Cronobacter: A Pathogen of Concern in Dry Foods
Cronobacter is a common bacterium that naturally occurs in the environment and can also thrive in low-moisture foods. These foods typically have a water activity (aw) less than 0.85 and include items like dried milk powder, herbal teas, and starches. The resilience of Cronobacter in such environments makes it a significant concern in the production of dry foods.
While Cronobacter-related illnesses are uncommon in the general population, Cronobacter sakazakii, in particular, has been linked to several foodborne outbreaks. It can cause severe bloodstream infections in newborns (neonates), leading to conditions like septicemia, meningitis, and even death. Recently, the U.S. Food and Drug Administration's (FDA) Coordinated Outbreak Response and Evaluation (CORE) Network, along with the Centers for Disease Control and Prevention (CDC) and state and local partners, investigated certain infant formula products. So far, four hospitalizations and two deaths have been connected to this investigation, where Cronobacter infection might have contributed to the fatalities of both patients.
Key Information About Cronobacter sakazakii
Cronobacter sakazakii is a gram-negative, non-spore-forming bacterium commonly found in the environment. It can endure dry conditions and low-moisture foods, including powdered infant formula, for extended periods. This bacterium poses a significant risk to neonates (babies under 2 months old), infants, the elderly, and individuals with compromised immune systems. Mortality rates can range from 10% to 80%.
Most Cronobacter infections result from consuming contaminated food. Common symptoms in infants include jaundice, temperature fluctuations, grunting breaths, and seizures, with meningitis being particularly prevalent. The infective dose is yet to be determined. Infants usually show symptoms within a few days or weeks, while the onset in adults remains unclear.
Mitigating Cronobacter Risks in Powdered Infant Formula
To address Cronobacter-related risks in powdered infant formula or similar high-care products, several effective measures can be implemented:
(a) Ensuring Proper Process Controls: While Cronobacter can survive in low-moisture products for up to two years, it is easily eliminated by pasteurization, sterilization, or equivalent thermal treatments of ingredients and products. These critical process steps must be scientifically or technically validated to ensure effectiveness. Additionally, any ingredients added after the "kill step" must be processed and handled hygienically to prevent product contamination.
(b) Providing Adequate Preparation Guidelines for Consumers: Manufacturers should offer advice to those preparing infant formula for babies younger than 2 months old, premature infants, or those with weakened immune systems. This could include additional CDC advisories, FDA guidance on safe preparation and storage of infant formula, and adherence to WHO guidelines.
(c) Establishing Risk-Based Environmental Monitoring and Control Programs: Experts recommend that low-moisture food production sites routinely test food contact and non-food contact surfaces for an appropriate indicator organism, such as Enterobacteriaceae. A positive swab could indicate the presence of Cronobacter, which can then be confirmed through specific pathogen testing. Environmental monitoring helps identify contamination hotspots and enables targeted control through appropriate sanitation practices, including hygienic zoning, sanitation protocols, and hygienic/sanitary equipment design.
(d) Controlling Post-Processing Contamination Incidents in Dry Facilities: Low-moisture food production sites should minimize or eliminate the use of water in their facilities, as water promotes bacterial growth and spread. The choice and application of dry sanitation tools and methods are crucial to ensuring sanitation is effective and reduces microbial risks.
(e) Developing a Robust Sanitation and Tool Management Program: Remco and Vikan suggest adopting an integrated sanitation approach to minimize food safety risks across all food products. This approach can include implementing a risk-based, 5S-centered hygienic zoning program, selecting high-quality, durable, color-coded tools, using hygienically designed tools for high-risk areas, ensuring effective tool decontamination before and after use, and maintaining proper tool storage, care, and replacement procedures.
For nearly 125 years, Vikan has provided high-quality sanitation and food handling tools, innovative solutions, and excellent services to professionals working in dry production facilities and other hygiene-sensitive sites. For more information about our products and services, visit our website. To arrange a complimentary site survey, contact us directly.
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1. **IAFP 2022 Focused on Food Safety in the City of Bridges**
Pittsburgh, Pennsylvania, the U.S. Steel City, hosted the IAFP 2022 Conference from July 31st to August 3rd. Around 3,000 food safety professionals from around the world attended, representing regulatory bodies, academia, and industry.
2. **USDA Unveils Food Systems Transformation Framework to Balance Efficiency with Resiliency**
U.S. Secretary of Agriculture Tom Vilsack introduced the USDA’s new comprehensive framework in early June 2022. The framework aims to fortify the food supply chain and transform food systems to balance efficiency with resiliency.
3. **New Era of Smarter Food Safety Begins 2022 with New Projects**
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Stay tuned for more updates and insights into the ever-evolving field of food safety!
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