Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil.
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil.
Int J Food Microbiol. 2024 Aug 16;421:110777. doi: 10.1016/j.ijfoodmicro.2024.110777. Epub 2024 Jun 17.
Cronobacter sakazakii is a potentially pathogenic bacterium that is resistant to osmotic stress and low a, and capable of persisting in a desiccated state in powdered infant milks. It is widespread in the environment and present in various products. Despite the low incidence of cases, its high mortality rates of 40 to 80 % amongst neonates make it a microorganism of public health interest. This current study performed a comparative assessment between current reduction methods applied for C. sakazakii in various food matrices, indicating tendencies and relevant parameters for process optimization. A systematic review and meta-analysis were conducted, qualitatively identifying the main methods of inactivation and control, and quantitatively evaluating the effect of treatment factors on the reduction response. Hierarchical clustering dendrograms led to conclusions on the efficiency of each treatment. Review of recent research trend identified a focus on the potential use of alternative treatments, with most studies related to non-thermal methods and dairy products. Using random-effects meta-analysis, a summary effect-size of 4-log was estimated; however, thermal methods and treatments on dairy matrices displayed wider dispersions - of τ = 8.1, compared with τ = 4.5 for vegetal matrices and τ = 4.0 for biofilms. Meta-analytical models indicated that factors such as chemical concentration, energy applied, and treatment time had a more significant impact on reduction than the increase in temperature. Non-thermal treatments, synergically associated with heat, and treatments on dairy matrices were found to be the most efficient.
阪崎克罗诺杆菌是一种具有耐渗透压和低 a 特性的潜在病原菌，能够在粉状婴儿配方奶粉中干燥状态下存活。它广泛存在于环境中，并存在于各种产品中。尽管病例发生率较低，但由于其在新生儿中的死亡率高达 40%至 80%，因此它是一种公共卫生关注的微生物。本研究对目前应用于各种食品基质中阪崎克罗诺杆菌的减少方法进行了比较评估，指出了过程优化的趋势和相关参数。进行了系统评价和荟萃分析，定性确定了主要的失活和控制方法，并定量评估了处理因素对减少反应的影响。层次聚类树状图得出了关于每种处理方法效率的结论。对最近研究趋势的回顾确定了对替代处理方法的潜在用途的关注，其中大多数研究与非热方法和乳制品有关。使用随机效应荟萃分析，估计的综合效应大小为 4 对数；然而，热方法和乳制品处理的分散度更大——τ=8.1，而植物基质的τ=4.5，生物膜的τ=4.0。荟萃分析模型表明，化学浓度、施加的能量和处理时间等因素对减少的影响比对温度升高的影响更大。非热处理、与热协同作用以及对乳制品基质的处理被发现是最有效的。
