Prevalence and phylogenetic traits of nitrite-producing bacteria in raw ingredients and processed baby foods: Potential sources of foodborne infant methemoglobinemia,Food Research International

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Prevalence and phylogenetic traits of nitrite-producing bacteria in raw ingredients and processed baby foods: Potential sources of foodborne infant methemoglobinemia
Food Research International ( IF 7.0 ) Pub Date : 2024-01-03 , DOI: 10.1016/j.foodres.2024.113966
Sun Min Park ₁ , Min Suk Rhee ₁

Affiliation

Nitrite, which has been mainly regarded as a chemical hazard, can induce infant methemoglobinemia. As for nitrite as a product of microbial metabolism, the contribution of the oral or gut microbiome has mostly received attention, whereas the role of nitrite-producing bacteria (NPBs) in food has been less elucidated. In this study, mesophilic NPBs were isolated from food samples (n = 320) composed of raw ingredients for weaning foods (n = 160; beetroot, broccoli, carrot, lettuce, rice powder, spinach, sweet potato, and honey) and processed baby foods (n = 160; cereal snack, cheese, yogurt, powdered infant formula, sorghum syrup, vegetable fruit juice, and weaning food). The phylogenetic diversity of the NPB strains was analyzed via 16S rRNA sequencing. All 15 food items harbored NPBs, with a prevalence of 71.9 % and 34.4 % for the raw ingredients and processed foods, respectively. The NPBs isolated from the foods were identified as (), (, ), (), or (, , and ). Among the raw and processed foods, beetroot (85.0 %) and powdered infant formula (70.0 %) showed had the highest NPB prevalence ( > 0.05). predominated in both types of food. The contamination source of , which was another major phylum present in the raw ingredients, was presumed to be the soil and endophytes in the seeds, whereas that of was the manufacturing equipment used with the raw ingredients. Common species for probiotics, such as , , , and , were isolated and identified as NPBs. To our knowledge, this is the first study to reveal the taxonomical diversity and omnipresence of NPBs in food for babies. The results of this study highlight the importance of food-mediated microbiological risks of infant methemoglobinemia which are yet underrecognized.

中文翻译：

原料和加工婴儿食品中亚硝酸盐产生菌的流行率和系统发育特征：食源性婴儿高铁血红蛋白血症的潜在来源

亚硝酸盐主要被认为是一种化学危害，可诱发婴儿高铁血红蛋白血症。至于亚硝酸盐作为微生物代谢的产物，口腔或肠道微生物组的贡献大多受到关注，而食品中亚硝酸盐产生菌（NPB）的作用却很少被阐明。在这项研究中，从由断奶食品原料（n = 160；甜菜根、西兰花、胡萝卜、生菜、米粉、菠菜、甘薯和蜂蜜）和加工婴儿组成的食品样品（n = 320）中分离出嗜温 NPB。食品（n = 160；谷物零食、奶酪、酸奶、婴儿配方奶粉、高粱糖浆、蔬菜果汁和断奶食品）。通过 16S rRNA 测序分析 NPB 菌株的系统发育多样性。所有 15 种食品均含有 NPB，其中原料食品和加工食品的患病率分别为 71.9% 和 34.4%。从食品中分离出的 NPB 被鉴定为 ()、(、)、() 或 (、、和)。在生食品和加工食品中，甜菜根（85.0％）和婴儿配方粉（70.0％）的NPB患病率最高（>0.05）。两种食物中均占主导地位。原料中存在的另一个主要门，推测其污染源是土壤和种子中的内生菌，而原料的污染源是使用的生产设备。益生菌的常见种类，如、、和，被分离并鉴定为 NPB。据我们所知，这是第一项揭示婴儿食品中 NPB 的分类多样性和普遍存在的研究。这项研究的结果强调了食物介导的婴儿高铁血红蛋白血症微生物风险的重要性，但这一风险尚未得到充分认识。

更新日期：2024-01-03

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