies paratuberculosis in milk.

PubMed

Hammer, P; Kiesner, C; Walte, H-G C

2014-01-01

Mycobacterium avium ssp. paratuberculosis (MAP) can be present in cow milk and low numbers may survive high-temperature, short-time (HTST) pasteurization. Although HTST treatment leads to inactivation of at least 5 log10 cycles, it might become necessary to enhance the efficacy of HTST by additional treatments such as homogenization if the debate about the role of MAP in Crohn's disease of humans concludes that MAP is a zoonotic agent. This study aimed to determine whether disrupting the clumps of MAP in milk by homogenization during the heat treatment process would enhance the inactivation of MAP. We used HTST pasteurization in a continuous-flow pilot-plant pasteurizer and evaluated the effect of upstream, downstream, and in-hold homogenization on inactivation of MAP. Reduction of MAP at 72°C with a holding time of 28s was between 3.7 and 6.9 log10 cycles, with an overall mean of 5.5 log10 cycles. None of the 3 homogenization modes applied showed a statistically significant additional effect on the inactivation of MAP during HTST treatment. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes in beef bologna treated with gamma radiation and containing various levels of glucose.

PubMed

Sommers, Christopher H; Fan, Xuetong

2002-11-01

Ionizing radiation can be used to pasteurize ready-to-eat (RTE) meat products. Thermal processing of RTE meats that contain dextrose results in the production of antioxidants that may interfere with ionizing radiation pasteurization of RTE meat products. Beef bologna was manufactured with dextrose concentrations of 0, 2, 4, 6, and 8%. Antioxidant activity, as measured by the Ferric Reducing Antioxidant Power assay, increased with dextrose concentration but was unaffected by ionizing radiation. Lipid oxidation increased significantly in irradiated bologna (4 kGy) that contained dextrose. Hunter color analysis indicated that the addition of dextrose reduced the ionizing radiation-induced loss of redness (a-value) but promoted the loss of brightness (L-value). The radiation resistance, D10-value, of Listeria monocytogenes that was surface-inoculated onto bologna slices was not affected by dextrose concentration. L. monocytogenes strains isolated from RTE meats after listeriosis outbreaks were utilized. Increased antioxidant activity generated by thermal processing of dextrose in fine emulsion sausages does not present a barrier to radiation pasteurization of RTE meats. However, a high dextrose concentration in combination with gamma irradiation increases lipid oxidation significantly.

Development of bacterial biofilms in dairy processing lines.

PubMed

Austin, J W; Bergeron, G

1995-08-01

Adherence of bacteria to various milk contact sites was examined by scanning electron microscopy and transmission electron microscopy. New gaskets, endcaps, vacuum breaker plugs and pipeline inserts were installed in different areas in lines carrying either raw or pasteurized milk, and a routine schedule of cleaning-in-place and sanitizing was followed. Removed cleaned and sanitized gaskets were processed for scanning or transmission electron microscopy. Adherent bacteria were observed on the sides of gaskets removed from both pasteurized and raw milk lines. Some areas of Buna-n gaskets were colonized with a confluent layer of bacterial cells surrounded by an extensive amorphous matrix, while other areas of Buna-n gaskets showed a diffuse adherence over large areas of the surface. Most of the bacteria attached to polytetrafluoroethylene (PTFE or Teflon) gaskets were found in crevices created by insertion of the gasket into the pipeline. Examination of stainless steel endcaps, pipeline inserts, and PTFE vacuum breaker plugs did not reveal the presence of adherent bacteria. The results of this study indicate that biofilms developed on the sides of gaskets in spite of cleaning-in-place procedures. These biofilms may be a source of post-pasteurization contamination.

Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.

PubMed

Hernández-Carrión, M; Vázquez-Gutiérrez, J L; Hernando, I; Quiles, A

2014-01-01

Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins, carotenoids, phenolic acids, and dietary fiber. The purpose of this study was to investigate the effects of high hydrostatic pressure (HHP) and pasteurization on the structure of the fruit and on the extractability of certain bioactive compounds. The microstructure was studied using light microscopy, transmission electron microscopy, and low temperature scanning electron microscopy, and certain physicochemical properties (carotenoid and total soluble tannin content, antioxidant activity, fiber content, color, and texture properties) were measured. The structural changes induced by HHP caused a rise in solute circulation in the tissues that could be responsible for the increased carotenoid level and the unchanged antioxidant activity in comparison with the untreated persimmon. In contrast, the changes that took place during pasteurization lowered the tannin content and antioxidant activity. Consequently, HHP treatment could improve the extraction of potentially bioactive compoundsxsts from persimmons. A high nutritional value ingredient to be used when formulating new functional foods could be obtained using HHP. © 2013 Institute of Food Technologists®

history.

PubMed

Moulin, Anne-Marie

The choice of the expression «History of the Maghreb Pasteur institutes» is suggestive of a post-colonial approach and raises questions about the shared future of those centres. The author offers a comparative view of the past of the Institutes in Tunis, Algiers and Casablanca, relying on recent research in social sciences and the development of oral history. The Institutes were created separately at different times but more or less followed a single model linking research, production, and teaching. Fighting infectious diseases was part of the colonial heritage, but it was above all the promise of modernisation linked to participation in the Pastorian Revolution that explains why the three Institutes never discontinued their activities in the three Southern Mediterranean capitals At the turn of the 21th century, the Pasteur Institutes of the Maghreb, in common with the mother Institute in Paris, were faced by new challenges in a changing political and epidemiological context. The International Pasteur Institutes Network was formally established in 2003. What is the future of the Maghreb Institutes? Will they form a separate entity? And what links will they create with the rest of the world, especially the Arab World? These questions are both scientific and political.

Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions.

