Prevalence of Bacillus cereus in powdered infant and powdered follow-up formula in China
نویسندگان
چکیده
منابع مشابه
Draft Genome Sequences of Enterotoxigenic Bacillus cereus Strains Obtained from Powdered Infant Formula
We introduce the draft genome sequences of five enterotoxigenic Bacillus cereus strains: Bc 12, Bc 67, Bc 111, Bc 112, and Bc 113, which were obtained from powdered infant formula. The genome sizes of the strains ranged from 5.5 to 5.8 Mb, and the G+C contents were ~35.2%.
متن کاملEnterobacter sakazakii: an emerging pathogen in powdered infant formula.
Enterobacter sakazakii represents a significant risk to the health of neonates. This bacterium is an emerging opportunistic pathogen that is associated with rare but life-threatening cases of meningitis, necrotizing enterocolitis, and sepsis in premature and full-term infants. Infants aged <28 days are considered to be most at risk. Feeding with powdered infant formula (PIF) has been epidemiolo...
متن کاملHome preparation of powdered infant formula: is it safe?
Breastfeeding is the natural way of feeding infants and young children. WHO recommends, as a public health measure, exclusive breastfeeding for 6 months and continued breastfeeding up to 2 years and beyond (1). Yet a large proportion of infants worldwide is formula fed (2,3). Of these, the largest majority is fed with powdered infant formula (PIF). In Italy in 1998, an estimated 15% of newborns...
متن کاملThermal Resistance, Survival and Inactivation of Enterobacter Sakazakii (cronobacter Spp.) in Powdered and Reconstituted Infant Formula
Enterobacter sakazakii has recently been recognized as an opportunistic foodborne pathogen, and dry infant formula serves as the mode of transmission. The objectives of this study were to investigate the heat resistance, survival and inactivation under room and refrigeration temperatures storage of dry and reconstituted infant formula milk (IFM). E. sakazakii strains (eight strains) showed a wi...
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ژورنال
عنوان ژورنال: Food Control
سال: 2018
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2018.05.049