Occurrence, genetic characterization, and antibiotic susceptibility of Cronobacter spp. isolated from low water activity functional foods in Brazil

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Carine da Fonseca Cechin , Gabriela Guimarães Carvalho , Dirce Yorika Kabuki
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引用次数: 0

Abstract

Cronobacter spp. are bacterial pathogens isolated from a wide variety of foods. This study aims at evaluating the occurrence of Cronobacter spp. in low water activity functional food samples, detect the presence of virulence genes, and determine the antibiotic susceptibility of strains. From 105 samples, 38 (36.2%) were contaminated with Cronobacter spp. The species identified by polymerase chain reaction (PCR) and sequencing analyses (rpoB and fusA genes, respectively) were C. sakazakii (60.3%), C. dublinensis (25.4%), C. turincensis (9.5%), and C. malonaticus (4.8%). Nineteen fusA alleles were identified, including four new alleles. The virulence genes were identified by PCR and all isolates were positive for ompX and sodA genes, 60.3% to cpa gene, and 58.7% to hly gene. Using the disk diffusion method, antibiotic susceptibility to twelve antibiotics was assessed twice, separated by a 19-month period. In the first test, the isolates showed diverse antibiotic susceptibility profiles, with nineteen isolates (30.2%) being multi-drug resistant (resistant to three or more antibiotic classes), in the second, the isolates were susceptible to all antibiotics. Cronobacter spp. in functional foods demonstrates the need for continued investigation of this pathogen in foods, and further research is needed to clarify the loss of resistance of Cronobacter strains.

从巴西低水活性功能食品中分离出的克罗诺杆菌属的出现、遗传特征和抗生素敏感性
是一种从多种食品中分离出来的细菌性病原体。本研究旨在评估低水分活性功能性食品样本中的嗜酸性粒细胞,检测毒力基因的存在,并确定菌株对抗生素的敏感性。通过聚合酶链式反应(PCR)和测序分析(B 基因和 A 基因)确定的菌种分别为(60.3%)、(25.4%)、(9.5%)和(4.8%)。鉴定出 19 个 A 等位基因,包括 4 个新等位基因。通过 PCR 鉴定了毒力基因,所有分离株的 X 和 A 基因均呈阳性,X 基因阳性率为 60.3%,A 基因阳性率为 58.7%。使用磁盘扩散法,对 12 种抗生素的敏感性进行了两次评估,间隔时间为 19 个月。在第一次测试中,分离物显示出对多种抗生素的敏感性,其中 19 个分离物(30.2%)具有多重耐药性(对三种或三种以上的抗生素具有耐药性),而在第二次测试中,分离物对所有抗生素都具有敏感性。 这表明有必要继续对食品中的这种病原体进行调查,并需要开展进一步研究,以明确菌株耐药性的丧失情况。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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