Nutraceuticals for Bone Health in Pregnancy
Priyanka Bhatt, Maryam Sadat Miraghajani, Sarvadaman Pathak, Yashwant Pathak in Nutraceuticals for Prenatal, Maternal and Offspring’s Nutritional Health, 2019
Pasteurization, invented by Louis Pasteur in 1863, is a technique that involves heating the milk to a temperature greater than 161 ºF for a short period of time; this kills 99% of bacteria, molds, and yeast. The pasteurization technique was an initial innovation, extending the shelf life of milk by around half a month but along with destroying infectious bacteria, it also destroys essential minerals such as vitamins, enzymes, and some beneficial bacteria. Additionally, milk may also be purified by microfiltered processes, by being passed forcefully through ceramic filters to remove bacteria that are then homogenized to prevent separation into butter–fat globules and milk fluid. In the homogenization process, milk is emulsified under intense pressure as it is pumped through narrow tubes in which the fat globules are broken down into smaller ones, and, in turn, it does not lose the milk’s nutritional value or its effectiveness. In further developments, the dairy industry has gone through numerous progressions to raise milk production, quality, and distribution (Varoni & Iriti 2016).
Human Donor Milk and Necrotizing Enterocolitis
David J. Hackam in Necrotizing Enterocolitis, 2021
Donor milk must undergo several important processing, storage, and administration methods before infant consumption. These are known to alter the overall nutrient and immunological composition of breast milk and include pasteurization, freezing, storage characteristics (e.g., container type, temperature), light exposure, microwave thawing and heating, and tube feeding (29, 34–43). The main pasteurization procedure used for human milk is Holder pasteurization. It is the most well-used process and is currently the recommendation for human milk banks (43). Also referred to as low temperature, long time (LTLT) pasteurization, it is a thermal processing method for ensuring microbial safety, most commonly used for food products. Products are held at constant temperature in a 62.5°C water bath for 30 minutes (32), followed by rapid cooling to –10°C and freezing at –20°C for storage (32). The pasteurization process in human milk banks is essential to guarantee microbial safety of the donated milk through destroying existing pathogens (32). Holder pasteurization is successful at destroying bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella, Corynebacterium diphtheria, and viruses like influenza, polio, rotavirus, herpes simplex, and cytomegalovirus (CMV) (32, 44, 45).
The Infant Food Industry as a Partner in Health
Frank Falkner in 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).
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].
Current and emerging treatments for neonatal sepsis
Published in Expert Opinion on Pharmacotherapy, 2020
Federico Carbone, Fabrizio Montecucco, Amirhossein Sahebkar
Maternal milk contains many proteins, peptides, and probiotics that exert direct antimicrobial activities in addition to sustain immune maturation and healthy microbial composition [48]. Although ethical limitations preclude RCTs, beneficial effects of maternal milk have been widely described [49]. However, differences exist, as milk composition varies with gestational age in terms of volume and protein content. Some studies have even emphasized the beneficial effects of donor human milk. Indeed, donor human milk may prevent side effects of formula, though several classes of protective elements are partially destroyed during the pasteurization process [50]. In light of that, exogenous administration of bioactive molecules and probiotics has been tested in clinical studies (Figure 1).
Antifouling amphiphilic silicone coatings for dairy fouling mitigation on stainless steel
Published in Biofouling, 2018
Sawsen Zouaghi, Mikayla E. Barry, Séverine Bellayer, Joël Lyskawa, Christophe André, Guillaume Delaplace, Melissa A. Grunlan, Maude Jimenez
In this work, the authors sought to evaluate the antifouling performance of an amphiphilic silicone coating applied to SS that was then subjected to industrial pasteurization processes as well as exposure to foodborne pathogenic bacteria. The silicone coating formulation consisted of an RTV silicone modified with a PEO-silane amphiphile [(EtO)3Si-(CH2)2-oligodimethylsiloxane13-block-(OCH2CH2)8-OCH3]. In order to improve the adhesion of this PEO-modified silicone coating to the SS, several different surface pretreatments were first performed (plasma activation, polydopamine doping and priming) and the impact on coating adhesion and surface properties evaluated. The ability of the coating to resist dairy fouling was investigated with a pilot pasteurizer containing a model dairy fluid for both isothermal and in situ pasteurization conditions. Its durability against a standard clean-in-place process following pasteurization was also evaluated. Lastly, the resistance of the coating to common foodborne pathogenic bacteria, namely Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica, was examined.