Occurrence of Cronobacter Spp. in Ready-to-Eat Vegetable Products, Frozen Vegetables, and Sprouts Examined Using Cultivation and Real-Time PCR Methods
Jazyk angličtina Země Spojené státy americké Médium print-electronic
Typ dokumentu časopisecké články
Grantová podpora
QJ1210114
Ministry of Agriculture of the Czech Republic
RO0518
Ministry of Agriculture of the Czech Republic
LO1218
Ministry of Education, Youth and Sports
QJ1210114
Ministry of Agriculture of the Czech Republic
RO0518
Ministry of Agriculture of the Czech Republic
PubMed
30468252
DOI
10.1111/1750-3841.14399
Knihovny.cz E-zdroje
- Klíčová slova
- Cronobacter spp, molecular method, qPCR, ready-to-eat, vegetable,
- MeSH
- Cronobacter izolace a purifikace MeSH
- DNA bakterií izolace a purifikace MeSH
- kontaminace potravin analýza MeSH
- kvantitativní polymerázová řetězová reakce MeSH
- potravinářská mikrobiologie MeSH
- průmyslově zpracované potraviny mikrobiologie MeSH
- rostlinné produkty mikrobiologie MeSH
- zelenina mikrobiologie MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- DNA bakterií MeSH
Environmental matrices and food products are hypothesized to be sources of Cronobacter spp. The severity of neonatal infections, increasing number of cases in elderly and immunocompromised individuals, as well as isolation of Cronobacter spp. from clinical materials demands that more attention should be paid to Cronobacter spp. detection and occurrence of the bacteria in food products. Here, a total of 175 samples of ready-to-eat vegetables, frozen vegetables, and sprouted seeds were collected during a period of 1 year and examined for the presence of Cronobacter spp. using a cultivation method with two different sample preparations and real-time polymerase chain reaction (qPCR). In total, Cronobacter spp. were detected in 22.3% of tested samples using cultivation. In comparison, direct qPCR detected Cronobacter spp. in 37.7% of these samples (p < 0.01; Fisher's exact test) and the numbers of genome equivalents per gram reached 108 in some samples of sprouts. Cronobacter spp. were isolated from 51.4%, 37.2%, and 5.2% samples of sprouts, frozen vegetables, and cut green leaves/salads, respectively. Using qPCR, the most frequently contaminated sample types were sprouts (91.4%) and frozen vegetables (60.5%), whereas the rate of positivity for cut green leaves/salads was, in comparison, only 8.2% (p < 0.01; χ2 -test for independence). PRACTICAL APPLICATION: This study provided valuable information on the occurrence of Cronobacter spp. in ready-to-eat vegetables using cultivation and qPCR. Cronobacter spp. are emerging opportunistic pathogens that can be present in food of plant origin. Cronobacter spp. were isolated from sprouts, frozen vegetables, and cut green leaves/salads, and the numbers of genome equivalents per gram reached 108 in some samples of sprouts.
Dept of Bacteriology Veterinary Research Inst Hudcova 70 621 00 Brno Czech Republic
Dept of Food and Feed Safety Veterinary Research Inst Hudcova 70 621 00 Brno Czech Republic
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