克罗诺杆菌的食品安全风险及危害因子

工程（英文） ›› 2022, Vol. 12 ›› Issue (5) : 129 -139. DOI: 10.1016/j.eng.2021.03.021

研究论文

克罗诺杆菌的食品安全风险及危害因子

凌娜 ^a^,^b ,
蒋秀婷 ^a ,
Stephen Forsythe ^c ,
张丹凤 ^a ,
沈益忠 ^a ,
丁郁 ^b ,
王涓 ^b ,
张菊梅 ^b ,
吴清平 ^b ,
叶应旺 ^a^,^b

作者信息 +

Food Safety Risks and Contributing Factors of Cronobacter spp.

Na Ling ^a^,^b ,
Xiuting Jiang ^a ,
Stephen Forsythe ^c ,
Danfeng Zhang ^a ,
Yizhong Shen ^a ,
Yu Ding ^b ,
Juan Wang ^b ,
Jumei Zhang ^b ,
Qingping Wu ^b ,
Yingwang Ye ^a^,^b

Author information +

文章历史 +

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摘要

克罗诺杆菌（Cronobacter spp.）是一种革兰氏阴性条件致病菌，可导致新生儿与婴幼儿患脑膜炎、败血症以及坏死性小肠结肠炎等疾病，严重者留下神经系统后遗症。目前，Cronobacter spp. 对婴幼儿的高毒力已经引起了全世界的关注。本文分析了Cronobacter spp. 在重要食品中的流行情况，回顾了该菌在胁迫环境下的应答机制及其致病机制等，并强调了Cronobacter spp. 对食品安全的重要性，以及相关控制手段、临床治疗方案制定的意义。

Abstract

Cronobacter species are a group of Gram-negative opportunistic pathogens, which cause meningitis, septicemia, and necrotizing enterocolitis in neonates and infants, with neurological sequelae in severe cases. Interest in Cronobacter has increased significantly in recent years due to its high virulence in children. In this review, we summarize the current understanding of the prevalence of Cronobacter species in several important food types. We discuss the response mechanisms enabling persistence in adverse growth conditions, as well as its pathogenicity. We emphasize the food safety concerns caused by Cronobacter and subsequent control methods, and clinical treatments.