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The growth and survival of Cronobacter isolates were examined under incubation at different temperatures, and their thermal death behavior was investigated at high temperature conditions of above 50℃. Seventy three strains isolated from fresh vegetables, dried foods and soil were tested: 28 of Cronobacter sakazakii, 5 of C. dublienensis, 27 of C. malonaticus and 13 of C. turicensis. All Cronobacter strains grew and multiplied predominantly at 35 and 44℃ until 16 hours of incubation, but showed poor growth at 15℃, and no growth at 5℃. At 48℃, the bacteria grew slightly during 6 to 8 h-incubation but decreased or were inactivated after 16 h-incubation. The heat resistance of Cronobacter spp. was measured under the conditions of 50, 55, 60, 65 and 70℃. Cronobacter strains survived almost without decrement for 30 min at 50℃, but decreased suddenly and perished completely within 10 to 20 min at 55℃ and within 2 - 5 min at above 60℃. Some food materials should be stored below 5℃ until the preparation, and dried food including powdered infant milk formula should be utilized immediately after reconstitution and preparation.

The Effects of Temperature on the Growth and Heat Resistance of <i>Cronobacter</i> spp.