Terminal disinfection of infant feeds

Area of Science:

• Microbiology
• Food Safety
• Public Health

Background:

• Pathogenic organisms in milk pose a significant public health risk.
• Effective sterilization methods are crucial for safe milk handling in institutional settings.

Purpose of the Study:

• To ascertain the specific time and temperature parameters for destroying pathogenic organisms in milk.
• To describe a practical method for pathogen destruction using steam.

Main Methods:

• Experimental determination of time-temperature relationships for microbial inactivation.
• Development and description of a steam-based sterilization technique at atmospheric pressure.

Main Results:

• Established critical time and temperature combinations for inactivating target pathogens.
• Validated a steam sterilization method suitable for milk preparation environments.

Conclusions:

• The findings provide a scientific basis for safe milk pasteurization.
• A practical, steam-based protocol can be implemented in milk kitchens to enhance food safety.