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Thermal inactivation of Enterobacter sakazakii in rehydrated infant formula

Sharon G Edelson-Mammel1, Robert L Buchanan

  • 1Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA.

Journal of Food Protection
|January 14, 2004
PubMed

Insights

Rehydrating infant formula with water at 70°C or higher significantly reduces Enterobacter sakazakii (E. sakazakii) levels. This finding is crucial for preventing serious infections in vulnerable infants from contaminated formula.

Area of Science:

  • Food safety
  • Microbiology
  • Public health

Background:

  • Enterobacter sakazakii (E. sakazakii) contamination in infant formula is a serious concern.
  • E. sakazakii outbreaks are linked to severe neonatal infections like meningitis and septicemia, especially in premature or immunocompromised infants.

Purpose of the Study:

  • To determine the heat resistance of E. sakazakii in rehydrated infant formula.
  • To establish effective thermal processing parameters for reducing E. sakazakii in infant formula.

Main Methods:

  • Assessing the survival of 12 E. sakazakii strains heated at 58°C using a submerged coil apparatus.
  • Determining D58-values and z-values to characterize heat resistance phenotypes.
  • Evaluating E. sakazakii reduction in dried infant formula rehydrated with water at various temperatures.

Main Results:

  • E. sakazakii strains exhibited distinct heat resistance phenotypes with D58-values ranging from 30.5 to 591.9 seconds.
  • The most heat-resistant strain had a z-value of 5.6°C.
  • Rehydrating infant formula with water at 70°C or higher achieved a >4-log reduction in E. sakazakii levels.

Conclusions:

  • Infant formula preparation using water at 70°C or higher is an effective method to eliminate E. sakazakii.
  • Implementing this thermal control measure can enhance the safety of infant formula for neonates.
  • Understanding E. sakazakii heat resistance is vital for preventing foodborne illnesses in vulnerable populations.

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