The study, recently published in Applied and
Environmental Microbiology, is the first to identify two compounds derived from
garlic -- diallyl sulfide and ajoene -- that significantly reduce the
contamination risk of Cronobacter sakazakii in the production of dry infant
formula powder.
The discovery could make the product safer to
consume, easing the minds of new mothers who can't or opt not to breastfeed.
"A trace dose of these two compounds is
extremely effective in killing C. sakazakii in the food manufacturing
process," says Xiaonan Lu, corresponding author and assistant professor of
food safety engineering in the Faculty of Land and Food Systems. "They
have the potential to eliminate the pathogen before it ever reaches the
consumer."
C. sakazakii is a foodborne pathogen that is
sometimes present in dry infant formula powder and other fortified foods. C.
sakazakii infection is rare, but often fatal for infants. It can poison a
baby's bloodstream and lead to life-threatening cases of meningitis. Outbreaks of
C. sakazakii have occurred worldwide.
According to Lu, the garlic compounds could be used
to prevent C. sakazakii contamination on food contact surfaces and in every
step of food production -- from processing, packaging and delivery.
"Pipes used in the manufacturing of milk
products are typically cleaned with chemicals like chlorine, but these garlic
compounds are a natural alternative," says Lu. "We believe these
compounds are more beneficial in protecting babies against this pathogen."
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