United States raw milk debate temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds. Milk is tested following pasteurization to confirm that bacteria have been killed to an acceptable level. Pasteurization kills pathogenic bacteria which occasionally may be present in milk, including those causing tuberculosis ("Mycobacterium bovis"), listeriosis ("Listeria monocytogenes"), Q fever ("Coxiella burnetii"), brucellosis ("Brucella"), campylobacteriosis ("Campylobacter"), salmonellosis ("Salmonella"), and several other foodborne illnesses (e.g., ). Pasteurization may not kill some resistant bacteria, which can eventually cause souring and spoilage of fresh milk. UHT pasteurization (Ultra High Temperature) is
Brucellosis of elk and bison. Since concentrating animals around food plots accelerates spread of the disease, management strategies to reduce herd density and increase dispersion could limit its spread. Hunters may be at additional risk for exposure to brucellosis due to increased contact with susceptible wildlife. Exposure can occur through contact with open wounds or by directly inhaling the bacteria while cleaning game. In some cases, consumption of undercooked game can result in exposure to the disease. Hunters can limit exposure while cleaning game through the use of precautionary barriers, including gloves and masks, and by washing tools rigorously after use.