Their findings show that while existing guidelines state that water used for preparing the formula should be more than 70 degrees in temperature, differences in the volume of water used and time spent cooling can prolong the survival of potentially harmful types of bacteria.
Published by the Food Standards Agency (FSA), the research was carried out as a continuation of earlier scientific investigations by the World Health Organisation (WHO), which recognised that a risk of serious and harmful infection from powdered baby formula does exist, albeit extremely rare.
The research also identified that bacteria found in whey-based formulas – the main ingredient in ‘first milks’ – had a higher heat tolerance than bacteria found in casein-based products, or ‘second milks’.
Professor Stephen Forsythe from Nottingham Trent University’s School of Science and Technology said: “It’s important to recognise that different practices do exist for preparing baby formula, and that these practices can have an effect on bacteria being present. Our research has helped to better understand this and will inform guidelines aimed at avoiding dangerous incidents of infection.”
Source: Nottingham Trent University
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