Enterobacter sakazakii survives spray drying

Benedict Arku, Niall Mullane, Edward Fox, Séamus Fanning, Kieran Jordan*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

34 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)102-108
Number of pages7
JournalInternational Journal of Dairy Technology
Volume61
Issue number1
DOIs
Publication statusPublished - 1 Feb 2008
Externally publishedYes

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