摘要
空肠弯曲菌是一种重要的革兰氏阴性致病菌,可以产生几种肠毒素能侵袭小肠和大肠黏膜引起急性肠炎,据统计其导致肠炎比例是沙门氏菌的3倍。该菌污染肉类食品后,经冷冻等环境的变化会进入活的非可培养状态(viable but non-culturable state,VBNC),不能用常规方法检测到。空肠弯曲菌在pH值、湿度、温度、营养成分等条件发生极端改变的情况下可以进入VBNC状态。本研究更深入地了解空肠弯曲菌是如何抵御外力影响的,防范食品安全的潜在危害。
As an important gram-negative pathogenic bacterium, Campylobacterjejuni can produce several bowel toxins that can invade the small and large intestine mucosa and cause acute enteritis. According to statistics, the number of enteritis cases caused by Campylobacterjejuni is increased by three-fold when compared with Salmonella. After contaminating meat products, Campylobacterjejuni enters a viable but non-culturable （VBNC） state due to environmental changes such as freezing and can not therefore be detected by routine methods. Extreme changes in pH, moisture, temperature and nutritional ingredient can also throw Campylobacter jejuni into the VBNC state. In this article, insights into how Campylobacter jejuni resists external influence and into the potential food safety hazards caused by the pathogenic bacterium are given.
出处
《肉类研究》
2011年第5期37-39,共3页
Meat Research
