Heat resistance of Cronobacter species (Enterobacter sakazakii) in milk and special feeding formula

• Published in: Journal of applied microbiology Vol. 107; no. 3; pp. 928 - 935
• Main Authors: Osaili, T.M, Shaker, R.R, Al-Haddaq, M.S, Al-Nabulsi, A.A, Holley, R.A
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.09.2009; Blackwell Publishing Ltd; Blackwell
• Subjects: Animals; Biological and medical sciences; Colony Count, Microbial; Cronobacter; Cronobacter sakazakii - growth & development; Cronobacter sakazakii - isolation & purification; dried milk; Food Handling - methods; Food Microbiology; Fundamental and applied biological sciences. Psychology; heat resistance; Hot Temperature; Humans; Infant; Infant Formula; Microbial Viability; Microbiology; Milk - microbiology; milk powder; special feeding formula; Temperature; Time Factors; Heat resistance; special feeding formula; Enterobacter; Applied microbiology; Dried milk; milk powder; Bacteria; Cronobacter; Enterobacteriaceae
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/j.1365-2672.2009.04271.x

To determine D- and z-values of Cronobacter species (Enterobacter sakazakii) in different reconstituted milk and special feeding formula and the effect of reconstitution of powdered milk and special feeding formula with hot water on the survival of the micro-organism. Five Cronobacter species (four C. sakazakii isolates and C. muytjensii) were heated in reconstituted milk or feeding formula pre-equilibrated at 52-58°C for various times or mixed with powdered milk or feeding formula prior to reconstitution with water at 60-100°C. The D-values of Cronobacter at 52-58°C were significantly higher in whole milk (22·10-0·68 min) than in low fat (15·87-0·62 min) or skim milk (15·30-0·51 min) and significantly higher in lactose-free formula (19·57-0·66 min) than in soy protein formula (17·22-0·63 min). The z-values of Cronobacter in reconstituted milk or feeding formula ranged from 4·01°C to 4·39°C. Water heated to greater-than-or-equal70°C and added to powdered milk and formula resulted in a > 4 log₁₀ reduction of Cronobacter. The heat resistance of Cronobacter should not allow the survival of the pathogen during normal pasteurization treatment. The use of hot water (greater-than-or-equal70°C) during reconstitution appears to be an effective means to reduce the risk of Cronobacter in these products. This study supports existing data available to regulatory agencies and milk producers that recommended heat treatments are sufficient to substantially reduce risk from Cronobacter which may be present in these products.