Cronobacter sakazakii in baby foods and baby food ingredients of dairy origin and microbiological profile of positive samples

Heperkan, Dilek; Dalkilic‐Kaya, Gozde; Juneja, Vijay K.

doi:10.1016/j.lwt.2016.09.013

Cited by 34 publications

(26 citation statements)

References 30 publications

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“…The contamination rate of C. sakazakii in Heperkan et al (2017) and Abdel-Galil et al (2015) studies were reported as 1 (2.5%) (Heperkan et al, 2017) and 9 (5.2%), respectively (Abdel-Galil et al, 2015), which were higher than our findings. Comparing the results with other studies in Iran, our findings showed a decrease in contamination rate of PIFs.…”

Section: Sequencing the Isolatescontrasting

confidence: 92%

“…C. sakazakii is an opportunistic pathogen that is known worldwide as a foodborne pathogen; also, it has the highest prevalence among the mentioned species (Ye et al, ). This bacterium is gram‐negative, motile by peritrichous flagella, rod‐shape, facultative anaerobe, and nonspore‐forming (Feeney et al, ; Heperkan, Dalkilic‐Kaya, & Juneja, ). It causes infections among all age groups, including infants, children, and adults, especially the elderly and immunocompromised persons; also, it is the most severe cause of infections among newborns as well.…”

Section: Introductionmentioning

confidence: 99%

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A novel primer targeted gyrB gene for the identification of Cronobacter sakazakii in powdered infant formulas (PIF) and baby foods in Iran

Mashoufi

Ghazvini

Hashemi

et al. 2018

Journal of Food Safety

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The aim of this study was to perform a molecular identification and design a polymerase chain reaction (PCR) method based on a specific gene (gyrase subunit B [gyrB]) for rapid detection of Cronobacter sakazakii. In this study, from February 2017 to January 2018, 100 powdered infant formula milks (PIF1‐6) and 100 baby food items (BF1‐8) (total number = 200 samples) were purchased from different commercial brands from different pharmacies of the Mashhad city, Iran from different pharmacies of the Mashhad city, Iran. After isolation of Cronobacter, DNA extraction and PCR assay were performed to detect and confirm genus and species of isolated bacteria with 16S ribosomal RNA (16S rRNA) and designed gyrB primers, respectively. The abundance of C. sakazakii in PIFs and baby foods by culture method were 5/100 (5%) and 8/100 (8%), respectively; also, the final analysis based on gyrB primer pairs in PIF and baby food showed contamination rates of 0/100 (0%) and 3/100 (3%), respectively. These findings indicated that Iranian baby foods were a real threat for children's health. It is also recommended that this designed primer could be used for detection of Cronobacter sakazakii in these products. Practical application Cronobacter sakazakii is an opportunistic bacteria that is known worldwide as a foodborne pathogen especially in Infant Formula and baby foods, therefore the quality of these products has to be evaluated by a rapid, sensitive and specific method. Our findings indicated that Iranian baby foods were a threat for children's health so implementation of adequate sanitary measures to prevent Cronobacter sakazakii illness is necessary. It was also recommended that the designed primer based on gyr B gene could be used for specific detection of Cronobacter sakazakii in these products.

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Section: Sequencing the Isolatescontrasting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

A novel primer targeted gyrB gene for the identification of Cronobacter sakazakii in powdered infant formulas (PIF) and baby foods in Iran

Mashoufi

Ghazvini

Hashemi

et al. 2018

Journal of Food Safety

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“…In addition, the presence of C. sakazakii was investigated in milk‐based ingredients such as milk powder, whey powder and cheese (Heperkan et al . ) and milk and milk products (Yu et al . ).…”

Section: Discussionmentioning

confidence: 99%

“…in vegetables, fruit and environmental samples. In addition, the presence of C. sakazakii was investigated in milk-based ingredients such as milk powder, whey powder and cheese (Heperkan et al 2017) and milk and milk products (Yu et al 2017). In the present study, this pathogen was identified in raw milk and cheese samples and our results may present a different perspective for C. sakazakii.…”

Section: Discussionmentioning

confidence: 99%

Development and application of a new multiplex real‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese

Tutar

Akıncı

Akyol

2018

Int J of Dairy Tech

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Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes are important foodborne pathogens in milk and milk products, which are responsible for a variety of diseases that pose serious hazards to public health and food safety. The objective of this study was to develop a novel multiplex RTi‐PCR for the detection of B. melitensis, C. sakazakii and L. monocytogenes and to characterise the potential risk of these pathogens in raw milk and cheese. The raw milk (n = 25) and cheese samples (n = 20) were analysed by multiplex RTi‐PCR assay and detected for quantification of the three pathogens. In this study, B. melitensis, C. sakazakii and L. monocytogenes were simultaneously identified using BMEII0466, mms operon and hly as target genes, respectively. The multiplex RTi‐PCR assay that was developed showed good sensitivity and selectivity for the pathogenic microorganisms (r2 = 0.986–0.997). Multiplex RTi‐PCR results showed that most of the samples were contaminated with the pathogens screened.

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“…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).…”

Section: Introductionmentioning

confidence: 99%

Thermal resistance ofCronobacter sakazakiiisolated from baby food ingredients of dairy origin in liquid medium

Dalkilic‐Kaya

Heperkan

Juneja

et al. 2017

J Food Process Preserv

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Milk and whey powders are commonly used ingredients in powdered infant formula (PIF) and follow‐up formula (FUF). In this study, Cronobacter sakazakii and Cronobacter dublinensis both of dairy origin and a reference strain, Cronobacter muytjensii, ATCC 51329 were investigated for thermal inactivation (D and z values). Heat resistance of the pathogen was studied between 52 and 60 °C in trypic soy broth. Among the strains, C. muytjensii ATCC 51329 was the most heat‐resistant strain at lower temperatures (52 and 54 °C). The D‐values at 52 and 54 °C of C. muytjensii ATCC 51329 were 33.30 (±1.17) and 6.79 (±1.05) min, respectively. At higher temperatures, e.g., 56, 58, and 60 °C, C. sakazakii strains 131 and 807 exhibited the highest D values. The D‐values at 56 and 58 °C were 4.73 (±0.40) min for C. sakazakii 131 and 2.30 (±0.26) min for C. sakazakii 807. The D‐values at 60 °C for C. sakazakii 131 and 807 were 1.17 (±0.03) and 1.14 (±0.02) min, respectively. The z‐value of the reference strain (C. muytjensii ATCC 51329) was lower than the other strains. The findings of this study will be very helpful in understanding the heat resistance of C. sakazakii and guarding against this pathogen in PIF and FUF. Practical applications The results presented will play a significant role in eliminating Cronobacter from powdered infant formula and follow‐up formula and ensuring safety against this pathogen.

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Cronobacter sakazakii in baby foods and baby food ingredients of dairy origin and microbiological profile of positive samples

Cited by 34 publications

References 30 publications

A novel primer targeted gyrB gene for the identification of Cronobacter sakazakii in powdered infant formulas (PIF) and baby foods in Iran

A novel primer targeted gyrB gene for the identification of Cronobacter sakazakii in powdered infant formulas (PIF) and baby foods in Iran

Development and application of a new multiplex real‐time PCR assay for simultaneous identification of Brucella melitensis, Cronobacter sakazakii and Listeria monocytogenes in raw milk and cheese

Thermal resistance ofCronobacter sakazakiiisolated from baby food ingredients of dairy origin in liquid medium

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