Stress tolerant virulent strains of Cronobacter sakazakii from food

BACKGROUND: Cronobacter sakazakii is considered as an emerging foodborne pathogen. The aim of this study was to isolate and characterize virulent strains of Cronobacter sakazakii from food samples of Bangladesh. RESULT: Six (6) Cronobacter sakazakii was isolated and identified from 54 food samples o...

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Autores principales:	Fakruddin,Md, Rahaman,Mizanur, Ahmed,Monzur Morshed, Hoque,Md Mahfuzul
Lenguaje:	English
Publicado:	Sociedad de Biología de Chile 2014
Materias:	Cronobacter Food Virulent Bangladesh
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100057
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spelling	oai:scielo:S0716-976020140001000572015-10-30Stress tolerant virulent strains of Cronobacter sakazakii from foodFakruddin,MdRahaman,MizanurAhmed,Monzur MorshedHoque,Md Mahfuzul Cronobacter Food Virulent Bangladesh BACKGROUND: Cronobacter sakazakii is considered as an emerging foodborne pathogen. The aim of this study was to isolate and characterize virulent strains of Cronobacter sakazakii from food samples of Bangladesh. RESULT: Six (6) Cronobacter sakazakii was isolated and identified from 54 food samples on the basis of biochemical characteristics, sugar fermentation, SDS-PAGE of whole cell protein, plasmid profile and PCR of Cronobacter spp. specific genes (esak, gluA, zpx, ompA, ERIC, BOX-AIR) and sequencing. These strains were found to have moderately high antibiotic resistance against common antibiotics and some are ESBL producer. Most of the C. sakazakii isolates were capable of producing biofilm (strong biofilm producer), extracellular protease and siderophores, curli expression, haemolysin, haemagglutinin, mannose resistant haemagglutinin, had high cell surface hydrophobicity, significant resistance to human serum, can tolerate high concentration of salt, bile and DNase production. Most of them produced enterotoxins of different molecular weight. The isolates pose significant serological cross-reactivity with other gram negative pathogens such as serotypes of Salmonella spp., Shigella boydii, Shigella sonnei, Shigella flexneri and Vibrio cholerae. They had significant tolerance to high temperature, low pH, dryness and osmotic stress. CONCLUSION: Special attention should be given in ensuring hygiene in production and post-processing to prevent contamination of food with such stress-tolerant virulent Cronobacter sakazakii.info:eu-repo/semantics/openAccessSociedad de Biología de ChileBiological Research v.47 20142014-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100057en10.1186/0717-6287-47-63
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cronobacter Food Virulent Bangladesh
spellingShingle	Cronobacter Food Virulent Bangladesh Fakruddin,Md Rahaman,Mizanur Ahmed,Monzur Morshed Hoque,Md Mahfuzul Stress tolerant virulent strains of Cronobacter sakazakii from food
description	BACKGROUND: Cronobacter sakazakii is considered as an emerging foodborne pathogen. The aim of this study was to isolate and characterize virulent strains of Cronobacter sakazakii from food samples of Bangladesh. RESULT: Six (6) Cronobacter sakazakii was isolated and identified from 54 food samples on the basis of biochemical characteristics, sugar fermentation, SDS-PAGE of whole cell protein, plasmid profile and PCR of Cronobacter spp. specific genes (esak, gluA, zpx, ompA, ERIC, BOX-AIR) and sequencing. These strains were found to have moderately high antibiotic resistance against common antibiotics and some are ESBL producer. Most of the C. sakazakii isolates were capable of producing biofilm (strong biofilm producer), extracellular protease and siderophores, curli expression, haemolysin, haemagglutinin, mannose resistant haemagglutinin, had high cell surface hydrophobicity, significant resistance to human serum, can tolerate high concentration of salt, bile and DNase production. Most of them produced enterotoxins of different molecular weight. The isolates pose significant serological cross-reactivity with other gram negative pathogens such as serotypes of Salmonella spp., Shigella boydii, Shigella sonnei, Shigella flexneri and Vibrio cholerae. They had significant tolerance to high temperature, low pH, dryness and osmotic stress. CONCLUSION: Special attention should be given in ensuring hygiene in production and post-processing to prevent contamination of food with such stress-tolerant virulent Cronobacter sakazakii.
author	Fakruddin,Md Rahaman,Mizanur Ahmed,Monzur Morshed Hoque,Md Mahfuzul
author_facet	Fakruddin,Md Rahaman,Mizanur Ahmed,Monzur Morshed Hoque,Md Mahfuzul
author_sort	Fakruddin,Md
title	Stress tolerant virulent strains of Cronobacter sakazakii from food
title_short	Stress tolerant virulent strains of Cronobacter sakazakii from food
title_full	Stress tolerant virulent strains of Cronobacter sakazakii from food
title_fullStr	Stress tolerant virulent strains of Cronobacter sakazakii from food
title_full_unstemmed	Stress tolerant virulent strains of Cronobacter sakazakii from food
title_sort	stress tolerant virulent strains of cronobacter sakazakii from food
publisher	Sociedad de Biología de Chile
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100057
work_keys_str_mv	AT fakruddinmd stresstolerantvirulentstrainsofcronobactersakazakiifromfood AT rahamanmizanur stresstolerantvirulentstrainsofcronobactersakazakiifromfood AT ahmedmonzurmorshed stresstolerantvirulentstrainsofcronobactersakazakiifromfood AT hoquemdmahfuzul stresstolerantvirulentstrainsofcronobactersakazakiifromfood
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Stress tolerant virulent strains of Cronobacter sakazakii from food

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