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食品中抗生素耐药性的隐形威胁
Gabriella Kiskó1, Belma Bajramović1, Fatma Elzhraa1,2
1Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary.
抗生素耐药性 (AR) 通过食品供应传播,包括肉类,乳制品和发酵产品. 食品传播微生物在抗生素耐药细菌的传播中发挥着重要作用,构成公共卫生风险.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 公共卫生 公共卫生
背景情况:
- 动物不适当使用抗生素会导致抗生素耐药性 (AR).
- 抗生素耐药细菌在肉类和乳制品中繁殖,原因是不遵守戒备期和非法使用.
- 乳酸细菌与病原体一起,可以携带抗生素耐药性基因.
研究的目的:
- 通过各种食品审查抗生素耐药性传播途径.
- 突出食物传播微生物在抗生素耐药性传播中的作用.
主要方法:
- 关于食品中抗生素耐药性的现有研究的文献综述.
- 对包括肉类,乳制品和发酵食品在内的传播途径的分析.
主要成果:
- 食物传播微生物是传播抗生素耐药性的重要因素.
- 发酵食品的消费可以成为AR传播的道.
- 动物和人类的病原体和乳酸细菌都有助于AR基因的传播.
结论:
- 食品供应链是传播抗生素耐药性的关键途径.
- 了解食物传播对于减轻AR的公共卫生威胁至关重要.
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