Document Detail


Survival of Cronobacter species in reconstituted herbal infant teas and their sensitivity to bovine lactoferrin.
MedLine Citation:
PMID:  20492118     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Cronobacter is a new genus containing 5 species previously known as Enterobacter sakazakii. The popularity of "natural" substances and alternative medicine has extended the use of natural antimicrobials and herbs to foods, and some herbs are claimed to relieve gastric disturbances in infants. The present study investigated the antimicrobial activity of bovine lactoferrin (LF) and Cronobacter survival in commercial herbal infant teas (HITs) reconstituted with water at different temperatures. Cronobacter cells were able to grow in all reconstituted HITs at 37 or 21 degrees C after 6 h. A 4-log reduction in Cronobacter was achieved by reconstituting herbal infant tea at > or = 60 degrees C. LF was able to reduce Cronobacter species viability in herbal infant tea. No viable cells were recovered after 4 h at 37 degrees C in the presence of > or = 5 mg LF/mL. The bactericidal activity of LF was reduced at lower concentrations and lower temperatures. This study demonstrates that if present in reconstituted herbal infant tea, Cronobacter can grow and this may compromise the safety of these products. Therefore, addition of LF to reconstituted HIT may be a promising approach for the effective control of this organism. Practical Application: Cronobacter species can be isolated from herbal teas, and these products are claimed to relieve gastric disturbances in infants. This study demonstrates that Cronobacter cells present in reconstituted herbal infant teas (HITs) can grow if not held at acceptable temperatures. It was shown that reconstitution of these tea formulas with > or = 60 degrees C water reduced the potential risk from Cronobacter. Furthermore, use of lactoferrin (LF) may be a promising approach for effective control of these organisms in HIT held at nonrefrigeration temperatures (10 to 37 degrees C) for short periods.
Authors:
Anas A Al-Nabulsi; Tareq M Osaili; Reyad R Shaker; Amin N Olaimat; Mutamed M Ayyash; Richard A Holley
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:    2009 Nov-Dec
Date Detail:
Created Date:  2010-05-24     Completed Date:  2010-09-27     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M479-84     Citation Subset:  IM    
Affiliation:
Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. anas_nabulsi@just.edu.jo
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MeSH Terms
Descriptor/Qualifier:
Anti-Bacterial Agents / pharmacology*
Beverages / analysis,  microbiology*
Calcium, Dietary / analysis
Colony Count, Microbial
Enterobacter sakazakii / drug effects*,  growth & development*
Food Microbiology*
Food Preservatives / pharmacology
Foodborne Diseases / prevention & control
Hot Temperature
Humans
Infant
Infant Food / analysis,  microbiology*
Iron, Dietary / analysis
Lactoferrin / pharmacology*
Magnesium / analysis
Microbial Viability / drug effects
Milk Proteins / pharmacology
Osmolar Concentration
Phytotherapy
Time Factors
Chemical
Reg. No./Substance:
0/Anti-Bacterial Agents; 0/Calcium, Dietary; 0/Food Preservatives; 0/Iron, Dietary; 0/Lactoferrin; 0/Milk Proteins; 7439-95-4/Magnesium

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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