Prevalence of Cronobacter spp. and Salmonella in Milk Powder Manufacturing Facilities in the United States.

: The U.S. Food and Drug Administration (FDA) conducted a sampling assignment in 2014 to ascertain the prevalence of Cronobacter spp. and Salmonella in the processing environment of facilities manufacturing milk powder.Cronobacter was detected in the environment of 38 (69%) of 55 facilities. The average prevalence of Cronobacter in 5,671 subsamples (i.e., swabs/sponges from different facility locations) was 4.4%.  In the 38 facilities where Cronobacter was detected, the average prevalence of positive environmental subsamples was 6.25%.  In 20 facilities where zone information of the sampling location was complete, Cronobacter was most frequently detected in Zone 4, followed by Zone 3, then Zone 2, with Zone 1 yielding the lowest percentage of positive samples.  The prevalence of Cronobacter across the zones was statistically different (p < 0.05).  There was no significant association between product type (i.e., lactose, whey products, buttermilk powder, and non-fat dried milk) and prevalence of Cronobacter in the facility.  Salmonella was detected in the environment of three (5.5%) of the 55 facilities, with all three facilities producing dried whey product.  The overall prevalence of Salmonella in 5,714 subsamples was 0.16%.  In facilities in which Salmonella was detected the average prevalence was 2.5%.  Salmonella was most frequently detected in Zone 4, followed by Zone 3.  Salmonella was not detected in Zone 1 or Zone 2.  The disparity between Salmonella and Cronobacter prevalence indicates that additional measures may be required to reduce or eliminate Cronobacter from the processing environment.  It is also imperative that manufacturers consider the potential of contamination from Zone 4 areas into processing areas.