Occurrence and growth characteristics of Cronobacter species in dried plant-based and functional foods intended for direct consumption
Year: 2024
Type: article
Abstract: Cronobacter is a genus of emerging opportunistically pathogenic foodborne bacteria that can cause life-threatening diseases in neonates and infants, predominantly upon administration of contaminated powdered infant formula. The origin of this bacterial genus is assumed to be associated with plants. Because of the bacterium's xerotolerant nature, dried plant-based food products are considered to be a possible source of contamination. Due to the absence of microbiological criteria in food categories other than dried infant formulae and dried dietary foods for special medical purposes intended for infants and a lack of reporting obligations, the prevalence and the occurrence of infections are only sparsely characterized and very likely underestimated. In this study, 89 dried plant-based and functional food products intended for direct consumption were screened for the presence of Cronobacter spp., resulting in an overall positivity rate of 28.1%. Challenge tests in overnight oats revealed C . sakazakii to be able to reach high concentrations within 24 h when incubated at 20 °C and 30 °C but not when incubated at 6 °C. Cronobacter spp. also grew to quantifiable concentrations within 24 h when incubated at 20 °C and 30 °C upon rehydration of selected samples found to be contaminated during the screening. The obtained results emphasize the importance of storage of rehydrated dried plant-based food preparations at proper temperatures to avoid bacterial growth and prevent potential infections. The collected data suggest the evaluation of additional microbiological criteria for food categories with a high prevalence of Cronobacter spp. likely to be consumed by susceptible adult population groups. • Cronobacter spp. are highly prevalent in dried plant-based and functional foods. • These foods might be underestimated sources of contamination. • C. sakazakii replicates in spiked overnight oats at 20 °C and 30 °C but not at 6 °C. • Cronobacter spp. replicate in improperly stored rehydrated contaminated foods. • Improperly stored contaminated foods might cause infections in susceptible populations.
Source: Food Control
Authors: Eva Wagner, Anna Omasits, Martin Ladurner, Konrad J. Domig
Institution: BOKU University
Language: English
Subfield: Endocrinology
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,430
OpenAlex ID: W4404770651