Judi Hall asks for input on several small premature babies with signs of
illness where cultures of the mothers' milk grew Staph, E.coli and other
organisms.
My first thought is that there may be something about the way the milk is
handled that knocks out the innate antibacterial qualities in it.  Is it
being given fresh, or is it heat-treated before freezing, and how is it
being thawed if frozen?
Overheating the milk will destroy the action of antibacterial enzymes, and
contamination, especially contamination occurring after the heat treatment,
will have more serious consequences.  Fresh breastmilk is difficult to grow
bugs in.  Breastmilk that has been thawed or warmed in a microwave oven is
as good a medium for bacterial growth as formula, i.e. excellent (for the
bugs, not for the baby consuming it!).
Just a thought!
Rachel Myr
Kristiansand, Norway

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