Lack of correlation between growth rate and sequence type among Cronobacter sakazakii.

Clonal complex Cronobacter sakazakii Growth rate Infant formula MLST

Journal

Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127

Informations de publication

Date de publication:
May 2023
Historique:
received: 13 06 2022
revised: 17 11 2022
accepted: 21 11 2022
entrez: 21 1 2023
pubmed: 22 1 2023
medline: 25 1 2023
Statut: ppublish

Résumé

Species identification and growth rates for a collection of Cronobacter strains from clinical and non-clinical sources have been previously reported. However, advancements in DNA sequencing-based identification methods now allow for more accurate identification. Here we report the sequence types (STs) for 24 strains of Cronobacter sakazakii and examine any possible correlation between sequence type and growth rate, which could influence risk through greater pathogen multiplication and reach of infectious doses during time between formula preparation and feeding. The most common clonal complexes (CCs) identified were C. sakazakii CC1 and CC4. CC1 strains belonged to ST1 (n = 8) and ST391 (n = 1), while CC4 included ST4 (n = 4), ST255 (n = 1) and ST295 (n = 1). Three strains were found to belong to CC100 and two were found to belong to ST64. The remaining STs identified were represented by single strains. CC4 strains have a slightly not significant tendency for faster growth rates at 25 °C; however, the small sample size suggests that more strains need to be analysed to determine if this is a true result. In conclusion, the growth rates of C. sakazakii strains do not appear to be strongly correlated to ST.

Identifiants

pubmed: 36681390
pii: S0740-0020(22)00215-5
doi: 10.1016/j.fm.2022.104191
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

104191

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Auteurs

Emily E Jackson (EE)

Pathogen Research Group, School of Science and Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom. Electronic address: eejackson@unr.edu.

Nathalie Gnanou Besse (N)

Agence Nationale de Sécurité Sanitaire, French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, Anses, 23 Avenue du Général de Gaulle, 94706, Maisons Alfort Cedex, France. Electronic address: nathalie.gnanou-besse@anses.fr.

Rabeb Bennour Hennekinne (R)

Agence Nationale de Sécurité Sanitaire, French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, Anses, 23 Avenue du Général de Gaulle, 94706, Maisons Alfort Cedex, France. Electronic address: rabeb.hennekinne@yahoo.fr.

Timothy Ells (T)

Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, Nova Scotia, B4N 1J5, Canada. Electronic address: tim.ells@agr.gc.ca.

Michel Laurentie (M)

Agence Nationale de Sécurité Sanitaire, French Agency for Food, Environmental and Occupational Health Safety, Laboratory of Fougères, Platform PAS, 10 Bis r Claude Bourgelat, Javené, France. Electronic address: Michel.LAURENTIE@anses.fr.

Thomas Meheut (T)

Agence Nationale de Sécurité Sanitaire, French Agency for Food, Environmental and Occupational Health Safety. Laboratory for Food Safety, Anses, 23 Avenue du Général de Gaulle, 94706, Maisons Alfort Cedex, France.

Stephen J Forsythe (SJ)

Pathogen Research Group, School of Science and Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom. Electronic address: steveforsythe@foodmicrobe.com.

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Classifications MeSH