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 invasive species; it usually infects goats and occasionally sheep. "B. suis" is of intermediate virulence and chiefly infects pigs. Symptoms include profuse sweating and joint and muscle pain. Brucellosis has been recognized in animals and humans since the 20th century. The symptoms are like those associated with many other febrile diseases, but with emphasis on muscular pain and night sweats. The duration of the disease can vary from a few weeks to many months or even years. In the first stage of the disease, bacteremia occurs and leads to the classic triad of undulant fevers, sweating (often with characteristic foul