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Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice
Aims: To determine survival and growth characteristics of Enterobacter sakazakii in infant rice cereal as affected by type of liquid used for reconstitution and storage temperature after reconstitution. Methods and Results: A commercially manufactured dry infant rice cereal was reconstituted with...
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| Published in: | Journal of applied microbiology 2005-01, Vol.99 (4), p.844-850 |
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| cites | cdi_FETCH-LOGICAL-c5296-6bc90f5cacb69d7e6857b598c3aa29b7bd8bab9b8aaea5f88691af86d4d0af5d3 |
| container_end_page | 850 |
| container_issue | 4 |
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| container_title | Journal of applied microbiology |
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| creator | Richards, G.M Gurtler, J.B Beuchat, L.R |
| description | Aims: To determine survival and growth characteristics of Enterobacter sakazakii in infant rice cereal as affected by type of liquid used for reconstitution and storage temperature after reconstitution.
Methods and Results: A commercially manufactured dry infant rice cereal was reconstituted with water, apple juice, milk, or liquid infant formula, inoculated with a 10‐strain mixture of E. sakazakii at populations of 0·27, 0·93, and 9·3 CFU ml−1, and incubated at 4, 12, 21 or 30°C for up to 72 h. Growth did not occur in cereal reconstituted with apple juice, regardless of storage temperature, or in cereal reconstituted with water, milk, or formula and stored at 4°C. The lag time for growth in cereal reconstituted with water, milk, or formula was decreased as the incubation temperature (12, 21 and 30°C) was increased. Upon reaching maximum populations of 7–8 log10 CFU ml−1, in some instances populations decreased to nondetectable levels during subsequent storage which was concurrent with decreases in pH.
Conclusions: Enterobacter sakazakii initially at very low populations can rapidly grow in infant rice cereal reconstituted with water, milk, or infant formula.
Significance and Impact of the Study: Reconstituted infant rice cereal can support luxuriant growth of E. sakazakii. Reconstituted cereal that is not immediately consumed should be discarded or stored at a temperature at which E. sakazakii and other food‐borne pathogens cannot grow. |
| doi_str_mv | 10.1111/j.1365-2672.2005.02656.x |
| format | article |
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Methods and Results: A commercially manufactured dry infant rice cereal was reconstituted with water, apple juice, milk, or liquid infant formula, inoculated with a 10‐strain mixture of E. sakazakii at populations of 0·27, 0·93, and 9·3 CFU ml−1, and incubated at 4, 12, 21 or 30°C for up to 72 h. Growth did not occur in cereal reconstituted with apple juice, regardless of storage temperature, or in cereal reconstituted with water, milk, or formula and stored at 4°C. The lag time for growth in cereal reconstituted with water, milk, or formula was decreased as the incubation temperature (12, 21 and 30°C) was increased. Upon reaching maximum populations of 7–8 log10 CFU ml−1, in some instances populations decreased to nondetectable levels during subsequent storage which was concurrent with decreases in pH.
Conclusions: Enterobacter sakazakii initially at very low populations can rapidly grow in infant rice cereal reconstituted with water, milk, or infant formula.
Significance and Impact of the Study: Reconstituted infant rice cereal can support luxuriant growth of E. sakazakii. Reconstituted cereal that is not immediately consumed should be discarded or stored at a temperature at which E. sakazakii and other food‐borne pathogens cannot grow.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1111/j.1365-2672.2005.02656.x</identifier><identifier>PMID: 16162235</identifier><identifier>CODEN: JAMIFK</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>animal pathogenic bacteria ; Animals ; apple juice ; Beverages ; Biological and medical sciences ; breakfast cereals ; Colony Count, Microbial - methods ; Cronobacter sakazakii ; Cronobacter sakazakii - growth & development ; Edible Grain - microbiology ; Enterobacter sakazakii ; food contamination ; Food Handling - methods ; Food Microbiology ; foodborne illness ; Fundamental and applied biological sciences. Psychology ; human health ; Humans ; Hydrogen-Ion Concentration ; Infant ; infant foods ; Infant Formula ; infant formulas ; infant rice cereal ; Malus ; Microbiology ; Milk ; Oryza - microbiology ; Oryza sativa ; reconstituted foods ; rice products ; Temperature ; temperature abuse ; Water</subject><ispartof>Journal of applied microbiology, 2005-01, Vol.99 (4), p.844-850</ispartof><rights>2005 INIST-CNRS</rights><rights>Copyright Blackwell Publishing 2005</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5296-6bc90f5cacb69d7e6857b598c3aa29b7bd8bab9b8aaea5f88691af86d4d0af5d3</citedby><cites>FETCH-LOGICAL-c5296-6bc90f5cacb69d7e6857b598c3aa29b7bd8bab9b8aaea5f88691af86d4d0af5d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17105247$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16162235$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Richards, G.M</creatorcontrib><creatorcontrib>Gurtler, J.B</creatorcontrib><creatorcontrib>Beuchat, L.R</creatorcontrib><title>Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aims: To determine survival and growth characteristics of Enterobacter sakazakii in infant rice cereal as affected by type of liquid used for reconstitution and storage temperature after reconstitution.
