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Effect of high-temperature short-time (HTST) laboratory pasteurization on the survival of Burkholderia cepacia complex organisms in whole, low fat and skimmed milks

Published online by Cambridge University Press:  02 October 2002

JOHN E. MOORE ,
B. CHERIE MILLAR ,
THOMAS BUCKLEY ,
MARY CROWE  and
J. STUART ELBORN
JOHN E. MOORE
Affiliation:
Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital, Belfast BT9 7AD, Northern Ireland, United Kingdom
B. CHERIE MILLAR
Affiliation:
Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital, Belfast BT9 7AD, Northern Ireland, United Kingdom
THOMAS BUCKLEY
Affiliation:
Irish Equine Centre, Johnstown, Naas, Co. Kildare, Ireland
MARY CROWE
Affiliation:
Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital, Belfast BT9 7AD, Northern Ireland, United Kingdom
J. STUART ELBORN
Affiliation:
Northern Ireland Regional Adult Cystic Fibrosis Centre, Belfast City Hospital, Belfast, BT9 7AB, Northern Ireland, United Kingdom
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Abstract

Cystic fibrosis (CF) is the most common genetic disease of Caucasians with anincidence of 1 in 2500 live births and a carriage rate of 1 in 20 individuals. CF patientscontinue to suåer from recurrent and chronic respiratory tract infections and mostof their morbidity and mortality is due to such infections throughout their life(Høiby, 1991). These infections are usually dominated by Gram-negative organisms,especially by the pseudomonads including in particular, Pseudomonas aeruginosa, aswell as members of the Burkholderia cepacia complex of organisms.

Keywords

Cystic fibrosisgenomovarinfection controlsourceenvironment

Information

Type
Original article
Information
Journal of Dairy Research , Volume 69 , Issue 3 , August 2002 , pp. 483 - 490
Copyright
Proprietors of Journal of Dairy Research 2002

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