Enterobacter sakazakii survives spray drying

Abstract

Four strains of Enterobacter sakazakii were inoculated into 35% reconstituted skim milk at 107 and 102 cfu/g dry wt. After spray‐drying in a Buchi mini spray drier (inlet 160°C and outlet 90°C), the resulting powders were analysed for E. sakazakii by enrichment and enumeration. In all cases, E. sakazakii survived the spray drying process and were detected in the powders with a low inoculum and enumerated in all the powders with the high inoculum for at least 12 weeks. The results emphasize that the controls in place to prevent E. sakazakii from getting to the spray drier are essential.