Methods and Results: A commercially manufactured dry infant rice cereal was reconstituted with water, apple juice, milk, or liquid infant formula, inoculated with a 10‐strain mixture of E. sakazakii at populations of 0·27, 0·93, and 9·3 CFU ml−1, and incubated at 4, 12, 21 or 30°C for up to 72 h. Growth did not occur in cereal reconstituted with apple juice, regardless of storage temperature, or in cereal reconstituted with water, milk, or formula and stored at 4°C. The lag time for growth in cereal reconstituted with water, milk, or formula was decreased as the incubation temperature (12, 21 and 30°C) was increased. Upon reaching maximum populations of 7–8 log10 CFU ml−1, in some instances populations decreased to nondetectable levels during subsequent storage which was concurrent with decreases in pH.
Conclusions: Enterobacter sakazakii initially at very low populations can rapidly grow in infant rice cereal reconstituted with water, milk, or infant formula.
Significance and Impact of the Study: Reconstituted infant rice cereal can support luxuriant growth of E. sakazakii. Reconstituted cereal that is not immediately consumed should be discarded or stored at a temperature at which E. sakazakii and other food‐borne pathogens cannot grow.</description><subject>animal pathogenic bacteria</subject><subject>Animals</subject><subject>apple juice</subject><subject>Beverages</subject><subject>Biological and medical sciences</subject><subject>breakfast cereals</subject><subject>Colony Count, Microbial - methods</subject><subject>Cronobacter sakazakii</subject><subject>Cronobacter sakazakii - growth & development</subject><subject>Edible Grain - microbiology</subject><subject>Enterobacter sakazakii</subject><subject>food contamination</subject><subject>Food Handling - methods</subject><subject>Food Microbiology</subject><subject>foodborne illness</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>human health</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>Infant</subject><subject>infant foods</subject><subject>Infant Formula</subject><subject>infant formulas</subject><subject>infant rice cereal</subject><subject>Malus</subject><subject>Microbiology</subject><subject>Milk</subject><subject>Oryza - microbiology</subject><subject>Oryza sativa</subject><subject>reconstituted foods</subject><subject>rice products</subject><subject>Temperature</subject><subject>temperature abuse</subject><subject>Water</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqNksFu1DAQhiNERUvhFcBCgtMm2E5sxwcOVVWgqIhD6dmaOHZxNom3dtJteQPeGqe7UIkTlqUZyd__z0i_swwRXJB03ncFKTnLKRe0oBizAlPOeHH3JDv6-_D0oa9yhgU9zJ7H2GFMSsz4s-yQcMIpLdlR9utyDrfuFnoEY4uug99OP5C36GycTPAN6FRQhDX8hLVzyI3pWhgnFJw2SJtgkjQY7cc4uWmeTIu2LllsIQlXaHD9eoV6dzO79o_S-jDMPayQDwg2m96gbk5mL7IDC300L_f1OLv6ePb99HN-8e3T-enJRa4ZlTznjZbYMg264bIVhtdMNEzWugSgshFNWzfQyKYGMMBsXXNJwNa8rVoMlrXlcfZu57sJ_mY2cVKDi9r0PYzGz1ERwSQmlUzgm3_Azs9hTLspWlJZUSHKBNU7SAcfYzBWbYIbINwrgtWSlerUEolaIlFLVuohK3WXpK_2_nMzmPZRuA8nAW_3AEQNvQ0wahcfOUEwo5VI3Icdt3W9uf_vBdSXk69Ll_Svd3oLXsF1SDOuLunyWQgWJa5p-RtzBLso</recordid><startdate>20050101</startdate><enddate>20050101</enddate><creator>Richards, G.M</creator><creator>Gurtler, J.B</creator><creator>Beuchat, L.R</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><general>Oxford University Press</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope></search><sort><creationdate>20050101</creationdate><title>Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice</title><author>Richards, G.M ; Gurtler, J.B ; Beuchat, L.R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5296-6bc90f5cacb69d7e6857b598c3aa29b7bd8bab9b8aaea5f88691af86d4d0af5d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>animal pathogenic bacteria</topic><topic>Animals</topic><topic>apple juice</topic><topic>Beverages</topic><topic>Biological and medical sciences</topic><topic>breakfast cereals</topic><topic>Colony Count, Microbial - methods</topic><topic>Cronobacter