厨房内弯曲菌分子流行病学研究进展  

Research progress of molecular epidemiological study on Campylobacter in kitchen

作　　者：赖宏刚 唐苑悦 任方哲[2,3,4] 焦新安 黄金林[2,3,4] LAI Hong-Gang;TANG Yuan-Yue;REN Fang-Zhe;JIAO Xin-An;HUANG Jin-Lin(College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225009,China;Jiangsu Key Lab of Zoonosis,Yangzhou University,Yangzhou 225009,China;Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses,Yangzhou 225009,China;Key Laboratory of Prevention and Control of Biological Hazard Factors(Animal Origin)for Agri-food Safety and Quality,Ministry of Agriculture and Rural Affairs of China,Yangzhou 225009,China)

机构地区：[1]扬州大学旅游烹饪学院,扬州225009 [2]扬州大学江苏省人兽共患病重点实验室,扬州225009 [3]江苏高校动物重要疾病与人兽共患病防控协同创新中心,扬州225009 [4]农业农村部农产品质量安全生物性危害因子(动物源)控制重点实验室,扬州225009

出　　处：《食品安全质量检测学报》2023年第4期206-212,共7页Journal of Food Safety and Quality

基　　金：山东省泰山产业领军人才项目(tscy20190113)。

摘　　要：微生物性因素已经成为世界各国食源性疾病暴发的主要原因。弯曲菌在厨房加工阶段的流行传播及溯源分析对疾病的预防控制至关重要。目前,我国对厨房内加工过程中弯曲菌的流行性监测很少,特别是在新兴的中央厨房等集中加工和配送的模式下,相关的研究都有待于开展。因此,应更多地致力于厨房内禽肉加工过程中弯曲菌的流行监测研究,从而建立起从农场到餐桌完整的弯曲菌监测体系。本文以弯曲菌为例,阐述了其在国内外厨房中的流行状况,进一步明确了弯曲菌在厨房内的主要传播途径为交叉污染;详细综述了用于弯曲菌交叉传播的主要溯源技术如多位点序列分析,脉冲场凝胶电泳分型和全基因组测序分型,为建立起完善的弯曲菌风险评估体系及预防控制奠定基础和提供参考。Microbial factors have become the main cause of foodborne disease eruption in the world. The epidemic transmission and traceability analysis of Campylobacter in the kitchen process is essential for disease prevention and control. In China, there is little surveillance on the prevalence of Campylobacter in the kitchen, especially in the emerging central kitchen and other centralized processing and distribution models, relevant research needs to be carried out. Therefore, more efforts should be made to monitor the prevalence of Campylobacter in poultry meat processing in the kitchen, so as to establish a complete Campylobacter monitoring system from farm to fork. Taking Campylobacter as an example, this paper described its prevalence state in kitchens at home and abroad, further clarified the main transmission route of Campylobacter in the kitchen was cross contamination;summarized in detail the main traceability techniques for Campylobacter cross-transmission, such as multi-locus sequence typing, pulsed field gel electrophoresis,and whole-genome sequencing, thereby laying the foundation and reference for the establishment of a complete Campylobacter risk assessment system and control measures.

关 键 词：弯曲菌 厨房 流行情况 交叉污染 溯源技术 

分 类 号：TS201.3[轻工技术与工程—食品科学]