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Emergent methods for inactivation of Cronobacter sakazakii in foods: A systematic review and meta-analysis.
Gonçalves, Maria Paula M B B; do Prado-Silva, Leonardo; Sant'Ana, Anderson S.
Afiliação
  • Gonçalves MPMBB; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil.
  • do Prado-Silva L; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil.
  • Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil. Electronic address: and@unicamp.br.
Int J Food Microbiol ; 421: 110777, 2024 Aug 16.
Article em En | MEDLINE | ID: mdl-38909488
ABSTRACT
Cronobacter sakazakii is a potentially pathogenic bacterium that is resistant to osmotic stress and low aw, 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 τ2 = 8.1, compared with τ2 = 4.5 for vegetal matrices and τ2 = 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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cronobacter sakazakii / Microbiologia de Alimentos Limite: Animals / Humans Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cronobacter sakazakii / Microbiologia de Alimentos Limite: Animals / Humans Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda