Food Safety Risks and Contributing Factors of Cronobacter spp.  

作　　者：Na Ling Xiuting Jiang Stephen Forsythe Danfeng Zhang Yizhong Shen Yu Ding Juan Wang Jumei Zhang Qingping Wu Yingwang Ye 

机构地区：[1]School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China [2]Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application,State Key Laboratory of Applied Microbiology Southern China,Guangdong Institute of Microbiology,Guangdong Academy of Sciences,Guangzhou 510070,China [3]Foodmicrobe.com,Keyworth NG125GY,UK

出　　处：《Engineering》2022年第5期128-138,共11页工程（英文）

基　　金：the financial support of National Key Research and Development program, China (2017YFC1601202 and 2017YFC1601200);China Postdoctoral Science Foundation (2021M690854);National Natural Science Foundation of China (31671951 and 31972175);Local Innovative and Research Teams Project of Guangdong Pearl River Talents Program (2017BT01S174);Fundamental Research Funds for the Central Universities, China (JZ2020HGQA0151)

摘　　要：Cronobacter species are a group of Gram-negative opportunistic pathogens,which cause meningitis,sep-ticemia,and necrotizing enterocolitis in neonates and infants,with neurological sequelae in severe cases.Interest in Cronobacter has increased significantly in recent years due to its high virulence in children.In this review,we summarize the current understanding of the prevalence of Cronobacter species in several important food types.We discuss the response mechanisms enabling persistence in adverse growth con-ditions,as well as its pathogenicity.We emphasize the food safety concerns caused by Cronobacter and subsequent control methods and clinical treatments.

关 键 词：CRONOBACTER Food contamination PATHOGENESIS Virulence factors Stress response 

分 类 号：TS201.6[轻工技术与工程—食品科学]