Enterobacter sakazakii Hazard in Foods: Food Safety and Precautions

Reasons to Look for Enterobacter sakazakii (Cronobacter spp.) in Foods... What are the Harms?

What is Enterobacter sakazakii (Cronobacter spp.)?

Enterobacter sakazakii is a gram-negative, rod-shaped bacterium in the genus Cronobacter. This bacterium likes warm and humid environments and is particularly capable of surviving in low humidity. The potential of Enterobacter sakazakii to cause foodborne illness has made it a critical pathogen for food safety.

Cronobacter spp. can cause a variety of health problems in humans. The most common diseases are:

Meningitis (inflammation of the brain)
Septicemia (blood infection)
Enterocolitis (inflammation of the intestine)

Enterobacter sakazakii can pose a potential hazard to food safety, especially in infant formula milk. It can also be found in dried food products, for example in dry food mixes.

Cronobacter is a curious and opportunistic pathogen that causes inflammation of the small and large intestine. Cronobacter spp., which is an important parameter especially for powdered infant formula, has been determined to cause health problems related to the consumption of powdered infant formula as a result of studies conducted by the Food and Agriculture Organization and the World Health Organization (FAO /WHO).

Risk of Enterobacter sakazakii in Foods

The risk ofEnterobacter sakazakii in food often depends on the processing and storage conditions of the products. The bacteria can survivein food products, especially in dried products and in powder form . Here are some food products and conditions that may contain this pathogen:

Infant Formula Milk: Enterobacter sakazakii is particularly at risk in powdered formula milk for infants. If these products are not stored or prepared in appropriate conditions, they can create a favorable environment for the bacteria to grow.
Dry Food Products: Dry food products such as powdered infant formula, dry food mixes and instant soups are potential carriers of Enterobacter sakazakii. It is possible for the bacteria to survive and grow in these products.
Dried Meat and Seafood: Dried meats and seafood can also harbor Enterobacter sakazakii if not stored under proper conditions. These products can provide favorable conditions for the bacteria to attach to the water and food environment.

Ways Enterobacter sakazakii is transmitted in food

Food contamination byEnterobacter sakazakii can occur through several different pathways. Understanding these pathways can help to identify the measures that need to be taken for food safety.

Using contaminated water: The bacteria can infect food products through contaminated water. Especially in products such as infant formula, this risk can increase if the water used is not sterile. Therefore, the water used in food production must be clean and sterile.
Unhygienic Production Conditions: Inadequate hygiene practices can lead to the spread of bacteria, especially in food production facilities. If cleaning and disinfection processes are inadequate in food processing areas, bacteria can infect food products.
Improper Storage Conditions: Failure to store food products at the appropriate temperature can allow bacteria to grow. Enterobacter sakazakii can grow between 5°C and 40°C, so when food products are stored in this temperature range, the bacteria can grow rapidly.
Improper Preparation Methods: If infant formula or other food products are prepared incorrectly, they can create an ideal environment for bacteria. For example, if the temperature of the water is not high enough, it allows bacteria to survive.

Nanolab Laboratories Group continues to provide services within the scope of Enterobacter sakazakii Hazard in Foods. We also provide services on Enterobacteriaceae Enumeration in Foods.

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