Inactivation Kinetics of Coxiella burnetii During High-Temperature Short-Time Pasteurization of Milk.

ABSTRACT: The Gram-negative, obligate intracellular bacterium Coxiella burnetii is the causative organism of the zoonosis Q fever and is known for its resistance toward various intra- and extracellular stressors. Infected ruminants such as cattle, sheep, and goats can shed the pathogen in their milk. Pasteurization of raw milk was introduced for the inactivation of C. burnetii and other milk-borne pathogens. Legal regulations for the pasteurization of milk are mostly based on recommendations of the Codex Alimentarius. As described there, C. burnetii is considered as the most heat-resistant non-spore-forming bacterial pathogen in milk and has to be reduced by at least 5 log₁₀-steps during the pasteurization process. However, the corresponding inactivation data for C

SUBMITTER: Wittwer M 

PROVIDER: S-EPMC8770862 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature