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PubMed1994

Inactivation of hepatitis A virus by pasteurization and elimination of picornaviruses during manufacture of factor VIII concentrate.

Hepatitis A virus (HAV) infections have been reported among hemophiliacs who received factor VIII concentrates which had been purified by ion-exchange chromatography and treated by the solvent detergent (SD) method. Since the virus inactivation procedure of our manufacturing process is heat treatment of the stabilized, aqueous protein solution at 60 degrees C for 10 h (pasteurization), we investigated whether this method inactivated picornaviruses such as HAV and poliovirus type 1, which we routinely use as a test virus for non-enveloped viruses. HAV was substantially inactivated by pasteurization but the stabilizers used in the manufacturing process of the commercial products considerably delayed HAV inactivation. Residual infectious HAV was found even after 10 h heat treatment of the stabilized preparation. Thus HAV is more stable in the presence of stabilizers than poliovirus type 1. Furthermore, we studied stage by stage the elimination of poliovirus type 1 by the manufacturing procedure of these pasteurized factor VIII concentrates. Three other stages of the manufacturing process apart from pasteurization eliminated poliovirus by approximately three orders of magnitude each. Taking into account this efficient elimination of the picornavirus poliovirus and the substantial inactivation of HAV by pasteurization, we conclude that a high margin of safety exists for pasteurized factor VIII concentrates regarding HAV. This conclusion is supported by the fact that no HAV infection has been reported in hemophilia patients treated with pasteurized factor VIII concentrates. Furthermore, in a retrospective study, none of 95 patients subjected to a long-term treatment with pasteurized factor VIII concentrates had developed anti-HAV seroconversion as a result of this treatment.

Drug Contamination↗

PubMed2001

Fat content and fatty acid composition of fresh, pasteurized, or sterilized human milk.

In hospitals, human milk is subjected to heat treatment to reduce risk of transmission of infectious agents such as human immunodeficiency virus (HIV), hepatitis B, cytomegalovirus, and bacterial contamination, especially during feeding of banked milk to preterm infants. Fat losses due to heat treatment have been extensively studied in cow milk but have received little attention in human milk. We studied the effect of human milk pasteurization and sterilization on total fat content available to the infant as well as on fatty acid composition. Milk samples from 12 mothers (days 5-35 of lactation) were divided into three equal parts: one remained fresh, one was pasteurized (62.5 degrees C for 30min), and one was sterilized (120 degrees C for 30min). Fat content was determined gravimetrically, and the contribution of 30 fatty acids was determined by gas chromatography. For investigation of loss of available fat in sterilized milk, milk was collected from two additional mothers and analyzed with a modified extraction method. Total fat content was the same in fresh, pasteurized, and sterilized milk. The available fat content was 3.1+/-0.4g/dL (mean +/- SE) in fresh human milk, 3.1+/-0.4g/dL in pasteurized human milk, and 2.7+/-0.3g/dL (P < 0.001 vs. fresh) in sterilized human milk because of formation of a surface skin and fat adherence to the vial wall after sterilization. The fatty acid composition of 10 saturated, 10 monounsaturated, and 10 polyunsaturated fatty acids of both the n6 and n3 series was not affected by pasteurization. In sterilized milk there was a slight decrease of linoleic acid (C18:2n6; -0.7% vs. fresh; P = 0.006) and arachidonic acid (C20:4n6; -2.5%; P = 0.045). Pasteurization and sterilization do not affect total fat content of human milk, but sterilization may reduce available fat content by >10%. Fatty acid composition of human milk is not changed by pasteurization, but is slightly changed by sterilization.

Arachidonic Acid↗

PubMed2004

Pasteurization of antithrombin without generation of the prelatent form of antithrombin.

Human antithrombin (AT) is the major inhibitor of blood coagulation and has also been shown to exert anti-inflammatory and anti-angiogenic effects. Pasteurization of pharmaceutical AT products is usually performed at 60 degrees C for 10h in the presence of sodium citrate as stabilizer, sometimes in combination with sucrose. These stabilizers significantly decrease the aggregation and denaturation of AT, but during the pasteurization, a small amount of latent AT (LAT), a partially denatured form, is usually generated, as is an equal amount of another latent form of AT, the so-called prelatent AT (PLAT). The LAT formed during pasteurization has a rather low affinity to heparin and is easily removed by using a second heparin affinity chromatography step in the production process. This is in contrast to the PLAT, which has a slightly lower affinity to heparin than does native AT, which makes it hard to remove. Hence, four commercial products of pasteurized AT were previously shown to contain about 4% of PLAT. In the present work, an alternative pasteurization method is presented, where 2M ammonium sulfate and 50% sucrose are used as stabilizers. During this pasteurization, no, or trace amounts ( < 0.5%), of PLAT may be generated with no formation of aggregates. Moreover, the pasteurized AT has the same specific thrombin-inhibiting activity when compared to incubation in the presence of citrate and sucrose. Heparin affinity high-performance liquid chromatography was used for the determination of PLAT, LAT, and AT.

