Abstract

CIRONE, Karina Mariela; MORSELLA, Claudia Graciela; COLOMBO, Daniel  and  PAOLICCHI, Fernando Alberto. Viability of Mycobacterium avium subsp. paratuberculosis in elaborated goat and bovine milk cheese maturity. Acta bioquím. clín. latinoam. [online]. 2006, vol.40, n.4, pp.507-513. ISSN 0325-2957.

Mycobacterium avium subsp. paratuberculosis (Map) is the etiologic agent of paratuberculosis or Johne's disease. It is a chronic enteritis affecting ruminants, domestic and wild species. Goats and cows infected with Map can excret can excret mycobacteria in their milk. This fact represents a potential risk when people consume raw milk or non-pasteurized cheese. The objective of this work was to determine the viability of Map in cheese elaborated with experimentally infected caprine and bovine milk with different thermal treatments (65 °C or 37 °C). During maturity, Map was isolated in cheese with only treatment of milk with 37 °C, keeping its viability until days 60 and 45 days in caprine and bovine cheese respectively. In caprine cheese the highest pH value was found between days 30 and 45 of maturity in agreement with the biggest number of Map's isolates. The maturity decreases the Map viability in elaborated cheese without thermal treatment, and the treatment with 65 °C of temperature plus cheese maturity process would be beneficial for the mycobacteria elimination in these products.

Keywords : Mycobacterium avium subsp. paratuberculosis; viability in cheese; maturity.

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