Friday
Dec232011
Fri, December 23, 2011 | by Lisa Barger Cronobacter sakazakii--What You Need To Know
The media is abuzz this week of news that a newborn in Missouri has died after becoming infected with a rare bacterium known as Cronobacter sakazakii. The bacterium has been tentatively linked to a powdered formula the child drank and at least 2 more children are reportedly battling similar infections. But whether or not the infections are ultimately blamed on any particular product or not, Cronobacter is a very real—and potentially dangerous—pathogen. Here’s what you need to know about it:
Cronobacter sakazakii isn’t a germ most of us are very familiar with and there are 2 good reasons why most Americans had never heard of it before this week. First, it’s a fairly rare infection in the U.S. Second, it wasn’t always called Cronobacter. Until 2007 this particular bacterium was known as Enterobacter sakazakii. (In fact, its Wikipedia entry still redirects to the Enterobacter page.)
But regardless of what you call it, Chronobacter is particularly dangerous to newborns and the elderly. In fact, a 2011 study put the fatality rate for the infection in newborns at around 50% while a 2009 study authored by many of the same scientists put it at 80%. And while even something as simple as boiling water can kill the germ, it can actually survive in foods like powdered infant formula for years.
Fortunately the infection is usually far less severe in healthy adults. In fact Cronobacter is pretty common in nature and can sometimes even be found in foods like wheat, rice and even herbs and spices. Fortunately it’s also fairly easy to destroy. Temperatures above about 140° Fahrenheit or 60° Celsius will kill it, say researchers.
Sources:
Iverson, C., et al. (2007). Identification of “Cronobacter” spp. (Enterobacter sakazaki). Journal of Clinical Microbiology.
Al-Natulsi, A., et al. (2011). Impact of environmental stress desiccation, acidity, alkalinity, heat or cold on antibiotic susceptibility of Cronobacter sakazakii. International Journal of Food Microbiology.
Al-Nabulsi, A., et al. (2011). Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula. International Journal of Food Microbiology.
Barron, J., et al. (2007). Dry stress and survival time of Enterobacter sakazakii and other Enterobacteriaceae in dehydrated powdered infant formula. Journal of Food Protection.
Cronobacter sakazakii isn’t a germ most of us are very familiar with and there are 2 good reasons why most Americans had never heard of it before this week. First, it’s a fairly rare infection in the U.S. Second, it wasn’t always called Cronobacter. Until 2007 this particular bacterium was known as Enterobacter sakazakii. (In fact, its Wikipedia entry still redirects to the Enterobacter page.)
But regardless of what you call it, Chronobacter is particularly dangerous to newborns and the elderly. In fact, a 2011 study put the fatality rate for the infection in newborns at around 50% while a 2009 study authored by many of the same scientists put it at 80%. And while even something as simple as boiling water can kill the germ, it can actually survive in foods like powdered infant formula for years.
Fortunately the infection is usually far less severe in healthy adults. In fact Cronobacter is pretty common in nature and can sometimes even be found in foods like wheat, rice and even herbs and spices. Fortunately it’s also fairly easy to destroy. Temperatures above about 140° Fahrenheit or 60° Celsius will kill it, say researchers.
Sources:
Iverson, C., et al. (2007). Identification of “Cronobacter” spp. (Enterobacter sakazaki). Journal of Clinical Microbiology.
Al-Natulsi, A., et al. (2011). Impact of environmental stress desiccation, acidity, alkalinity, heat or cold on antibiotic susceptibility of Cronobacter sakazakii. International Journal of Food Microbiology.
Al-Nabulsi, A., et al. (2011). Influence of desiccation on the sensitivity of Cronobacter spp. to lactoferrin or nisin in broth and powdered infant formula. International Journal of Food Microbiology.
Barron, J., et al. (2007). Dry stress and survival time of Enterobacter sakazakii and other Enterobacteriaceae in dehydrated powdered infant formula. Journal of Food Protection.