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Article citations


Dewanti-Hariyadi, R., Gitapratiwi, D., Meutia, Y.R., Hidayat, S.H. and Nurjanah, S. (2010) Isolation of Enterobacter sakazakii (Cronobacter spp.) from Powdered Infant Formula and Other Dried Foods Obtained from Bogor Area. International Seminar on Current Issues and Challenges in Food Safety: Science-Based Approach for Food Safety Management, SEAFAST Center, Bogor.

has been cited by the following article:

  • TITLE: Application of GFPuv Labeled Cronobacter sakazakii for Evaluation of Its Survival during Cornstarch Processing

    AUTHORS: Siti Nurjanah, Sarah Tiara Sulistyanti, Ratih Dewanti-Hariyadi

    KEYWORDS: Cronobacter sakazakii, Cornstach, Green Fluorescent Protein, Processing, Survival

    JOURNAL NAME: World Journal of Engineering and Technology, Vol.3 No.3B, August 25, 2015

    ABSTRACT: Cronobacter sakazakii is an emerging pathogen that can cause diseases for several infant groups. These bacteria were contaminated in foods, clinical utensils, and environments. In Indonesia, C. sakazakii has been isolated from powdered infant formulas, weaning foods, and other dried foods such as cornstarch. The objective of this research is to trace survival of C. sakazakii during cornstarch production step using its mutant. Mutant was constructed by inserting Green Fluorescent Protein plasmid inside to the bacterial cell that appeared green fluorescent colonies under UV observation. The presence of C. sakazakii during processing was conducted by artificial contamination. This research consists of three steps, i.e. determination of the suitable enumeration method of C. sakazakii’s mutant, cornstarch production from yellow corn, and survival analysis of C. sakazakii during endosperm soaking and cornstarch drying. The suitable enumeration method was surface plating method on TSA-ampicillin medium combining with UV light application because of ineffectiveness of ampicillin inhibition for growth of yeasts and molds. The cornstarch produced in laboratory has the same properties with commercial cornstarch in parameters of moisture content, density, and starch granule structure. The yield of cornstarch final product was 48.90% (dry whole kernel-based). C. sakazakii cannot survive in 48 hours soaking process at 52?C and 24 hours drying process at 50?C that is applied during cornstarch production.