Surveillance and optimal culture conditions for <i>Burkholderia gladioli</i> pv. <i>cocovenenans</i> and bongkrekic acid in Taiwan’s food chain

Abstract In March 2024, a foodborne outbreak associated with bongkrekic acid occurred in Taiwan, resulting in 35 of confirmed cases, including six fatalities. To address public health concerns and mitigate the risk of recurrence, this study systematically investigated food products and factory environments. Eighty-eight food samples and 45 environmental samples were collected. Results indicated that none of the samples tested positive for Burkholderia gladioli pv. cocovenenans, and no detectable levels of bongkrekic acid were observed. Growth inhibition of B. gladioli pv. cocovenenans was observed under temperatures below 10 °C or above 45 °C, pH values below 3 or above 10, salt concentrations exceeding 3%, or anaerobic environments. Bongkrekic acid was produced on the fifth day of growth, and increased significantly with 10% oil content. Furthermore, co-cultivation with the fungus resulted in a dramatic increase in bongkrekic acid production. These findings underscore the efficacy of current food safety protocols in preventing bongkrekic acid contamination.