sakazakii</topic><topic>Cronobacter sakazakii - growth & development</topic><topic>Edible Grain - microbiology</topic><topic>Enterobacter sakazakii</topic><topic>food contamination</topic><topic>Food Handling - methods</topic><topic>Food Microbiology</topic><topic>foodborne illness</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>human health</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>Infant</topic><topic>infant foods</topic><topic>Infant Formula</topic><topic>infant formulas</topic><topic>infant rice cereal</topic><topic>Malus</topic><topic>Microbiology</topic><topic>Milk</topic><topic>Oryza - microbiology</topic><topic>Oryza sativa</topic><topic>reconstituted foods</topic><topic>rice products</topic><topic>Temperature</topic><topic>temperature abuse</topic><topic>Water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Richards, G.M</creatorcontrib><creatorcontrib>Gurtler, J.B</creatorcontrib><creatorcontrib>Beuchat, L.R</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Richards, G.M</au><au>Gurtler, J.B</au><au>Beuchat, L.R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2005-01-01</date><risdate>2005</risdate><volume>99</volume><issue>4</issue><spage>844</spage><epage>850</epage><pages>844-850</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><coden>JAMIFK</coden><abstract>Aims: To determine survival and growth characteristics of Enterobacter sakazakii in infant rice cereal as affected by type of liquid used for reconstitution and storage temperature after reconstitution.
Methods and Results: A commercially manufactured dry infant rice cereal was reconstituted with water, apple juice, milk, or liquid infant formula, inoculated with a 10‐strain mixture of E. sakazakii at populations of 0·27, 0·93, and 9·3 CFU ml−1, and incubated at 4, 12, 21 or 30°C for up to 72 h. Growth did not occur in cereal reconstituted with apple juice, regardless of storage temperature, or in cereal reconstituted with water, milk, or formula and stored at 4°C. The lag time for growth in cereal reconstituted with water, milk, or formula was decreased as the incubation temperature (12, 21 and 30°C) was increased. Upon reaching maximum populations of 7–8 log10 CFU ml−1, in some instances populations decreased to nondetectable levels during subsequent storage which was concurrent with decreases in pH.
Conclusions: Enterobacter sakazakii initially at very low populations can rapidly grow in infant rice cereal reconstituted with water, milk, or infant formula.
Significance and Impact of the Study: Reconstituted infant rice cereal can support luxuriant growth of E. sakazakii. Reconstituted cereal that is not immediately consumed should be discarded or stored at a temperature at which E. sakazakii and other food‐borne pathogens cannot grow.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><pmid>16162235</pmid><doi>10.1111/j.1365-2672.2005.02656.x</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of applied microbiology, 2005-01, Vol.99 (4), p.844-850 |
| issn | 1364-5072 1365-2672 |
| language | eng |
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| source | Alma/SFX Local Collection |
| subjects | animal pathogenic bacteria Animals apple juice Beverages Biological and medical sciences breakfast cereals Colony Count, Microbial - methods Cronobacter sakazakii Cronobacter sakazakii - growth & development Edible Grain - microbiology Enterobacter sakazakii food contamination Food Handling - methods Food Microbiology foodborne illness Fundamental and applied biological sciences. Psychology human health Humans Hydrogen-Ion Concentration Infant infant foods Infant Formula infant formulas infant rice cereal Malus Microbiology Milk Oryza - microbiology Oryza sativa reconstituted foods rice products Temperature temperature abuse Water |
| title | Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice |
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