Cronobacter Support
05-12-2009, 06:09 PM
1st International Conference on Cronobacter Poster Abstract 25
Bacteriocidal preparation of powdered infant formula
The reconstitution of powdered infant formula with water at a raised temperature as a means of reducing the bacterial load was assessed using Salmonella, Cronobacter, other Enterobacteriaceae and Acinetobacter spp. These organisms were chosen as they are categorised by FAO/WHO (2004 & 2006) as either ‘Clear evidence of causality’ or ‘Causality plausible, but not yet demonstrated’ with respect to causing infant infections through contaminated formula. Thermal susceptibility (D and z values) were calculated for the different studied strains, different reconstitution scenarios were analysed, and different temperature treatments were chosen to reflect current practices. All of this information was gathered and analysed using the ‘E. sakazakii’ Risk Model (JEMRA). In total, 30 strains from 10 bacterial genera were analysed for growth range (4-44°C) and thermal susceptibility (D and Z values) in various types of infant formula. Temperature treatments were chosen to reflect current practices, and compared with the recommended reconstitution temperature of 70°C. Growth rates were determined using impedance microbiology, and thermal treatment using conventional enumeration of cultures following treatment in a capillary coil waterbath. Data was collated and analysed using the ‘E. sakazakii’ Risk Model (JEMRA) using defined scenarios. Salmonella serovars, Citrobacter spp. and Serratia spp. were unable to grow at 44°C, unlike Cr. sakazakii, C. muytjensii, Klebsiella spp., and Enterobacter spp. The most thermotolerant organisms were Salmonella serovars and Cr. sakazakii, ie. D55 ~30 min which was in the order of ten-fold greater than the other Enterobacteriaceae. The greater thermoresistance of Salmonella serovars and Cr. sakazakii, combined with persistence in the desiccated state, are basic physiological traits resulting in the greater exposure of infants to these two pathogens. This work was funded by the UK Food Standards Agency, and supported by the Infant and Dietectic Food Association, Oxoid ThermoFisher and LabM.
Juncal Caubilla-Barron, Eva Kucerova, Michael Loughlin, Emma Hartnett, Greg Paoli and Steve Forsythe
School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham, UK. NG11 8NS.
Bacteriocidal preparation of powdered infant formula
The reconstitution of powdered infant formula with water at a raised temperature as a means of reducing the bacterial load was assessed using Salmonella, Cronobacter, other Enterobacteriaceae and Acinetobacter spp. These organisms were chosen as they are categorised by FAO/WHO (2004 & 2006) as either ‘Clear evidence of causality’ or ‘Causality plausible, but not yet demonstrated’ with respect to causing infant infections through contaminated formula. Thermal susceptibility (D and z values) were calculated for the different studied strains, different reconstitution scenarios were analysed, and different temperature treatments were chosen to reflect current practices. All of this information was gathered and analysed using the ‘E. sakazakii’ Risk Model (JEMRA). In total, 30 strains from 10 bacterial genera were analysed for growth range (4-44°C) and thermal susceptibility (D and Z values) in various types of infant formula. Temperature treatments were chosen to reflect current practices, and compared with the recommended reconstitution temperature of 70°C. Growth rates were determined using impedance microbiology, and thermal treatment using conventional enumeration of cultures following treatment in a capillary coil waterbath. Data was collated and analysed using the ‘E. sakazakii’ Risk Model (JEMRA) using defined scenarios. Salmonella serovars, Citrobacter spp. and Serratia spp. were unable to grow at 44°C, unlike Cr. sakazakii, C. muytjensii, Klebsiella spp., and Enterobacter spp. The most thermotolerant organisms were Salmonella serovars and Cr. sakazakii, ie. D55 ~30 min which was in the order of ten-fold greater than the other Enterobacteriaceae. The greater thermoresistance of Salmonella serovars and Cr. sakazakii, combined with persistence in the desiccated state, are basic physiological traits resulting in the greater exposure of infants to these two pathogens. This work was funded by the UK Food Standards Agency, and supported by the Infant and Dietectic Food Association, Oxoid ThermoFisher and LabM.
Juncal Caubilla-Barron, Eva Kucerova, Michael Loughlin, Emma Hartnett, Greg Paoli and Steve Forsythe
School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham, UK. NG11 8NS.