Contamination investigation and pathogenic characteristics analysis of Burkholderia gladioli in mushroom foods
2024
HUANG Weifeng | FAN Daoyong | HUANG Yongyan | XIAO Tao | LYU Hong | LEI Gaopeng | LIANG Qian | YANG Xiaorong
ObjectiveTo investigate the contamination status of Burkholderia gladioli in commercially available mushroom products in Chengdu， analyze its pathogenic characteristics， and provide support for food safety risk monitoring.MethodsAccording to GB 4789.29—2020， the identification of suspected colony by microbial mass spectrometry was added. One hundred and twenty-one mushroom foods were detected， and the whole genome of the isolated strains was sequenced to analyze their genetic characteristics and the carrying status of bon genes related to the biosynthesis of Bongkrekic acid.ResultsThe positive rate of Burkholderia gladioli in 121 samples was 50.41% （61/121）， with a positive rate of 67.14% （47/70） for Tremella； 10 strains of Burkholderia gladioli isolated from 4 food samples carried bon genes clusters； There was a dominant clone group that could mainly contaminated Tremella， without carrying the bon gene clusters.ConclusionTremella could be easily contaminated by Burkholderia gladioli， so it is necessary to strengthen the risk monitoring for the detection of this pathogen in key foods， especially for the strains carrying the bon gene clusters.
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