创伤弧菌致病性及致病机制研究进展  

Research progress on pathogenicity and pathogenic mechanism of Vibrio vulnificus

作　　者：叶淑瑶 杨保伟[2] 李凤琴[1] YE Shu-yao1,2, YANG Bao-wei2, LI Feng-qin1(1. Key Laboratory of Food Safety Assessment of for Food Safety Assessment, Beijing 100021, Ministry of Health, China National Center China; 2. Collage of Food Science and Engineering, Northwest A＆F University, Shaanxi Yangling 712100, Chin)

机构地区：[1]国家食品安全风险评估中心卫生部食品安全风险评估重点实验室,北京100021 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品卫生杂志》2018年第2期213-219,共7页Chinese Journal of Food Hygiene

摘　　要：创伤弧菌广泛存在于海水和牡蛎等海产品中,具有很强的细胞毒性和溶血性,被美国疾病预防控制中心(CDC)列为三大致病性弧菌之一。本文就创伤弧菌在食品中的污染状况,人类感染途径及临床表现,致病性、致病机制和检测方法等进行综述,以期为该菌感染的预防和治疗提供理论依据。Vibrio vulnificus widely exists in oysters and seawater. It has been recognized as one of the three major pathogenic Vibrio spp. because of its strong cytotoxicity and hemolysis. In this paper,the contamination status of Vibrio vulnificus in food,prevalence,pathogenicity,pathogenic mechanism and detection method are reviewed,so as to provide theoretical basis for the prevention and treatment of the infection.

关 键 词：创伤弧菌 食源性致病菌 污染水平 致病性 致病机制 检测方法 

分 类 号：R155[医药卫生—营养与食品卫生学]