MEMBERS OF THE CRONOBACTER GENUS –
CHARACTERISTICS AND PREVALENCE IN FOOD
1
WULS-SGGW, Faculty of Food Sciences
2
Prof. Wacław Dąbrowski Institute of Agricultural And Food Biotechnology,
Inter-Department Problem Group for Dairy Industries
Publication date: 2021-07-07
2018;(594):3-15
KEYWORDS
ABSTRACT
Cronobacter spp. are Gram(–), motile, non-spore forming bacilli from the Enterobacteriaceae family. The genus Cronobacter consists of seven species, three of which
– namely C. malonaticus, C. sakazakii, and C. turicensis, are human pathogens that have
been isolated from infected neonates and immunocompromised adults. Surveillance studies
detected Cronobacter spp. in various environments including households, livestock facilities, and food industry plants. Cronobacter spp. had previously been associated only with
powdered infant formulas, but many recent studies have demonstrated their prevalence in
food products of plant origin. Nevertheless, the main “reservoir” and routes of food contamination are yet to be ascertained. Cronobacter spp. have been isolated from different sources ranging from animal-related food sources like powdered infant formulas, milk and milk
products, eggs, meat and meat products, fish and seafood, and plant-related food sources
like cereals, sprouts, nuts, vegetables, herbs and spices, and ready-to-eat products.
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| ISSN: | 0084-5477 |
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