Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milk

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

*Corresponding author for this work

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The potential for physical removal of Mycobacterium avium ssp. paratuberculosis (M. paratuberculosis) from milk by centrifugation and microfiltration was investigated by simulating commercial processing conditions in the laboratory by means of a microcentrifuge and syringe filters, respectively. Results indicated that both centrifugation of preheated milk (60°C) at 7000 × g for 10s, and microfiltration through a filter of pore size 1.2 μm, were capable of removing up to 95-99.9% of M. paratuberculosis cells from spiked whole milk and Middlebrook 7H9 broth suspensions, respectively. Centrifugation and microfiltration may therefore have potential application within the dairy industry as pretreatments to reduce M. paratuberculosis contamination of raw milk.

Original languageEnglish
Pages (from-to)138-142
Number of pages5
JournalInternational Journal of Dairy Technology
Volume58
Issue number3
DOIs
Publication statusPublished - 01 Aug 2005

Keywords

  • Centrifugation
  • Laboratory simulations
  • Microfiltration
  • Milk processing
  • Mycobacterium avium ssp. paratuberculosis

ASJC Scopus subject areas

  • Food Science
  • Bioengineering

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