PubMed

Bermúdez-Aguirre, Daniela; Fernández, Sulmer; Esquivel, Heracleo; Dunne, Patrick C; Barbosa-Cánovas, Gustavo V

2011-01-01

Pulsed electric fields (PEF) technology was used to pasteurize raw milk under selected treatments. Processing conditions were: temperature 20, 30, and 40 °C, electric field 30.76 to 53.84 kV/cm, and pulse numbers 12, 24, and 30 for skim milk (SM), and 12, 21, and 30 for whole milk (WM) (2 μs pulse width, monopolar). Physicochemical parameters (pH, electrical conductivity, density, color, solids nonfat [SNF]) and composition (protein and fat content) were measured after processing. Shelf life of SM and WM was assessed after processing at 46.15 kV/cm, combined with temperature (20 to 60 °C) and 30 pulses. Mesophilic and psychrophilic loads and pH were evaluated during storage at 4 and 21 °C. Results showed minor variations in physicochemical properties after processing. There was an interesting trend in SM in SNF, which decreased as treatment became stronger; similar behavior was observed for fat and protein, showing a 0.18% and 0.17% decrease, respectively, under the strongest conditions. Protein and fat content decreased in WM samples treated at 40 °C, showing a decrease in protein (0.11%), and an even higher decrease in fat content. During storage, PEF-treated milk samples showed higher stability at 4 °C with minor variations in pH; after 33 d, pH was higher than 6. However samples at 21 °C showed faster spoilage and pH dropped to 4 after 5 d. Growth of mesophilic bacteria was delayed in both milks after PEF processing, showing a 6- and 7-log cycles for SM and WM, respectively, after day 25 (4 °C); however, psychrophilic bacteria grew faster in both cases. Pulsed electric fields (PEF) technology in the pasteurization of liquid food products has shown positive results. Processing times can be reduced considerably, which in turn reduces the loss of nutrients and offers important savings in energy. PEF has been used successfully to pasteurize some liquid foods, but it is still not used commercially in milk pasteurization, although several trials have shown the positive effects of PEF milk pasteurization, which could allow for its future use at the industrial level. © 2011 Institute of Food Technologists®

Evaluation of Antibiotic Residues in Pasteurized and Raw Milk Distributed in the South of Khorasan-e Razavi Province, Iran.

PubMed

Moghadam, Mortez Mohammadzadeh; Amiri, Mostafa; Riabi, Hamed Ramezani Awal; Riabi, Hamid Ramezani Awal

2016-12-01

The presence of antibiotic residues in milk and other products livestock is a health problem which can endanger public health. Antibiotics are used widely in animal husbandry to treat diseases related to bacterial infections. Antimicrobial drugs have been in use for decades in industry. They are commonly used in livestock facilities to treat mastitis. This study aimed to investigate antibiotic residues in pasteurized milk distributed in schools, in milk collection centers, and in milk production factories in Gonabad city. This cross-sectional study was conducted on 251 samples of commercial pasteurized milk packet distributed in schools (code A), raw milk collection centers in Gonabad city (code B), and pasteurized milk production factories (code C) in Gonabad city. The Copan test kit of Denmark Christian Hansen Company was used to monitor antibiotic residues in milk. The data were analysed employing Chi-square test and one-way analysis of variance (ANOVA) to determine significant differences using SPSS software version 20. The significant level was considered at p<0.05. In total, 251 milk samples were collected out of which 143 (57%) were code A, 84 (33.5%) code B and 24 (9.6%) code C. Total number of 189 samples (75.2%) were negative and 62 (24.8%) were positive. From the three types of milk samples, 41 samples (28.7%) of the code A, 18 samples (21.4%) of the code B and 3 samples (12.5%) of the code C were positive. In general, from the milk samples most contaminated with antibiotics, 17 samples were positive in January and regarding code A, 13 samples were positive in the same month. There was not a significant difference among the three types of milk (p>0.05). The highest number of milk samples (n=7) contaminated with antibiotics were related to code B (38.5%). Most positive cases were related to code A in winter. Also, there was no significant difference among the three types of contaminated milk regarding the year and month (p=0.164 and p=0.917, respectively). Pasteurized milk supplied in the studied city has high level of contamination due to high use of antibiotics. A standard limit needs to be set for the right level of residue of antibiotics in milk to avoid the harmful effects.

Evaluation of Antibiotic Residues in Pasteurized and Raw Milk Distributed in the South of Khorasan-e Razavi Province, Iran

PubMed Central

Moghadam, Mortez Mohammadzadeh; Amiri, Mostafa; Riabi, Hamid Ramezani Awal

2016-01-01

Introduction The presence of antibiotic residues in milk and other products livestock is a health problem which can endanger public health. Antibiotics are used widely in animal husbandry to treat diseases related to bacterial infections. Antimicrobial drugs have been in use for decades in industry. They are commonly used in livestock facilities to treat mastitis. Aim This study aimed to investigate antibiotic residues in pasteurized milk distributed in schools, in milk collection centers, and in milk production factories in Gonabad city. Materials and Methods This cross-sectional study was conducted on 251 samples of commercial pasteurized milk packet distributed in schools (code A), raw milk collection centers in Gonabad city (code B), and pasteurized milk production factories (code C) in Gonabad city. The Copan test kit of Denmark Christian Hansen Company was used to monitor antibiotic residues in milk. The data were analysed employing Chi-square test and one-way analysis of variance (ANOVA) to determine significant differences using SPSS software version 20. The significant level was considered at p<0.05. Results In total, 251 milk samples were collected out of which 143 (57%) were code A, 84 (33.5%) code B and 24 (9.6%) code C. Total number of 189 samples (75.2%) were negative and 62 (24.8%) were positive. From the three types of milk samples, 41 samples (28.7%) of the code A, 18 samples (21.4%) of the code B and 3 samples (12.5%) of the code C were positive. In general, from the milk samples most contaminated with antibiotics, 17 samples were positive in January and regarding code A, 13 samples were positive in the same month. There was not a significant difference among the three types of milk (p>0.05). The highest number of milk samples (n=7) contaminated with antibiotics were related to code B (38.5%). Most positive cases were related to code A in winter. Also, there was no significant difference among the three types of contaminated milk regarding the year and month (p=0.164 and p=0.917, respectively). Conclusion Pasteurized milk supplied in the studied city has high level of contamination due to high use of antibiotics. A standard limit needs to be set for the right level of residue of antibiotics in milk to avoid the harmful effects. PMID:28208877

Effect of supplementing pasteurized milk balancer products to heat-treated whole milk on the growth and health of dairy calves.

