Food Safety Risks and Contributing Factors of Cronobacter spp.

Ling, Na; Jiang, Xiuting; Forsythe, Stephen J.; Zhang, Danfeng; Shen, Yizhong; Ding, Yu; Wang, Juan; Zhang, Jumei; Wu, Qingping; Ye, Yingwang

doi:10.1016/j.eng.2021.03.021

Cited by 21 publications

(7 citation statements)

References 87 publications

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“…Bacillus cereus, found in 6% of samples, commonly triggers gastrointestinal discomfort. Cronobacter spp, found in one spoiled organic sample, is connected to several infections, including bacteremia and urinary tract infections [18].…”

Section: Discussionmentioning

confidence: 99%

Characterization and Semi-quantitation of Microorganism Present in the Partially Spoiled Tomatoes

et al. 2024

IJFMR

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Introduction: Tomatoes are considered a nutrient-rich and versatile food, that shields the cells against oxidative stress while reducing the likelihood of cancer and heart disease. Nevertheless, their high water content renders them susceptible to spoilage. Material and methods: Thirty partially spoiled tomatoes underwent examination for bacterial and fungal proliferation. Each tomato was segmented into the spoiled section, the region beneath the spoiled portion, and the fresh lower segment. Samples from each segment were cultured to ascertain the types of microorganisms present. The microbial organisms were then identified using MALDI-TOF. Results: Twenty-seven microorganisms were detected, with one microorganism remaining unidentified. Out of these, ten were identified as pathogenic, six as opportunistic, and ten as non-pathogenic or beneficial organisms. The majority of pathogenic microbes were Klebsiella (39%), followed by Staphylococcus species (17.5%), Enterobacter (15%), and Candida (14%). The microbial composition remained consistent across all three regions of the decayed tomato. Conclusion: There is limited research available regarding the safety implications of consuming partially spoiled fruit and its impact on human health. Published studies on this topic are scarce. It is strongly advised to avoid consuming partially spoiled tomatoes, particularly in their raw form or as juice.

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Section: Discussionmentioning

confidence: 99%

Characterization and Semi-quantitation of Microorganism Present in the Partially Spoiled Tomatoes

et al. 2024

IJFMR

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“…This is possibly an alarming sign of the emergence of more multidrug-resistant Cronobacter isolates if antimicrobials are not carefully managed. Many multidrug-resistant Cronobacter isolates have shown the ability to horizontally transfer antibiotic-resistance genes among Cronobacter species [ 34 ]. Consequently, understanding the genetic diversity of this bacterium is important in epidemiological studies, as it plays a vital role in formulating a more efficient and targeted control strategy for Cronobacter .…”

Section: Discussionmentioning

confidence: 99%

“…are sensitive to most antimicrobials [ 31 ]; thus, antibiotic therapy has been demonstrated to be clinically useful in treating infections [ 32 ]. However, with the indiscriminate application of antibiotics, Cronobacter has evolved continuously for survival and has developed antibiotic resistance, particularly to penicillins and cephalosporins [ 33 , 34 ]. Bacteria have the following types of antibiotic-resistance mechanisms: (1) altered permeability of cell membranes, limiting antibiotic intake; (2) modulation of antibiotic binding targets to prevent binding of antibiotics to bacteria [ 35 ]; (3) inactivation of antibiotics through the production of catalytic enzymes; (4) elimination of antibiotics from bacteria via an efflux pump [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

Cronobacter spp. Isolated from Quick-Frozen Foods in China: Incidence, Genetic Characteristics, and Antibiotic Resistance

Chen

et al. 2023

Foods

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Cronobacter spp. are emerging foodborne pathogens that cause severe diseases. However, information on Cronobacter contamination in quick-frozen foods in China is limited. Therefore, we studied the prevalence, molecular characterization, and antimicrobial susceptibility of Cronobacter in 576 quick-frozen food samples collected from 39 cities in China. Cronobacter spp. were found in 18.75% (108/576) of the samples, and the contamination degree of the total positive samples was 5.82 MPN/g. The contamination level of frozen flour product samples was high (44.34%). Among 154 isolates, 109 were C. sakazakii, and the main serotype was C. sakazakii O1 (44/154). Additionally, 11 serotypes existed among four species. Eighty-five sequence types (STs), including 22 novel ones, were assigned, indicating a relatively high genetic diversity of the Cronobacter in this food type. Pathogenic ST148, ST7, and ST1 were the main STs in this study. ST4, epidemiologically related to neonatal meningitis, was also identified. All strains were sensitive to cefepime, tobramycin, ciprofloxacin, and imipenem, in which the resistance to cephalothin was the highest (64.94%).Two isolates exhibited multidrug resistance to five and seven antimicrobial agents, respectively. In conclusion, these findings suggest that the comparatively high contamination level of Cronobacter spp. in quick-frozen foods is a potential risk warranting public attention.

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“…The ipaH gene is also present in entero-invasive E. coli, indicating that these strains of E. coli might also be detected in this study in addition to Shigella spp. [32].…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Foodborne Bacterial Pathogens and Antibiotic Resistance Genes in Sweets from Local Markets in Iran

Pakbin,

Amani,

Rahimi

et al. 2023

Foods

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Background: This study aimed to investigate the prevalences of some important antibiotic-resistance genes (ARGs) and foodborne bacterial pathogens in sweet samples collected from local markets in Iran. Methods: Forty sweet samples were collected. Foodborne pathogens and ARGs were detected in the sweet samples by conventional and multiplex PCR assays using species-specific primers. Results: Staphylococcus aureus, Cronobacter sakazakii, Shigella spp., Campylobacter jejuni, and Campylobacter coli were detected and identified in 47.5%, 20%, 45%, 5%, and 30% of the sweet samples, respectively. We found S. aureus and Shigella spp. were the most prevalent bacterial pathogens. S. aureus was found to be the most frequent pathogenic bacteria profiled in these samples. We also found a significant correlation between the presence of C. coli and Cr. sakazakii. We detected the blaSHV resistance gene in 97.5% of the sweet samples; however, blaTEM was detected in only one sample (2.5%). Conclusions: Regarding these results, we suggest preventive strategies such as implementing automation of food processing; monitoring the personal hygiene and health of food handlers, and testing regularly for antibiotic resistance in raw materials and products.

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Food Safety Risks and Contributing Factors of Cronobacter spp.

Cited by 21 publications

References 87 publications

Characterization and Semi-quantitation of Microorganism Present in the Partially Spoiled Tomatoes

Characterization and Semi-quantitation of Microorganism Present in the Partially Spoiled Tomatoes

Cronobacter spp. Isolated from Quick-Frozen Foods in China: Incidence, Genetic Characteristics, and Antibiotic Resistance

Prevalence of Foodborne Bacterial Pathogens and Antibiotic Resistance Genes in Sweets from Local Markets in Iran

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