潜在食源性致病菌弓形菌在食品中的分布及实验室检测研究进展

摘要/Abstract

摘要： 弓形菌（Arcobacter）是一类重要的食源性致病菌，因其与弯曲菌（Campylobacter）形态相似且亲缘关系很近，最初被称为“氧气耐受的弯曲菌”。该菌广泛存在于畜禽、畜禽产品和环境中。致病性的弓形菌可以引起人类的肠炎、严重腹泻、败血症和菌血症等，近年来作为新型潜在的食源性致病菌逐渐引起研究者的关注，然而相较于其他食源性致病菌，对该菌的研究尚处于起步阶段，国内的研究报道也相对较少。现就弓形菌在食品中的污染现状、流行病学特点及弓形菌的实验室检测等相关研究进展进行综述，为广大研究者提供有价值的信息。

关键词: 弓形菌, 食源性致病菌, 分布, 流行病学, 实验室检测

Abstract: Arcobacter is an emerging food-borne zoonotic pathongen, it was first known as ‘aerotolerant campylobacters’ due to its resemblance and close relationship to the organisms of the genus Campylobacter. They were widely distributed and have been reported from farm animals, livestock and poultry products, and environment. As an emerging potential food-borne pathongen, Arcobacters are reported causing gastro-enteritis, severe diarrhoea and bacteraemia in humans, and aroused the concern of researchers. However, compared to the other food-borne pathogen, the current knowledge about Arcobacter are still limited. To better understand the potential public health risks posed by Arcobacter, this review summarizes the current knowledge concerning Arcobacter distribution, its epidemiological characteristics and advances in laboratory diagnosis.

Key words: Arcobacter, food-borne pathongen, Prevalence, epidemiological characteristics, laboratory diagnosis

中图分类号:

TS207.4

吴瑜凡王翔崔思宇邵景东. 潜在食源性致病菌弓形菌在食品中的分布及实验室检测研究进展[J]. 食品科学, 0, (): 0-0.

Yufan Wu. An emerging food-borne pathongen-Arcobacter, it’s prevalence in food and advances in laboratory diagnosis – a review[J]. FOOD SCIENCE, 0, (): 0-0.

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