Phenotypic characterization of pathogenic Cronobacter spp. strains

Jia, Xiangyin; Hua, Jingjing; Liu, Lu; Xu, Zhenbo; Li, Yanyan

doi:10.1016/j.micpath.2018.05.033

Cited by 17 publications

(9 citation statements)

References 30 publications

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“…E. coli O157:H7 is a typical foodborne pathogen, colonizing in food systems and drinking water (Ercumen et al, 2017;Bourely et al, 2018;Zeinhom et al, 2018). The standard detection method for foodborne pathogens is agar plate counting (Xu et al, 2008a(Xu et al, ,b, 20092011a;2012a;2016c;Zhong et al, 2013;Zhang et al, 2015;Bao et al, 2017c;Xie et al, 2017b;Jia et al, 2018;Wen et al, 2020). However, this method fails in detecting viable but non-culturable (VBNC) state cells that were first reported in 1982 (Xu et al, 1982).…”

Section: Introductionmentioning

confidence: 99%

Formation and Control of the Viable but Non-culturable State of Foodborne Pathogen Escherichia coli O157:H7

Huang

et al. 2020

Front. Microbiol.

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As a common foodborne pathogen, Escherichia coli O157:H7 produces toxins causing serious diseases. However, traditional methods failed in detecting E. coli O157:H7 cells in the viable but non-culturable (VBNC) state, which poses a threat to food safety. This study aimed at investigating the formation, control, and detection of the VBNC state of E. coli O157:H7. Three factors including medium, salt, and acid concentrations were selected as a single variation. Orthogonal experiments were designed with three factors and four levels, and 16 experimental schemes were used. The formation of the VBNC state was examined by agar plate counting and LIVE/DEAD R BacLight TM bacterial viability kit with fluorescence microscopy. According to the effects of environmental conditions on the formation of the VBNC state of E. coli O157:H7, the inhibition on VBNC state formation was investigated. In addition, E. coli in the VBNC state in food samples (crystal cake) was detected by propidium monoazide-polymerase chain reaction (PMA-PCR) assays. Acetic acid concentration showed the most impact on VBNC formation of E. coli O157:H7, followed by medium and salt concentration. The addition of 1.0% acetic acid could directly kill E. coli O157:H7 and eliminate its VBNC formation. In crystal cake, 25, 50, or 100% medium with 1.0% acetic acid could inhibit VBNC state formation and kill E. coli O157:H7 within 3 days. The VBNC cell number was reduced by adding 1.0% acetic acid. PMA-PCR assay could be used to detect E. coli VBNC cells in crystal cake with detection limit at 10 4 CFU/ml. The understanding on the inducing and inhibitory conditions for the VBNC state of E. coli O157:H7 in a typical food system, as well as the development of an efficient VBNC cell detection method might aid in the control of VBNC E. coli O157:H7 cells in the food industry.

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Section: Introductionmentioning

confidence: 99%

Formation and Control of the Viable but Non-culturable State of Foodborne Pathogen Escherichia coli O157:H7

Huang

et al. 2020

Front. Microbiol.

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“…The relative abundance of Proteobacteria in the two groups of samples in stage1both exceeded 90%, indicating that Proteobacteria is in an absolutely dominant position in both A1 and C1. Many bacteria of Proteobacteria are pathogenic (23),such as Cronobacter (24), Burkholderia (25,26) and Ochrobactrum (27). The main bacteria phyla in stage2 is: A2: Firmicutes (96.23%), Proteobacteria (3.07%); C2: Firmicutes (96.60%), Proteobacteria (2.62%).…”

Section: Resultsmentioning

confidence: 99%

Changes and composition of microbial community during aerobic composting of household food waste

Jin

Feng

et al. 2021

Preprint

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In order to explore the effect of added bacteria on microbial community and determine the dominant bacteria in the aerobic composting process of household food waste (HFW), two groups of HFW composting experiments were conducted for 30 days. The final degradation rates of the two groups were 69.95% (group A, natural composting) and 73.52% (Group C, composting with added bacteria), respectively. 16S rRNA high-throughput sequencing was used to analyze the changes of microbial community in the composting process. As the result displays, at the classification of phylum level?the relatively abundant bacteria of two groups were Firmicutes, Proteobacteria and Cyanobacteria. At the classification of genus level, Pediococcus is the dominant bacteria of group A, which performed better in maintaining the microbial community stable in the later stage of composting, while Weissella accounted for a relatively large proportion of group C and behaved well in promoting the final degradation rate of composting. The proportion of Ochrobactrum in the early stage of group C is considerable and it is closely related to the removal of odour during composting. The relative abundance of added bacteria was always in a rather low level?suggested that the way they affect the composting process is to change the proportion of dominant bacteria in different stage of composting. This experiment provides an important reference for improving the microbial degradation efficiency of HFW .

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“…Staphylococcus aureus is widely distributed in the environment including air, water, and the surface of the skin, and has been found in raw meat, milk and dairy products, frozen products, and cooked foods ( Xu et al, 2012a,b ; Bao et al, 2017a,c ). It is the source of major concern in the food industry due to its multi-drug resistance and virulence ( Miao et al, 2017c ; Jia et al, 2018 ). Foodborne outbreaks with vomiting cases caused by S. aureus have been frequently reported in recent years ( Bennett et al, 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System

Huang

Mao

et al. 2020

Front. Microbiol.

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A Viable but non-culturable (VBNC) state is a bacterial survival strategy under reverse conditions. It poses a significant challenge for public health and food safety. In this study, the effect of external environmental conditions including acid, nutrition, and salt concentrations on the formation of S. aureus VBNC states at low temperatures were investigated. Different acidity and nutritional conditions were then applied to food products to control the VBNC state formation. Four different concentration levels of each factor (acid, nutrition, and salt) were selected in a total of 16 experimental groups. Nutrition showed the highest influence on the VBNC state formation S. aureus, followed by acid and salt. The addition of 1% acetic acid could directly kill S. aureus cells and inhibit the formation of the VBNC state with a nutrition concentration of 25, 50, and 100%. A propidium monoazide-polymerase chain reaction (PMA-PCR) assay was applied and considered as a rapid and sensitive method to detect S. aureus in VBNC state with the detection limit of 104 CFU/mL.

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Phenotypic characterization of pathogenic Cronobacter spp. strains

Cited by 17 publications

References 30 publications

Formation and Control of the Viable but Non-culturable State of Foodborne Pathogen Escherichia coli O157:H7

Formation and Control of the Viable but Non-culturable State of Foodborne Pathogen Escherichia coli O157:H7

Changes and composition of microbial community during aerobic composting of household food waste

Study on the Viable but Non-culturable (VBNC) State Formation of Staphylococcus aureus and Its Control in Food System

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