Bielecki Jacek
Institute of Microbiology, Warsaw University, Miecznikowa 1, 02-096 Warsaw, Poland.
Acta Microbiol Pol. 2003;52 Suppl:17-22.
Many different foodborne diseases have been described. For example, Shigella bacteria, hepatitis A virus and Norwalk virus were shown as a unwashed hands microorganisms, but pathogen Campylobacter and Escherichia coli were named as raw and undercooked meat and poultry or raw milk and untreated water born bacteria. However, two of them: Listeria monocytogenes and Yersinia enterocolitica are known as growing at refrigerator temperatures. Essential virulence determinants of Listeria monocytogenes pathogenicity are well known as a bacterial toxins. Basic molecular mechanisms of pathogenicity depending from these toxins were presented. It was shown that other bacterial toxins may act as very danger food poisoning substances. This is why elimination of pathogenic microorganisms from foods is an obvious solution in some food processes, however this approach is not practical or even desirable in many processes. Thus, risk assessment and microbial monitoring will continue to play important roles in ensuring food safety. Some technological advances have the capability of delivering detection systems that can not only monitor pathogenic microorganisms, but also entire microbial populations in the food matrix.
人们已经描述了许多不同的食源性疾病。例如，志贺氏菌、甲型肝炎病毒和诺沃克病毒被认为是通过未洗手传播的微生物，而弯曲杆菌属病原体和大肠杆菌则被认为是由生的和未煮熟的肉类、家禽或生牛奶及未经处理的水传播的细菌。然而，其中两种：单核细胞增生李斯特菌和小肠结肠炎耶尔森菌在冷藏温度下也能生长。单核细胞增生李斯特菌致病性的关键毒力决定因素是众所周知的细菌毒素。文中介绍了依赖于这些毒素的致病性的基本分子机制。研究表明，其他细菌毒素可能是非常危险的食物中毒物质。这就是为什么在某些食品加工过程中，从食品中消除致病微生物是一个显而易见的解决方案，然而在许多加工过程中，这种方法并不实际甚至不可取。因此，风险评估和微生物监测将继续在确保食品安全方面发挥重要作用。一些技术进步能够提供检测系统，这些系统不仅可以监测致病微生物，还可以监测食品基质中的整个微生物群落。
