“…Cronobacter sakazakii were found in a variety of foods such as mixed vegetables and salads (Osaili & Forsythe, 2009), cheese (Chaves-Lopez et al, 2006), chocolate, fruit powders, marinated meat (Turcovsky, Kunikova, Drahovska, & Kaclıkova, 2011), and a number of food ingredients, such as spices (Belal, Al-Mariri, Hallab, & Hamad, 2013), milk and whey powder (Heperkan, Dalkilic-Kaya, & Juneja, 2017), and oat and rye flour (Cetinkaya, Joseph, Ayhan, & Forsythe, 2013). Milk and whey powders are commonly used ingredients in PIF, FUF, as well as other food products and are considered as one of the possible reservoirs of Cronobacter species (Beuchat et al, 2009;Schmid et al, 2009).…”