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Contamination of Cronobacter spp. in Chinese Retail Spices
Ming Liu1, Guangchun Hu1, Yuwen Shi1
11 Division of Bacteria Diseases, Jinan Municipal Center for Disease Control and Prevention , Jinan, China .
Foodborne Pathogens and Disease
|August 18, 2018
Summary
Cronobacter bacteria contaminate Chinese retail spices, posing a food safety risk. This study identified five Cronobacter species, highlighting the need for increased surveillance of spices as a potential contamination source.
Area of Science:
- Food Microbiology
- Food Safety
- Pathogen Detection
Background:
- Cronobacter spp. are opportunistic foodborne pathogens causing severe infections.
- Previous studies reported Cronobacter contamination in spices globally, but not in China.
- No research existed on Cronobacter contamination in Chinese retail spices.
Purpose of the Study:
- To determine the prevalence of Cronobacter spp. in Chinese retail spices.
- To identify the species of Cronobacter found.
- To assess the genetic diversity and antibiotic susceptibility of isolates.
Main Methods:
- Collection of 56 packaged Chinese spices from various markets.
- Isolation and identification of Cronobacter spp. using microbiological techniques.
- Genotyping using pulsed-field gel electrophoresis (PFGE) and multilocus sequence typing (MLST).
- Antibiotic susceptibility testing.
Main Results:
- 32 out of 56 (57%) spices were contaminated with Cronobacter.
- Five species were identified: C. sakazakii (35 isolates), C. muytjensii (8), C. malonaticus (6), C. turicensis (3), and C. dublinensis (2).
- PFGE revealed 53 distinct profiles, and MLST identified 46 sequence types (26 novel).
- Most isolates (15) were antibiotic-sensitive, except to cefazolin.
Conclusions:
- Chinese retail spices are a significant reservoir for Cronobacter spp.
- The high genetic diversity suggests multiple contamination sources and pathways.
- Cronobacter contamination in Chinese spices presents a potential public health risk to consumers.
