New publication argues that Cronobacter is only a risk for infants and powdered formula

The ICMSF issued a new publication entitled A Hazard Does Not Always Equate to a Risk: Cronobacter is a Rare Opportunistic Pathogen and the Greatest Risk is Only for a Small Sub-Population of Infants and Only Associated with Powdered Infant Formula or Human Breast Milk.

This research, authored by John Donaghy, Marcel Zwietering, and Jeffrey Farber, on behalf of the ICMSF membership, offers an assessment of the risk of Cronobacter for infants, a bacterium found in various environments and foods. While Cronobacter infections can be severe, they are extremely rare, and when they occur, they almost exclusively occur in newborn infants. The paper focuses on the specific risks linked to powdered infant formula (PIF), formula for special medical purposes, and human milk fortifiers, which are the primary sources of exposure and risk.

The study counters misconceptions about the widespread risks of Cronobacter, explaining that recalls involving products like infant cereals are unnecessary, as these foods are generally not consumed by neonates or infants under 6 months old. There have not been any reported Cronobacter infections linked to infant cereals in infants. Therefore, Cronobacter should not be considered a risk in these foods. As a result, the authors suggest that attention should be primarily directed at Cronobacter control measures for powdered infant formula and related products consumed by infants under six months, especially those under two months, premature infants, or those with compromised immune systems.

The paper additionally stresses the importance of focusing on general hygiene practices in environments where infant food is prepared, providing important insights for healthcare professionals, caregivers, and food safety authorities to prevent the risk of Cronobacter infections in vulnerable infants.

The paper furthermore illustrates that while there are many potential foodborne hazards, effective public health protection best focuses on the management of realistic risks to consumer health in order to efficiently target resources and to avoid unnecessary food waste, costs and potential food shortages.