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The Infant Food Industry as a Partner in Health
Published in Frank Falkner, Infant and Child Nutrition Worldwide:, 2021
The milk industry, if such it may be called in the 19th century, was completely unregulated and conditions of production, transport and storage extremely dirty. Cone describes the way in which half of New York’s milk supply was produced in the 1830’s. The cows were kept in sheds next to distilleries, fed distiller’s mush and milked by city tramps. Not surprisingly, the milk was heavily contaminated. Similar conditions were common throughout the country well into the early part of the 20th century. The quality of milk began slowly to improve as a result of several developments in the late 1800’s and early 1900’s. Pasteurization increased the life of milk and protected against milk borne disease; and public demands for improvements led to the production of “certified” milk whose content and handling met certain standards. The effect of these changes can be seen in such evidence as the decline in mortality among infants in some foundling hospitals in New York State. Fatalities dropped from 51 to 18 percent in the first year after these hospitals were supplied with pure and pasteurized milk (Cone, op cit).
Human Donor Milk and Necrotizing Enterocolitis
Published in David J. Hackam, Necrotizing Enterocolitis, 2021
Two alternative pasteurization methods have been adapted recently for human milk, being high temperature short time (HTST) and high-pressure processing. HTST is a thermal processing method where products are exposed for up to 15 seconds to either 72°C or 87°C, first developed for the dairy industry for the elimination of pathogens from milk (29, 45–47). High-pressure processing, used by food production companies (32), is an alternative method to thermal pasteurization (48), where processing occurs at refrigeration temperatures. It includes product treatment at a range of high pressures for several time frames—between 100 and 1000 MPa, where 100 MPa represents 1000 times atmospheric pressure (49). These alternative pasteurization methods are effective in the destruction of pathogenic activity in a similar way to Holder pasteurization (32, 45). There is limited research on the composition effects on human milk with these methods, but research has found that compared to Holder pasteurization, high temperature short time and high-pressure processing methods have a less negative effect on the nutritional and immunological components of breast milk (9, 45, 48, 50–53).
Dairy
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
In this context, pasteurization is best conceived as part of a sanitary movement against germs in milk, water, hospitals, and homes. All reduced the infections that killed countless people over millennia. American physician and Rockefeller Foundation president John Hilton Knowles (1926–1979) summarized the situation, asserting in 1977 that pasteurization, clean drinking water, sewage treatment and disposal, and nutrition accounted for twentieth-century reductions in mortality.87
The clinical evidence for postbiotics as microbial therapeutics
Published in Gut Microbes, 2022
Alexis Mosca, Ana Teresa Abreu Y Abreu, Kok Ann Gwee, Gianluca Ianiro, Jan Tack, Thi Viet Ha Nguyen, Colin Hill
In rodents, live Akkermansia muciniphila reduced obesity, glucose intolerance, insulin resistance, steatosis, and gut permeability.95–97 Subsequently, it was discovered that pasteurization enhances its effect on adiposity, insulin resistance and glucose tolerance.96 Clinical data from a randomized-controlled study including overweight/obese, insulin-resistant individuals show that pasteurized A. muciniphila reduces liver dysfunction and inflammation blood marker levels while leaving the overall gut microbiome structure unaffected. The three-month study found that pasteurized A. muciniphila was safe and well tolerated, improved insulin sensitivity (p = 0.002), and reduced insulinemia (p = 0.006), plasma total cholesterol (p = 0.02) and body weight (p = 0.091) compared with the placebo. It also reduced fat mass (p = 0.092) and hip circumference (p = 0.091) compared with baseline.98
Multispecies biofilm formation by the contaminating microbiota in raw milk
Published in Biofouling, 2019
G. S. Oliveira, D. R. G. Lopes, C. Andre, C. C. Silva, F. Baglinière, M. C. D. Vanetti
Taxonomic analysis of the 405 unique OTUs of the biofilm communities revealed 7 phyla, 12 classes, 13 orders, and 10 families. Two groups of distinct classes predominated over time in the biofilms formed in the milk samples of different origins (Figure 8). The classe Gammaproteobacteria and Bacilli, are of great importance in the dairy industry, and were present, pose a risk to final products as they can withstand the heat treatments applied in milk processing. Gram-positive bacteria belonging to the classe Bacilli, Clostridia and Actinobacteria have been shown to have a higher prevalence in samples of raw bulk farm milk, while milk samples from plant silo tanks were dominated by species Gram-negative cells belonging to the class Gammaproteobacteria (Raats et al. 2011). Cherif-Antar et al. (2016) isolated microorganisms that adhered to SS surfaces in the pre-pasteurization and post-pasteurization pipelines of a milk processing plant and 56% of these isolates belonged to the class Bacilli, while the other 44% belonged to the class Gammaproteobacteria. Furthermore, these authors observed that the number of Gram-negative bacteria recovered decreased after pasteurization (from 63 to 31%) and the number of Gram-positive isolates increased after this process (from 37 to 69%). The presence of biofilms of these microorganisms in the post-pasteurization processing line can become a source of contamination to already processed food (Sharma and Anand 2002; Alvarez-Ordóñez et al. 2019).
Antimicrobial treatment with the fixed-dose antibiotic combination RHB-104 for Mycobacterium avium subspecies paratuberculosis in Crohn’s disease: pharmacological and clinical implications
Published in Expert Opinion on Biological Therapy, 2019
Edoardo Savarino, Lorenzo Bertani, Linda Ceccarelli, Giorgia Bodini, Fabiana Zingone, Andrea Buda, Sonia Facchin, Greta Lorenzon, Santino Marchi, Elisa Marabotto, Nicola De Bortoli, Vincenzo Savarino, Francesco Costa, Corrado Blandizzi
Humans can be exposed to MAP through a variety of routes, including food ingestion and environment. The environmental spread is related to shedding of MAP into the feces of infected ruminants, especially cows, and is the most likely route of transmission in Western countries, due to the ingestion of contaminated water: MAP DNA was indeed detected in over 80% of domestic water samples in Ohio (USA) [25]. MAP can also contaminate human alimonies, mainly meat and dairy products [26]. Pasteurization can reduce significantly, but not abolish this risk, as shown also in a study by Wynne et al. [27] where MAP could be cultured from 1.8% of samples of pasteurized milk from MAP-positive cows in the UK. Indeed, the thick lipid bacterial cell wall of MAP allows it to survive pasteurization, and live MAP has been detected in retail milk and cheese products [17].