Evaluation of multiple strains of Enterobacter sakazakii using fatty acid profiles

Fatty acid profiles are useful for identifying Gram-negative Enterobacter sakazakii strains within the family Enterobacteriaceae. The majority of cases of E. sakazakii infection have involved sepsis, meningitis, or enteritis, especially in neonates and infants. Gas chromatography with flame ionizati...

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Bibliographic Details
Published in:Food chemistry 2008-04, Vol.107 (4), p.1623-1628
Main Authors: Hoffmann, Maria, Keys, Christine E., Song, Kwang-Young, Brown, Eric W., Fry, Frederick S., Whittaker, Paul
Format: Article
Language:English
Subjects:
bacterial contamination
Biological and medical sciences
Cronobacter sakazakii
cultured cells
cyclo fatty acids
Enterobacter sakazakii
Enterobacteriaceae
fatty acid composition
Fatty acids
Food industries
food pathogens
Fundamental and applied biological sciences. Psychology
Gas chromatography
Gram-negative bacteria
hydroxyl fatty acids
in vitro studies
pathogen identification
rapid methods
straight-chain fatty acids
strain differences
unsaturated fatty acids
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Summary:Fatty acid profiles are useful for identifying Gram-negative Enterobacter sakazakii strains within the family Enterobacteriaceae. The majority of cases of E. sakazakii infection have involved sepsis, meningitis, or enteritis, especially in neonates and infants. Gas chromatography with flame ionization detection (GC-FID) was utilized for the analysis of cellular fatty acid methyl esters (FAMEs). Thirty E. sakazakii strains isolated from food and environmental sources were cultured for 24 h on brain heart infusion (BHI) agar on three different days at 37 °C. Whole cell FAMEs were obtained by saponification, methylation and extraction into hexane:methyl tert-butyl ether. The day to day variations for the 30 E. sakazakii strains for each fatty acid were determined. Gram-negative bacteria commonly contain combinations of straight-chain, unsaturated, hydroxyl, and cyclo fatty acids. Major fatty acids of E. sakazakii strains evaluated in this study were straight chain 12:0, 14:0, 16:0 and unsaturated 16:1, 18:1, and 17:0 ω cyclo 7–8. Analysis of FAMEs from E. sakazakii strains grown on BHI agar by this rapid GC-FID method is highly reproducible and provides a sensitive procedure for identification of this organism. The fatty acid profile assay could be used to rapidly screen infant formula samples for E. sakazakii and reduce the time required for the current assay by up to 5 days.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.10.032