Antithrombins↗

PubMed1998

Identification of contamination sources of Bacillus cereus in pasteurized milk.

In order to determine the sources of Bacillus cereus in pasteurized milk, a total of 232 milk samples from various sampling points along milk processing lines and 122 environmental swabs were collected in two dairy plants between March and September, 1996. The incidence of B. cereus vegetative cells in raw milk from the plants was low (< or = 10%). However, the incidence and the average counts of B. cereus spores in the raw milk were very high and similar to those of B. cereus vegetative cells in pasteurized milk or final products after enrichment (> 80% and 1.1 x 10(5) cfu ml(-1), respectively). The incidence and average count of both vegetative cells and spores of B. cereus in environmental swabs was low. Using the microbial identification system (MIDI), a library of B. cereus fatty acid profiles comprising 229 B. cereus isolates from milk samples and environmental swabs was constructed using a critical Euclidian distance of 6.0 units as the cut-off value. Using this library, the relationship between 546 B. cereus isolates from the different sampling points along the milk processing lines and the environmental swabs was determined. Most B. cereus isolates obtained from the pasteurized milk and final products belonged to the same sub-groups as the B. cereus strains germinated from spores in raw milk. Furthermore, specific sub-groups were found in pasteurized milk, different dairy plants and at different sampling times. The results suggested that B. cereus spores in raw milk were the major source of B. cereus in pasteurized milk and that post-pasteurization contamination along the milk processing lines was possibly a minor source of B. cereus in pasteurized milk.

Animals↗

PubMed2003

Characterization of iron, copper and zinc levels in the colostrum of mothers of term and pre-term infants before and after pasteurization.

Pasteurization is a thermal treatment applied to the milk used in human milk banks so as to provoke the thermic inactivation of pathogenic micro-organisms, with the aim of avoiding contamination of milk that will be offered to new-born infants in clinical conditions very often demanding special care. The literature has very little data available relating to the effect of pasteurization on the concentration of oligo-elements in human milk. The objective of this study was to evaluate the effect of pasteurization on the concentrations of iron (Fe), copper (Cu) and zinc (Zn) in the colostrum of mothers of pre-term (PT) and term (T) infants. Samples were collected from the day of birth to the seventh day after birth. The oligo-elements were analyzed using the total reflection X-ray fluorescence technique with synchrotron radiation. The following results of Fe, Cu and Zn (means +/- SD) were obtained for the PT and T colostrum samples, non-pasteurized and pasteurized, respectively: PT: 1.96 +/- 0.73 mg/l Fe/Zn/5.39 +/- 2.73 mg/l Zn; T: 1.71 +/- 1.01 mg/l Fe/1.46 +/- 0.99 mg/l Fe, 0.54 +/- 0.29 mg/l Cu/0.49 +/- 0.19 mg/l Cu, 6.97 +/- 2.82 mg/l Zn/6.75 +/- 2.62 mg/l Zn. There was a significant reduction in the levels of Fe, Cu and Zn in the samples of pasteurized colostrum. These results suggest that, despite the observance of a diminution in the levels of Fe, Cu and Zn in the samples of pasteurized colostrum, the values fell within the acceptable range for the specific nutritional needs of new-born infants during this period of lactation.

Colostrum↗

PubMed1982

Denaturation of the folacin-binding protein in pasteurized milk products.

The folacin-binding characteristics and chromatographic properties of the folacin-binding protein (FBP) of commercial pasteurized skim milk and whey protein concentrate were compared with those of fresh raw cows' milk. Native state FBP recently has been shown to enhance the intestinal absorption of folacin, whereas the FBP of pasteurized milk is ineffective. Anion-exchange chromatography indicated no major electrostatic differences in the FBP of these products, although gel-filtration chromatography provided evidence of enhanced FBP aggregation in the pasteurized whey protein concentrate. Analysis of folic acid binding kinetics by using Scatchard and Hill plots indicated that pasteurization or subsequent processing induces alterations in binding cooperatively, its pH dependence, or both. These results suggest that partial denaturation during pasteurization alters the folacin-binding characteristics and extent of molecular interaction of FBP. These changes may be responsible for the reported differences between raw and pasteurized milk products in their ability to enhance folacin absorption. Further research is needed to clarify the biological significance of these findings with respect to potential differences in folacin bioavailability from breast milk, pasteurized cows' milk and infant formulas.

