E.Sakazakii control
Started by Mohamed Ibrahim, Jan 12 2017 01:10 PM
Dear All,
Need to know the best effective way to prevent and control E.Sakazakii ?
Regards,
Omar
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Hi Omar,
In the first place proper processing and good hygiene control measures. Clearly measures will depend on the product for example if you are adding an ingredient without further processing it then supplier assurance and raw material acceptance will also be key controls.
You may find some useful information in this FAOWHO report:
MICROBIOLOGICAL RISK ASSESSMENT SERIES 15
Enterobacter sakazakii (Cronobacter spp.) in powdered follow-up formulae
Kind regards,
Tony
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