The survival of Mycoplasma bovis at different temperatures

Marcela Vyletělová
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Marcela Vyletělová: Agrovýzkum Rapotín Ltd., Vikýřovice, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 1, 74-78

Abstract: The survival of Mycoplasma bovis in milk samples was investigated at three storage temperatures (5°C, -30°C and -80°C) during 5 weeks. For the storage temperatures -30°C and -80°C, the respective samples were prepared weekly and those for culture by repeated defrosting. At 5°C the total number of M. bovis CFU/ml decreased from the initial of 1.13 × 107 CFU/ml to the final of 3.92 × 106 CFU/ml. The development in the frozen samples prepared for each week was as follow: (1) at -30°C - from the initial of 1.13 × 107 CFU/ml to 5.69 × 106 CFU/ml; (2) at -80°C - from the initial of 1.13 × 107 CFU/ml to 9.75 × 106 CFU/ml. The decrease in M. bovis colony count was more evident in the samples that were repeatedly defrosted: (1) at -30°C - the initial of 1.13 × 107 CFU/ml to the final of 2.18 × 106 CFU/ml; (2) at -80°C - the initial and final values were 1.13 × 107 CFU/ml and 7.89 × 106 CFU/ml, respectively.

Keywords: Mycoplasma bovis; raw cow milk; temperature (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:99-2009-cjfs

DOI: 10.17221/99/2009-CJFS

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