02.02.2013 Views

Proceedings of the 10th International Colloquium on Paratuberculosis

Proceedings of the 10th International Colloquium on Paratuberculosis

Proceedings of the 10th International Colloquium on Paratuberculosis

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

#97<br />

The EU ParaTBTools Project – Thematic Area 3: The inactivati<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Mycobacterium avium<br />

subsp. paratuberculosis in milk and dairy products<br />

John Anth<strong>on</strong>y D<strong>on</strong>aghy, Michael Rowe<br />

Food Microbiology Branch, Agri-Food & Biosciences Institute, Belfast, N. Ireland, United Kingdom<br />

The objectives <str<strong>on</strong>g>of</str<strong>on</strong>g> Theme Area 3 <str<strong>on</strong>g>of</str<strong>on</strong>g> <str<strong>on</strong>g>the</str<strong>on</strong>g> EU ParaTBTools project were to develop improved processing and<br />

manufacturing parameters for milk and dairy products to achieve improved inactivati<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Map and to standardize<br />

culture and molecular methods for <str<strong>on</strong>g>the</str<strong>on</strong>g> detecti<strong>on</strong>/isolati<strong>on</strong>/recovery <str<strong>on</strong>g>of</str<strong>on</strong>g> Map from dairy matrices. The Workpackages<br />

(WP’s 7, 8 & 9) involved research institutes from Ireland, UK, Germany, France, Ne<str<strong>on</strong>g>the</str<strong>on</strong>g>rlands and<br />

Belgium.<br />

In WP7 molecular and culture methods were developed for <str<strong>on</strong>g>the</str<strong>on</strong>g> detecti<strong>on</strong>/enumerati<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Map from<br />

yoghurt, Gouda, Danish Blue and Munster cheeses. Real-Time PCR using an IS900-based TaqMan assay and<br />

a commercial Map DNA extracti<strong>on</strong> kit was <str<strong>on</strong>g>the</str<strong>on</strong>g> most effective molecular method. Culture methods using HEYM<br />

supplemented with <str<strong>on</strong>g>the</str<strong>on</strong>g> antibiotic supplements PANTA, nisin (125 U) and penicillin (12 IU) was most suitable for<br />

<str<strong>on</strong>g>the</str<strong>on</strong>g> recovery <str<strong>on</strong>g>of</str<strong>on</strong>g> Map from Yoghurt, Danish Blue and Gouda cheeses. However, this medium was less suited for<br />

<str<strong>on</strong>g>the</str<strong>on</strong>g> recovery <str<strong>on</strong>g>of</str<strong>on</strong>g> Map from a raw milk cheese.<br />

In WP 8 eleven laboratories participated in a dairy products ring trial using <str<strong>on</strong>g>the</str<strong>on</strong>g> developed methodologies<br />

according to <str<strong>on</strong>g>the</str<strong>on</strong>g> NordVal validati<strong>on</strong> method. Dairy samples c<strong>on</strong>taminated with ‘medium’ and ‘low’ levels <str<strong>on</strong>g>of</str<strong>on</strong>g> Map<br />

were prepared and distributed to participant laboratories. Average sensitivities across all laboratories at medium<br />

and low levels <str<strong>on</strong>g>of</str<strong>on</strong>g> inocula were 95%, 98%, 100%, 84% and 96% for faecally-c<strong>on</strong>taminated milk, yogurt,<br />

Gouda, Danish Blue and Munster cheese respectively. Calculated specificities for all matrices tested were in<br />

<str<strong>on</strong>g>the</str<strong>on</strong>g> range 95-100%. The sensitivity and specificity <str<strong>on</strong>g>of</str<strong>on</strong>g> <str<strong>on</strong>g>the</str<strong>on</strong>g> culture methods were lower than those recorded for<br />

molecular methods.<br />

In WP 9 <str<strong>on</strong>g>the</str<strong>on</strong>g> inactivati<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Map during <str<strong>on</strong>g>the</str<strong>on</strong>g> manufacture <str<strong>on</strong>g>of</str<strong>on</strong>g> Gouda, Danish Blue, a smear ripened raw milk<br />

s<str<strong>on</strong>g>of</str<strong>on</strong>g>t cheese and yogurt has been assessed. The inactivati<strong>on</strong> <str<strong>on</strong>g>of</str<strong>on</strong>g> Map during high temperature short time pasteurisati<strong>on</strong><br />

<str<strong>on</strong>g>of</str<strong>on</strong>g> milk in combinati<strong>on</strong> with homogenizati<strong>on</strong> (up-stream and down-stream) and bact<str<strong>on</strong>g>of</str<strong>on</strong>g>ugati<strong>on</strong> are<br />

under investigati<strong>on</strong>.<br />

287

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!