亚罗莫纳斯公司 (Aeromonas spp.) 在饮用水和食品中:发生率,毒性潜力和抗菌素耐药性
Juliana Carusi1, Dirce Yorika Kabuki1, Pedro Marques de Seixas Pereira2
1Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil.
Food research international (Ottawa, Ont.)
|December 21, 2023
概括
在水和食物中发现的Aeromonas细菌具有引起疾病的毒性因子. 一些菌株表现出抗生素耐药性,构成严重的公共卫生威胁.
科学领域:
- 微生物学 微生物学
- 食品安全 食品安全
- 公共卫生 公共卫生
背景情况:
- 气球菌种是水生环境中普遍存在的グラム阴性细菌.
- 这些细菌具有毒性因子,导致各种人类健康障碍.
- 在与各种食物和水源隔离的情况下,Aeromonas会造成污染风险.
研究的目的:
- 为了确定Aeromonas在食物和水中的流行率.
- 为了确定Aeromonas物种的检测方法.
- 在过去五年中审查病毒性基因和抗菌素耐药性模式.
主要方法:
- 文献综述侧重于Aeromonas在食物和水中的发生情况.
- 对报告Aeromonas检测技术的研究分析.
- 从最近的研究中收集有关毒性因子和抗菌素耐药性的数据.
主要成果:
- 在各种食品和饮用水中经常检测到Aeromonas物种.
- 一系列的毒性基因有助于Aeromonas的致病性.
- 在Aeromonas中观察到显著的抗微生物耐药性,包括对最后手段抗生素的耐药性.
结论:
- 在食品和水中存在抗微生物药物耐药的Aeromonas是一种严重的公共卫生问题.
- 持续的监测和研究对于减轻与Aeromonas感染相关的风险至关重要.
- 了解毒性和耐药机制是制定有效控制策略的关键.
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