Controlling Cronobacter spp. in dairy manufacturing – Fundamental characteristics and practical guidance
Denise Lindsay, Jeffrey M. Farber, Ben Bright, Owen Shrubb, Donna Crowe, Tanya K. Soboleva
Abstract
Cronobacter spp. are members of the Enterobacteriaceae family and are important opportunistic pathogens to control during the manufacture of powdered infant formula, as susceptible infants are the most at-risk population for foodborne illness from this bacterium. This review presents the most recent microbiological findings on Cronobacter spp., and gives a view of Cronobacter spp. from the manufacturing and processing perspective. Practical thinking and guidelines for control of this bacterium in the most common parts of the manufacturing process, where contamination may occur, are highlighted, and supported by updated and robust scientific literature. From a practical perspective, all Cronobacter spp. should be considered as pathogens, and dairy manufacturing plants should respond to its presence, no matter what species is identified. The natural and ubiquitous nature of Cronobacter spp. suggests that general hygiene and continuous monitoring of the processing environment for this bacterium is important, since complete eradication is unlikely.