Abstract：
Cronobacter sakazakii is a potentially pathogenic bacterium that is resistant to osmotic stress and low aw, and capable of persisting in a desiccated state in powdered infant milks. It is widespread in the environment and present in various products. Despite the low incidence of cases, its high mortality rates of 40 to 80 % amongst neonates make it a microorganism of public health interest. This current study performed a comparative assessment between current reduction methods applied for C. sakazakii in various food matrices, indicating tendencies and relevant parameters for process optimization. A systematic review and meta-analysis were conducted, qualitatively identifying the main methods of inactivation and control, and quantitatively evaluating the effect of treatment factors on the reduction response. Hierarchical clustering dendrograms led to conclusions on the efficiency of each treatment. Review of recent research trend identified a focus on the potential use of alternative treatments, with most studies related to non-thermal methods and dairy products. Using random-effects meta-analysis, a summary effect-size of 4-log was estimated; however, thermal methods and treatments on dairy matrices displayed wider dispersions - of τ2 = 8.1, compared with τ2 = 4.5 for vegetal matrices and τ2 = 4.0 for biofilms. Meta-analytical models indicated that factors such as chemical concentration, energy applied, and treatment time had a more significant impact on reduction than the increase in temperature. Non-thermal treatments, synergically associated with heat, and treatments on dairy matrices were found to be the most efficient.
摘要：
Sakazakii是一种潜在的致病菌，对渗透胁迫和低aw具有抗性，并且能够在婴儿奶粉中保持干燥状态。它在环境中广泛存在，并存在于各种产品中。尽管病例发生率低，新生儿中40％至80％的高死亡率使其成为公共卫生关注的微生物。本研究对目前在各种食品基质中应用的Sakazakii的还原方法进行了比较评估，指示趋势和工艺优化的相关参数。进行了系统评价和荟萃分析，定性地确定灭活和控制的主要方法，定量评价治疗因素对还原反应的影响。分层聚类树状图得出了每种治疗效率的结论。对最近的研究趋势的回顾确定了对替代疗法的潜在使用的关注，大多数研究涉及非热方法和乳制品。使用随机效应荟萃分析，估计了4对数的汇总效应大小；然而，乳制品基质上的热方法和处理显示出更宽的分散性-τ2=8.1，而植物基质的τ2=4.5和生物膜的τ2=4.0。荟萃分析模型表明，化学物质浓度等因素，施加的能量，和处理时间对还原的影响比温度升高更显著。非热处理，与热量协同作用，发现对乳制品基质的处理是最有效的。
