Prevalence, genetic diversity, and antibiotic susceptibility of Cronobacter spp. (Enterobacter sakazakii) isolated from Sunshik, its ingredients and soils

Kim, Jung-Beom; Park, Yong-Bae; Kang, Suk-Ho; Lee, Myung-Jin; Kim, Ki-Cheol; Jeong, Hong-Rae; Kim, Dae-Hwan; Yoon, Mi‐Hye; Lee, Jong-Bok; Oh, Deog‐Hwan

doi:10.1007/s10068-011-0130-6

Cited by 10 publications

(12 citation statements)

References 27 publications

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“…Likewise of many other representatives of the family Enterobacteriaceae, the plant environment appears to be the natural habitat of Cronobacter spp. This hypothesis is confirmed by results obtained by Baumgartner et al [2009], Kim et al [2011], Althaus et al [2012], Hochel et al [2012], Vojkovska et al [2016], and Berthold--Pluta et al [2017] as well as by the fact of Cronobacter spp. isolation from samples of leafy vegetables (lettuce) and sprouts.…”

Section: Prevalence Of Cronobacter Spp In Plant-origin Food Productssupporting

confidence: 78%

“…The presence of Cronobacter spp. in grains and flours has been reported also in other studies , Restiano et nr 594, 2018, Shaker et al 2007, Kim et al 2011, Hochel et al 2012, Centinkaya et al 2013. Lou et al [2014] detected Cronobacter spp.…”

Section: Prevalence Of Cronobacter Spp In Plant-origin Food Productssupporting

confidence: 59%

“…Contamination of vegetable samples in other countries ranged from 4.0 to 41.7% [Turcovský et al 2011, Lee et al 2012, Ogihara et al 2014, Singh et al 2015. In turn, Kim et al [2011] reported Cronobacter spp. in as many as 70.0% of the analyzed samples of root vegetables, but only in 5.1% of the soil samples from root-crop farms.…”

Section: Prevalence Of Cronobacter Spp In Plant-origin Food Productsmentioning

confidence: 99%

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Members of the Cronobacter genus – characteristics and prevalence in food

Berthold-Pluta¹,

Garbowska

Pluta³

et al. 2018

Zeszyty Problemowe Postępów Nauk Rolniczych

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Section: Prevalence Of Cronobacter Spp In Plant-origin Food Productssupporting

confidence: 78%

Section: Prevalence Of Cronobacter Spp In Plant-origin Food Productssupporting

confidence: 59%

Section: Prevalence Of Cronobacter Spp In Plant-origin Food Productsmentioning

confidence: 99%

See 1 more Smart Citation

Members of the Cronobacter genus – characteristics and prevalence in food

Berthold-Pluta¹,

Garbowska

Pluta³

et al. 2018

Zeszyty Problemowe Postępów Nauk Rolniczych

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“…Turcovsky et al (2011) indicated that positive samples were obtained from the foods composed of spices or marinated food products out of all tested food samples of different type. Kim et al (2011) reported that contamination risk was higher (70%) in root vegetables like carrot and sweet potato and thus indicated that the root vegetable ingredient of several food products might be an important source of contamination.…”

Section: Most Commonly Isolated Species Was Determined To Bementioning

confidence: 99%

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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“…The presence of C. sakazakii in sunsik flours (sea tangle, brown rice, non-glutinous rice, dried anchovy) were confirmed by sequences analyses of tDNA, ITS (internal transcribed spacer sequences) and 16S rRNA, while RAPD was carried out to compare isolates to ATCC strains, as well as a monitoring tool to determine the contamination route of pathogen during processing (CHOI et al, 2008). To analyse main reservoirs and contaminated sources of C. sakazakii, KIM et al (2011) compared isolates from sunshik products, its ingredients, and root vegetable farm's soils by RAPD, 16S rRNA and pulsed-field gel electrophoresis (PFGE). The high similarity levels of RAPD patterns were obtained between clinical strains and isolates from sunshik products and root vegetables (yam, carrot), indicating that root vegetables can be an important contamination source of Cronobacter spp.…”

Section: Discussionmentioning

confidence: 99%

Molecular characterization of Cronobacter sakazakii isolated from different herbal teas and mixtures in Serbia

Jošić

Stojanović²,

Lepsanovic

et al. 2017

Genetika

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Cronobacter sakazakii is an important cause of human infections that can be serious and even fatal among premature neonates and immunocompromised adults or infants. Because of its high tolerance to osmotic stress, C. sakazakii is frequently isolated from dried foods, such as powdered infant formula and herbal teas. The aim of investigation was detection, identification and molecular characterization of Cronobacter sakazakii isolates from infant formula and various herbal teas collected from Serbian market and tested for import control. C. sakazakii was not detected in any of the 360 analysed samples of powdered infant formula. However, 192 out of 520 samples of herbal teas tested were positive for C. sakazakii (37.1%). The high prevalence was observed in teas for children (51.6%) and in "baby" teas (44.1%), followed by medicinal teas (38%). The largest one-herb-teas group (221 samples) contained 72 C. sakazakii-positive samples (32.6%) and involved Sennae folium, Althaeae radix, Menthae piperitae folium, Chamomilae flos and Urticae folium teas. Molecular characterization of isolated C. sakazakii from different herbal teas by rep-PCR, RAPD and 16S rRNA sequences analysis showed the high similarity to C. sakazakii NCTC 8155. Knowing this strain as one of the most pathogenic clinical strains, our results raise concern about the safety risks these foods pose to immunocompromised and healthy consumers, especially for babies and children.

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Prevalence, genetic diversity, and antibiotic susceptibility of Cronobacter spp. (Enterobacter sakazakii) isolated from Sunshik, its ingredients and soils

Cited by 10 publications

References 27 publications

Members of the Cronobacter genus – characteristics and prevalence in food

Members of the Cronobacter genus – characteristics and prevalence in food

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

Molecular characterization of Cronobacter sakazakii isolated from different herbal teas and mixtures in Serbia

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