Abstract
Effects of storage temperature (5, 10, and 25℃) on the survival and growth of Cronobacter sakazakii ATCC 29544 in prepared powdered infant foods (PIF); “vegetable and rice porridge” (VRP), “mixed vegetable and wheat paste” (MVWP), “liver, vegetable, and wheat paste” (LVWP) and “apple juice” (AJ) were investigated. C. sakazakii showed grown in VRP, MVWP, and LVWP at 25℃, but no growth at 5 or 10℃. In AJ, C. sakazakii was inactivated at 25℃ for 24 hr, and there was no growth or slight decrease was observed at 5 and 10℃. These results indicate that, similarly to other PIFs, bacterial growth in the tested PIFs increase with storage under room temperature. However, it was suppressed by the tested AJ, and also a rapid decrease was found at 25℃.
