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Cronobacter is a genus of Gram-negative, facultatively anaerobic, oxidase-negative, catalase-positive, bacillus bacteria of the family Enterobacteriaceae. Several Cronobacter species are desiccation resistant and persistent in dry products such as powdered infant formula. They are generally motile, reduce nitrate, use citrate, hydrolyze esculin and arginine, and are positive for L-ornithine decarboxylation. Acid is produced from D-glucose, D-sucrose, D-raffinose, D-melibiose, D-cellobiose, D-mannitol, D-mannose, L-rhamnose, L-arabinose, D-trehalose, galacturonate and D-maltose. Cronobacter spp. are also generally positive for acetoin production (Voges–Proskauer test) and negative for the methyl red test, indicating 2,3-butanediol rather than mixed acid fermentation. The type species of the genus Cronobacter is Cronobacter sakazakii comb. nov.
Increased awareness that Cronobacter are ubiquitous environmental organisms, initiatives by the WHO and FAO, and advice on infant feeding (including safe temperatures for reconstitution of powdered infant formula, and appropriate hold times, post-reconstitution) has drastically reduced the occurrence of infection outbreaks. Additionally, the introduction of an ISO standard method for detection of these organisms has aided the infant formula industry to control their presence in manufacturing sites and products, further reducing the risk to infants. However, isolated cases can still occur, in part due to Cronobacter being ubiquitous in home environments as well.
Cronobacter sakazakii (sak.a.zaki.ī. N.L. gen. n. sakazakii, of Sakazaki) is named in honour of the Japanese microbiologist Riichi Sakazaki (ja:坂崎利一).
Cronobacter malonaticus (mă.lō.nă.tĭ'cŭs) is from N.L. n. malonas -atis, malonate; L. suff. -icus, suffix used with the sense of belonging to; N.L. masc. adj. malonaticus, pertaining to the use of malonate. The type strain, CDC 1058-77T, was isolated from a breast abscess.
Cronobacter turicensis (tŭ.rĭ.sĕn'sĭs) is from the L. masc. adj. turicensis, pertaining to Turicum, the Latin name of Zurich, Switzerland.
Cronobacter muytjensii (mœ.tjәn.sĭ.ī), from the N.L. gen. n. muytjensii, of Muytjens, is named in honour of the Dutch microbiologist Harry Muytjens, who performed much of the early work on Enterobacter sakazakii.
Cronobacter dublinensis (dŭb.lĭn.ĕn'sĭs, from the N.L. masc. adj. dublinensis, pertains to Dublin, Ireland, the origin of the type strain.
C. dublinensis subsp. lausannensis (lô.săn.ĕn'sĭs) from the L. masc. adj. lausannensis, pertains to Lausanne, Switzerland, the origin of the type strain for this subspecies.
C. dublinensis subsp. lactaridi (lăkt.ărĭd.ī), is from the L. n. lac lactis, milk, L. adj. aridus, dried, to give N.L. gen. n. lactaridi, of a dried milk.
Cronobacter universalis (u.ni.ver.sa'lis) is L. masc. adj. universalis, of or belonging to all or universal.
Cronobacter condimenti (con.di.men'ti) is from the L. gen. n. condimenti, of spice or seasoning, as it was first isolated in part from spiced meat.
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