Mycobacterium paratuberculosis: a potential food-borne pathogen?

Area of Science:

• Veterinary Microbiology
• Food Safety
• Bacteriology

Background:

• Johne's disease, caused by Mycobacterium paratuberculosis, is a chronic, incurable infection in dairy cattle.
• Infection leads to M. paratuberculosis shedding in feces and milk, posing a risk to raw milk consumers.
• M. paratuberculosis is a significant foodborne pathogen with potential public health implications.

Purpose of the Study:

• To review published data on the thermal resistance of Mycobacterium paratuberculosis in milk.
• To summarize key issues regarding the efficacy of milk pasteurization for eliminating M. paratuberculosis.
• To assess the risk of M. paratuberculosis transmission through raw milk products.

Main Methods:

• Literature review of studies investigating the thermal inactivation of M. paratuberculosis in milk.
• Analysis of M. paratuberculosis thermal resistance data compared to other milkborne pathogens.
• Synthesis of information on pasteurization efficacy and its limitations for M. paratuberculosis.

Main Results:

• Existing research suggests M. paratuberculosis exhibits higher thermal resistance compared to common milkborne zoonotic pathogens like Listeria spp. and Mycobacterium bovis.
• Limited studies indicate that standard pasteurization parameters may be insufficient for complete inactivation of M. paratuberculosis.
• The bacterium's ability to survive thermal treatments raises concerns about its presence in pasteurized milk products.

Conclusions:

• Mycobacterium paratuberculosis poses a potential risk in raw milk due to its heat resistance.
• Current pasteurization protocols may require re-evaluation to ensure effective elimination of M. paratuberculosis.
• Further research is needed to establish optimal thermal processing conditions for inactivating M. paratuberculosis in dairy products.