获得性抗生素抗性基因:威胁发酵蔬菜食品安全的一种新型污染物

Acquired antibiotic resistance gene: an emerging contaminant posing a threat to food safety in the fermented vegetable food

作为全球关注的新型面源污染之一,获得性抗生素抗性基因(AARGs)的水平转移成为食品安全领域近年来研究的新课题。发酵蔬菜是我国食品加工的重要组成部分,其发酵过程多样化的微生物参与为AARGs的传播和扩散转移提供了高风险的生态场所。为此,本文提出将AARGs作为威胁发酵蔬菜食品安全的一种新型污染物,对该类污染物的来源、潜在的传播途径以及国内外相关研究进行综述,并提出了当前形势下我国开展发酵蔬菜中AARGs污染研究的方向和防控建议。

The acquired antibiotic resistance genes (AARGs), as a kind of emerging diffused contaminants, are increasing global concern in the recent years, and their transfer is a new research topic in the food safety. The fermentation vegetable industry is an important part of Chinese food industries. Unfortunately, its fermentation processing mediated by the complex microflora provides a better ecological court for the AARGs transfer and dissemination among the microorganisms, and thus the AARGs could pose a new threat to food safety in the fermented vegetable food. This paper introduced recent progress in understanding sources, dissemination and transfer pathway of AARGs in the fermentation vegetable processing, and it is recommended that some research topics and effective strategies to control AARGs dissemination should be focused on in the vegetable fermentation process.