ABSTRACT
The genus Burkholderia covers a diverse group of gram-negative β-proteobacteria, with at least 60 recognized or proposed species. Research to date has mostly focused on the pathogenicity of the Burkholderia cepacia complex (Bcc), Burkholderia pseudomallei and Burkholderia mallei. Of all the Burkholderia species, the most prevalent foodborne pathogen is B. gladioli pv. cocovenenans. Other Burkholderia species are also capable of causing foodborne disease, even though these appear to occur only rarely. There are substantial challenges involved in identifying these bacteria, with respect to both the biology of the organism and the socioeconomic conditions of the affected regions. By appropriately adjusting the pH and salt concentrations during fermentation, and preventing the growth of fungal coculture triggers, fermented foods and beverages can be safely produced with a reduced likelihood of toxin production.
