Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-22T16:31:19.668Z Has data issue: false hasContentIssue false
  • English
  • Français

An Investigation into the Effect of Pasteurisation on the Bovine Tubercle Bacillus in Naturally Infected Tuberculous Milk

Published online by Cambridge University Press:  15 May 2009

L. J. Meanwell
L. J. Meanwell
Affiliation:
(National Institute for Research in Dairying.)
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The following investigation into the effect of pasteurisation on the tubercle bacillus was commenced in 1923, in order to ascertain whether the temperatures used in commercial pasteurisation are at all times sufficient to destroy the virulence of the tubercle bacillus in naturally infected tuberculous milk, i.e. milk as secreted by a cow suffering from tuberculosis of the udder.

Type
Research Article
Information
Journal of Hygiene , Volume 26 , Issue 4 , October 1927 , pp. 392 - 402
Copyright
Copyright © Cambridge University Press 1927

References

REFERENCES

Andersen, C. W. (1924). On the behaviour of certain pathogenic bacteria towards heating at 63° C. for 30 minutes. Maanedsskrift for Dyrlaeger, 36, 177–189.Google Scholar
Campbell-Brown, H. M. (1925). An investigation into pasteurisation as a means of destroying tubercle bacilli in milk. Public Health, 38, 297–301.Google Scholar
Campbell-Brown, F. W. (1923). A critical investigation into the thermal death point of the tubercle bacillus in milk, with special reference to its application to practical pasteurisation. Lancet, II, 317–320.CrossRefGoogle Scholar
Delépine, S. (1914). Report to the Local Government Board upon the effects of certain condensing and drying processes used in the preservation of milk upon its bacterial contents. Report to the Local Government Board, N.S. No. 97.Google Scholar
Delépine, S. (1916). Contribution to the study of delayed or “latent” tuberculous infection. Ann. Inst. Pasteur, 30, 600–612.Google Scholar
Jenkins, H. (1926). Experiments on the pasteurisation of milk, with reference to the efficiency of commercial pasteurisation. J. of Hygiene, 25, 273–284.CrossRefGoogle Scholar
United States Public Health Service (1925). Commercial Pasteurisation. Public Health Bull. No. 147.Google Scholar
White, R. G. (1926). A study of the effect of pasteurisation on the infectivity of the milk of tuberculous cows. Lancet, I, 223–225.Google Scholar