食品中蜡样芽孢杆菌耐药性及其机制研究进展  

Research progress on antibiotic resistance of Bacillus cereus in the food chain

作　　者：李玲[1] 刘耀 魏元苗 易伦朝[1] 商颖[1] 曹建新[1] LI Ling;LIU Yao;WEI Yuanmiao;YI Lunzhao;SHANG Ying;CAO Jianxin(Faculty of Agriculture and Food,Kunming University of Science and Technology,Kunming,Yunnan 650500,China)

机构地区：[1]昆明理工大学农业与食品学院,云南昆明650500

出　　处：《微生物学通报》2021年第12期4943-4953,共11页Microbiology China

基　　金：云南省科技计划项目(2018BC006)。

摘　　要：蜡样芽孢杆菌是常见的食源性致病菌之一,其产生的毒素会引起食物中毒。蜡样芽孢杆菌主要引起2种类型的食物中毒,即呕吐和腹泻综合征,并可造成各种局部和全身感染。随着抗生素的广泛、大量使用,蜡样芽孢杆菌的耐药性不断增强,现已有报道出现多重耐药性。本文对蜡样芽孢杆菌的耐药现状及耐药性机制进行了综述,以期正确理解蜡样芽孢杆菌耐药性的特点及其规律,从而为防治蜡样芽孢杆菌耐药性的产生及合理用药提供理论依据。The toxin-produing Bacillus cereus is among the common foodborne pathogens.It elicits two types of gastrointestinal illness:vomiting and diarrhoeal syndrome,and causes a variety of local and systemic infections.Due to the extensive use of antibiotics,the resistance of B.cereus has been enhanced,and multiple-antibiotic resistance has been reported.To gain a clear insight into the characteristics and rules of the antibiotic resistance of B.cereus,this paper reviewed the resistance status quo and the mechanism,which is expected to lay a theoretical basis for prevention and control of antibiotic resistance of the bacteria and rational use of antibiotics.

关 键 词：蜡样芽孢杆菌 耐药性 耐药机制 

分 类 号：TS201.3[轻工技术与工程—食品科学]