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The phosphatase test, therefore, was not performed during the trial.
In the EU-definition [ 23] the phosphatase test is recommended to distinguish thermisation from pasteurisation.
Thermisation is a sub-pasteurisation method that uses temperatures of 57 to 68°C for at least 15 s such that after heating the milk shows a positive reaction to the phosphatase test [ 23].
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The water was then drained through the ERS before its filters were subjected to acid phosphatase testing and haematoxylin and eosin staining of spermatozoa.
The alkaline phosphatase activity was measured by the alkaline phosphatase testing kit.
Subsequent phosphatase tests on 23 samples were within normal limits (Table 1).
Phosphatase tests on pasteurized milk and cheese products were also negative in both outbreaks (Table 2).
Laboratory evaluation included serum renal (uric acid and creatinine) and liver (aspartate aminotransferase, alanine aminotransaminase, and alkaline phosphatase) tests.
Phosphatase tests of 11 different cheese types and production dates were negative, confirming that the milk used to make the cheese was properly pasteurized.
In addition to Listeria testing, standard plate counts (SPC) and phosphatase tests were performed on raw milk samples; water samples were tested for heterotrophic plate counts (HPC) and total coliforms (TC).
Reports of recurrent pasteurization failures but only single, time-limited outbreaks [ 34, 35] fit with our later milk samples testing negative for Campylobacter even though phosphatase tests suggested incomplete pasteurization of at least some milk.
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