评估60°C加热90分钟对牛乳中的细菌病原体活力和IgG度的影响
Mostafa Moazeni1, Aria Rasooli1,2, Mohammad Nouri1
1Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
Veterinary medicine and science
|June 10, 2025
概括
在60°C下60分钟的牛乳热处理有效地消除了常见的细菌病原体,如大肠杆菌和沙门氏菌,同时保持了必要的IgG水平. 建议对约翰的疾病控制计划进行更长的治疗 (90分钟).
科学领域:
- 兽医医学 兽医医学 兽医医学
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 牛乳是对新生儿小牛免疫力至关重要的.
- 大奶粉与细菌病原体的污染构成重大风险.
- 热处理是减少病原体负载的常见方法,但可能会影响营养质量.
研究的目的:
- 为了评估热处理牛乳在60°C下90分钟热处理的有效性.
- 评估这种治疗对关键细菌病原体生存能力的影响.
- 为了确定对免疫球蛋白G (IgG) 度的影响.
主要方法:
- 牛乳头被接种了大肠杆菌,沙门氏菌,Mycobacterium avium亚种. 部分结核病 (MAP) 和Mycobacterium avium亚种. 航空公司 (MAA).
- 热处理是在60°C的批次巴氏消毒系统中进行90分钟的热处理.
- 病原体活力和IgG度在热处理期间和之后的不同时间点进行测量.
主要成果:
- 在60°C加热60分钟消除了大肠杆菌和S. Enteritidis的生存能力.
- 菌根菌 (MAP和MAA) 在90分钟的热处理后无法通过培养物检测到.
- IgG度基本上没有受到影响 (p > 0.05),90分钟后仅略有下降.
结论:
- 在60°C进行60-90分钟的热处理有效地减少了牛乳中的细菌病原体负载.
- 这种热处理方法是控制约翰氏病的可行策略,不影响IgG水平.
- 在农场以60°C的温度进行90分钟的消毒是一种安全有效的方法,用于制备无病原体的乳酪.
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