PubMed

Glosson, K M; Hopkins, B A; Washburn, S P; Davidson, S; Smith, G; Earleywine, T; Ma, C

2015-02-01

Two experiments were conducted to determine the growth and health effects of supplementing heat-treated whole milk with pasteurized milk balancer products in calf-feeding programs. All calves were removed from their dams at birth (d 0), fed 3.8L of heat-treated colostrum, and received assigned treatments from d 1 until weaning at d 56. Calves were weighed and skeletal measurements taken every 7 d from d 0 until 56. Average daily gain (ADG) and feed efficiency (FE) were calculated. In experiment 1, 80 Holstein heifer calves were used to investigate the effects of supplementing 2 levels of heat-treated whole milk with or without a pasteurized all-milk balancer. Four dietary treatments (n=20) were used. Calves receiving milk (M) and milk plus balancer (M+B) were fed 3.8L of milk divided into 2 equal feedings daily. Calves fed increased milk (IM) and increased milk plus balancer (IM+B) received 3.8L of milk divided into 2 equal feedings from d 1 to 14, 5.7L from d 15 to 42, and 2.85L fed once daily from d 43 to 56. Treatments M+B and IM+B included pasteurized all-milk balancer fed at a rate of 0.23kg per 3.8L of milk. In experiment 2, 72 Holstein heifer calves were used to investigate the effects of supplementing either a pasteurized all-milk balancer or a pasteurized protein-blend milk balancer. Three dietary treatments (n=24) were used. Calves were fed 3.8L of milk divided into 2 equal feedings from d 1 to 14 and 5.7L from d 15 to 56. Treatment IM did not include any supplements. Balancer was added to IM+B and increased milk plus protein-blend balancer (IM+PB). Balancer was supplemented at a rate of 0.23kg per 3.8L of milk. In experiment 1, calves fed IM+B had greater average body weight (BW) and average daily gain compared with calves given other treatments. Calves fed 5.7L of milk had greater FE than those fed 3.8L regardless of balancer added. In experiment 2, calves fed IM+B and IM+PB had greater BW when compared with calves given M. Calves fed IM+PB had comparable BW and FE to calves given IM+B. The enhanced calf-feeding programs evaluated in this study were successful in increasing growth in preweaned calves when supplementing milk balancer product to heat-treated whole milk. Health scores of fecal, respiratory, and attitude determined illness. Feces were looser for calves receiving IM+B and IM+PB, but attitude scores did not confirm an illness and so overall health was not different between treatments. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Power Ultrasound to Process Dairy Products

NASA Astrophysics Data System (ADS)

Bermúdez-Aguirre, Daniela; Barbosa-Cánovas, Gustavo V.

Conventional methods of pasteurizing milk involve the use of heat regardless of treatment (batch, high temperature short time - HTST or ultra high temperature - UHT sterilization), and the quality of the milk is affected because of the use of high temperatures. Consequences of thermal treatment are a decrease in nutritional properties through the destruction of vitamins or denaturation of proteins, and sometimes the flavor of milk is undesirably changed. These changes are produced at the same time that the goal of the pasteurization process is achieved, which is to have a microbiological safe product, free of pathogenic bacteria, and to reduce the load of deteriorative microorganisms and enzymes, resulting in a product with a longer storage life.

Theories of genetics and evolution and the development of medical entomology in France (1900-1939).

PubMed

Gachelin, G; Opinel, A

2008-12-01

The development of entomology and medical entomology in France is discussed in the context of the prevalence of Lamarckian ideas concerning heredity and evolution. Lamarckian ideas have greatly influenced research carried out at the Institut Pasteur by Emile Roubaud and more generally in Felix Mesnil's laboratory, as well as research in general entomology at the Museum national d'histoire naturelle. By contrast, it did not influence research and teaching at the Faculté de médecine of Paris or that of physicians more generally including those in overseas Instituts Pasteur, which clearly kept away from theoretical discussion concerning the origin of variations and adaptation in insects of medical interest.

Inactivation of Zika virus in human breast milk by prolonged storage or pasteurization.

PubMed

Pfaender, Stephanie; Vielle, Nathalie J; Ebert, Nadine; Steinmann, Eike; Alves, Marco P; Thiel, Volker

2017-01-15

Zika virus infection during pregnancy poses a serious risk for pregnant women as it can cause severe birth defects. Even though the virus is mainly transmitted via mosquitos, human-to-human transmission has been described. Infectious viral particles have been detected in breast milk of infected women which raised concerns regarding the safety of breastfeeding in areas of Zika virus transmission or in case of a suspected or confirmed Zika virus infection. In this study, we show that Zika virus is effectively inactivated in human breast milk after prolonged storage or upon pasteurization of milk. Copyright © 2016 The Authors. Published by Elsevier B.V. All rights reserved.

Optimization of the anaerobic co-digestion of pasteurized slaughterhouse waste, pig slurry and glycerine.

PubMed

Rodríguez-Abalde, Ángela; Flotats, Xavier; Fernández, Belén

2017-03-01

The feasibility of co-digestion of blends of two different animal by-products (pig manure and pasteurized slaughterhouse waste) and recovered glycerine was studied in mesophilic conditions. Experiments were performed in a lab-scale CSTR along 490days, with a hydraulic retention time of 21-33days and with a step-wise increased organic loading rate, by adding and/or changing the wastes ratio, from 0.8 to 3.2kg COD m -3 d -1 . The best methane production rate (0.64Nm 3 CH4 m -3 d -1 ) represented an increment of 2.9-fold the initial one (0.22Nm 3 CH4 m -3 d -1 with pig manure solely). It was attained with a ternary mixture composed, in terms of inlet volatile solids, by 35% pig slurry, 47% pasteurized slaughterhouse waste and 18% glycerine. This blend was obtained through a stepwise C/N adjustment: this strategy led to a more balanced biodegradation due to unstressed bacterial populations through the performance, showed by the VFA-related indicators. Besides this, an improved methane yield (+153%) and an organic matter removal efficiency (+83%), regarding the digestion of solely pig slurry, were attained when the C/N ratio was adjusted to 10.3. Copyright © 2016 Elsevier Ltd. All rights reserved.

Ultraviolet-C Irradiation: A Novel Pasteurization Method for Donor Human Milk

PubMed Central

Christen, Lukas; Lai, Ching Tat; Hartmann, Ben; Hartmann, Peter E.; Geddes, Donna T.

2013-01-01

Background Holder pasteurization (milk held at 62.5°C for 30 minutes) is the standard treatment method for donor human milk. Although this method of pasteurization is able to inactivate most bacteria, it also inactivates important bioactive components. Therefore, the objective of this study was to investigate ultraviolet irradiation as an alternative treatment method for donor human milk. Methods Human milk samples were inoculated with five species of bacteria and then UV-C irradiated. Untreated and treated samples were analysed for bacterial content, bile salt stimulated lipase (BSSL) activity, alkaline phosphatase (ALP) activity, and fatty acid profile. Results All five species of bacteria reacted similarly to UV-C irradiation, with higher dosages being required with increasing concentrations of total solids in the human milk sample. The decimal reduction dosage was 289±17 and 945±164 J/l for total solids of 107 and 146 g/l, respectively. No significant changes in the fatty acid profile, BSSL activity or ALP activity were observed up to the dosage required for a 5-log10 reduction of the five species of bacteria. Conclusion UV-C irradiation is capable of reducing vegetative bacteria in human milk to the requirements of milk bank guidelines with no loss of BSSL and ALP activity and no change of FA. PMID:23840820

Aging time and brand determination of pasteurized milk using a multisensor e-nose combined with a voltammetric e-tongue.

