Article
Food Science & Technology
Ondrej Holy, Julio Parra-Flores, Sarah Lepuschitz, Maria Paula Alarcon-Lavin, Ariadnna Cruz-Cordova, Juan Xicohtencatl-Cortes, Jetsi Mancilla-Rojano, Werner Ruppitsch, Stephen Forsythe
Summary: This study investigated the putative virulence factors of six Cronobacter sakazakii strains isolated from powdered milk, identifying different sequence types and resistance genes. Some strains demonstrated high adherence and invasion abilities, while the cpa gene was not detected. Various virulence and resistance genes, as well as plasmids, were identified through whole-genome sequencing. Additionally, CRISPR matrices were observed in all strains, enhancing decision-making for health authorities to protect public health.
Article
Food Science & Technology
Yufei Fan, Ping Li, Dongdong Zhu, Chumin Zhao, Jingbo Jiao, Xuemeng Ji, Xinjun Du
Summary: This study aims to elucidate the precise roles of the ESA_00986 gene in C. sakazakii by generating gene knockout mutants and complementary strains. The results showed that the ESA_00986 gene plays a positive role in biofilm formation, cell adhesion and invasion, and virulence, demonstrating it as a novel virulence factor and advancing our understanding of the pathogenic mechanism of C. sakazakii.
Article
Immunology
Katie Phair, Sonia Gonsalves Pereira, Carmel Kealey, Seamus Fanning, Damien B. Brady
Summary: Cronobacter species enhance their virulence through various mechanisms during survival in the environment, infection of hosts, and persistence inside hosts. Cronobacter sakazakii is associated with fatal infections in populations such as neonates and infants.
MICROBIAL PATHOGENESIS
(2022)
Article
Microbiology
Julio Parra-Flores, Ondrej Holy, Francisca Riffo, Sarah Lepuschitz, Eduard Maury-Sintjago, Alejandra Rodriguez-Fernandez, Ariadnna Cruz-Cordova, Juan Xicohtencatl-Cortes, Jetsi Mancilla-Rojano, Miriam Troncoso, Guillermo Figueroa, Werner Ruppitsch, Stephen Forsythe
Summary: This study used whole genome sequencing and laboratory studies to characterize Cronobacter strains from contaminated products, revealing multiple antibiotic resistance and virulence genes, supporting the decision to recall contaminated powdered and dairy formulas from the Chilean market in 2017.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ping Lu, Juan Xue, Xi Chen, Xuemeng Ji
Summary: Our study reveals the critical role of the dnaK gene in virulence, adhesion, invasion, and acid resistance of Cronobacter sakazakii. Proteomic analysis shows that dnaK knockout leads to upregulation of certain proteins and deamidation of others. The findings suggest that DnaK-mediated protein deamidation may be a novel mechanism for virulence and stress adaptation in Cronobacter sakazakii.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Immunology
Aidi Zhou, Li Wang, Jingfeng Zhang, Xiaoqing Yang, Zhihua Ou, Lichao Zhao
Summary: VBNC C. sakazakii can induce intestinal inflammation in neonatal rats, but the inflammation is significantly lower compared to culturable bacteria, likely due to reduced endotoxin production, motility, adhesion, and invasion ability in the VBNC state. The numbers of C. sakazakii in the blood, liver, and spleen of rats treated with VBNC cells are in the same order of magnitude as those treated with its culturable counterpart, potentially leading to the same degree of bacteremia.
MICROBIAL PATHOGENESIS
(2021)
Article
Biotechnology & Applied Microbiology
Xi Chen, Juan Xue, Xiaoli Dong, Ping Lu
Summary: The study aimed to identify genes and proteins associated with the virulence of Cronobacter sakazakii. Highly virulent strains were rapidly screened and two genes, rcsA and treR, were identified as potential regulators of C. sakazakii toxicity. Knockout of these genes significantly weakened bacterial virulence, confirming their role as potential virulence factors. The findings contribute to understanding the pathogenicity of C. sakazakii and provide insights for targeted interventions and therapies against this bacterium.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Food Science & Technology
Babak Pakbin, Wolfram Manuel Bruck, Samaneh Allahyari, John W. A. Rossen, Razzagh Mahmoudi
Summary: This study investigated the prevalence, genotypic and phenotypic antibiotic resistance profile, and clonal relatedness of C. sakazakii strains isolated from powdered infant formula milk (PIFM) samples collected in Tehran, Iran. The results showed a high prevalence rate of C. sakazakii in PIFM samples, with high resistance to multiple antibiotics and a diverse genetic profile. The study highlights the need for novel microbial surveillance systems to control the contamination of this foodborne pathogen in infant foods.
