Palcich Gabriela, Gillio Cintia de Moraes, Aragon-Alegro Lina Casale, Pagotto Franco J, Farber Jeffrey M, Landgraf Mariza, Destro Maria Teresa
Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof Lineu Prestes, 580, bloco 14, 05508-900, São Paulo, SP, Brazil.
J Food Prot. 2009 Jan;72(1):37-42. doi: 10.4315/0362-028x-72.1.37.
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.
本研究是在巴西首次开展的,旨在评估为0至6个月龄婴儿生产的以牛奶为基础的婴儿配方粉中阪崎肠杆菌的存在情况,并调查巴西圣保罗州三家医院的配方粉制备和供应条件。对干燥和复水后的婴儿配方粉、配奶间环境、水、奶瓶和奶嘴、器具以及工作人员的手部进行了分析,并测定了阪崎肠杆菌和肠杆菌科菌群数量。零售购买的所有婴儿配方粉样本中,阪崎肠杆菌含量均<0.3[校正后]最可能数(MPN)/100 g。在医院样本中,在一罐未开封的配方粉(0.3 MPN/100 g)以及医院A一个奶瓶的残留物中发现了阪崎肠杆菌。从零售商店购买的同一批次的所有其他配方粉罐中,阪崎肠杆菌含量均<0.3[校正后]MPN/100 g。在医院B的一块清洁海绵中也发现了该病原菌。除含有阪崎肠杆菌且肠杆菌科污染水平为5 CFU/g的样本外,清洁辅助用品中的肠杆菌科菌群数量在10(1)至10(5) CFU/g之间,所有配方粉类型(干燥或复水)中的肠杆菌科菌群数量均<5 CFU/g。阪崎肠杆菌分离株无基因相关性。在一项实验中,使用复水后的配方粉作为生长培养基,温度为新生儿重症监护病房的温度(25℃),培养时间为喂养婴儿时配方粉在室温下放置的平均时间(长达4小时),结果发现配方粉中阪崎肠杆菌数量增加了2个对数级。对设施的目视检查发现,配奶间的卫生条件需要改善。在新生儿重症监护病房喂养婴儿时,不同医院的配方粉在室温下放置的时间(长达4小时)可能会使阪崎肠杆菌繁殖,从而可能增加婴儿的健康风险。