Animals↗

PubMed2001

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

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.

Adult↗

PubMed1995

The Pasteur effect in human platelets: implications for storage and metabolic control.

The Pasteur effect and the associated acidosis have long been considered a major cause of platelet death during storage. We have investigated this phenomenon using a defined platelet preparation and a system whereby the oxidative and glycolytic contributions to total ATP production can be measured over a range of oxygen concentrations from saturating (pO2 = 158 mmHg) to anoxic (pO2 = 0 mmHg). Platelets do not show a Pasteur effect until the pO2 decreases to < 2.0 mmHg, whereupon lactate production increases 1.5-fold. The Pasteur effect is therefore not a likely cause of platelet death during storage where pO2 in a storage bag typically drops to no less than 50 mmHg. The data also have implications for the role of oxygen diffusion in oxidative metabolism, and for the compensatory nature of the Pasteur effect. As platelets are relatively small cells, and the onset of the Pasteur effect occurs at a relatively low oxygen concentration, diffusion may limit the rate of oxygen consumption in most other (larger) cells. The Pasteur effect is only fully compensative if the P/O2 ratio used for the calculations is lower than the conventional one. Since recent research strongly suggests that the conventional P/O2 ratio is too high, examples of fully compensative Pasteur effects may be more common than the literature suggests.

Adenosine Triphosphate↗

PubMed1995

Observations on the effect of raw milk quality on the keeping quality of pasteurized milk.

Raw milk was stored for up to 14 d at 4 degrees C and pasteurized on days 1, 3, 4, 7, 9 and 14. Precautions were taken to eliminate post-pasteurization contamination. The pasteurized milks were stored at 4 degrees C and analysed at weekly intervals for standard plate counts (SPC), psychotrophic counts (PC) and aerobic spore counts (ASC). The initial raw milk quality was very good and the keeping quality of all the pasteurized milks tested was greater than 22 d. In some cases the milk still had acceptable SPC after 42 d storage, which shows the keeping quality that can be achieved when the process is well controlled. However, the best keeping quality resulted from milk pasteurized on the third and fourth days. Even milk pasteurized on the seventh and ninth had superior keeping quality to that pasteurized on the first day. The lactoperoxidase anti-microbial system in raw milk may be most active around days 3 and 4.

Animals↗

PubMed1996

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

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.

Animals↗

PubMed2002

Effect of commercial-scale high-temperature, short-time pasteurization on the viability of Mycobacterium paratuberculosis in naturally infected cows' milk.

Raw cows' milk naturally infected with Mycobacterium paratuberculosis was pasteurized with an APV HXP commercial-scale pasteurizer (capacity 2,000 liters/h) on 12 separate occasions. On each processing occasion, milk was subjected to four different pasteurization treatments, viz., 73 degrees C for 15 s or 25 s with and without prior homogenization (2,500 lb/in(2) in two stages), in an APV Manton Gaulin KF6 homogenizer. Raw and pasteurized milk samples were tested for M. paratuberculosis by immunomagnetic separation (IMS)-PCR (to detect the presence of bacteria) and culture after decontamination with 0.75% (wt/vol) cetylpyridinium chloride for 5 h (to confirm bacterial viability). On 10 of the 12 processing occasions, M. paratuberculosis was detectable by IMS-PCR, culture, or both in either raw or pasteurized milk. Overall, viable M. paratuberculosis was cultured from 4 (6.7%) of 60 raw and 10 (6.9%) of 144 pasteurized milk samples. On one processing day, in particular, M. paratuberculosis appeared to have been present in greater abundance in the source raw milk (evidenced by more culture positives and stronger PCR signals), and on this occasion, surviving M. paratuberculosis bacteria were isolated from milk processed by all four heat treatments, i.e., 73 degrees C for 15 and 25 s with and without prior homogenization. On one other occasion, surviving M. paratuberculosis bacteria were isolated from an unhomogenized milk sample that had been heat treated at 73 degrees C for 25 s. Results suggested that homogenization increases the lethality of subsequent heat treatment to some extent with respect to M. paratuberculosis, but the extended 25-s holding time at 73 degrees C was found to be no more effective at killing M. paratuberculosis than the standard 15-s holding time. This study provides clear evidence that M. paratuberculosis bacteria in naturally infected milk are capable of surviving commercial high-temperature, short-time pasteurization if they are present in raw milk in sufficient numbers.

