最近记录的细菌机会性感染通过饮食路线
Franca Rossi1, Serena Santonicola2, Carmela Amadoro2
1Istituto Zooprofilattico Sperimentale dell'Abruzzo e Molise (IZSAM), Teramo, Diagnostic Laboratory, 86100 Campobasso, Italy.
Microorganisms
|January 23, 2024
概括
食物传播的机会性细菌对易受伤害的患者构成风险. 危险的饮食和不良卫生状况增加了感染,突出了需要更好的食品安全和消费者意识.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 公共卫生 公共卫生
背景情况:
- 通过食物传播的机会性细菌病原体对易受感染的个体构成重大威胁.
- 最近的文献 (2019-2023) 强调了不断变化的食物传播病原体风险.
研究的目的:
- 为了识别通过食物传播的机会性细菌病原体.
- 评估它们对免疫功能低下患者的威胁.
- 分析最近的疫情报告和系统审查.
主要方法:
- 对病例/疫情报告和系统审查 (2019-2023) 的叙述性审查.
- 鉴定和分类与食物传播感染有关的细菌属/物种.
主要成果:
- 确定了24种能够通过食物引起系统性或侵入性感染的细菌群.
- 包括已知的病原体和以前用于食品生产的无害细菌.
- 最近没有报告关于 *Acinetobacter baumannii* 和 *Klebsiella pneumoniae* 的食物传播病例.
结论:
- 危险的饮食习惯 (原料食品,未经巴氏杀菌的产品) 是导致食物传播疾病的主要原因.
- 提高生产卫生和提高消费者意识对于降低风险至关重要.
- 在临床环境中,关键的医院病原体的主要来源需要进一步调查.
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