title: Preparation and handling of powdered infant formula: a commentary by the ESPGHAN Committee on Nutrition.
authors.affiliation: University of Milano, Milano, Italy.
authors.forename: Carlo
authors.initials: C
authors.lastname: Agostoni
authors.forename: Irene
authors.initials: I
authors.lastname: Axelsson
authors.forename: Olivier
authors.initials: O
authors.lastname: Goulet
authors.forename: Berthold
authors.initials: B
authors.lastname: Koletzko
authors.forename: Kim F
authors.initials: KF
authors.lastname: Michaelsen
authors.forename: John W L
authors.initials: JW
authors.lastname: Puntis
authors.forename: Jacques
authors.initials: J
authors.lastname: Rigo
authors.forename: Raanan
authors.initials: R
authors.lastname: Shamir
authors.forename: Hania
authors.initials: H
authors.lastname: Szajewska
authors.forename: Dominique
authors.initials: D
authors.lastname: Turck
authors.forename: Yvan
authors.initials: Y
authors.lastname: Vandenplas
authors.forename: Lawrence T
authors.initials: LT
authors.lastname: Weaver
mesh_terms: D044083:Cronobacter sakazakii / Q000254:growth & development; D004756:Enterobacteriaceae Infections / Q000517:prevention & control; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D007223:Infant; D041943:Infant Formula; D013696:Temperature; D013997:Time Factors