Animals↗

PubMedDate not supplied

Pasteurization of human milk to prevent transmission of Chagas disease.

Although admittedly transmission of Trypanosoma cruzi infection through breastfeeding is a rare event, it involves serious risks. To test the effectiveness of pasteurization in preventing this mode of infection, three sets of samples of human milk were tested: a - contaminated with T. cruzi and pasteurized; b - contaminated with T. cruzi and non-pasteurized; c - non-contaminated and pasteurized. Samples from all sets were orally and intraperitoneally administered to 90 BALB/c mice. The animals inoculated with contaminated, non-pasteurized samples, got the infection. Controls and the animals inoculated with contaminated and pasteurized milk were not infected. The hypothesis was accepted that pasteurization inactivates T. cruzi trypomastigotes.

Animals↗

PubMed2001

Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk.

The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 10(4) CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 10(8) PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were also measured. Salmonella Enteritidis (lux) was enumerated in duplicate samples by surface plating on MacConkey novobiocin agar. Bioluminescent colonies of Salmonella Enteritidis were identified in the NightOwl molecular imager. Samples were taken over a period of 99 days. Counts of Salmonella Enteritidis (lux) decreased by 1 to 2 log cycles in raw and pasteurized milk cheeses made from milk containing phage. In cheeses made from milks to which phage was not added, there was an increase in Salmonella counts of about 1 log cycle. Lower counts of Salmonella Enteritidis (lux) were observed after 24 h in pasteurized milk cheese containing phage compared to Salmonella counts in raw milk cheese with phage. Salmonella Enteritidis (lux) survived in raw milk and pasteurized milk cheese without phage, reaching a final concentration of 10(3) CFU/g after 99 days of storage at 8 degrees C. Salmonella did not survive in pasteurized milk cheese after 89 days in the presence of phage. However, Salmonella counts of approximately 50 CFU/g were observed in raw milk cheese containing phage even after 99 days of storage. In conclusion, this study demonstrates that the addition of phage may be a useful adjunct to reduce the ability of Salmonella to survive in Cheddar cheese made from both raw and pasteurized milk.

Animals↗

PubMed2003

Prepackage surface pasteurization of ready-to-eat meats with a radiant heat oven for reduction of Listeria monocytogenes.

In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a "tunnel" of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture of processed meat for the surface pasteurization of RTE meat products. Two inoculation procedures, dip and contact inoculation, were examined with the use of a four-strain cocktail of L. monocytogenes prior to heat processing. With the use of radiant heat prepackage surface pasteurization, 1.25 to 3.5-log reductions of L. monocytogenes were achieved with treatment times of 60 to 120 s and air temperatures of 475 to 750 degrees F (246 to 399 degrees C) for these various RTE meats. Reduction levels differed depending on the type of inoculation method used, the type of product used, the treatment temperature, and the treatment time. Prepackage pasteurization (60 s) was also combined with postpackage submerged water pasteurization for formed ham (60 or 90 s), turkey bologna (45 or 60 s), and roast beef (60 or 90 s), resulting in reductions of 3.2 to 3.9. 2.7 to 4.3, and 2.0 to 3.75 log cycles, respectively. These findings demonstrate that prepackage pasteurization, either alone or in combination with postpackage pasteurization, is an effective tool for controlling L. monocytogenes surface contamination that may result from in-house handling.

Animals↗

PubMed1980

[Psychrotrophic microorganisms in raw and pasteurized milk].

The studied were carried out in 360 samples of unboiled milk and 1080 samples of pasteurized milk taken from three processing and distributing dairies having a different capacity and equipment. It was proved that the content of psychrotrophic microorganisms in unboiled milk from the three dairies varied from 120000 up to 200000 in 1 cm3 and was in close connection with the seasons of the year. The conditions applied for pasteurization in the three dairies killed (with the exception of those forming spores) nearly all psychrotrophic bacteria. The secondary seeding of the pasteurized milk by means of psychotrophics was carried out after the pasteurization along the whole technological route till its packing. The pasteurized milk packed in bottles showed a contamination with psychrotrophic microorganisms 4-6 times higher than that of milk packed in plastic bags. In the unboiled and in the pasteurized milk we found the psychrotrophic microorganisms of the species: Pseudomonas--respectively 64% and 53.8%, Micrococcus--8.2% and 30.7%, Enterobacter--9.8% and 2.6%, Bacillus--6.6% and 2.6%, Flavobacter--1.6% and 1.3% and Torula--2.6%. A comparatively high percentage (37.7%) of the isolated strains the psychrotrophic bacteria were lipolytic in the unboiled milk, 24.6%--proteolytic and 9.8% were simultaneously proteolytic and lipolytic. In the pasteurized milk 11.5% of the strains were lipolytic and 5.13% were proteolytic.