PubMed

Bougrini, Madiha; Tahri, Khalid; Haddi, Zouhair; El Bari, Nezha; Llobet, Eduard; Jaffrezic-Renault, Nicole; Bouchikhi, Benachir

2014-12-01

A combined approach based on a multisensor system to get additional chemical information from liquid samples through the analysis of the solution and its headspace is illustrated and commented. In the present work, innovative analytical techniques, such as a hybrid e-nose and a voltammetric e-tongue were elaborated to differentiate between different pasteurized milk brands and for the exact recognition of their storage days through the data fusion technique of the combined system. The Principal Component Analysis (PCA) has shown an acceptable discrimination of the pasteurized milk brands on the first day of storage, when the two instruments were used independently. Contrariwise, PCA indicated that no clear storage day's discrimination can be drawn when the two instruments are applied separately. Mid-level of abstraction data fusion approach has demonstrated that results obtained by the data fusion approach outperformed the classification results of the e-nose and e-tongue taken individually. Furthermore, the Support Vector Machine (SVM) supervised method was applied to the new subset and confirmed that all storage days were correctly identified. This study can be generalized to several beverage and food products where their quality is based on the perception of odor and flavor. Copyright © 2014 Elsevier B.V. All rights reserved.

Mycobacterium avium subsp paratuberculosis--incidences in milk and milk products, their isolation, enumeration, characterization, and role in human health.

PubMed

Patel, Ami; Shah, Nihir

2011-12-01

Mycobacterium avium subsp paratuberculosis (MAP), excreted in the feces and milk, is reported to be not easily inactivated by pasteurization and thermal treatments as other bacteria infecting humans and animals do. The D values of all MAP strains tested were considerably higher than those published for other pathogens. Culturing techniques for this organism are labor intensive. Although an increasing amount of scientific evidence suggests that this organism can be responsible for at least some cases of Crohn's disease (CD), there is controversy about MAP being a cause of CD in humans. In general, although some studies have described an association between the presence of MAP and CD, the role of Mycobacterium species and MAP in the etiology of this human disease remains unestablished. Although published reports indicate that it may not be completely inactivated by pasteurization of milk, the effectiveness of increasing the time or temperature in the pasteurization process has not been established and hence any potential benefit to human health cannot be determined. This article summarizes the incidences of MAP in milk and milk products with respect to human health and brief discussion of various serological as well as molecular techniques used for their isolation, enumeration, and characterization. Copyright © 2011. Published by Elsevier B.V.

Verification of radio frequency pasteurization treatment for controlling Aspergillus parasiticus on corn grains.

PubMed

Zheng, Ajuan; Zhang, Lihui; Wang, Shaojin

2017-05-16

Radio frequency (RF) heating has been proposed and tested to achieve a required anti-fungal efficacy on various food samples due to its advantage of deeper penetration depth and better heating uniformity. The purpose of this study was to validate applications of RF treatments for controlling Aspergillus parasiticus in corn while maintaining product quality. A pilot-scale, 27.12MHz, 6kW RF heating system together with hot air heating was used to rapidly pasteurize 3.0kg corn samples. Results showed that the pasteurizing effect of RF heating on Aspergillus parasiticus increased with increasing heating temperature and holding time, and RF heating at 70°C holding in hot air for at least 12min resulted in 5-6 log reduction of Aspergillus parasiticus in corn samples with the moisture content of 15.0% w.b. Furthermore, thermal resistance of Aspergillus parasiticus decreased with increasing moisture content (MC) of corn samples. Quality (MC, water activity - a w , protein, starch, ash, fat, fatty acid, color, electrical conductivity and germination rate) of RF treated corn met the required quality standard used in cereal industry. Therefore, RF treatments can provide an effective and rapid heating method to control Aspergillus parasiticus and maintain acceptable corn quality. Copyright © 2017 Elsevier B.V. All rights reserved.

Effects of UV irradiation in a continuous turbulent flow UV reactor on microbiological and sensory characteristics of cow's milk.

PubMed

Rossitto, P V; Cullor, J S; Crook, J; Parko, J; Sechi, P; Cenci-Goga, B T

2012-12-01

The dairy industry under current pasteurization conditions (15 s at 72°C) and sanitary standards achieves a safe product with excellent quality. In an ever-competitive market there is still a need to improve product quality and extend shelf life of dairy products to increase competitiveness and open up new markets. In an attempt to test the effect of UV irradiation on microbiota of fluid milk, a continuous flow UV system at 254 nm was used to treat 3.5 and 2% fat milk at two UV doses (880 and 1,760 J liter(-1)). Milk was obtained from three processors, and two lots from each processor were assessed. To assess the impact on the most descriptive native microbiota in pasteurized milk after UV illumination, the product was held at two storage temperatures (4 and 7°C) and tested weekly for 5 weeks for aerobic plate counts (psychrotrophic and mesophilic bacteria), laboratory pasteurization counts, aerobic sporeformers, coliform organisms, and titratable acidity. Microbial counts for all tested microorganisms were lower in UV-treated milk when compared with control throughout storage at 4 and 7°C in both 3.5 and 2% fat milk. Sensory analysis indicated that there is a sensory defect associated with UV treatment at the wavelength used.

Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters

PubMed Central

2014-01-01

Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. In the model, thermophysical and electrical properties as function of temperature are used. Previous works have shown the occurrence of heat loss from food products to the external environment during ohmic heating. The current model predicts that, when temperature gradients are established in the proximity of the outer ohmic cell surface, more cold areas are present at junctions of electrodes with lateral sample surface. For these reasons, colder external shells are the critical areas to be monitored, instead of internal points (typically geometrical center) as in classical pure conductive heat transfer. Analysis is carried out in order to understand the influence of pasteurisation process parameters on this temperature distribution. A successful model helps to improve understanding of these processing phenomenon, which in turn will help to reduce the magnitude of the temperature differential within the product and ultimately provide a more uniformly pasteurized product. PMID:24574874

Ultraviolet-C Irradiation: A Novel Pasteurization Method for Donor Human Milk.

