Speaker Bio
Amalia received her BS in Nutritional Sciences and her MS in Food Quality and Agriculture Management from Universidad del Salvador in Argentina. Amalia is a passionate advocate for food safety, nutrition, and science communication. She has worked with innovative technologies to enhance food safety, such the safety of superheated steam for dry sanitation, and the economical side of implementing novel technologies in the food industry. Recently, Amalia has been working in different projects as a member with the Microbial Safety of Infant Feeding Lab, targeting Cronobacter bacteria.
Abstract
Cronobacter sakazakii contamination in powdered infant formula (PIF) poses significant risks to high-risk infants, with public health guidelines advising reconstitution using water heated to at least 70°C (158°F) for microbial inactivation. This study evaluated the variability in reconstitution temperatures achieved under different preparation methods, aiming to identify conditions ensuring effective microbial safety. Various heating vessels and baby bottle types were assessed under diverse preparation conditions. Factors such as lid usage, vessel removal from the heat source, and water volume were systematically tested for their effects on temperature retention. The popular "hot shot" for formula reconstitution was also evaluated. Statistical significance was found in several conditions. The findings of this study can help underline inconsistencies between public health guidelines and real-world preparation practices. Clearer instructions and consumer education are also recommended