Modelling the exposure to Cronobacter sakazakii by consumption of a cocoa-milk-based beverage processed by pulsed electric fields

Infants' exposure (Nf) to Cronobacter sakazakii via the consumption of infant-rich-inpolyphenols cocoa-milk-based beverages (CCX-M) treated with high-intensity pulsed electric fields (PEF) was evaluated. Monte Carlo simulation enabled the prediction of the variability in C. sakazakii load in beverages at the time of consumption to be estimated. Different scenarios (initial contamination levels; PEF treatment conditions; and time-temperature combinations of CCX-M beverages storage after treatment) were simulated. Cocoa addition and PEF treatment resulted in the most influential input factors to control bacterial final load. Cronobacter spp. exposure risk was reduced by a maximum of 100 times at 95% of iterations due to addition of cocoa at 5 g/100 mL, corresponding to scenario 3 (PEF: 15 kV/cm-3,000 mu s; storage 120 h at 8 degrees C). Moreover, the probability of illness for a healthy population was reduced from 2.15 X 10(-8), in the baseline scenario, to 4.78 X 10(-10) due to cocoa addition and application of 15 kV/cm-3,000 mu s PEF treatment.