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Importance of Cronobacter Sakazakii in Dairy Products
Submission DeadlineFeb. 20, 2020

Submission Guidelines: http://www.sciencepublishinggroup.com/home/submission

Lead Guest Editor
Ahmet Güner
Department of Food Hygiene and Technology, Selçuk University, Konya, Turkey
Guest Editors
  • Erdem Danyer
    Department of Parasitology and Bee, Etlik Veterinary Control Institute, Ankara, Turkey
  • Liu Hong-bin
    Center of Pingliang Food Test and Inspectio, Ping Liang, Gan Su, China
Introduction
Cronobacter sakazakii has been deemed to be risky only in infant formulas in studies performed up to this date, and no assessment has been performed in other dairy products for this microorganism. However, it was intended to state in this study that C. sakazakii and E. cloacae risks should be eliminated in ice creams on the market for the protection of public health. So, FAO/WHO on which states “All Cronobacter species have been retrospectively linked with clinical infection cases in infants or adults, and therefore all species should be considered to be pathogenic”.
So, In this study, it was indicated that C. sakazakii may also pose a public health problem in other dairy products, and that E. cloacae count is a significant microbiological quality criterion. For this purpose, a total of 90 packaged and unpackaged vanilla (n=30), chocolate (n=30) and mixed fruit (n=30) flavored ice cream samples, and 90 packaged infant formulas (n=90) were studied for Enterobactericeae count, and the presence of C. sakazakii, Salmonella spp. and Listeria monocytogenes. For this purpose, 25 unpackaged and 65 packaged ice cream samples, and 90 packaged infant formulas have been analysed. Among the unpackaged ice cream samples 9 was determined to have C. sakazakii, one was determined to have L. monocytogenes, and one packaged ice cream was determined to have C. sakazakii. Enterobacter cloacae was determined in 13 infant formulas. It was concluded that the detection of C. sakazakii and E. cloacae in ice creams bears importance for public health. Around the world, pathogenic microorganisms that pose any risk for ice creams are stated as Salmonella spp., L. monocytogenes and Enterobacteriaceae according to microbiological criteria. However, it was intended to state in this study that C. sakazakii and E. cloacae risks should be eliminated in ice creams on the market for the protection of public health.
Aims and Scope:
  1. Cronobacter Sakazakii
  2. Enterobacter Clocae
  3. Enterobactericeae
  4. Ice Cream
  5. Infant Formula
  6. Food Safety
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