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Prevalence and Thermal Stability of Enterobacter sakazakii from Unprocessed Ready-to-Eat Agricultural Products and Powdered Infant Formulas
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- 발행기관
- 한국식품과학회 바로가기
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- 간행물
- Food Science and Biotechnology SCIE KCI 등재 바로가기
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- 통권
- Volume 15 Number 1 (2006.02)바로가기
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- 페이지
- pp.152-157
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- 저자
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- 언어
- 영어(ENG)
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- URL
- https://www.earticle.net/Article/A78955
※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.
원문정보
초록
- 영어
- Enterobacter sakazakii, designated as an unique microbial species in 1980, may cause bacteremia, necrotizing enterocolitis and infant meningitis. The distribution and the thermostability of E. sakazakii in unprocessed ready-to-eat (RTE) agricultural products of 252 and in 25 powdered infant formulas (PIF) were analyzed. Eighty one, 50, 43, and 47% of brown rice, pumpkin, potato, and carrot samples, respectively, had aerobic plate counts (ARC) in the range of 5 log CFU/g or more. Almost all the other products sampled had APC of approximately 2 log CFU/g. Fifty three, 75, 67, and 68% of banana, pumpkin, soybean, and carrot had Enterobacteriaceae counts approximating 3 log CFU/g. Sixty six percent of the brown rice tested had Enterobacteriaceae counts approximating 5-6 log CFU/g. E. sakazakii was isolated from 3/25(12%), 4/23(17%), 1/24(4%), and 1/27(4%) of PIF, brown rice, laver, and tomato samples, respectively. D-values were 3.52-4.79 min at 60 and d60-values were similar as the isolates reported. Thermal inactivation of four thermovariant E. sakazakii strains during the rehydration of PIF with hot water were investigated. At 50℃, the levels of E. sakazakii decreased one log CFU/g for 4-6 min and thereafter the levels remained stable for 20 min. At 60℃, inactivation by about 2 log CFU/g occurred for 20 min. Therefore, the unprocessed agricultural products might be a source of contamination for PIF when used as an ingredient after drying and pulverization. Rehydration of PIF for infant feeding with a water temperature of 60℃ rather than 50℃, as recommended by the manufacturers, may be helpful in the reduction of potential E. sakazakii risk.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
키워드
E. sakazakii Enterobacteriaceae prevalence ready-to-eat agricultural products infant formula food D-value저자
간행물 정보
발행기관
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- 발행기관명
- 한국식품과학회 [Korean Society of Food Science and Technology]
- 설립연도
- 1970
- 분야
- 농수해양>식품과학
- 소개
- 본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.
간행물
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- 간행물명
- Food Science and Biotechnology
- 간기
- 격월간
- pISSN
- 1226-7708
- 수록기간
- 1992~2009
- 십진분류
- KDC 574 DDC 664
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