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The Effect of Pasteurization upon Brucella Melitensis Var. Suis

Department of Veterinary Investigation, Iowa State College, Ames, Iowa

ABSTRACT

Pasteurization tests, using a standard pasteurizing outfit show that a temperature of 62° –63°C. (143.6° –145.4°F.) applied 3 minutes is sufficient to destroy Brucella organisms, both the bovine and porcine varieties. This indicates that the usual pasteurization temperature of 62° –63°C. for 30 minutes gives an ample factor of safety, providing the pasteurizer is operated in the proper manner. With the lid of the pasteurizer open a much longer time exposure to this temperature is required and the results obtained are irregular and uncertain, in that viable organisms were recovered from the foam even after 30 minutes pasteurization. The absolute necessity of a flush gate valve is also indicated, for in those experiments in which an ordinary faucet outlet was used, viable organisms were obtained from the outlet after 30 minutes pasteurization whereas with the outlet closed by a stopper on the inside, no living organisms remained after 3 minutes exposure. The experiments emphasize the importance of carefully conducted operations in pasteurization if successful results are to be obtained.