Efficacy of selected probiotic cultures to inhibit Enterobacter sakazakii ATCC 12868 in model reconstituted dairy products. (1st December 2014)

• Record Type: Journal Article
• Authors: Lihono, Makuba A.; Mendonca, Aubrey F.; Bisha, Bledar; Bankston, La Tanya; Boylston, Terri D.
• Is Part Of: International journal of food safety, nutrition and public health. Volume 4:Number 2/3/4(2011)
• Page Start: 205
• Page End: 213
• Publication Date: 2014-12-01
• Subjects: probiotic -- Enterobacter sakazakii -- ES -- Lactobacillus acidophilus 74-2 -- LA -- Pediococcus acidilacticii -- PA -- Enterococcus faecium M-74 -- EF -- infant formula -- food pathogen -- pathogen inhibition; Food -- Safety measures -- Periodicals; Public health -- Periodicals; Nutrition -- Periodicals; 363.19205
• Languages: English
• ISSNs: 1479-3911

Abstract

Enterobacter sakazakii ATCC 12868 ( ES ) is a very dangerous opportunistic organism likely to contaminate post-pasteurised dry milk products with a high mortality rate (40–80%). This study evaluated the antimicrobial efficacy of probiotics against ES in reconstituted dried infant formula. Initial study at 30ºC showed that Enterococcus faecium M-74 ( EF ) to exhibit the strongest inhibition when compared with Lactobacillus acidophilus 74-2 ( LA ) and Pediococcus acidilacticii ( PA ). In later study, initial populations of ES and EF were ~ 10 2 CFU/ml and 10 9 CFU/ml in infant formula, respectively. At 12h, ES in controls at 30 and 35ºC increased to 6.54 and 7.95 log10 CFU/ml, respectively. At 12 hours, ES in formula (30ºC) with EF decreased to 0.52 log10 CFU/ml and was undetected (< 1.0 CFU/ml) at 35ºC. EF rapidly reduce the pH of the infant formula below pH 5.0 in the first four hours of fermentation at 35ºC, more than at 30ºC. The inhibitory effect of EF may be due to the acidification of the formula.