| Cronobacter | |
|---|---|
 | |
| Cronobacter sakazakii | |
Scientific classification | |
| Domain: | Bacteria |
| Kingdom: | Pseudomonadati |
| Phylum: | Pseudomonadota |
| Class: | Gammaproteobacteria |
| Order: | Enterobacterales |
| Family: | Enterobacteriaceae |
| Genus: | Cronobacter (Iversenet al. 2008)[1] (Josephet al. 2011)[2] |
| Species | |
C. sakazakii | |
Cronobacter is a genus ofGram-negative,facultatively anaerobic,oxidase-negative,catalase-positive,rod-shapedbacteria of the familyEnterobacteriaceae. SeveralCronobacter species are desiccation resistant and persistent in dry products such as powdered infant formula.[3] They are generally motile, reducenitrate, usecitrate, hydrolyzeesculin andarginine, and are positive for L-ornithinedecarboxylation. Acid is produced from D-glucose, D-sucrose, D-raffinose, D-melibiose, D-cellobiose, D-mannitol, D-mannose, L-rhamnose, L-arabinose, D-trehalose,galacturonate and D-maltose.Cronobacter spp. are also generally positive foracetoin production (Voges–Proskauer test) and negative for themethyl red test, indicating2,3-butanediol rather thanmixed acid fermentation. The type species of the genusCronobacter isCronobacter sakazakii comb. nov.
AllCronobacter species, exceptC. condimenti, have been linked retrospectively to clinical cases of infection. While cases of infection do occur in adults, these are generally non-life-threatening, and often secondary colonization to underlying health problems. Infection in infants is associated withneonatalbacteraemia,meningitis andnecrotising enterocolitis with a high case fatality rate and ongoing disablement of survivors.[citation needed]
Increased awareness thatCronobacter are ubiquitous environmental organisms, initiatives by theWHO andFAO, and advice on infant feeding (including safe temperatures for reconstitution of powdered infant formula, and appropriate hold times, post-reconstitution) has drastically reduced the occurrence of infection outbreaks. Additionally, the introduction of anISO standard method for detection of these organisms has aided the infant formula industry to control their presence in manufacturing sites and products, further reducing the risk to infants. However, isolated cases can still occur, in part due toCronobacter being ubiquitous in home environments as well.
Cronobacter was first proposed as a new genus in 2007 as a clarification of the taxonomic relationship of the biogroups found among strains ofEnterobacter sakazakii.[4] This proposal was validly published in 2008 with five species and three subspecies named.[1] The genus definition was further revised in 2012 to seven named species when a name (C. universalis) was given to a group of isolates that were deemed too few in number to accurately describe during the original taxonomic work, and a single additional isolate was also named (C. condimenti). In 2013Enterobacter helveticus,Enterobacter pulveris andEnterobacter turicensis were reclassified into the genusCronobacter, however this was corrected in 2014 when Stephanet al. published evidence that these should be classified asFranconibacter helveticus,Franconibacter pulveris andSiccibacter turicensis respectively.[5]
Cronobacter (Cro.no.bac'ter) is from the Greek nounCronos (Κρόνος), one of theTitans of mythology, who swallowed each of his children as soon as they were born, and the New Latin masculine nounbacter, a rod, resulting in the N.L. masc. n. Cronobacter, a rod that can cause illness in neonates.
Cronobacter sakazakii (sak.a.zaki.ī. N.L. gen. n. sakazakii, of Sakazaki) is named in honour of the Japanese microbiologist Riichi Sakazaki (ja:坂崎利一).[6]
Cronobacter malonaticus (mă.lō.nă.tĭ'cŭs) is from N.L. n.malonas-atis, malonate; L. suff.-icus, suffix used with the sense of belonging to; N.L. masc. adj.malonaticus, pertaining to the use ofmalonate. The type strain, CDC 1058-77T, was isolated from a breast abscess.[6]
Cronobacter turicensis (tŭ.rĭ.sĕn'sĭs) is from the L. masc. adj.turicensis, pertaining toTuricum, the Latin name ofZurich, Switzerland.[4]
Cronobacter muytjensii (mœ.tjәn.sĭ.ī), from the N.L. gen. n.muytjensii, of Muytjens, is named in honour of the Dutch microbiologist Harry Muytjens, who performed much of the early work onEnterobacter sakazakii.[7][8][9][10][11]
Cronobacter dublinensis (dŭb.lĭn.ĕn'sĭs, from the N.L. masc. adj.dublinensis, pertains toDublin, Ireland, the origin of the type strain.[4]
C. dublinensis subsp.lausannensis (lô.săn.ĕn'sĭs) from the L. masc. adj.lausannensis, pertains toLausanne, Switzerland, the origin of the type strain for this subspecies.[4]
C. dublinensis subsp.lactaridi (lăkt.ărĭd.ī), is from the L. n. laclactis, milk, L. adj.aridus, dried, to give N.L. gen. n.lactaridi, of a dried milk.[4]
Cronobacter universalis (u.ni.ver.sa'lis) is L. masc. adj.universalis, of or belonging to all or universal.[2]
Cronobacter condimenti (con.di.men'ti) is from the L. gen. n.condimenti, of spice or seasoning, as it was first isolated in part from spiced meat.[2]