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
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
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
Virology
Yuan-Song Zhang, Lei Yuan, Fedrick C. Mgomi, Cao-Wei Chen, Yang Wang, Zhen-Quan Yang, Xin-an Jiao
Summary: In this study, four virulent phages that can infect C. sakazakii were isolated from sewage samples, and their biological and genomic characteristics were analyzed. The phages belonged to the Ackermannviridae family and showed high replication capacity and stability. They have great potential as additives in dairy products to counter C. sakazakii.
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
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
Microbiology
Ping Lu, Xuemeng Ji, Juan Xue, Yinping Dong, Xi Chen
Summary: The study found that p-coumaric acid (pCA) has an inhibitory effect on C. sakazakii by interfering with its metabolic state and protein modification. This suggests that pCA could be an effective natural substitute for controlling this pathogen.
FRONTIERS IN MICROBIOLOGY
(2022)
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
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
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)
Review
Engineering, Multidisciplinary
Na Ling, Xiuting Jiang, Stephen Forsythe, Danfeng Zhang, Yizhong Shen, Yu Ding, Juan Wang, Jumei Zhang, Qingping Wu, Yingwang Ye
Summary: This review summarizes the prevalence of Cronobacter species in various food types and highlights its high virulence in infants. The mechanisms allowing Cronobacter to persist in adverse growth conditions and its pathogenicity are discussed. The food safety concerns caused by Cronobacter and the subsequent control methods and clinical treatments are emphasized.
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
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
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
