BACKGROUND: Unpasteurised fresh and souring dairy products form an essential component of household diets throughout many rural communities in southern Africa. The presence of milk-borne zoonotic pathogens such as @entity2497 ( @entity2499 ), the causative agent of @entity291 @entity378 and zoonotic @entity378 in @entity1 , constitute a public health threat, especially in remote areas with poor disease surveillance in livestock and highly compromised @entity1 health due to @entity645 / @entity791 . METHODS: In this study we used culture to determine the longevity of @entity2499 in experimentally inoculated fresh and naturally souring milk obtained from communal @entity291 in the KwaZulu-Natal province of South Africa. The effect of bacterial load and storage temperature on the survival of @entity2499 was evaluated by spiking mixtures of fresh milk and starter soured milk (aMasi) culture with three concentrations of bacteria (102, 104, 107 colony forming units/ml), followed by incubation under controlled laboratory conditions that mimicked ambient indoor (20  C) and outdoor (33  C) temperatures and periodic sampling and testing over time (0-56 days). RESULTS: @entity2499 cultured from samples of the fresh and souring milk was identified by PCR analysis. At the highest spiking concentration (107cfu/ml), @entity2499 survived for at least 2 weeks at 20  C; but, at all concentrations in the 33  C treatment, @entity2499 was absent by three days after inoculation. Logistic regression analysis was used to assess the effects of bacterial concentration and time since inoculation, as well as determine the potential half-life of @entity2499 in raw souring milk. Given the most favourable tested conditions for bacterial survival (20  C), approximately 25% of mycobacteria were alive after one day of storage (95% CI: 9-53%), giving an estimated half-life of @entity2499 in raw souring milk of approximately 12 hours (95% CI: 7-27 hours). CONCLUSIONS: This study demonstrates that @entity2499 may survive in fresh and souring milk for periods of time that represent a risk of exposure to @entity1 consuming these products, as well as domestic or wild animal populations that have reported opportunities to consume homemade unpasteurised dairy products. The temperature at which the milk is soured and stored substantially affects the survival time of @entity2499 .

Longevity of XXXX in Raw and Traditional Souring Milk as a Function of Storage Temperature and Dose.

@entity1 :: ('9606', 'Species') :: ['humans', 'human', 'people'] @entity645 :: ('57667', 'Species') :: ['HIV'] @entity2499 :: ('28903', 'Species') :: ['M. bovis'] @entity378 :: ('MESH:D014376', 'Disease') :: ['tuberculosis'] @entity791 :: ('MESH:D000163', 'Disease') :: ['AIDS'] @entity291 :: ('9913', 'Species') :: ['cattle', 'bovine'] @entity2497 :: ('1765', 'Species') :: ['Mycobacterium bovis']
@entity2497 :: (1765,Species) :: ['Mycobacterium bovis']
