动物源性食品中病原菌的耐药性研究进展  

Recent Advances in Understanding Antibiotic Resistance of Pathogens in Animal-Derived Foods

作　　者：谈笑[1,2] 王娉 李睿[2] 陈颖 TAN Xiao;WANG Ping;LI Rui;CHEN Ying(Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China;College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China)

机构地区：[1]中国检验检疫科学研究院农产品安全研究中心,北京100176 [2]武汉轻工大学生物与制药工程学院,湖北武汉430023

出　　处：《食品科学》2017年第19期285-293,共9页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD04B03-4);中国检验检疫科学研究院院所基金项目(2016JK006)

摘　　要：动物源性食品中病原菌的耐药性给人类健康带来了巨大威胁。本文对动物源性食品中病原菌的耐药现状进行了阐述,系统地分析了动物源性食品中耐药病原菌产生机制及因素。同时,探讨了动物源性食品中耐药病原菌预防和监控的新方法或技术。The antibiotic resistance of pathogens in animal foods poses a tremendous threat to human health.In this review,we elaborate the present status of understanding of the antibiotic resistance of pathogens in animal-derived foods.A systematic analysis of the mechanism and factors influencing the antibiotic resistance acquisition of pathogens in animalderived foods is given.Meanwhile,we review the current methods and technologies used to prevent and monitor the emergence of antibiotic-resistant pathogens in animal-derived foods.

关 键 词：动物源性食品 病原菌 耐药性 预防 监控 

分 类 号：R155.5[医药卫生—营养与食品卫生学]