+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Survival of Mycobacterium paratuberculosis and preservation of immunoglobulin G in bovine colostrum under experimental conditions simulating pasteurization



Survival of Mycobacterium paratuberculosis and preservation of immunoglobulin G in bovine colostrum under experimental conditions simulating pasteurization



American Journal of Veterinary Research 57(11): 1580-1585



Objective: To determine whether Mycobacterium paratuberculosis could survive in colostrum after pasteurization. Additionally, this study investigated the effect pasteurization had on IgG concentration in colostrum. Animals: Colostrum samples were collected from cattle (beef and dairy) owned by the state of Ohio. Procedure: Colostrum was divided into aliquots and inoculated with variable concentrations of M. paratuberculosis (ATCC No. 19698: 10-4, 10-3 , and 10-3, and 10-2 colony-forming units/ml). Half the samples at each concentration were subjected to pasteurization temperatures (63 C) for 30 minutes and the remainder were kept at approximately 20 to 23 C. All samples were incubated (Herrold's egg yolk medium with and without mycobactin J) and observed for growth during the next 16 weeks. Additionally, the IgG concentration of colostrum was determined by radioimmunoassay before and after pasteurization. Samples that coagulated at pasteurization temperatures were mechanically resuspended before measurement of IgG concentration. Results: Growth of M. paratuberculosis was retarded but not eliminated by pasteurization. Growth was observed in all unpasteurized samples incubated on Herrold's egg yolk medium with mycobactin J but in only 2 of 18 pasteurized samples similarly cultured. Growth from pasteurized samples appeared 5 to 9 weeks after growth was observed from nonpasteurized samples. Mean colostral IgG concentration was 44.4 g/L in nonpasteurized samples and 37.2 g/L in pasteurized samples, a decrease of 12.3%. High-quality colostrum ( gt 48 g of IgG/L) had a significantly greater loss of IgG concentration than did colostrum of lesser quality (P = 0.002). Conclusions: Pasteurization lessened, but did not eliminate, growth of M. paratuberculosis from experimentally inoculated colostrum samples. Pasteurization resulted in a significant decrease in colostral IgG concentration but not to an unmanageable level that would preclude the colostrum's use for passive transfer of immunity. Clinical Relevance: Colostrum is macrophage rich and may serve as a source of M. paratuberculosis infection to calves. Pasteurization of colostrum may lessen the risk of infection, but will not totally eliminate M. paratuberculosis.

(PDF emailed within 1 workday: $29.90)

Accession: 002973100

Download citation: RISBibTeXText

PMID: 8915433


Related references

The thermal resistance of Mycobacterium paratuberculosis in raw milk under conditions simulating pasteurization. Journal of Veterinary Diagnostic Investigation 5(4): 629-631, 1993

Characterisation of an ELISA detecting immunoglobulin G to Mycobacterium avium subsp. paratuberculosis in bovine colostrum. Veterinary Journal 197(3): 889-891, 2014

Experimental validation of a nested polymerase chain reaction targeting the genetic element ISMAP02 for detection of Mycobacterium avium subspecies paratuberculosis in bovine colostrum. Journal of Veterinary Diagnostic Investigation 22(2): 253-256, 2010

Survival of intracellular Mycobacterium paratuberculosis after pasteurization of raw milk. Journal of Dairy Science 81(SUPPL 1): 42, 1998

Effect of pasteurization on survival of Mycobacterium paratuberculosis in milk. Journal of Dairy Science 85(12): 3198-3205, 2003

Does Mycobacterium paratuberculosis survive current pasteurization conditions?. Applied and Environmental Microbiology 64(7): 2760-2761, 1998

Effect of pasteurization on bacterial count and immunoglobulin G levels of bovine colostrum. Poultry Science 86: 8-8, 2007

Effect of pasteurization temperature on immunoglobulin G, viscosity and pathogen viability in bovine colostrum. Proceedings of the Thirty Eighth Annual Convention, American Association of Bovine Practitioners, Salt Lake City, Utah, USA, 24-24 September, 2005: 158, 2005

Heat inactivation of Mycobacterium paratuberculosis in raw milk: are current pasteurization conditions effective?. Applied and Environmental Microbiology 63(12): 4975-4977, 1997

Efficacy of pasteurization conditions for the inactivation of Mycobacterium avium subsp. paratuberculosis in milk. Journal of Food Protection 67(12): 2719-2726, 2004

Paratuberculosis. IV. Experimental infection of sheep with Mycobacterium paratuberculosis of bovine origin. Pesquisa agropec. bras, 3: 285-289, 1968

Studies on paratuberculosis part 4 experimental infection of sheep with mycobacterium paratuberculosis of bovine origin. Pesquisa Agropecuaria Brasileira 3: 285-289, 1968

Effect of turbulent-flow pasteurization on survival of Mycobacterium avium subsp. paratuberculosis added to raw milk. Applied and Environmental Microbiology 67(9): 3964-3969, 2001

Heat sensitivity of Mycobacterium avium ssp. paratuberculosis in milk under pilot plant pasteurization conditions. International Journal of Dairy Technology 60(2): 98-104, 2007

Efficacy of various pasteurization time-temperature conditions in combination with homogenization on inactivation of Mycobacterium avium subsp. paratuberculosis in milk. Applied and Environmental Microbiology 71(6): 2853-2861, 2005