FOOD AND MICROBIOLOGICAL PROBLEMS IN THE NEWBORN - DATA AND PRACTICE

We have reviewed the relationships of food, nutrition and feeding prac tices to various infections in the newborn. Tentative conclusions are made: (a) the initial use of human milk (raw or pasteurized) continues to offer advantages in the care of babies in intensive care; (b) atte mpts to mimic the microbiological effects of breast milk by manipulati on of the composition of infant formulas have o far achieved little su ccess, but this is a rapidly developing field; (c) we are wary of the widespread use of breast milk ''fortifiers'' until there is evidence t hat they do not adversely affect the protective properties of breast m ilk; (d) the doubtful advantages of nasojejunal feeding need to be wei ghed against the increased bacterial contamination of the upper small bowel; (e) systems monitoring in milk kitchens and the handling of fee ds in the neonatal unit are an integral part of comprehensive neonatal care; (f) to limit nosocomial infection, particular attention to the faecal-food-oral route is necessary since there is potential for multi plication of initial contamination of food.