Occurrence of Cronobacter spp. in Ready‐to‐Eat Vegetable Products, Frozen Vegetables, and Sprouts Examined Using Cultivation and Real‐Time PCR Methods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F18%3AN0000011" target="_blank" >RIV/00027162:_____/18:N0000011 - isvavai.cz</a>

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14399" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14399</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1750-3841.14399" target="_blank" >10.1111/1750-3841.14399</a>

Result language

angličtina

Original language name

Occurrence of Cronobacter spp. in Ready‐to‐Eat Vegetable Products, Frozen Vegetables, and Sprouts Examined Using Cultivation and Real‐Time PCR Methods

Original language description

Environmental matrices and food products are hypothesized to be sources of Cronobacter spp. The severity of neonatal infections, increasing number of cases in elderly and immunocompromised individuals, as well as isolation of Cronobacter spp. from clinical materials demands that more attention should be paid to Cronobacter spp. detection and occurrence of the bacteria in food products. Here, a total of 175 samples of ready-to-eat vegetables, frozen vegetables, and sprouted seeds were collected during a period of 1 year and examined for the presence of Cronobacter spp. using a cultivation method with two different sample preparations and real-time polymerase chain reaction (qPCR). In total, Cronobacter spp. were detected in 22.3% of tested samples using cultivation. In comparison, direct qPCR detected Cronobacter spp. in 37.7% of these samples (p < 0.01; Fisher’s exact test) and the numbers of genome equivalents per gram reached 108 in some samples of sprouts. Cronobacter spp. were isolated from 51.4%, 37.2%, and 5.2% samples of sprouts, frozen vegetables, and cut green leaves/salads, respectively. Using qPCR, the most frequently contaminated sample types were sprouts (91.4%) and frozen vegetables (60.5%), whereas the rate of positivity for cut green leaves/salads was, in comparison, only 8.2% (p< 0.01; χ2-test for independence).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30303 - Infectious Diseases

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Science

ISSN

0022-1147

e-ISSN

1750-3841

Volume of the periodical

83

Issue of the periodical within the volume

12

Country of publishing house

US - UNITED STATES

Number of pages

5

Pages from-to

3054-3058

UT code for WoS article

000452797900020

EID of the result in the Scopus database

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