PubMed

Christen, Lukas; Lai, Ching Tat; Hartmann, Ben; Hartmann, Peter E; Geddes, Donna T

2013-01-01

Holder pasteurization (milk held at 62.5°C for 30 minutes) is the standard treatment method for donor human milk. Although this method of pasteurization is able to inactivate most bacteria, it also inactivates important bioactive components. Therefore, the objective of this study was to investigate ultraviolet irradiation as an alternative treatment method for donor human milk. Human milk samples were inoculated with five species of bacteria and then UV-C irradiated. Untreated and treated samples were analysed for bacterial content, bile salt stimulated lipase (BSSL) activity, alkaline phosphatase (ALP) activity, and fatty acid profile. All five species of bacteria reacted similarly to UV-C irradiation, with higher dosages being required with increasing concentrations of total solids in the human milk sample. The decimal reduction dosage was 289±17 and 945±164 J/l for total solids of 107 and 146 g/l, respectively. No significant changes in the fatty acid profile, BSSL activity or ALP activity were observed up to the dosage required for a 5-log10 reduction of the five species of bacteria. UV-C irradiation is capable of reducing vegetative bacteria in human milk to the requirements of milk bank guidelines with no loss of BSSL and ALP activity and no change of FA.

Effects of Holder pasteurization on the protein profile of human milk.

PubMed

Peila, Chiara; Coscia, Alessandra; Bertino, Enrico; Cavaletto, Maria; Spertino, Stefano; Icardi, Sara; Tortone, Claudia; Visser, Gerard H A; Gazzolo, Diego

2016-04-07

The most widespread method for the treatment of donor milk is the Holder pasteurization (HoP). The available literature data show that HoP may cause degradation of some bioactive components. The aim of this study was to determine the effect of HoP on the protein profile of human milk (HM) using a GeLC-MS method, a proteomic approach and a promising technique able to offer a qualitative HM protein profile. HM samples were collected by standardized methods from 20 mothers carrying both preterm and term newborns. A aliquot of each sample was immediately frozen at -80 °C, whilst another one was Holder pasteurized and then frozen. All samples were then analyzed by GeLC-MS. The protein bands of interest were excised from the gel, digested with trypsin and identified by nano-HPLC-MS/MS analysis. The protein profile before and after HoP showed qualitative differences only in 6 samples out of 20, while in the remaining 14 no detectable differences were found. The differences interested only colostrums and transitional milk samples and regarded the decrease of the electrophoretic bands corresponding to alpha and beta-casein, tenascin, lactoferrin and immunoglobulin. In the majority of samples, HoP did not cause any modification, thereby preserving the biological activity of HM proteins.

Mathematical model of solid food pasteurization by ohmic heating: influence of process parameters.

PubMed

Marra, Francesco

2014-01-01

Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. In the model, thermophysical and electrical properties as function of temperature are used. Previous works have shown the occurrence of heat loss from food products to the external environment during ohmic heating. The current model predicts that, when temperature gradients are established in the proximity of the outer ohmic cell surface, more cold areas are present at junctions of electrodes with lateral sample surface. For these reasons, colder external shells are the critical areas to be monitored, instead of internal points (typically geometrical center) as in classical pure conductive heat transfer. Analysis is carried out in order to understand the influence of pasteurisation process parameters on this temperature distribution. A successful model helps to improve understanding of these processing phenomenon, which in turn will help to reduce the magnitude of the temperature differential within the product and ultimately provide a more uniformly pasteurized product.

Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

PubMed Central

Aneja, Kamal Rai; Dhiman, Romika; Aggarwal, Neeraj Kumar; Aneja, Ashish

2014-01-01

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques. Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties. Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization. Some of these techniques have already been commercialized. Some are still in research or pilot scale. Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products. In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section. In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed. PMID:25332721

Contamination of food products with Mycobacterium avium paratuberculosis: a systematic review.

PubMed

Eltholth, M M; Marsh, V R; Van Winden, S; Guitian, F J

2009-10-01

Although a causal link between Mycobacterium avium subspecies paratuberculosis (MAP) and Crohn's disease has not been proved, previous studies suggest that the potential routes of human exposure to MAP should be investigated. We conducted a systematic review of literature concerning the likelihood of contamination of food products with MAP and the likely changes in the quantity of MAP in dairy and meat products along their respective production chains. Relevant data were extracted from 65 research papers and synthesized qualitatively. Although estimates of the prevalence of Johne's disease are scarce, particularly for non-dairy herds, the available data suggest that the likelihood of contamination of raw milk with MAP in most studied regions is substantial. The presence of MAP in raw and pasteurized milk has been the subject of several studies which show that pasteurized milk is not always MAP-free and that the effectiveness of pasteurization in inactivating MAP depends on the initial concentration of the agent in raw milk. The most recent studies indicated that beef can be contaminated with MAP via dissemination of the pathogen in the tissues of infected animals. Currently available data suggests that the likelihood of dairy and meat products being contaminated with MAP on retail sale should not be ignored.

Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju).

PubMed

Jeon, Se Hui; Kim, Nam Hee; Shim, Moon Bo; Jeon, Young Wook; Ahn, Ji Hye; Lee, Soon Ho; Hwang, In Gyun; Rhee, Min Suk

2015-04-01

The present study examined 469 commercially available fermented alcoholic beverages (FABs), including beer (draft, microbrewed, and pasteurized), fruit wine (grape and others), refined rice wine, and yakju (raw and pasteurized). Samples were screened for Escherichia coli and eight foodborne pathogens (Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Yersinia enterocolitica), and the aerobic plate count, lactic acid bacteria, acetic acid bacteria, fungi, and total coliforms were also enumerated. Microbrewed beer contained the highest number of microorganisms (average aerobic plate count, 3.5; lactic acid bacteria, 2.1; acetic acid bacteria, 2.0; and fungi, 3.6 log CFU/ml), followed by draft beer and yakju (P < 0.05), whereas the other FABs contained , 25 CFU/25 ml microorganisms. Unexpectedly, neither microbial diversity nor microbial count correlated with the alcohol content (4.7 to 14.1%) or pH (3.4 to 4.2) of the product. Despite the harsh conditions, coliforms (detected in 23.8% of microbrewed beer samples) and B. cereus (detected in all FABs) were present in some products. B. cereus was detected most frequently in microbrewed beer (54.8% of samples) and nonpasteurized yakju (50.0%), followed by pasteurized yakju (28.8%), refined rice wine (25.0%), other fruit wines (12.3%), grape wine (8.6%), draft beer (5.6%), and pasteurized beer (2.2%) (P < 0.05). The finding that spore-forming B. cereus and coliform bacteria can survive the harsh conditions present in alcoholic beverages should be taken into account (alongside traditional quality indicators such as the presence of lactic acid-producing bacteria, acetic acid-producing bacteria, or both) when developing manufacturing systems and methods to prolong the shelf life of high-quality FAB products. New strategic quality management plans for various FABs are needed.

Influence of raw milk quality on fluid milk shelf life.

