Step 1: Understanding the Concept:
Pasteurization is a heat treatment designed to eliminate all pathogenic vegetative bacteria in milk. The effectiveness of pasteurization is monitored using the alkaline phosphatase (ALP) test.
Step 2: Detailed Explanation:
Let us analyze both statements:
• Statement (I): Coxiella burnetii is the most heat-resistant, non-spore-forming pathogen found in raw milk. The standard pasteurization protocols—LTLT (Low Temperature Long Time: \(63^\circ\text{C}\) for 30 minutes) and HTST (High Temperature Short Time: \(72^\circ\text{C}\) for 15 seconds)—were specifically designed to ensure the destruction of this pathogen. Thus, Statement (I) is Correct.
• Statement (II): Alkaline phosphatase is a natural milk enzyme that is slightly more heat-resistant than Coxiella burnetii. Proper pasteurization completely denatures and inactivates this enzyme. Therefore, properly pasteurized milk should test negative for alkaline phosphatase. A positive test indicates under-pasteurization or contamination with raw milk. Thus, Statement (II) is Incorrect.
Step 3: Final Answer
Statement (I) is correct, but Statement (II) is incorrect.