食品中克罗诺杆菌分子分型方法研究进展  

Progress on Molecular Typing Methods of Cronobacter spp. in Food

作　　者：周钦 王宇轩 顾佳丰 余红民 姜华 李远宏 ZHOU Qin;WANG Yuxuan;GU Jiafeng;YU Hongmin;JIANG Hua;LI Yuanhong(Xuzhou Medical University,Xuzhou 221004,China)

机构地区：[1]徐州医科大学,江苏徐州221004

出　　处：《现代食品》2023年第13期22-25,共4页Modern Food

基　　金：江苏省高校哲学社会科学基金项目(2019SJA0958);江苏省大学生创新创业训练计划项目(201810313037Y)。

摘　　要：克罗诺杆菌(Cronobacter spp.,CR)是一种可引起婴幼儿脑膜炎、菌血症和坏死性小肠结肠炎等疾病的食源性致病菌,对人类健康构成严重威胁。分子分型技术在食源性疾病暴发识别和溯源调查、食源性致病菌的分类与鉴定等方面发挥着越来越重要的作用。本文对CR分子分型方法进行了综述,以期为有效控制食品中CR污染提供技术支持,为CR感染的防控提供理论依据。Cronobacter spp.is a foodborne pathogen that can cause diseases such as meningitis,bacteremia and necrotizing enterocolitis in infants and young children,which poses a serious threat to human health.Molecular typing techniques are becoming increasingly important in the identification and traceability investigation of foodborne disease outbreaks,as well as in the classification and identification of foodborne pathogens.This article provides a comprehensive review of the molecular typing methods of Cronobacter spp.,aiming to offer technical support for the effective control of Cronobacter contamination in food and a theoretical basis for the prevention and control of Cronobacter infection.

关 键 词：克罗诺杆菌 分子分型 基因分型 

分 类 号：TS201.3[轻工技术与工程—食品科学]