摘要
创伤弧菌为革兰氏阴性嗜盐菌,天然存在于世界各地温暖的河口与海洋环境中,是一种重要的食源性致病菌,人类感染往往与食用受污染的海产品有关。食源性创伤弧菌感染最常见的临床症状是原发性败血症,病死率超过50%。文中介绍了创伤弧菌生物学特性、控制措施及风险评估的研究进展。
Vibrio vulnificus is gram-negative halophilic bacteria that naturally occur in warm estuarine water and marine,, environment worldwide. It is recognized as the important cause of human food borne disease associated with the consumption of contaminated seafood. The most common clinical presentation of food borne V. vulnificus infection is primary septicemia, with an average mortality rate exceeding 50%. In this review, researches on biological character- istics, control measures and risk assessment of V. vulnificus were outlined.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第2期123-127,共5页
Food and Fermentation Industries
基金
国家自然科学基金项目(No.30600499)
“十二五”国家科技支撑计划项目(No.2012BAK17B02)
关键词
创伤弧菌
控制措施
风险评估
Vibrio vulnificus, control measures, risk assessment