Animals↗

PubMed1993

[Experimental studies on pasteurized autogenous bone graft].

Previous studies on hyperthermia have suggested that pasteurization makes tumors necrotic. Based on this assumption, replacement with a pasteurized autogenous bone graft after resection of a malignant bone tumor was deemed feasible for reconstruction. However, the extent of osteoinductive activity as well as mechanical strength of pasteurized bone was not clear. Consequently, experimental studies were carried out to test osteoinductivity and mechanical strength of pasteurized bone compared to autoclaved, boiled, and fresh bone. A summary of the results follows. Autoclaved ilium of rabbits resulted in degeneration of the bone material, and grafts were absorbed with little new bone formation and union. In contrast, the structures of pasteurized bones were preserved and the grafts were gradually replaced with viable bone in a manner similar to that of fresh bone graft. Bending and torsion tests of rat femurs indicated that the mechanical strength of autoclaved and boiled bones decreased significantly compared to fresh bones, whereas the mechanical strength of pasteurized bones was similar to that of fresh bones. These results demonstrated that pasteurized autogenous bone grafting can be a useful method for reconstruction after resection of malignant bone tumors.

Animals↗

PubMed2005

Appropriation and commercialization of the Pasteur anthrax vaccine.

Whereas Pasteur patented the biotechnological processes that he invented between 1857 and 1873 in the agro-food domain, he did not file any patents on the artificial vaccine preparation processes that he subsequently developed. This absence of patents can probably be explained by the 1844 patent law in France that established the non-patentable status of pharmaceutical preparations and remedies, including those for use in veterinary medicine. Despite the absence of patents, the commercial exploitation of the anthrax vaccine in the 1880s and 1890s led to a technical and commercial monopoly by Pasteur's laboratory as well as the founding of a commercial company to diffuse the vaccine abroad. Pasteur repeatedly refused to transfer his know-how and anthrax vaccine production methods to foreign laboratories, on the grounds that he wished to control the quality of the vaccines produced. Indeed, it was relatively difficult to transfer a method that was not yet perfectly stabilized in the early 1880s. Pasteur also wanted to maintain the monopoly of his commercial company and to increase the profits from vaccine sales so that the Institut Pasteur could be financially independent. The 'Pasteur anthrax vaccine' operating licences are described and analysed in detail in this article.

Anthrax↗

PubMed2004

Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.

The objective of this study was to determine the survival and growth characteristics of Escherichia coli O157:H7 in whey. A five-strain mixture of E. coli O157:H7 was inoculated into 100 ml of fresh, pasteurized or unpasteurized Cheddar cheese whey (pH 5.5) at 10(5) or 10(2) CFU/ml, and stored at 4, 10 or 15 degrees C. The population of E. coli O157:H7 (on Sorbitol MacConkey agar supplemented with 0.1% 4-methylumbelliferyl-beta-D-glucuronide) and lactic acid bacteria (on All Purpose Tween agar) were determined on days 0, 1, 4, 7, 14, 21 and 28. At all storage temperatures, survival of E. coli O157:H7 was significantly higher (P<0.01) in the pasteurized whey compared to that in the unpasteurized samples. At 10 and 15 degrees C, E. coli O157:H7 in pasteurized whey significantly (P<0.05) increased during the first week of storage, followed by a decrease thereafter. However at the same temperatures, E. coli O157:H7 exhibited a steady decline in the unpasteurized samples from day 0. At 4 degrees C, E. coli O157:H7 did not grow in pasteurized and unpasteurized whey; however, the pathogen persisted longer in pasteurized samples. At all the three storage temperatures, E. coli O157:H7 survived up to day 21 in the pasteurized and unpasteurized whey. The initial load of lactic acid bacteria in the unpasteurized whey samples was approximately 7.0 log10 CFU/ml and, by day 28, greater than 3.0 log10 CFU/ml of lactic acid bacteria survived in unpasteurized whey at all temperatures, with the highest counts recovered at 4 degrees C. Results indicate the potential risk of persistence of E. coli O157:H7 in whey in the event of contamination with this pathogen.

Cheese↗