scholarly journals Caco-2 Invasion by Cronobacter sakazakii and Salmonella enterica Exposed to Drying and Heat Treatments in Dried State in Milk Powder

2017 ◽  
Vol 8 ◽  
Author(s):  
Emilie Lang ◽  
Stéphane Guyot ◽  
Pablo Alvarez-Martin ◽  
Jean-Marie Perrier-Cornet ◽  
Patrick Gervais
Keyword(s):  
Salmonella Enterica ◽  
Milk Powder ◽  
Heat Treatments ◽  
Cronobacter Sakazakii

scholarly journals Cellular Injuries in Cronobacter sakazakii CIP 103183T and Salmonella enterica Exposed to Drying and Subsequent Heat Treatment in Milk Powder

2018 ◽  
Vol 9 ◽  
Author(s):  
Emilie Lang ◽  
Stéphane Guyot ◽  
Caroline Peltier ◽  
Pablo Alvarez-Martin ◽  
Jean-Marie Perrier-Cornet ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Salmonella Enterica ◽  
Milk Powder ◽  
Subsequent Heat Treatment ◽  
Cronobacter Sakazakii

scholarly journals Riscos microbiológicos de fórmulas para lactentes

2019 ◽  
Vol 22 ◽  
Author(s):  
Vivian Cristina da Cruz Rodrigues ◽  
Isabela Pereira de Oliveira ◽  
Rosângela Maria Neves Bezerra ◽  
Adriane Elisabete Costa Antunes
Keyword(s):  
Staphylococcus Aureus ◽  
Klebsiella Pneumoniae ◽  
Bacillus Cereus ◽  
Salmonella Enterica ◽  
Clostridium Botulinum ◽  
Cronobacter Sakazakii

Resumo O objetivo desse trabalho foi discorrer sobre os principais perigos biológicos encontrados em fórmulas infantis a partir dos relatos da literatura, especialmente de registros de surtos. Este estudo é de cunho exploratório por meio de revisão bibliográfica, sendo utilizados como fontes de dados sites de busca científica. Dentre os principais micro-organismos causadores de doenças ligadas à ingestão de fórmulas infantis estão o Cronobacter sakazakii e a Salmonella enterica, porém outras bactérias, como Clostridium botulinum, Klebsiella pneumoniae, Staphylococcus aureus e Bacillus cereus, podem ser responsáveis por contaminações destas fórmulas. Visto que lactentes apresentam os sistemas imunológico e metabólico ainda em desenvolvimento, estes representam um público mais vulnerável a contaminantes, fazendo-se fundamental o oferecimento de alimentos seguros desde o processamento na indústria até a administração nas residências e unidades hospitalares.

scholarly journals Occurrence and molecular characterization of different virulence-associated genes of Cronobacter sakazakii isolates from some foods and dust samples

2018 ◽  
Vol 48 (8) ◽  
Author(s):  
Ülkü Demirci ◽  
İsmail Hakkı Tekiner ◽  
Burcu Çakmak ◽  
Haydar Özpınar
Keyword(s):  
Real Time ◽  
Food Production ◽  
Virulence Genes ◽  
Milk Powder ◽  
Rice Flour ◽  
Infants And Children ◽  
Cronobacter Sakazakii ◽  
Allowable Limit ◽  
Test Kit ◽  
Production Environments

ABSTRACT: Among the Cronobacter genus, Cronobacter sakazakii is the most common species posing a severe health risk for newborns, infants and children. Some infant formulas, cereal-based foods, and food production environments may be the potential reservoirs of C. sakazakii. This pathogen possesses different virulence factors encoded by different virulence genes. Therefore, characterizing these genes is important for distinguishing pathogenic strains from nonpathogenic ones. The objective of this study was to characterize some virulence genes [OmpA, OmpX, zpx, and Cpa] by real-time polymerase chain reaction (PCR) in C. sakazakii isolates from a total of 120 samples (20 each of milk powder, starch, rice flour, semolina, infant formula and dust samples from food production environments). Overall, 13 isolates (7 from milk powder, 2 rice flour, 1 semolina, and 3 dust) were cultured, identified by bioMérieux API® 20E test kit, and then subjected to real-time PCR application for screening the target virulence-associated genes. Our results showed that all of 13 isolates were positive for the virulence genes OmpA, OmpX, zpx, and Cpa. In summary, our study revealed that some of the analyzed foods and environmental samples were contaminated with pathogenic C. sakazakii with its virulence-associated markers, far above the allowable limit; and therefore, this level of contamination may pose a severe health threat for newborns, infants, and children.

