Isolation and identification of Cronobacter spp.from dried spices and condiments

A total of sixty-four dried spices and condiments, collected from retail markets in 8 cities of Hunan, Hubei and Jiangsu province, as well as Shanghai, were analyzed for the presence of Cronobacter spp.In total, 19 ( 29.7%) of 64 dried spices and condiments were positive for Cronobacter spp., with the highest percentage ( 62.5%) coming from white pepper powder, followed by Chinese prickly ash powder ( 50.0%) and red chilli powder ( 33.3%) .Dried spices and condiments samples from 7cities were found to be contaminated with Cronobacter spp., with highest detection rate for Yongzhou, Hunan ( 50%) , followed by Shanghai ( 37.5%) and Chibi, Hubei ( 33.3%) .Based on the fus A gene sequence analysis, Cronobacter isolates were divided into 5 Cronobacter species. Most of the Cronobacter isolates were identified as C. sakazakii ( 9/19, 47.4%) , followed by C.turicensis ( 4/19, 21.0%) , C.dublinensis ( 3/19, 15.8%) and C. malonaticus ( 2/19, 10.5%) , while the remaining isolate ( 1/19, 5.3%) was identified as C. universalis. The results indicated that commercially available dried spices and condiments were possible reservoir of Cronobacter spp., and therefore the epidemiological surveillance of Cronobacter spp.should be strengthened in dried spices and condiments.