Detection methods and control measures of Burkholderia gladioli and its toxins: A review

Abstract Burkholderia gladioli is a widely distributed Gram‐negative bacterium. Under suitable environmental conditions, it can produce harmful toxins bongkrekic acid (BKA) and toxoflavin (TF) in food carriers (such as fermented cereal products, spoiled fresh Tremella and Auricularia auricula, and fermented potatoes), posing a serious threat to the safety of food producers and consumers. Food poisoning caused by B. gladioli can manifest as comprehensive symptoms such as diarrhea, and in severe cases, symptoms such as convulsions and shock may occur. Therefore, it is necessary to conduct a comprehensive and in‐depth exploration of the food safety issues it causes. First, this article summarizes the clinical cases and prevalence caused by B. gladioli . Second, the detection methods for BKA and the methods for simultaneous detection of BKA and TF were reviewed. Finally, the methods that can inhibit the proliferation of B. gladioli and effective measures to control its production of BKA in different food carriers were reviewed. This review will help to comprehensively understand the spread of B. gladioli and its toxins and preventive measures, aiming to reduce their harm to human health.