Isolation and characterization of Cronobacter spp. from indigenous infant flours sold in public health care centres within Abidjan, Côte d'Ivoire

Kouadio, Yatty Justin; N’guessan, Kouadio Florent; Zinzendorf, Nanga Yessé; Kouassi, Kouamé Auguste; Kouassi, Kouassi C.; Loukou, Yao Guillaume; Patrice, Kouamé Lucien

doi:10.1016/j.foodcont.2015.10.041

Cited by 13 publications

(9 citation statements)

References 45 publications

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“…The prevalence ratios of Cronobacter spp. in our study were consistent with those reported in these studies (Lee et al, 2012;Li et al, 2014;Yao et al, 2016) except for the study by Lou et al (2014) from which our results differed by a lower ratio. In particular, microorganisms that contaminate cereals and so forth may come from soil during harvesting and environmental conditions contribute to the contamination of this type of foods which may partially carry their microbiological load into processed final food products.…”

Section: Most Commonly Isolated Species Was Determined To Besupporting

confidence: 93%

“…was detected in flour and bakery products with a ratio of 21.56%. Predominance of the genus in food products of this type was previously indicated by Lee et al (2012), Li et al (2014) and Yao et al (2016) at ratios of 16.0%, 14.1% and 12.0%, respectively. The prevalence ratios of Cronobacter spp.…”

Section: Most Commonly Isolated Species Was Determined To Bementioning

confidence: 81%

“…Li et al (2014) reported that 12 (14.1%) out of 85 cereal samples were positive for Cronobacter spp. In a study by Yao et al (2016), 16 (12.0%) from 133 samples contained Cronobacter spp. Moreover, Lou et al (2014) investigated the presence of Cronobacter spp.…”

Section: Introductionmentioning

confidence: 96%

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Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods

Aksu

Altunatmaz

Issa³

et al. 2016

Food Sci. Technol

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Cronobacter spp. involves a group of opportunistic pathogens that cause meningitis in newborns, immunosuppressed individuals with a mortality rate of 50-80%. Seven species like C. sakazakii, C. malonaticus, C. muytjensii, C. turicensis, C. dublinensis, C. universalis, C. condimenti are included in this genus which has been a subject of research especially in the bacteriologic analysis of baby foods. However, since these species were detected also in prepared foodstuffs. The objective of this study was to assert the presence of Cronobacter spp. in foodstuff offered for sale in Turkey. A total of 151 prepared foodstuffs including a variety of spice, flour, instant soup were purchased from different sales points. The presence of Cronobacter spp. were investigated in these samples. Cronobacter suspected isolates which were obtained by microbiological analyses were confirmed by PCR targeted to gyrB gene and were then identified by multiplex PCR. Prevalence of Cronobacter spp was estimated to be 17.88%. Out of 27 Cronobacter spp. isolates obtained, 13(48.1%), 6(22.2%), 5(18.5%), 3(11.1%) belonged to C. sakazakii, C. muytjensii, C. turicensis, C. malonaticus species, respectively. Consequently, the presence of the bacteria in widely consumed foodstuff revealed that Cronobacter spp. is subject to monitoring due to its opportunistic nature in terms of public health concern.Keywords: Cronobacter spp.; flour; instant soup; PCR; spice.Practical Application: Cronobacter spp in plant-based foods may compose health risks.

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Section: Most Commonly Isolated Species Was Determined To Besupporting

confidence: 93%

Section: Most Commonly Isolated Species Was Determined To Bementioning

confidence: 81%

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Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods

Aksu

Altunatmaz

Issa³

et al. 2016

Food Sci. Technol

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“…Since Cronobacter spp. give rise to serious health issues and may even cause high mortality in susceptible individuals like newborns and children, they have been extensively investigated in food products appealing to this age group, like milk powder and infant foods (Gökmen et al, 2010;Yao et al, 2016;Hoque et al, 2010). However, no comprehensive studies are available with respect to the occurrence and prevalence of these bacteria in meat and meat products, fruits and vegetables and ready-to-eat foods in Turkey.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Cronobacter spp. in various foodstuffs and identification by multiplex PCR

Aksu

Altunatmaz

Issa³

et al. 2019

Food Sci. Technol

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“…The main reason for their use is the high cost of imported foods ( 5 ). The microbiologic quality of these foods is important because they are given to breast-fed infants or children <1 year of age, who are vulnerable to infections.…”

mentioning

confidence: 99%

Cronobacterspp. in Common Breast Milk Substitutes, Bogotá, Colombia

Morato-Rodríguez¹,

Velandia-Rodríguez²,

Castañeda³

et al. 2018

Emerg. Infect. Dis.

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Isolation and characterization of Cronobacter spp. from indigenous infant flours sold in public health care centres within Abidjan, Côte d'Ivoire

Cited by 13 publications

References 45 publications

Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods

Prevalence and identification by multiplex polymerase chain reaction patterns of Cronobacter spp. isolated from plant-based foods

Prevalence of Cronobacter spp. in various foodstuffs and identification by multiplex PCR

Cronobacterspp. in Common Breast Milk Substitutes, Bogotá, Colombia

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