食源性大肠杆菌O157:H7检测方法的研究进展  

Research progress in detection of food-borne Escherichia coli O157:H7

作　　者：石瑞智 范龙兴 田赛 宁保安[2] 刘颖 SHI Rui-zhi1,2, FAN Long-xing1, TIAN Sai2, NING Bao-an2, LIU Ying1(1.College of Public Health, Inner Mongolia Medical University, Hohhot Inner Mongolia, 010110, China; 2.Tianjin Institute of Health and Environmental Medicine, Tianjin Key Laboratory of Risk Assessment and Control Technology for Environment and Food Safety, Tianjin,300050, Chin)

机构地区：[1]内蒙古医科大学公共卫生学院,内蒙古呼和浩特010110 [2]军事医学科学院卫生学环境医学研究所

出　　处：《职业与健康》2018年第3期425-428,432,共5页Occupation and Health

摘　　要：食源性病原体性质多样,这些病原体通过各种媒介进入食物,已成为威胁人群健康的重要公共卫生问题。食源性病原体的快速和特异性鉴定不仅对食品生产者而且对消费者以及食品安全行政主管部门都很重要。细菌污染造成的食物中毒严重危害着人们的健康,其中大肠杆菌O157:H7是一种病死率高的肠道传染病。为此,该文就大肠杆菌O157∶H7的传统分离鉴定法、分子生物学法和免疫学法等检测方法研究进展作一综述。Food-borne pathogens are diverse in nature and these pathogens enter food through a variety of media and have become an important public health problem that threatens the health of the population. The rapid and specific identification of food-borne pathogens is important for not only food producers but also consumers as well as food safety authorities. Food poisoning caused by bacterial contamination seriously endangers people＇s health, including Escherichia coli O157：H7 is an intestinal infectious disease with high mortality rate. Therefore, the paper summarizes the detection methods of Escherichia coli O157： H7, such as traditional separation and identification method, molecular biology method and immunological method.

关 键 词：大肠杆菌O157:H7 检测方法 食源性病原体 

分 类 号：R117[医药卫生—公共卫生与预防医学]