RESUMEN
This study was the first conducted in Brazil to evaluate the presence of Enterobacter sakazakii in milk-based powdered infant formula manufactured for infants 0 to 6 months of age and to examine the conditions of formula preparation and service in three hospitals in São Paulo State, Brazil. Samples of dried and rehydrated infant formula, environments of milk kitchens, water, bottles and nipples, utensils, and hands of personnel were analyzed, and E. sakazakii and Enterobacteriaceae populations were determined. All samples of powdered infant formula purchased at retail contained E. sakazakii at <0.3 [corrected] most probable number (MPN)/100 g. In hospital samples, E. sakazakii was found in one unopened formula can (0.3 MPN/100 g) and in the residue from one nursing bottle from hospital A. All other cans of formula from the same lot bought at a retail store contained E. sakazakii at <0.3 [corrected] MPN/100 g. The pathogen also was found in one cleaning sponge from hospital B. Enterobacteriaceae populations ranged from 10(1) to 10(5) CFU/g in cleaning aids and <5 CFU/g in all formula types (dry or rehydrated), except for the sample that contained E. sakazakii, which also was contaminated with Enterobacteriaceae at 5 CFU/g. E. sakazakii isolates were not genetically related. In an experiment in which rehydrated formula was used as the growth medium, the temperature was that of the neonatal intensive care unit (25 degrees C), and the incubation time was the average time that formula is left at room temperature while feeding the babies (up to 4 h), a 2-log increase in levels of E. sakazakii was found in the formula. Visual inspection of the facilities revealed that the hygienic conditions in the milk kitchens needed improvement. The length of time that formula is left at room temperature in the different hospitals while the babies in the neonatal intensive care unit are being fed (up to 4 h) may allow for the multiplication of E. sakazakii and thus may lead to an increased health risk for infants.
Asunto(s)
Cronobacter sakazakii/aislamiento & purificación , Microbiología Ambiental , Contaminación de Equipos , Contaminación de Alimentos/análisis , Alimentos Infantiles/microbiología , Leche/microbiología , Animales , Brasil/epidemiología , Recuento de Colonia Microbiana , Seguridad de Productos para el Consumidor , Cronobacter sakazakii/crecimiento & desarrollo , Microbiología de Alimentos , Maternidades , Humanos , Higiene , Lactante , Fórmulas Infantiles , Recién Nacido , Medición de RiesgoRESUMEN
This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5ºC until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product.
O presente trabalho avaliou a multiplicação de L. monocytogenes naturalmente presente em mortadelas fatiadas, embaladas a vácuo e estocadas a 5ºC durante sua vida de prateleira. O teste Tukey indicou que as populações de L. monocytogenes nos tempos 10, 20, 30 e 40 dias diferiram significativamente (p<0,05) indicando multiplicação durante o armazenamento. Em três repetições, o aumento médio foi de 1,80 ciclos log. A embalagem a vácuo e estocagem sob refrigeração não foram suficientes para o controle da multiplicação de L. monocytogenes em mortadelas fatiadas, indicando que as boas práticas de fabricação e um sistema HACCP implantado são fundamentais para assegurar a segurança desse produto.
Asunto(s)
Embalaje de Alimentos , Almacenamiento de Alimentos , Listeria monocytogenes/crecimiento & desarrollo , Listeria monocytogenes/aislamiento & purificación , Productos de la Carne/análisis , Muestras de Alimentos , Métodos , MétodosRESUMEN
This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product.