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Low-temperature pasteurisation of human milk.

R Eyres, R B Elliott, R N Howie

    The New Zealand Medical Journal
    |February 22, 1978
    PubMed
    Summary
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    Human milk pasteurization effectively eliminates harmful bacteria like E. coli and S. aureus, preserving key immune factors. This process ensures milk safety while maintaining significant antimicrobial properties.

    Area of Science:

    • Food science and technology
    • Microbiology
    • Immunology

    Background:

    • Human milk contains vital antimicrobial components.
    • Bacterial contamination poses risks to milk safety.
    • Pasteurization is a common method for microbial reduction.

    Purpose of the Study:

    • To evaluate the impact of pasteurization on the bacterial load in human milk.
    • To assess the effect of pasteurization on key human milk immune factors.
    • To determine the in vitro antimicrobial efficacy of pasteurized human milk.

    Main Methods:

    • Human milk samples were subjected to pasteurization at 62.5°C for 30 minutes.
    • Bacterial counts were determined pre- and post-pasteurization.
    • Activities of specific antibody to E. coli, lactoferrin, and lysozyme were measured.

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  • In vitro inhibition of E. coli growth by pasteurized milk was assessed.

    • Main Results:

    • Pasteurization reduced bacterial count by 99.99%, eliminating pathogenic E. coli and S. aureus.
    • Activities of specific antibody to E. coli and lactoferrin decreased by less than 50%.
    • Lysozyme activity remained stable post-pasteurization.
    • Pasteurized human milk retained its effectiveness in inhibiting in vitro E. coli growth.

    Conclusions:

    • Human milk pasteurization at 62.5°C for 30 minutes is a safe method for reducing bacterial load.
    • While some immune factors are reduced, essential antimicrobial functions like lysozyme activity and E. coli inhibition are preserved.
    • Pasteurized human milk remains a viable option for infant feeding when bacterial contamination is a concern.