PubMed

Barbano, D M; Ma, Y; Santos, M V

2006-03-01

Pasteurized fluid milk shelf life is influenced by raw milk quality. The microbial count and somatic cell count (SCC) determine the load of heat-resistant enzymes in milk. Generally, high levels of psychrotrophic bacteria in raw milk are required to contribute sufficient quantities of heat-stable proteases and lipases to cause breakdown of protein and fat after pasteurization. Sanitation, refrigeration, and the addition of CO2 to milk are used to control both total and psychrotrophic bacteria count. It is not uncommon for total bacterial counts of raw milk to be < 10,000 cfu/mL. In the past, fluid milk processors have not focused much attention on milk SCC. Increased SCC is correlated with increased amounts of heat-stable protease (plasmin) and lipase (lipoprotein lipase) in milk. When starting with raw milk that has a low bacterial count, and in the absence of microbial growth in pasteurized milk, enzymes associated with high SCC will cause protein and fat degradation during refrigerated storage, and produce off-flavors. As the ability to kill, remove, or control microbial growth in pasteurized refrigerated milk continues to improve, the original milk SCC will be the factor limiting the time of refrigerated storage before development of an off-flavor in milk. Most healthy cows in a dairy herd have a milk SCC < 50,000 cell/mL. Bulk tank SCC > 200,000 cell/mL are usually due to the contribution of high SCC milk from a small number of cows in the herd. Technology to identify these cows and keep their milk out of the bulk tank could substantially increase the value of the remaining milk for use in fluid milk processing. To achieve a 60- to 90-d shelf life of refrigerated fluid milk, fluid processors and dairy farmers need to work together to structure economic incentives that allow farmers to produce milk with the SCC needed for extended refrigerated shelf life.

Immunomodulating capacity of kefir.

PubMed

Vinderola, Celso G; Duarte, Jairo; Thangavel, Deepa; Perdigón, Gabriela; Farnworth, Edward; Matar, Chantal

2005-05-01

Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins. Beyond its inherent high nutritional value as a source of proteins and calcium, kefir has a long tradition of being regarded as good for health in countries where it is a staple in the diet. However, published human or animal feeding trials to substantiate this view are not numerous. The aim of this work was to determine the immunomodulating capacity of kefir on the intestinal mucosal immune response in mice and to demonstrate the importance of dose and cell viability on this response. BALB/c mice were fed with commercial kefir ad libitum (diluted 1/10, 1/50, 1/100 or 1/200) or pasteurized kefir (diluted 1/6, 1/10, 1/50, 1/100) for 2, 5 or 7 consecutive days. At the end of each feeding period, the bacterial translocation assay was performed in the liver. Small intestine structure was studied by haematoxilin-eosin staining and light microscopy. The number of IgA+ and IgG+ cells was also determined. For the functional doses chosen, cytokines (IL-2, IL-4, IL-6, IL-10, IL-12, TNF-alpha and IFN-gamma) were determined. Kefir and pasteurized kefir were able to modulate the mucosal immune system in a dose-dependent manner. Kefir was administred 10-times more diluted than pasteurized kefir, but it induced an immunomodulation of similar magnitude, indicating the importance of cell viabilty. The results suggest that a Th1 response was controlled by Th2 cytokines induced by kefir feeding. Pasteurized kefir would induce both Th2 and Th1 responses. This is the first study in vivo regarding the mechanisms involved in the immunomodulating capacity of the oral administration of kefir containing viable or heat-inactivated bacteria at different doses.

Effects of fractionated colostrum replacer and vitamins A, D, and E on haptoglobin and clinical health in neonatal Holstein calves challenged with Mycobacterium avium ssp. paratuberculosis.

PubMed

Krueger, L A; Reinhardt, T A; Beitz, D C; Stuart, R L; Stabel, J R

2016-04-01

Thirty Holstein calves were obtained from 2 dairy farms in central Iowa at birth and randomly assigned to 1 of 6 treatment groups: (1) colostrum deprived (CD), no vitamins; (2) colostrum replacer (CR), no vitamins; (3) CR, vitamin A; (4) CR, vitamin D3; (5) CR, vitamin E; and (6) CR, vitamins A, D3, E, with 5 calves per treatment in a 14-d study. Calves were fed pasteurized whole milk (CD) or fractionated colostrum replacer (CR) at birth (d 0) and injected with vitamins according to treatment group. From d 1 through d 14 of the study, all calves were fed pasteurized whole milk (PWM) supplemented with vitamins as assigned. All calves were inoculated with Mycobacterium avium ssp. paratuberculosis on d 1 and 3 of age. Calves fed CR acquired IgG1 and haptoglobin in serum within 24 h of birth, whereas CD calves did not. The CR-fed calves were 2.5 times less likely to develop scours, and CR calves supplemented with vitamins D3 and E also demonstrated a decreased incidence of scours. Serum vitamin levels of A, D, and E increased within treatment group by d 7 and 14 of the study. Interestingly, synergistic effects of supplemental vitamins A, D3, and E on serum 25-(OH)-vitamin D were observed at d 7, resulting in higher levels than in calves administered vitamin D only. Further, vitamin D3 deficiency was observed in CD and CR calves fed a basal diet of pasteurized whole milk and no supplemental vitamins. Colonization of tissues with Mycobacterium avium ssp. paratuberculosis was negligible and was not affected by colostrum feeding or vitamin supplementation. Results demonstrated passive transfer of haptoglobin to neonatal calves, and potential health benefits of supplemental vitamins D3 and E to calves fed pasteurized whole milk. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Stability of Secondary and Tertiary Structures of Virus-Like Particles Representing Noroviruses: Effects of pH, Ionic Strength, and Temperature and Implications for Adhesion to Surfaces.

PubMed

Samandoulgou, Idrissa; Hammami, Riadh; Morales Rayas, Rocio; Fliss, Ismail; Jean, Julie

2015-11-01

Loss of ordered molecular structure in proteins is known to increase their adhesion to surfaces. The aim of this work was to study the stability of norovirus secondary and tertiary structures and its implications for viral adhesion to fresh foods and agrifood surfaces. The pH, ionic strength, and temperature conditions studied correspond to those prevalent in the principal vehicles of viral transmission (vomit and feces) and in the food processing and handling environment (pasteurization and refrigeration). The structures of virus-like particles representing GI.1, GII.4, and feline calicivirus (FCV) were studied using circular dichroism and intrinsic UV fluorescence. The particles were remarkably stable under most of the conditions. However, heating to 65°C caused losses of β-strand structure, notably in GI.1 and FCV, while at 75°C the α-helix content of GII.4 and FCV decreased and tertiary structures unfolded in all three cases. Combining temperature with pH or ionic strength caused variable losses of structure depending on the particle type. Regardless of pH, heating to pasteurization temperatures or higher would be required to increase GII.4 and FCV adhesion, while either low or high temperatures would favor GI.1 adhesion. Regardless of temperature, increased ionic strength would increase GII.4 adhesion but would decrease GI.1 adhesion. FCV adsorption would be greater at refrigeration, pasteurization, or high temperature combined with a low salt concentration or at a higher NaCl concentration regardless of temperature. Norovirus adhesion mediated by hydrophobic interaction may depend on hydrophobic residues normally exposed on the capsid surface at pH 3, pH 8, physiological ionic strength, and low temperature, while at pasteurization temperatures it may rely more on buried hydrophobic residues exposed upon structural rearrangement. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria.

