 | Pasteurization: Encyclopedia II - Pasteurization - Are current standards adequate?
Pasteurization - Are current standards adequate?
Milk pasteurization standards have been subject to increasing scrutiny in recent years, due to the discovery of pathogens that are both widespread and heat resistant (able to survive pasteurization in significant numbers). Researchers have developed more sensitive diagnostics, such as real-time PCR and improved culture methods, that have enabled them to identify pathogens in pasteurized milk.
Note: The following paragraphs in this section discuss controversial, ongoing research.
One bacterium in particular, the organism Mycobacterium avium subspecies paratuberculosis (MAP), which causes Johne's disease in cattle and is suspected of causing at least some Crohn's disease in humans, has been found to survive pasteurization in retail milk in the U.S., the U.K., Greece, and the Czech Republic. The food safety authorities in the U.K. have decided to re-evaluate pasteurization standards in light of the MAP results and other evidence of harmful, pasteurization-resistant pathogens.
The USDA (which is responsible for setting pasteurization standards in the U.S.) has not re-evaluated their position on pasteurization adequacy. They do not dispute the studies, which are at this point accepted by the scientific community, but maintain that the presence of MAP in retail pasteurized milk must be due to post-pasteurization contamination. However, some researchers within the FDA, which is responsible for food safety in the U.S., have begun pushing for a re-evaluation of these results. There is a small but growing body of criticism directed at these agencies by Crohn's disease sufferers, scientists, and doctors. Some have suggested that the U.S. dairy industry has been successful in suppressing the agencies' response to a potential health crisis, for fear of consumer panic which would lead to a decrease in milk consumption. It is worth noting that while MAP has not been definitely proven to be harmful in humans, all other mycobacteria are pathogenic, and it has been definitively shown to cause disease in cattle and other ruminants.
A newer method called flash pasteurization involves shorter exposure to higher temperatures, and is claimed to be better for preserving color and taste in some products.
The term cold pasteurization is used sometimes for the use of ionizing radiation (see Food irradiation) or other means (e.g. chemical) to kill bacteria in food. Food irradiation is also sometimes called "electronic pasteurization".
Other related archives1862, Mycobacterium avium subspecies paratuberculosis, AIDS, April 20, Celsius, Claude Bernard, Coxiella burnetii, Crohn's disease, FDA, Fahrenheit, Food Standards Agency, Food irradiation, Franz von Soxhlet, French, Johne's disease, Louis Pasteur, Mycobacterium tuberculosis, Nicolas François Appert, PCR, Q fever, USDA, United Kingdom, United States, Unpasteurized milk, autoimmune diseases, bacteria, beer, cancer, canned food, cheese, cider, cold pasteurization, cream, dairy products, eggs, enzyme, flash pasteurization, food, fruit juice, harmful organisms, honey, immunosuppression, ionizing radiation, log, microorganisms, milk, molds, mycobacteria, organ transplant, phosphatase, protozoa, raw milk, refrigerated, shelf life, sports drinks, sterilization, tuberculosis, ultra-high temperature, viruses, water, wine, yeasts
 Adapted from the Wikipedia article "Are current standards adequate?", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki |
