Cronobacter sakazakii is an ubiquitous, opportunistic pathogen that is drawing interest from dairy powder customers, regulators, and industry. If you are in the dry dairy arena, this organism is or will become important to you. In this article, we review the U.S. Food and Drug Administration (FDA)’s findings on prevalence of Cronobacter spp. in dry dairy plants, Cronobacter’s significance, and industry best practices for monitoring and control. We will also share a practical approach to beginning a C. sakazakii (C. sak) program in your facility.
First, a little about C. sak. It is a Gram-negative rod in the Enterobacteriaceae (EB) family and has caused illness and death in infants. Infants and immunocompromised, tube-fed elderly people are particularly susceptible, and mortality rates can exceed 40 percent in these vulnerable populations. Cronobacter, like Salmonella, survives well in dry environments and in low aw foods like dairy powders. Cronobacter is a vegetative organism that is readily destroyed by pasteurization, so contamination events primarily occur through recontamination of powder in drying, storage, handling, and filling areas. Note: This does not negate the need for strong controls on the liquid side of your process. Your finished product quality and safety rely on presenting clean product to your dryer. The drying process does not improve quality or cover mistakes made earlier in the process.