PubMed

Champagne, C P; Raymond, Y; Gonthier, J; Audet, P

2009-04-01

Pasteurized and unfermented milks supplemented with probiotic bacteria are appearing on the market. It then becomes a challenge to ascertain the undesirable contamination microbiota in the presence of a largely superior population of probiotic bacteria. A method to enumerate the contaminating microbial microbiota in such probiotic-enriched milks was developed. The probiotic cultures, Lactobacillus rhamnosus Lb-Immuni-T and Bifidobacterium animalis subsp. lactis BB-12(R), were added to a pasteurized unfermented milk to reach a minimum of 1 billion CFU per 250 mL portion, as ascertained by plating on de Man - Rogosa - Sharpe (MRS) agar in anaerobic conditions. No growth of B. animalis subsp. lactis BB-12 was noted on plate count agar (PCA) or Petrifilm plates, and the presence of this culture did not affect standard plate counts (SPC) of contaminating bacteria. However, L. rhamnosus formed colonies on PCA and Petrifilm plates. Attempts were thus made to inhibit the growth of the probiotic lactobacilli in PCA. The addition of 2% sodium phosphate (SP) or 5% glycerophosphate (GP) inhibited the growth of the lactobacilli in broths, but pin-point colonies of L. rhamnosus Lb-Immuni-T nevertheless appeared on PCA supplemented with phosphates. SPC could be obtained on PCA + 2% SP by only counting the large colonies, but this resulted in a significant (4.4 fold) underestimation of SPC values. On Petrifilm AC, at dilutions 0 to 2, all colonies were considered as being contaminants, while at dilutions 3 and 4, only large colonies were counted for SPC determinations. There was a direct correlation (R2 = 0.99) between SPC values with Petrifilm in uninoculated milks and those obtained on probiotic-enriched milks. The high correlation obtained over the 102 to 106 CFU/mL range of SPC values show that this Petrifilm method is appropriate to evaluate the microbiological quality of pasteurized milks enriched with L. rhamnosus Lb-Immuni-T and B. animalis subsp. lactis BB-12.

High-dimensional nested analysis of variance to assess the effect of production season, quality grade and steam pasteurization on the phenolic composition of fermented rooibos herbal tea.

PubMed

Stanimirova, I; Kazura, M; de Beer, D; Joubert, E; Schulze, A E; Beelders, T; de Villiers, A; Walczak, B

2013-10-15

A nested analysis of variance combined with simultaneous component analysis, ASCA, was proposed to model high-dimensional chromatographic data. The data were obtained from an experiment designed to investigate the effect of production season, quality grade and post-production processing (steam pasteurization) on the phenolic content of the infusion of the popular herbal tea, rooibos, at 'cup-of-tea' strength. Specifically, a four-way analysis of variance where the experimental design involves nesting in two of the three crossed factors was considered. For the purpose of the study, batches of fermented rooibos plant material were sampled from each of four quality grades during three production seasons (2009, 2010 and 2011) and a sub-sample of each batch was steam-pasteurized. The phenolic content of each rooibos infusion was characterized by high performance liquid chromatography (HPLC)-diode array detection (DAD). In contrast to previous studies, the complete HPLC-DAD signals were used in the chemometric analysis in order to take into account the entire phenolic profile. All factors had a significant effect on the phenolic content of a 'cup-of-tea' strength rooibos infusion. In particular, infusions prepared from the grade A (highest quality) samples contained a higher content of almost all phenolic compounds than the lower quality plant material. The variations of the content of isoorientin and orientin in the different quality grade infusions over production seasons are larger than the variations in the content of aspalathin and quercetin-3-O-robinobioside. Ferulic acid can be used as an indicator of the quality of rooibos tea as its content generally decreases with increasing tea quality. Steam pasteurization decreased the content of the majority of phenolic compounds in a 'cup-of-tea' strength rooibos infusion. © 2013 Elsevier B.V. All rights reserved.

Colostrum and milk pasteurization improve health status and decrease mortality in neonatal calves receiving appropriate colostrum ingestion.

PubMed

Armengol, Ramon; Fraile, Lorenzo

2016-06-01

The objective of the study was to evaluate if on-farm heat treatment of colostrum and bulk tank milk can improve calf health status and morbidity and mortality rates during the first 21d of life in neonatal Holstein calves receiving appropriate colostrum ingestion. A total of 587 calves were randomly assigned to 2 groups of males and females over 18mo. The nonpasteurized group (n=287, 143 males and 144 females) was fed frozen (-20°C) colostrum (6-8L during the first 12h of life) that was previously reheated up to 40°C. They were also fed refrigerated (4°C) raw milk from the bulk tank that was also reheated up to 40°C (1.8L every 12h). The pasteurized group (n=300, 150 males and 150 females) was also fed colostrum and milk, but both were pasteurized before freezing. Blood samples were drawn from all calves to obtain serum at 2 to 5d of life. Serum total protein (g/dL) was determined using a commercially available refractometer. Colostrum and milk underwent routine bacteriological analysis to determine total plate counts (cfu/mL) and total coliform counts (cfu/mL). All the calves underwent clinical examination every 24h during the first 21d of life. Every day, calves were clinically diagnosed either as being healthy or suffering from respiratory disease, neonatal calf diarrhea, or suffering other diseases. On-farm heat treatment for colostrum and milk reduced total plate counts and total coliform counts between 1 and 2 log10. Pasteurization of colostrum and milk significantly decreased the morbidity and mortality (5.2 and 2.8%) in comparison with calves receiving nonpasteurized colostrum and milk (15.0 and 6.5%), respectively, during the first 21d of life, even in animals receiving appropriate colostrum ingestion. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

ESA's new mission to search for signs of life on Mars: ExoMars and its Pasteur scientific payload

NASA Astrophysics Data System (ADS)

