在海鲜中患病的病原菌Shewanella的流行,抗生素耐药性和控制
Tahirah N Johnson1, Gary P Richards2, Salina Parveen1
1University of Maryland Eastern Shore, Princess Anne, MD 21853, USA.
Journal of food protection
|June 29, 2025
概括
新兴的海鲜病原体Shewanella spp. 在海洋环境中广泛存在,对抗生素的耐药性越来越强. 这引发了严重的食品安全问题,需要加强海鲜生产的控制措施.
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:
- 雪瓦尼拉菌种类. 这些新兴病原体与海鲜消费和海洋暴露有关.
- 越来越多的海鲜消费凸显了与这些细菌相关的公共卫生风险.
- 特定的物种,如Shewanella藻和Shewanella putrefaciens引起感染.
研究的目的:
- 审查致病性Shewanella spp.的全球流行情况. 在和海水中.
- 在全球范围内分析舍瓦尼拉菌孤立的抗生素耐药性概况.
- 为了确定减少海鲜中的Shewanella的加工处理方法.
主要方法:
- 文献综述综合了关于雪温氏菌患病率的全球数据.
- 对舍瓦尼拉菌分离物中抗生素耐药性模式的分析.
- 检查用于减少病原体的海鲜加工方法.
主要成果:
- 雪瓦尼拉菌种类. 在全球范围内在海鲜和海洋环境中普遍存在.
- 隔离品对普通抗生素如青素和安培素的耐药性越来越强.
- 由于水产养殖和农业中过度使用抗生素,多种抗生素耐药 (MAR) 谢万氏菌株正在出现.
结论:
- 广泛传播的Shewanella和日益增长的抗生素耐药性威胁着海产品的安全.
- 海鲜中的MAR细菌限制了感染治疗的选择.
- 改善海鲜生产的控制措施对于公众健康至关重要.
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