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Chauhan R, Tall BD, Gopinath G, Azmi W, Goel G. Environmental risk factors associated with the survival, persistence, and thermal tolerance of Cronobacter sakazakii during the manufacture of powdered infant formula. Crit Rev Food Sci Nutr 2023; 63:12224-12239. [PMID: 35838158 DOI: 10.1080/10408398.2022.2099809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Cronobacter sakazakii is an opportunistic foodborne pathogen of concern for foods having low water activity such as powdered infant formula (PIF). Its survival under desiccated stress can be attributed to its ability to adapt effectively to many different environmental stresses. Due to the high risk to neonates and its sporadic outbreaks in PIF, C. sakazakii received great attention among the scientific community, food industry and health care providers. There are many extrinsic and intrinsic factors that affect C. sakazakii survival in low-moisture foods. Moreover, short- or long-term pre-exposure to sub-lethal physiological stresses which are commonly encountered in food processing environments are reported to affect the thermal resistance of C. sakazakii. Additionally, acclimation to these stresses may render C. sakazakii resistance to antibiotics and other antimicrobial agents. This article reviews the factors and the strategies responsible for the survival and persistence of C. sakazakii in PIF. Particularly, studies focused on the influence of various factors on thermal resistance, antibiotic or antimicrobial resistance, virulence potential and stress-associated gene expression are reviewed.
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Affiliation(s)
- Rajni Chauhan
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | | | - Gopal Gopinath
- Center for Food Safety and Applied Nutrition, U. S. Food and Drug Administration, Laurel, MD, USA
| | - Wamik Azmi
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | - Gunjan Goel
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahindra, India
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Mousavi ZE, Hunt K, Koolman L, Butler F, Fanning S. Cronobacter Species in the Built Food Production Environment: A Review on Persistence, Pathogenicity, Regulation and Detection Methods. Microorganisms 2023; 11:1379. [PMID: 37374881 DOI: 10.3390/microorganisms11061379] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
The powdered formula market is large and growing, with sales and manufacturing increasing by 120% between 2012 and 2021. With this growing market, there must come an increasing emphasis on maintaining a high standard of hygiene to ensure a safe product. In particular, Cronobacter species pose a risk to public health through their potential to cause severe illness in susceptible infants who consume contaminated powdered infant formula (PIF). Assessment of this risk is dependent on determining prevalence in PIF-producing factories, which can be challenging to measure with the heterogeneity observed in the design of built process facilities. There is also a potential risk of bacterial growth occurring during rehydration, given the observed persistence of Cronobacter in desiccated conditions. In addition, novel detection methods are emerging to effectively track and monitor Cronobacter species across the food chain. This review will explore the different vehicles that lead to Cronobacter species' environmental persistence in the food production environment, as well as their pathogenicity, detection methods and the regulatory framework surrounding PIF manufacturing that ensures a safe product for the global consumer.
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Affiliation(s)
- Zeinab Ebrahimzadeh Mousavi
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
- Department of Food Science and Engineering, Faculties of Agriculture and Natural Resources, University of Tehran, Karaj 6719418314, Iran
| | - Kevin Hunt
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
| | - Leonard Koolman
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Francis Butler
- School of Biosystems and Food Engineering, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
| | - Séamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy and Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
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E J, Chen J, Chen Z, Ma R, Zhang J, Yao C, Wang R, Zhang Q, Yang Y, Li J, Wang J. Effects of different initial pH values on freeze-drying resistance of Lactiplantibacillus plantarum LIP-1 based on transcriptomics and proteomics. Food Res Int 2021; 149:110694. [PMID: 34600689 DOI: 10.1016/j.foodres.2021.110694] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 08/15/2021] [Accepted: 08/31/2021] [Indexed: 12/21/2022]
Abstract
The growth and the resistance to adverse environments of lactic acid bacteria would be affected by adjusting the initial pH of the medium. In order to explore the effect of changing the initial pH of culture medium on the freeze-drying survival rate of the Lactiplantibacillus plantarum LIP-1, the effect of initial pH on cell membrane fatty acid composition and key enzyme activity were mainly determined, and the internal mechanism was studied by transcriptomics and proteomics methods. We found that compared with initial pH 7.4 group, initial pH 6.8 group could improve the freeze-drying survival rate of the L. plantarum LIP-1. It was possibly due to the lactate dehydrogenase (LDH) was upregulated in the initial pH6.8 group, which led to a rapid decrease in culture pH. To reduce the inhibitory effect of long-term acid environment on growth, the strain upregulated the expression of fatty acid synthesis-related genes and proteins, promoted the relative content of cyclopropane and unsaturated fatty acids, improved integrity of the cell membranes. The adjustment of fatty acid composition maintained the integrity of the cell membrane in a freeze-drying environment to improve the freeze-drying survival rate of the initial pH6.8 group. In addition, the long-term acid environment stimulated a cross-stress tolerance mechanism that significantly upregulated the expression of a cold stress protein. The results indicated that the optimal initial pH of the medium could improve the ability of L. plantarum LIP-1 to resist freeze-drying.