Effect of Rapid Product Desiccation or Hydration on Thermal Resistance of Salmonella enterica Serovar Enteritidis PT 30 in Wheat Flour

2015 ◽  
Vol 78 (2) ◽  
pp. 281-286 ◽  
Author(s):  
DANIELLE F. SMITH ◽  
BRADLEY P. MARKS
Keyword(s):  
Thermal Resistance ◽  
Water Activity ◽  
Wheat Flour ◽  
Salmonella Enterica ◽  
Phage Type ◽  
Heat Treatments ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Response Period ◽  
C Value ◽  
Resistance Data

Salmonella is able to survive in low-moisture environments and is known to be more heat resistant as product water activity (aw) decreases. However, it is unknown how rapidly the resistance changes if product aw is altered rapidly, as can occur in certain processes. Therefore, the objective was to determine the effect of rapid product desiccation or hydration on Salmonella thermal resistance. Two dynamic moisture treatments were compared with two static moisture treatments to determine the effect of time-at-moisture on the thermal resistance of Salmonella enterica serovar Enteritidis phage type 30 (PT 30) in wheat flour. After inoculation, two static moisture groups were equilibrated to 0.3 and 0.6 aw over 4 to 7 days, and two dynamic moisture groups then were rapidly (<4 min) desiccated from 0.6 to 0.3 aw or hydrated from 0.3 to 0.6 aw. Samples then were subjected to isothermal (80°C) heat treatments, and Salmonella thermal resistance was compared via decimal reduction times (i.e., D80°C-values). The D80°C-value in flour that was rapidly desiccated from 0.6 to 0.3 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.3 aw, but both were greater (P < 0.05) than the D80°C-value in flour previously equilibrated to 0.6 aw. Similarly, the D80°C-value in flour rapidly hydrated from 0.3 to 0.6 aw was statistically equivalent (P > 0.05) to the D80°C-value in flour previously equilibrated to 0.6 aw, and both were less than the D80°C-value in flour previously equilibrated to 0.3 aw. Therefore, Salmonella in the rapidly desiccated flour (0.3 aw) was as thermally resistant as that which previously had been equilibrated to 0.3 aw, and Salmonella in the rapidly hydrated flour (0.6 aw) responded similarly to that in the flour previously equilibrated to 0.6 aw. These results suggest that the response period to new aw is negligible, which is critically important in applying thermal resistance data or parameters to industrial pasteurization validations.

scholarly journals Variability in Cell Response of Cronobacter sakazakii after Mild-Heat Treatments and Its Impact on Food Safety

2016 ◽  
Vol 7 ◽  
Author(s):  
Julio Parra-Flores ◽  
Vijay Juneja ◽  
Gonzalo Garcia de Fernando ◽  
Juan Aguirre
Keyword(s):  
Food Safety ◽  
Cell Response ◽  
Heat Treatments ◽  
Cronobacter Sakazakii ◽  
Mild Heat

scholarly journals Principales contaminantes microbiológicos en formulas lácteas infantiles

CienciaUAT ◽  
2013 ◽  
Vol 7 (2) ◽  
pp. 42 ◽  
Author(s):  
Jhon Jairo Bejarano-Roncancio ◽  
Yuri Milena Castillo-Quiroga
Keyword(s):  
Salmonella Enterica ◽  
Cronobacter Sakazakii ◽  
Buenas Prácticas

La leche humana es el mejor ali­mento para el lactante, por lo que las fórmulas lácteas artificiales solo se deben suministrar en situaciones clínicas específicas de acuerdo al criterio médico basado en la eviden­cia científica y a los protocolos ins­titucionales. Es una opción en situa­ciones apremiantes, principalmente por que no existen Bancos de Leche Humana (BLH) en los hospitales. Otros escenarios donde se preparan y suministran dichas fórmulas, son los lactarios hospitalarios, jardines infantiles y en el hogar, donde es­tas actividades de manipulación, tambien requieren de importantes cuidados higiénicos y sanitarios. Desde hace muchos años este tipo de leches, dirigidas a reemplazar la leche materna, han sido cuestiona­das por su intención comercial. Sin embargo, poco se hace referencia a los contaminantes microbiológicos que contienen. El objetivo de esta revisión fue contextualizar los prin­cipales agentes microbiológicos en la producción de fórmulas lácteas infantiles como Salmonella enterica y Cronobacter sakazakii (anterior­mente Enterobacter); se hace énfa­sis en las precauciones, desde las buenas prácticas de manufactura (BPM), hasta los sistemas integrales de gestión de la calidad y otros  procesos durante la cadena productiva, para evitar una enfermedad trans­mitida por alimentos. 

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