Vago, J. L.; Gardini, B.; Kminek, G.; Exomars Study Team

2003-04-01

ESA has recently completed a study for an exobiology mission to be launched in 2009. Its scientific objective is to search for signs of past and present life on Mars. Life as we know it relies, above all else, upon water. However, the present low ambient temperature and pressure conditions preclude the widespread existence of water on the Martian surface; except, maybe, in very localised environments, and then only episodically. Still, water/ice may lie at some depth underground. Additionally, because of the sterilizing/degrading effect of the Martian UV radiation spectrum, the search for life indicators, whether for present or for extinct life, should best be conducted below the surface. ESA's mission will consist of two main elements: a dedicated communications satellite, and a 200-kg rover. The rover will carry the Pasteur scientific payload. The Pasteur Model Payload used for the study is equipped with a multispectral, stereoscopic camera; an electromagnetic subsurface sounder to identify water/ice deposits; a drill capable of reaching a depth of 2 m, and also of collecting specimens from within surface rocks; a sample preparation unit, an optical microscope; an oxidation sensor; and a variety of spectroscopic instruments. For the characterisation of organic substances, Pasteur also houses a gas chromatographer/mass spectrometer, and a novel device based on protein assay chip technology. Latitudinal bands between 10 and 45 deg, both N and S can be targeted for landing. Over its envisioned lifetime of 180 sols, the rover is designed to cover 30-50 km of ground track over typical Martian terrain. Operations beyond this period will depend on the amount of dust deposited on the rover's solar panels. This paper summarises the present ExoMars concept. Particular attention is devoted to mission-imposed constraints having an influence on the science output: i.e. for instrument selection and operations, power generation, and landing sites.

Oral vaccination of brushtail possums with BCG: Investigation into factors that may influence vaccine efficacy and determination of duration of protection.

PubMed

Buddle, B M; Aldwell, F E; Keen, D L; Parlane, N A; Hamel, K L; de Lisle, G W

2006-10-01

To determine factors that may influence the efficacy of an oral pelleted vaccine containing Mycobacterium bovis bacille Calmette-Guérin (BCG) to induce protection of brushtail possums against tuberculosis. To determine the duration of protective immunity following oral administration of BCG. In Study 1, a group of possums (n=7) was immunised by feeding 10 pellets containing dead Pasteur BCG, followed 15 weeks later with a single pellet of live Pasteur BCG. At that time, four other groups of possums (n=7 per group) were given a single pellet of live Pasteur BCG orally, a single pellet of live Danish BCG orally, 10 pellets of live Pasteur BCG orally, or a subcutaneous injection of live Pasteur BCG. For the oral pelleted vaccines, BCG was formulated into a lipid matrix, and each pellet contained approximately 107 colony forming units (cfu) of BCG, while the vaccine injected subcutaneously contained 106 cfu of BCG. A sixth, non-vaccinated, group (n=7) served as a control. All possums were challenged by the aerosol route with a low dose of virulent M. bovis 7 weeks after vaccination, and killed 7-8 weeks after challenge. Protection against challenge with M. bovis was assessed from pathological and bacteriological findings. In Study 2, lipid-formulated live Danish BCG was administered orally to three groups of possums (10-11 per group), and these possums were challenged with virulent M. bovis 8, 29 or 54 weeks later. The possums were killed 7 weeks after challenge, to assess protection in comparison to a non-vaccinated group. The results from Study 1 showed that vaccine efficacy was not adversely affected by feeding dead BCG prior to live BCG. Feeding 10 vaccine pellets induced a level of protection similar to feeding a single pellet. Protection was similar when feeding possums a single pellet containing the Pasteur or Danish strains of BCG. All vaccinated groups had significantly reduced pathological changes or bacterial counts when compared to the non-vaccinated group. In Study 2, oral administration of Danish BCG induced protection against challenge with M. bovis, which persisted for at least 54 weeks after vaccination. Some protection was observed in possums challenged 54 weeks after vaccination, but this protection was significantly less than that observed in groups vaccinated 29 or 8 weeks prior to challenge. There was a strong relationship between the proportion of animals producing positive lymphocyte proliferation responses to M. bovis antigens and protection against challenge with M. bovis. Factors considered potentially capable of interfering with vaccination, including feeding dead BCG to possums prior to feeding live BCG, feeding multiple doses of BCG at one time, and changing strains of BCG, were shown not to interfere with the acquisition of protective immune responses in possums. Protection against tuberculosis was undiminished up to 29 weeks after vaccination with BCG administered orally. It is concluded that vaccination of possums by feeding pellets containing BCG is a robust and efficient approach to enhance the resistance of these animals to tuberculosis.

Sequanix: a dynamic graphical interface for Snakemake workflows.

PubMed

Desvillechabrol, Dimitri; Legendre, Rachel; Rioualen, Claire; Bouchier, Christiane; van Helden, Jacques; Kennedy, Sean; Cokelaer, Thomas

2018-06-01

We designed a PyQt graphical user interface-Sequanix-aimed at democratizing the use of Snakemake pipelines in the NGS space and beyond. By default, Sequanix includes Sequana NGS pipelines (Snakemake format) (http://sequana.readthedocs.io), and is also capable of loading any external Snakemake pipeline. New users can easily, visually, edit configuration files of expert-validated pipelines and can interactively execute these production-ready workflows. Sequanix will be useful to both Snakemake developers in exposing their pipelines and to a wide audience of users. Source on http://github.com/sequana/sequana, bio-containers on http://bioconda.github.io and Singularity hub (http://singularity-hub.org). dimitri.desvillechabrol@pasteur.fr or thomas.cokelaer@pasteur.fr. Supplementary data are available at Bioinformatics online.

Agaricus bisporus production on substrates pasteurized by self-heating.

PubMed

Colmenares-Cruz, Stephania; Sánchez, José E; Valle-Mora, Javier

2017-12-01

The aim of this work was to determine if the self-heating pasteurization procedure is technically applicable to the cultivation of Agaricus bisporus. Firstly the substrates alone (corncob, Pangola grass and a mixture of both ingredients with wood shavings) were tested. Two supplementation trials were then undertaken using soybean, wheat bran, sheep manure, sesame seed, black bean and chia. Highest production values (BE = 176.3% and Y = 26.6 kg/m 2 ) were obtained using a 9% supplement, with a formula consisting of 25% each of soybean, black bean, wheat bran and chia, added at spawning and at casing. These results were comparable to those obtained with the Phase II compost traditionally used for A. bisporus cultivation.

Immunization for Women

MedlinePlus

... Overview Vaccine Safety Vaccine Safety Overview Monitoring How ... by an independent educational grant from Merck and an educational grant from Sanofi Pasteur U.S. ACOG does not allow companies to ...