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Enterobacter sakazakii survives spray drying
Article first published online: 14 FEB 2008
DOI: 10.1111/j.1471-0307.2008.00375.x
© 2008 The Authors.
Additional Information
How to Cite
ARKU, B., MULLANE, N., FOX, E., FANNING, S. and JORDAN, K. (2008), Enterobacter sakazakii survives spray drying. International Journal of Dairy Technology, 61: 102–108. doi: 10.1111/j.1471-0307.2008.00375.x
Publication History
- Issue published online: 14 FEB 2008
- Article first published online: 14 FEB 2008
- Abstract
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Keywords:
- Enterobacter sakazakii;
- Spray-drying;
- Survival
Four strains of Enterobacter sakazakii were inoculated into 35% reconstituted skim milk at 107 and 102 cfu/g dry wt. After spray-drying in a Buchi mini spray drier (inlet 160°C and outlet 90°C), the resulting powders were analysed for E. sakazakii by enrichment and enumeration. In all cases, E. sakazakii survived the spray drying process and were detected in the powders with a low inoculum and enumerated in all the powders with the high inoculum for at least 12 weeks. The results emphasize that the controls in place to prevent E. sakazakii from getting to the spray drier are essential.