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Affiliation(s)
- Jingjing E
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Jing Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Zichao Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Rongze Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Jingya Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Caiqing Yao
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Ruixue Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Qiaoling Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Ying Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Junguo Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
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Wang L, Forsythe SJ, Yang X, Fu S, Man C, Jiang Y. Invited review: Stress resistance of Cronobacter spp. affecting control of its growth during food production. J Dairy Sci 2021; 104:11348-11367. [PMID: 34364644 DOI: 10.3168/jds.2021-20591] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Accepted: 06/17/2021] [Indexed: 11/19/2022]
Abstract
Members of the Cronobacter genus include food-borne pathogens that can cause infections in infants, with a mortality rate as high as 40 to 80%. The high fatality rate of Cronobacter and its isolation from numerous types of food, especially from powdered infant formula, demonstrate the serious nature of this organism. The source tracking of Cronobacter spp. and the analysis of high-frequency species from different sources are helpful for a more targeted control. Furthermore, the persistence during food processing and storage may be attributed to strong resistance of Cronobacter spp. to environment stresses such as heat, pH, and desiccation. There are many factors that support the survival of Cronobacter spp. in harsh environments, such as some genes, regulatory systems, and biofilms. Advanced detection technology is helpful for the strict monitoring of Cronobacter spp. In addition to the traditional heat treatment, many new control techniques have been developed, and the ability to control Cronobacter spp. has been demonstrated. The control of this bacteria is required not only during manufacture, but also through the selection of packaging methods to reduce postprocessing contamination. At the same time, the effect of inactivation methods on product quality and safety must be considered. This review considers the advances in our understanding of environmental stress response in Cronobacter spp. with special emphasis on its implications in food processing.
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Affiliation(s)
- Lihan Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Stephen J Forsythe
- Foodmicrobe.com, Adams Hill, Keyworth, Nottingham, United Kingdom, NG12 5GY
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Shiqian Fu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030.
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Chauhan R, Azmi W, Bansal S, Goel G. Multivariate analysis of adaptive response to ferulic acid and p-coumaric acid after physiological stresses in Cronobacter sakazakii. J Appl Microbiol 2021; 131:3069-3080. [PMID: 34048109 DOI: 10.1111/jam.15164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 05/15/2021] [Accepted: 05/23/2021] [Indexed: 11/28/2022]
Abstract
AIM The present study demonstrated the antimicrobial activity of ferulic acid and p-coumaric acid against unstressed and stressed (cold stressed, starved and desiccated) Cronobacter sakazakii in laboratory media (37°C) and reconstituted powdered infant formulation (PIF) with mild heat treatment (50°C). METHODS AND RESULTS Five phenolics, namely, quercetin, rutin, caffeic acid, ferulic acid and p-coumaric acid, were tested for antimicrobial activities against five strains of C. sakazakii either unstressed or stressed. Strain specific higher resistance to ferulic acid and p-coumaric acid was observed after stress adaptation in laboratory media. The effect of cross protection was validated using reconstituted PIF as delivery vehicle of selected compounds. Both p-coumaric acid and ferulic acid showed inhibition of C. sakazakii in a dose and time dependent manner as revealed by their viable cell counts. Principal component analysis revealed that the desiccated cells were more sensitive to phenolics in reconstituted PIF. CONCLUSIONS Only ferulic acid and p-coumaric acid showed marked antibacterial activity with minimum inhibitory concentration in the range of 2·5-5 mg ml-1 for unstressed C. sakazakii cells in tryptone soy broth. The maximum inhibition was achieved with 20 mg ml-1 of both the tested polyphenols in reconstituted PIF. Cold stress and starvation stress did not impart any protection nor increased the susceptibility of C. sakazakii, whereas desiccation resulted in increased susceptibility to phenolic compounds. SIGNIFICANCE AND IMPACT OF THE STUDY The results obtained in this study helps in understanding the effect of environmental stresses during processing on susceptibility of C. sakazakii to natural antimicrobial agents. Future transcriptomic studies and functional genetic studies are warranted to understand the strain specific stress responses for the development of better control methods possibly by using these natural antagonists.
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Affiliation(s)
- R Chauhan
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | - W Azmi
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | - S Bansal
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, India
| | - G Goel
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, India.,Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, India
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