Model Estimasi Pertumbuhan Cronobacter spp. Berdasarkan Praktik Penyiapan, Pemberian dan Penyimpanan Susu Bubuk Formula Bayi pada Tingkat Rumah Tangga di Jakarta Pusat

Abstract

This study was conducted to gather information on how to prepare, give and storage the powdered infant formula by mothers at home and to know about temperature and time profile since the reconstitution of PIF, give to the baby and storage of PIF that had been reconstituted using the descriptive method with survey approach. Temperature and time profile data obtained from this survey would be used to estimate the growth of Cronobacter spp. using the FAO/WHO Quantitative Risk Assessment Model of Cronobacter spp. in PIF, so it could provide recommendation of practice scenarios of preparation, giving and storage of PIF which did not pose a risk of Cronobacter spp. infection. From this survey, there were 16 scenarios of preparation, giving and storage of PIF which represented the practices by 30 respondents. Scenarios were selected based on the stages of respondents did in preparing and handling PIF and temperatures of water which were used to reconstitute PIF. The result of this study showed that 16th scenario was the most at risk scenario for Cronobacter spp. infection, both on the assumption of initial contamination level of 1 CFU/100g or 3 CFU/100g. That was because final contamination levels of Cronobacter spp. in 16th scenario exceeded the initial dose estimate of Cronobacter spp. infection that is equal to 3 CFU/100g. In 16th scenario, by assuming initial contamination levels to 1 CFU/100g and 3 CFU/100g, the final contamination levels that were obtained successively were 89.12 CFU/100g and 269.15 CFU/100g. Lag phase of 16th scenario was 23 minutes. In 16th scenario, there were milk storage stage at room temperature for 4 hours that could cause a risk of Cronobacter spp. growth. 7th until 16th scenario could cause a risk of Cronobacter spp. infection if the assumption of initial contamination level of Cronobacter spp. in PIF was 3 CFU/100g. 1st until 6th scenario were scenario that were secure against infection of Cronobacter spp., both on the assumption of initial contamination level of 1 CFU / 100g or 3 CFU / 100g. In this study, water temperatures to reconstitute PIF were not significantly affect to the growth of Cronobacter spp., but the milk storage for too long as in the 15th and 16th scenario, respectively, ie for 2 hours and 4 hours.