Lehner A, Stephan R
Institute for Food Safety and Hygiene, Vetsuisse Faculty University of Zurich, CH-8057 Zurich, Switzerland.
J Food Prot. 2004 Dec;67(12):2850-7. doi: 10.4315/0362-028x-67.12.2850.
Enterobacter sakazakii is considered to be an opportunistic pathogen and has been implicated in foodborne diseases causing meningitis or enteritis, especially in neonates and infants. The U.S FoodNet 2002 survey rate of invasive infections with this organism in infants under 1 year of age was 1 per 100,000 infants. Severity of the disease is a matter of concern. In a recent study on the occurrence of E. sakazakii in production environments from food (milk powder, chocolate, cereal, potato, and pasta) factories and households, this organism was isolated with varying frequency from nearly all environments examined, strongly indicating that it is widespread. Stationary phase E. sakazakii cells are remarkably resistant to osmotic and drying stresses compared with other species of the Enterobacteriacae. In this article, we review the literature on this organism with special respect to the information relevant for food safety.
阪崎肠杆菌被认为是一种机会致病菌，与引起脑膜炎或肠炎的食源性疾病有关，尤其是在新生儿和婴儿中。美国食品网2002年对1岁以下婴儿侵袭性感染该菌的调查率为每10万名婴儿中有1例。该疾病的严重程度令人担忧。在最近一项关于食品（奶粉、巧克力、谷物、土豆和面食）工厂和家庭生产环境中阪崎肠杆菌发生情况的研究中，几乎在所有检测环境中都以不同频率分离出了这种细菌，有力地表明它分布广泛。与肠杆菌科的其他物种相比，阪崎肠杆菌的静止期细胞对渗透压和干燥胁迫具有显著的抗性。在本文中，我们特别针对与食品安全相关的信息对有关这种细菌的文献进行综述。
