Abstract Cronobacter sakazakii is known to have caused life-threatening infections in neonates with a fatality rate of 40–80%. Contaminated powdered food, especially powdered infant formula (PIF), has been epidemiologically linked with these foodborne outbreak infections. Clinical symptoms of C. sakazakii infection include necrotizing enterocolitis, bacteremia, and meningitis. Traditional thermal processing of PIF has been used to kill foodborne pathogens, but it has an undesirable flavor and quality attributes that are unacceptable for industrial usage. Thus, there is a need for new bactericidal technologies for dry powdered foods. In this study, an intense pulsed light (IPL) treatment system was developed, and processing parameters such as relative humidity, environmental temperature, initial water activity, initial temperature, and residence time were evaluated for a bactericidal effect on C. sakazakii in non-fat dry milk (NFDM). The results indicated that a synergistic effect of IPL and an appropriate temperature of ∼57.5 ± 0.7 °C exhibited maximum inactivation of 3.18 log10 CFU/g for C. sakazakii in NFDM with little agglomeration at the initial temperature of 25 °C, at the water activity level of 0.25, and a residence time of 28 s. In addition, significantly higher inactivation was observed when IPL was combined with a vibratory feeder (p

中文翻译：

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强脉冲光对接种于脱脂奶粉中的坂崎克罗诺杆菌的影响

摘要 已知坂崎克罗诺杆菌在新生儿中引起危及生命的感染，死亡率为 40-80%。受污染的粉状食品，尤其是婴儿配方奶粉 (PIF)，在流行病学上与这些食源性暴发感染有关。阪崎肠杆菌感染的临床症状包括坏死性小肠结肠炎、菌血症和脑膜炎。PIF 的传统热处理已被用于杀死食源性病原体，但它具有不合意的风味和质量属性，这对于工业用途是不可接受的。因此，需要用于干粉食品的新杀菌技术。本研究开发了强脉冲光 (IPL) 处理系统，处理参数如相对湿度、环境温度、初始水分活度、初始温度、评估了对脱脂奶粉 (NFDM) 中阪崎肠杆菌的杀菌效果和停留时间。结果表明，IPL 和~57.5 ± 0.7 °C 的适当温度的协同作用对 NFDM 中的 C. sakazakii 表现出 3.18 log10 CFU/g 的最大失活，并且在 25 °C 的初始温度下，在水中几乎没有团聚活动水平为 0.25，停留时间为 28 秒。此外，当 IPL 与振动进料器结合使用时，观察到显着更高的灭活率（p 水分活度为 0.25，停留时间为 28 秒。此外，当 IPL 与振动进料器结合使用时，观察到显着更高的灭活率（p 水分活度为 0.25，停留时间为 28 秒。此外，当 IPL 与振动进料器结合使用时，观察到显着更高的灭活率（p