Warren B R, Parish M E, Schneider K R
University of Florida, Department of Food Science and Human Nutrition, 359 FSHN Bldg, Newell Drive, Gainesville, FL 32611, USA.
Crit Rev Food Sci Nutr. 2006;46(7):551-67. doi: 10.1080/10408390500295458.
Shigella, the causative agent of shigellosis or "bacillary dysentery," has been increasingly involved in foodborne outbreaks. According to the Centers for Disease Control and Prevention's Emerging Infections Program, Foodborne Diseases Active Surveillance Network (FoodNet), Shigella was the third most reported foodborne bacterial pathogen in 2002. Foods are most commonly contaminated with Shigella by an infected food handler who practices poor personal hygiene. Shigella is acid resistant, salt tolerant, and can survive at infective levels in many types of foods such as fruits and vegetables, low pH foods, prepared foods, and foods held in modified atmosphere or vacuum packaging. Survival is often increased when food is held at refrigerated temperatures. Detection methods for Shigella include conventional culture methods, immunological methods, and molecular microbiological methods. Conventional culture of Shigella in foods is often problematic due to the lack of appropriate selective media. Immunological methods for Shigella have been researched, yet there is only one commercially available test kit. Molecular microbiological methods such as PCR, oligonucleotide microarrays, and rep-PCR have also been developed for the detection and identification of Shigella. This manuscript reviews the general characteristics, prevalence, growth and survival, and methods for detection of Shigella in food.
志贺氏菌是志贺氏菌病或“细菌性痢疾”的病原体，越来越多地涉及食源性疾病暴发。根据疾病控制与预防中心的新发传染病项目——食源性疾病主动监测网络（FoodNet）的数据，志贺氏菌在2002年是报告次数第三多的食源性细菌病原体。食品最常见的情况是被个人卫生习惯不良的受感染食品处理人员污染。志贺氏菌具有耐酸性、耐盐性，并且能在许多类型的食品（如水果和蔬菜、低pH值食品、预制食品以及处于气调包装或真空包装中的食品）中以感染剂量存活。当食品冷藏保存时，其存活率通常会提高。志贺氏菌的检测方法包括传统培养方法、免疫学方法和分子微生物学方法。由于缺乏合适的选择性培养基，食品中志贺氏菌的传统培养常常存在问题。针对志贺氏菌的免疫学方法已得到研究，但只有一种商业可用的检测试剂盒。诸如聚合酶链反应（PCR）、寡核苷酸微阵列和重复序列聚合酶链反应（rep-PCR）等分子微生物学方法也已被开发用于志贺氏菌的检测和鉴定。本文综述了食品中志贺氏菌的一般特征、流行情况、生长与存活以及检测方法。
