Abstract:Cronobacter sakazakii, an important conditional pathogen that causes life-threatening necrotizing enterocolitis, septicemia, and meningitis in newborns and premature infants, result in a mortality rate of 40%~80%. Moreover, its unique pathogenicity, ability to form biofilms, strong resistance to high osmotic pressure, low pH, high temperature, oxidation, and drying, and the capability of surviving for long periods of time during food processing and production render it a potential food safety risk factor. Herein, relevant studies conducted in the last five years on the various physical (such as pulsed electric field, microwave, high voltage, radio frequency, ultraviolet light, and vacuum drying) and chemical (such as plant extracts and derived components, bioactive peptides/milk and dairy-derived components, carbohydrates) methods used to control C. sakazakii were reviewed and compared, and their inhibition effects were discussed in a comprehensive manner. Each control method has its limitations in terms of dose and method of application. Further investigations on the possible synergistic effects between the physical and chemical control methods may help toward reducing the risk of food contamination by this pathogen.
