Bacillus anthracis‐Like Strain‐Carrying Pseudomonas FPVA Gene Occurs as Endophyte in Vegetables. Issue 1 (23rd January 2014)

• Record Type: Journal Article
• Authors: Srinath, R.; Siva, R.; Babu, S.
• Is Part Of: Journal of food safety. Volume 34:Issue 1(2014:Jan.)
• Page Start: 57
• Page End: 61
• Publication Date: 2014-01-23
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12095
• Languages: English
• ISSNs: 0149-6085

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jfs12095-sec-0001" sec-type="section"> <p>We isolated <italic>B</italic><italic>acillus anthracis‐</italic>like strain from internal tissues of marketed vegetables (onion and cucumber). Further analysis of the pigment‐producing cucumber strain implicates a possible horizontal gene transfer of pyoverdine (<italic>pvd</italic>) uptake receptor gene from <italic>P</italic><italic>seudomonas</italic> sp. augmenting <italic>B</italic><italic>acillus</italic> strain's ability to infect and survive in cucumber internal tissues. To our knowledge, the animal anthrax causing bacterium has not been reported previously in agricultural produce and hence we propose that acquired virulence gene provides enhanced survivability within alternate hosts. Thus, we present the first report of this pathogen being isolated from internal tissues of marketed vegetables.</p> </sec> <sec id="jfs12095-sec-0002" sec-type="section"> <title>Practical Application</title> <p>The observation of <italic>B</italic><italic>acillus anthracis</italic>‐like strain in onion and cucumber tissues indicates changing ecology of this pathogenic bacterium. This warrants proper pre‐harvest as well as post‐harvest handling as these vegetables are consumed as fresh salads also. The results of the study will help in developing strategies to avoid contamination from farm to the dining table.</p> </sec> </abstract>