{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,20]],"date-time":"2025-10-20T00:28:25Z","timestamp":1760920105108,"version":"build-2065373602"},"reference-count":23,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2012,8,30]],"date-time":"2012-08-30T00:00:00Z","timestamp":1346284800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2013,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:bold>BACKGROUND: <jats:italic>Cronobacter<\/jats:italic> spp. causes illnesses such as neonatal meningitis, sepsis and necrotising enterocolitis that can be fatal in infants and neonates. Thus it is of great concern to the food industry, which requires a simple and miniaturised method for the rapid detection of <jats:italic>Cronobacter<\/jats:italic> spp. in food.<\/jats:bold><\/jats:p><jats:p><jats:bold>RESULTS: A simple and rapid method was developed for the quantitative estimation of <jats:italic>Cronobacter<\/jats:italic> spp. Cell suspension cultures and tofu inoculated with <jats:italic>Cronobacter<\/jats:italic> spp. as well as a mixed culture (<jats:italic>Cronobacter<\/jats:italic> spp. and other micro\u2010organisms) were serially diluted twofold on microtitre plates. Kim and Rhee broth, containing salicin, was added to each well. After 16\u201318 h of incubation the colour of broth in the wells changed from purple to yellow owing to salicin fermentation by <jats:italic>Cronobacter<\/jats:italic> spp. Bacterial counts were predicted by analysing the end points (the last well number in a series of positive wells). The coefficients of determination (<jats:italic>r<\/jats:italic><jats:sup>2<\/jats:sup>) between the conventional plating method and the current method had high degrees of correlation (0.954\u20130.963), suggesting that the latter method offers a reasonable quantification of <jats:italic>Cronobacter<\/jats:italic> spp.<\/jats:bold><\/jats:p><jats:p><jats:bold>CONCLUSION: The simple method developed in this study could be used for the efficient and rapid screening of <jats:italic>Cronobacter<\/jats:italic> spp. in the food industry. \u00a9 2012 Society of Chemical Industry<\/jats:bold><\/jats:p>","DOI":"10.1002\/jsfa.5872","type":"journal-article","created":{"date-parts":[[2012,8,30]],"date-time":"2012-08-30T11:36:36Z","timestamp":1346326596000},"page":"1520-1524","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["A rapid and simple screening method of <i>Cronobacter<\/i> spp. in cell suspension and tofu"],"prefix":"10.1002","volume":"93","author":[{"given":"Sun Ae","family":"Kim","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ji Hyun","family":"Yu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Min 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