Systematic review of Listeria monocytogenes from food and clinical samples in Chinese mainland from 2010 to 2019  

作　　者：Ying Cheng Qingli Dong Yangtai Liu Hong Liu Hongzhi Zhang Xiang Wang 程颖;董庆利;刘阳泰;刘弘;张红芝;王翔(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai,China;Shanghai Municipal CenterforDisease Control and Prevention,Shanghai,China)

机构地区：[1]School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai,China [2]Shanghai Municipal CenterforDisease Control and Prevention,Shanghai,China

出　　处：《Food Quality and Safety》2022年第3期365-374,共10页食品品质与安全研究（英文版）

基　　金：supported by the National Key Research and Development Program of China (No.2019YFE0103800).

摘　　要：Listeria monocytogenes(L.monocytogenes),a foodborne pathogen,can cause human listeriosis.Listeriosis is a potentially fatal gastrointestinal illness,which is closely related to the spread of food to humans.We review the literature published during 2010-2019 to better understand the prevalence of L.monocytogenes in food products,incidence of human listeriosis,and their characteristics in Chinese mainland.We found the main sequence types(STs)strains from foods are similar globally,and the prevalence of L.monocytogenes from raw meat was the highest among all food products.The most common STs in food products and clinical cases were ST9(serogroup I.2)strains and ST87(serogroup Il.2)strains,respectively.The ST87 strains being the most common STs of clinical cases might be related to the existence of Listeria pathogenicity island 4 gene and Chinese eating habits for ready-to-eat foods,among which the prevalence of ST87 strain was the highest in ready-to-eat foods.Therefore,more research should be conducted to explore the reasons for the L.monocytogenes isolates differences in food and clinical sources.

关 键 词：LISTERIOSIS foodborne pathogens SUBTYPE EPIDEMIOLOGY food safety 

分 类 号：R155.5[医药卫生—营养与食品卫生学]