Article
Food Science & Technology
Marc J. A. Stevens, Nicole Cernela, Roger Stephan, Angelika Lehner
Summary: Sequencing of Cronobacter sakazakii strains from a powdered infant formula plant over a 15-year period revealed two major sequence types, ST83 and ST4. Genomic comparisons showed clonality of most ST83 and some ST4 strains, with population-specific genes potentially involved in persistence, such as aggregation and stress-resistance genes in ST83 strains and fimbrial genes in ST4 strains. Several antimicrobial resistance genes, including a colistin resistance gene acquired via horizontal gene transfer, were found in these strains. The findings suggest that evolving C. sakazakii populations in an industrial environment may have an impact on public health.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Ziad W. Jaradat, Waseem A. Al-Mousa, Ahmed M. Elbetieha, Qutaiba O. Ababneh, Anas A. Al-Nabulsi, Hyein Jang, Jayanthi Gangiredla, Isha R. Patel, Gopal R. Gopinath, Ben D. Tall
Summary: This study aimed to characterize a collection of Cronobacter sakazakii isolates from various sources in Jordan. The results revealed that C. sakazakii sequence type 4 and Csak O:1 serotype were the most prevalent strains. Putative virulence genes, siderophore-interacting protein gene, and iron acquisition gene clusters were detected with noticeable variability. The majority of the isolates showed susceptibility to all antibiotics tested, despite harboring resistance genes. These findings provide additional insights into the genotypic and phenotypic heterogeneity of C. sakazakii, which are important for understanding their origins and preventing future outbreaks.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Microbiology
Xuemeng Ji, Ping Lu, Yaozhong Hu, Juan Xue, Jing Wu, Bowei Zhang, Yan Zhang, Lu Dong, Huan Lv, Shuo Wang
Summary: This study successfully deleted endogenous plasmids in Cronobacter sakazakii using a suicide vector, confirming their contribution to invasion, virulence, and multidrug resistance. The findings suggest that p-coumaric acid may be a safe and effective plasmid-curing agent at sub-inhibitory concentrations.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Danliangmin Song, Ai Jia, Biqi Liu, Shiyu Liu, Kai Dong, Chaoxin Man, Xinyan Yang, Yujun Jiang
Summary: The emergence of antibiotic-resistant bacteria has led to the misuse of antibiotics, resulting in the emergence of even more resistant bacteria and increased resistance ability. This study aimed to investigate the antibiotic resistance mechanism and differences in virulence in Cronobacter sakazakii (C. sakazakii). The results showed that the level of virulence factors in C. sakazakii changed after antibiotic induction, and the biofilm formation capacity significantly improved. The resistance mechanism of different antibiotics was mainly associated with efflux pumps, cationic antimicrobial peptides, and biofilm formation pathways. The level of antibiotic resistance mainly affected the expression of virulence genes associated with flagella assembly and synthesis.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
Zeinab Ebrahimzadeh Mousavi, Leonard Koolman, Guerrino Macori, Seamus Fanning, Francis Butler
Summary: This study characterized Cronobacter sakazakii strains through whole-genome sequencing and identified important features, such as virulence genes and multiple antibiotic resistance. Furthermore, the study compared the strains globally, contributing to a better understanding of Cronobacter outbreaks and the development of prevention and control strategies.
Article
Biochemistry & Molecular Biology
Xiaoqi Guo, Yuanpeng Hao, Wenying Zhang, Fei Xia, Hongtong Bai, Hui Li, Lei Shi
Summary: This study analyzed the chemical compounds and antibacterial properties of oregano essential oils (OEOs) from eight different oregano varieties. It found that the main antibacterial compound, thymol, in OEOs can disrupt bacterial membranes and decrease intracellular ATP concentration, thereby affecting bacterial growth and metabolism. These findings provide a theoretical foundation for the management and development of oregano cultivars.
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)
