唐菖蒲伯克霍尔德氏菌椰毒假单胞菌酵米面亚种及其毒素米酵菌酸的研究进展  

A review of the research progress on Burkholderia gladioli Pv.cocovenenans and its toxin bongkrekic acid

作　　者：王军 刘肖 索玉娟[3] 白莉 WANG Jun;LIU Xiao;SUO Yujuan;BAI Li(College of Food Science and Technology,Guangdong Ocean University,Guangdong Zhanjiang 524088,China;NHC Key Laboratory of Food Safety Risk Assessment,Chinese Academy of Medical Sciences Research Unit(No.2019RU014),China National Center for Food Safety Risk Assessment,Beijing 100022,China;Laboratory of Quality and Safety Risk Assessment for Agro-Products of Ministry of Agriculture and Rural Affairs,Institute of Agro-Food Standards and Testing Technology,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]国家食品安全风险评估中心,国家卫生健康委员会食品安全风险评估重点实验室,中国医学科学院创新单元(2019RU014),北京100022 [3]上海市农业科学院农产品质量标准与检测技术研究所,农业农村部农产品质量安全风险评估实验室(上海),上海201403

出　　处：《中国食品卫生杂志》2024年第11期1298-1304,共7页Chinese Journal of Food Hygiene

基　　金：国家食品安全风险评估中心高层次人才队伍建设项目;广东省自然科学基金面上项目(2514050002853);广东海洋大学科研启动经费资助项目(060302042401)

摘　　要：唐菖蒲伯克霍尔德氏菌椰毒假单胞菌酵米面亚种(简称唐菖蒲椰毒亚种)是我国食源性疾病中病死率最高的致病菌,其产生的米酵菌酸是引起人食物中毒和死亡的主要原因。本综述系统整理了相关文献,回顾和总结了该菌及其毒素的最新研究进展,涵盖了唐菖蒲椰毒亚种命名和检验方法历史沿革,米酵菌酸毒素化学特性、产毒基因、产毒影响因素、毒性机制及去毒策略等。旨在提高公众对该菌引发的食品安全问题的认识,为食品行业、监管机构和公众提供科学参考,为预防和控制米酵菌酸中毒事件提供科学依据。The Burkholderia gladioli Pv.cocovenenans,along with its toxin,Bongkrekic acid,represents one of the deadliest pathogens causing foodborne illnesses in China.This review systematically compiles and summarizes the latest research progress on this pathogen and its toxin.It covers the classification characteristics,development of detection methods,chemical properties of the toxin,factors influencing toxin production,toxicity mechanisms,attributed foods,and prevention and control strategies.The study aims to enhance consumers awareness of food safety issue caused by B.cocovenenans,provide scientific reference for the food industry,regulatory agencies and consumers,as well as a scientific basis for preventing and controlling such food poisoning incidents.

关 键 词：唐菖蒲伯克霍尔德氏菌 椰毒假单胞菌酵米面亚种 食源性疾病 食源性致病菌 米酵菌酸 

分 类 号：R155[医药卫生—营养与食品卫生学]