Antimicrobial and Antiviral Effect of High-Temperature Short-Time (HTST) Pasteurization Applied to Human Milk
Copyright policy )Antimicrobial and Antiviral Effect of High-Temperature Short-Time (HTST) Pasteurization Applied to Human Milk
In the United States, concerns over the transmission of infectious diseases have led to donor human milk generally being subjected to pasteurization prior to distribution and use. The standard method used by North American milk banks is Holder pasteurization (63 degrees C for 30 minutes). The authors undertook an experiment to validate the effects of a high-temperature short-time (HTST) pasteurization process (72 degrees C for 16 seconds) on the bioburden of human milk. It was concluded that HTST is effective in the elimination of bacteria as well as of certain important pathogenic viruses.
- University of Amsterdam Netherlands
- Delft University of Technology Netherlands
- Netherlands Organisation for Applied Scientific Research Netherlands
- Amsterdam UMC, location AMC Netherlands
- Amsterdam UMC Netherlands
Food preservation, Health care facility, Breast milk, Hot Temperature, Time Factors, Milk hygiene, Food Handling, Disease transmission, Antimicrobial activity, Heating, Humans, Food storage, Antiviral activity, Priority journal, Conference paper, Milk, Human, Sterilization, Heat, United States, Milk Banks, Consumer Product Safety, Pasteurization, Female, Biotechnology, Human
Food preservation, Health care facility, Breast milk, Hot Temperature, Time Factors, Milk hygiene, Food Handling, Disease transmission, Antimicrobial activity, Heating, Humans, Food storage, Antiviral activity, Priority journal, Conference paper, Milk, Human, Sterilization, Heat, United States, Milk Banks, Consumer Product Safety, Pasteurization, Female, Biotechnology, Human
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