ஊட்டச்சத்து மற்றும் உணவு அறிவியல் இதழ்
திறந்த அணுகல்
ஐ.எஸ்.எஸ்.என்: 2155-9600
ஐ.எஸ்.எஸ்.என்: 2155-9600
Gonzalo Costa
In recent years, there has been an increase in the incidence of several emerging pathogens, some of which were previously known. In this latter group, Cronobacter spp. has been recognized. It was conducted a narrative review, through the search of scientific literature in databases and search engines such as PubMed, Google Scholar, SciELO, using keywords such as Cronobacter spp., Food Service, food safety, foodborne illness, individually or in combination, in English and Spanish languages, from the year 1980 to 2024. Cronobacter spp. belongs to the Enterobacteriaceae family, Gram-negative, and non-spore-forming. It has been associated with some cases of meningitis and necrotizing enterocolitis. Furthermore, a recent publication by the FDA (Food and Drug Administration) titled 'Demystifying Cronobacter spp. and Actions FDA is Taking to Keep the Food Supply Safe' alerted the American population about this little-known pathogen in households, but identified and controlled in the food industry. Therefore, it is necessary to conduct a detailed review of Cronobacter spp. and its growth conditions, as well as the precautions in large-scale food production. However, based on the studies and reviews conducted, Cronobacter spp. would not pose significant complications at the industrial production level, as long as proper care is taken in quality assurance processes. In other words, collective food services require standardized operational processes and microbiological surveillance procedures to keep this and other microorganisms under control.