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Arab Journal of Food & Nutrition well as the most hydrophobic peptides. The peptide patterns of gelled UHT milks produced by savinase, crude proteinases of B. cereus and P. aeruginosa were different. This indicated that the mechanism of proteolysis was different for these enzymes. 112 Volume 11, No. 25, 2011 113
Arab Journal of Food & Nutrition 91. Effect of Desiccation, Starvation, Heat and Cold Stresses on the Thermal Resistance of Enterobacter sakazakii in Rehydrated Infant Milk Formula (2007) Ashraf Sulieman Abu Al-Hasan\ Jordan University of Science & Technology Supervisor: Dr. Tareq Osaili Co-Supervisor: Dr. Reyad Shaker. E. sakazakii is an emerging and opportunistic foodborne pathogen that has been related to several cases of outbreaks including meningitis and necrotizing enterocolitis. These outbreaks were traced to powdered infant milk formulas or preparation equipment used in the preparation of the rehydrated infant milk formula. In this study, the effect of desiccation, starvation, heat and cold stresses on thermal inactivation of E. sakazakii in rehydrated infant milk formula was evaluated. Stressed cells were mixed with rehydrated infant milk formula at 52, 54, 56, and 58°C for various time periods. The D- and z-values were determined by using linear regression analysis. D-values for unstressed E. sakazakil at 52, 54, 56 and 58°C were 15.33, 4.53, 2.00 and 0.53 min, respectively. Desiccation and heat stress, but not starvation or cold stress, caused significant reduction in D-values. For example, D52 was 15.33 min for unstressed cells compared with 8.72 and 7.36 min after desiccation and heat stress. Z-values of desiccated, starved, heat shocked and cold shocked E. sakazakii were not significantly different from unstressed cells (4.22°C), The results of this study will be of use to regulatory agencies, infant milk producers and infant caregivers to design heating processes to eliminate E. sakazakii that may be present in infant milk formula. 114 Volume 113 11, No. 25, 2011
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