克罗诺杆菌在埃及餐蛋及蛋甜品中的流行及分子特征对阪崎克罗诺杆菌的特殊见解

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-10-08 DOI:10.15586/ijfs.v35i4.2384

Sahar M. Kamal, Nagah M.S. Maharik, Antonio Valero, Alshimaa M. Faried

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引用次数: 0

摘要

调查了从零售商店获得的食用鸡蛋和以鸡蛋为基础的甜点中克罗诺杆菌的发生情况。在180份鸡蛋和以鸡蛋为基础的甜点样品中，有57份(31.7%)(95%可信区间[CI]: 26-43%)分离出克罗诺杆菌。克罗诺杆菌在农场鸡蛋中的流行率显著高于农场鸡蛋(67%)(P <0.05)，高于Balady鸡蛋(23%)、奶油蛋糕(27%)和小型冰淇淋(27%)。阪崎克罗诺杆菌和穆氏克罗诺杆菌是本研究获得的优势菌株。所有阪崎杆菌分离株均得到分子证实，在小规模冰淇淋中发病率较高(62.5%)。

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Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii

The occurrence of Cronobacter spp. was investigated in table eggs and egg-based desserts obtained from retail stores. Cronobacter was isolated from 57 out of 180 (31.7%) (95% Confidence Interval [CI]: 26–43%) examined samples of eggs and egg-based desserts. The prevalence of Cronobacter spp. was significantly higher in farm eggs (67%) (P < 0.05) than in Balady eggs (23%), cream cake (27%) and small-scale ice cream (27%). Cronobacter (C.) sakazakii and C. muytjensii were the predominant isolates obtained in the present study. All C. sakazakii isolates were molecularly confirmed with higher incidence in small-scale ice cream (62.5%).

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.