Clawin-Rädecker Ingrid, De Block Jan, Egger Lotti, Willis Caroline, Da Silva Felicio Maria Teresa, Messens Winy
EFSA J. 2021 Apr 30;19(4):e06576. doi: 10.2903/j.efsa.2021.6576. eCollection 2021 Apr.
Pasteurisation of raw milk, colostrum, dairy or colostrum-based products must be achieved using at least 72°C for 15 s, at least 63°C for 30 min or any equivalent combination, such that the alkaline phosphatase (ALP) test immediately after such treatment gives a negative result. For cows' milk, a negative result is when the measured activity is ≤ 350 milliunits of enzyme activity per litre (mU/L) using the ISO standard 11816-1. The use and limitations of an ALP test and possible alternative methods for verifying pasteurisation of those products from other animal species (in particular sheep and goats) were evaluated. The current limitations of ALP testing of bovine products also apply. ALP activity in raw ovine milk appears to be about three times higher and in caprine milk about five times lower than in bovine milk and is highly variable between breeds. It is influenced by season, lactation stage and fat content. Assuming a similar pathogen inactivation rate to cows' milk and based on the available data, there is 95-99% probability (extremely likely) that pasteurised goat milk and pasteurised sheep milk would have an ALP activity below a limit of 300 and 500 mU/L, respectively. The main alternative methods currently used are temperature monitoring using data loggers (which cannot detect other process failures such as cracked or leaking plates) and the enumeration of Enterobacteriaceae (which is not suitable for pasteurisation verification but is relevant for hygiene monitoring). The inactivation of certain enzymes other than ALP may be more suitable for the verification of pasteurisation but requires further study. Secondary products of heat treatment are not suitable as pasteurisation markers due to the high temperatures needed for their production. More research is needed to facilitate a definitive conclusion on the applicability of changes in native whey proteins as pasteurisation markers.
生乳、初乳、乳制品或初乳基产品的巴氏杀菌必须采用至少72°C持续15秒、至少63°C持续30分钟或任何等效组合来实现，以使处理后立即进行的碱性磷酸酶（ALP）测试结果为阴性。对于牛奶，按照ISO标准11816-1，当测量的活性≤350毫单位酶活性每升（mU/L）时为阴性结果。对ALP测试的使用和局限性以及用于验证其他动物物种（特别是绵羊和山羊）的这些产品巴氏杀菌的可能替代方法进行了评估。牛乳产品ALP检测的当前局限性同样适用。生羊乳中的ALP活性似乎比牛乳高约三倍，而山羊乳中的ALP活性比牛乳低约五倍，并且在不同品种之间差异很大。它受季节、泌乳阶段和脂肪含量的影响。假设与牛奶的病原体灭活率相似，并基于现有数据，经巴氏杀菌的山羊奶和经巴氏杀菌的绵羊奶的ALP活性分别低于300和500 mU/L的限值的概率为95-99%（极有可能）。目前使用的主要替代方法是使用数据记录器进行温度监测（其无法检测其他过程故障，如板破裂或泄漏）以及肠杆菌科计数（其不适用于巴氏杀菌验证，但与卫生监测相关）。除ALP外的某些酶的失活可能更适合用于巴氏杀菌验证，但需要进一步研究。热处理的次级产物由于其产生所需的高温而不适合作为巴氏杀菌标记物。需要更多研究以便就天然乳清蛋白变化作为巴氏杀菌标记物的适用性得出明确结论。
