That is to sterilize disease-causing germs of dry milk.
Dry milk is not germfree.
It is very small amount, but "Cronobacter sakazakii" (Sakazaki bacteria) and bacteria such as "S. enterica" (Salmonella) may enter dry milk itself and dry milk which we dissolved and are extremely brought into question.
- With Cronobacter sakazakii (Sakazaki bacteria)
Sakazaki bacteria may be detected in the intestinal tract and corn, cucumber of Homo sapiens, animal, fruit, vegetables such as lemon. "Sepsis" and "enteritis necroticans" may be caused led by baby/infant (children under 1) particularly premature infant and immunodeficiency child, the low birth weight child and may develop "meningitis" when they are dangerously ill. When adult is infected, it is said that the symptom is considerably slight.
As for the Sakazaki bacteria, it is revealed that we exist a lot by production environment of dry milk in comparison with Salmonella, but, according to the public welfare labor science study, quantity included in Japanese product is extremely reported with one in 333 g with very small amount.
- With S. enterica (Salmonella)
Salmonella is bacteria inhabiting in intestinal tract of Homo sapiens, animal mainly, and there are many types, and there is thing waking up thing and diarrhea, food poisoning such as fever waking up among them typhoid fever-related disease. It is rare that we mix Salmonella in manufacturing process of dry milk. After having opened dry milk, we seem to have possibilities to mix after having dissolved at time to dissolve dry milk.
Both Sakazaki bacteria and Salmonella can survive in dry dry milk for a long term.
Neither Sakazaki bacteria nor Salmonella may increase in dry dry milk, but survival is possible. In other words, it gets mixed with dry milk after opening, and it is thought about living for a long time.
(Sakazaki bacteria have report that survived in dry dry milk more than one year.)
Nipples to use for nursing bottle and spoon, the nursing to use when we dissolve dry milk may be polluted by bacteria.
Sakazaki bacteria and Salmonella in dry milk after having dissolved can control that it increases by keeping lower than 5 degrees Celsius, but might rapidly increase when they are placed in temperature (room temperature) that is higher than this.
If we dissolve dry milk by appropriate method and save, we can reduce risk to be infected with Sakazaki bacteria and Salmonella.
- Let's wash hand with soap and water before making dry milk.
- We wash appliance to use including nursing bottle and spoon well and will sterilize.
- When we dissolve dry milk, let's use 70 degrees Celsius or more hot water.
- We put whether dry milk which we dissolved makes a hit with hot water to running water in the container with cold water or iced water, and let's cool to temperature that can nurse in a short time.
- After having dissolved, let's throw away milk which we did not use within two hours.
- Let's throw away milk of heeltap.
＞＞ Detailed milk formula method this (PDF: 236KB)
We gathered up contents of this page (two pieces of A4 size). Please use for enlightenment.
- Guidelines on formulated milk powder for infants 2007 (FAO/WHO) about safe milk formula, preservation and the handling
- Pathogenic microbe detection information monthly report (IASR) vol.29 p223-224 (August, 2008 issue)
- Enterobacter Sakazakii related information (the outside site) in foreign countries (National Institute of Health Sciences WEB page)
- Q&A (temporary reason) about Enterobacter sakazakii of formula milks for childcare (the outside site) (Ministry of Health, Labour and Welfare WEB page)
- Cronobacter Sakazakii (previously Enterobacter sakazakii) (the outside site) (WHO WEB page)
August 21, 2009 first publication
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