Isolation, comparison of identification methods and antibiotic resistance of Cronobacter spp. in infant foods

Carvalho, Gabriela Guimarães; Calarga, Aline Parolin; Teodoro, Josie Roberta; Queiroz, Murilo Mariz; Astudillo-Trujillo, Carlos A.; Levy, Carlos Emílio; Brocchi, Marcelo; Kabuki, Dirce Yorika

doi:10.1016/j.foodres.2020.109643

Cited by 34 publications

(11 citation statements)

References 56 publications

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“…Complex biochemical conversions happen during the fermentation due to the metabolic activities of microbes (Ge et al, 2012;He et al, 2017;Wu et al, 2013). To investigate these microorganisms, culture-dependent method was a widely and conventional isolation technique (Carvalho et al, 2020;Nahidul-Islam et al, 2018;Zhu et al, 2019). Meanwhile, with the development of biomolecular technology, PCR-DGGE technology was adopted in microbial community during fermentation (Gao et al, 2011;Zhao et al, 2009;Zhu et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties

Ren

Yan

Liu

et al. 2021

Food Science & Nutrition

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Section: Introductionmentioning

confidence: 99%

Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties

Ren

Yan

Liu

et al. 2021

Food Science & Nutrition

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“…Molloy et al [18] reported that 51% of 33 C. sakazakii isolated strains were resistant to cephalothin. Carvalho et al [19] indicated high resistance to cefazolin (94.4%) and low resistance to amoxicillin (9.45%), cefpodoxime (5.55%), streptomycin (1.35%), and trimethoprim/sulfamethoxazole (1.35%). An 80% resistance to cephalothin was reported in another study [20].…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization of Cronobacter sakazakii Strains Isolated from Powdered Milk

Holý

Parra‐Flores

Lepuschitz

et al. 2020

Foods

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Cronobacter spp. are opportunistic pathogens of the Enterobacteriaceae family. The organism causes infections in all age groups, but the most serious cases occur in outbreaks related to neonates with meningitis and necrotizing enterocolitis. The objective was to determine the in silico and in vitro putative virulence factors of six Cronobacter sakazakii strains isolated from powdered milk (PM) in the Czech Republic. Strains were identified by MALDI-TOF MS and whole-genome sequencing (WGS). Virulence and resistance genes were detected with the Ridom SeqSphere+ software task template and the Comprehensive Antibiotic Resistance Database (CARD) platform. Adherence and invasion ability were performed using the mouse neuroblastoma (N1E-115 ATCCCRL-2263) cell line. The CRISPR-Cas system was searched with CRISPRCasFinder. Core genome MLST identified four different sequence types (ST1, ST145, ST245, and ST297) in six isolates. Strains 13755-1B and 1847 were able to adhere in 2.2 and 3.2 × 106 CFU/mL, while 0.00073% invasion frequency was detected only in strain 1847. Both strains 13755-1B and 1847 were positive for three (50.0%) and four virulence genes, respectively. The cpa gene was not detected. Twenty-eight genes were detected by WGS and grouped as flagellar or outer membrane proteins, chemotaxis, hemolysins, and invasion, plasminogen activator, colonization, transcriptional regulator, and survival in macrophages. The colistin-resistance-encoding mcr-9.1 and cephalothin-resis-encoding blaCSA genes and IncFII(pECLA) and IncFIB(pCTU3) plasmids were detected. All strains exhibited CRISPR matrices and four of them two type I-E and I-F matrices. Combined molecular methodologies improve Cronobacter spp. decision-making for health authorities to protect the population.

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“…However, some studies believe that MALDI-TOF MS can only identify Cronobacter at the genus level (Wang et al, 2017), or the identification results at the species level were different from traditional methods such as PCR (Carvalho et al, 2020). It is of great significance to establish a reliable Cronobacter strain identification database for MALDI-TOF MS and to improve the existing data analysis methods.…”

Section: Genotyping Methodsmentioning

confidence: 99%

Invited review: Stress resistance of Cronobacter spp. affecting control of its growth during food production

Wang

Forsythe²,

Yang

et al. 2021

Journal of Dairy Science

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Members of the Cronobacter genus include food-borne pathogens that can cause infections in infants, with a mortality rate as high as 40 to 80%. The high fatality rate of Cronobacter and its isolation from numerous types of food, especially from powdered infant formula, demonstrate the serious nature of this organism. The source tracking of Cronobacter spp. and the analysis of high-frequency species from different sources are helpful for a more targeted control. Furthermore, the persistence during food processing and storage may be attributed to strong resistance of Cronobacter spp. to environment stresses such as heat, pH, and desiccation. There are many factors that support the survival of Cronobacter spp. in harsh environments, such as some genes, regulatory systems, and biofilms. Advanced detection technology is helpful for the strict monitoring of Cronobacter spp. In addition to the traditional heat treatment, many new control techniques have been developed, and the ability to control Cronobacter spp. has been demonstrated. The control of this bacteria is required not only during manufacture, but also through the selection of packaging methods to reduce postprocessing contamination. At the same time, the effect of inactivation methods on product quality and safety must be considered. This review considers the advances in our understanding of environmental stress response in Cronobacter spp. with special emphasis on its implications in food processing.

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Isolation, comparison of identification methods and antibiotic resistance of Cronobacter spp. in infant foods

Cited by 34 publications

References 56 publications

Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties

Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties

Molecular Characterization of Cronobacter sakazakii Strains Isolated from Powdered Milk

Invited review: Stress resistance of Cronobacter spp. affecting control of its growth during food production

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