Enterobacter sakazakii in powdered infant formula

• Published in: Bundesgesundheitsblatt, Gesundheitsforschung, Gesundheitsschutz Vol. 51; no. 6; p. 664
• Main Author: Friedemann, M
• Format: Journal Article
• Language: German
• Published: Germany 01-06-2008
• Subjects: Bacteremia - microbiology; Bacteremia - prevention & control; Bacteremia - transmission; Child, Preschool; Cronobacter sakazakii - pathogenicity; Enterobacteriaceae Infections - microbiology; Enterobacteriaceae Infections - prevention & control; Enterobacteriaceae Infections - transmission; Enterocolitis, Necrotizing - microbiology; Enterocolitis, Necrotizing - prevention & control; Enterocolitis, Necrotizing - transmission; Food Contamination - legislation & jurisprudence; Food Contamination - prevention & control; Food Microbiology - legislation & jurisprudence; Germany; Humans; Infant; Infant Formula; Infant, Newborn; Meningitis, Bacterial - microbiology; Meningitis, Bacterial - transmission; Opportunistic Infections - microbiology; Opportunistic Infections - prevention & control; Opportunistic Infections - transmission; Powders; Risk Assessment; Virulence; Germany
• ISSN: 1436-9990
• DOI: 10.1007/s00103-008-0543-4

Under inadequate hygienic conditions, opportunistic bacteria may multiply in powdered infant formula (PIF) and cause severe, often fatal neonatal infections. Enterobacter sakazakii has obtained Public Health relevance causing neonatal meningitis (often fatal), bacteremia and necrotizing enterocolitis. At highest risk are neonates up to two months of age. The new genus designation Cronobacter spp. nov. has been proposed to replace Enterobacter sakazakii. Enterobacter sakazakii is relatively resistant to osmotic and dry stress and may survive in PIF more than 2 years. (Inter)national organisations (EFSA, FAO, WHO, ESPGHAN, DGKJ, OGKJ, ISO) published their opinions recently. Manufacturers can minimize the risk of contamination of PIF by continuously improving technologies and by microbiological surveillance. Institutional and private consumers may reduce the risk of infection by using appropriate hygienic procedures.