Wang H, McEntire J C, Zhang L, Li X, Doyle M
Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210, USA.
Rev Sci Tech. 2012 Apr;31(1):249-60. doi: 10.20506/rst.31.1.2117.
The food chain, from production to the consumer's kitchen, can be an important contributor to the development, persistence and dissemination of antibiotic-resistant (ART) microbes, including both ART foodborne pathogens and commensal bacteria. Many factors in the food chain, such as the antimicrobial compounds used and how they were used, microbial co-selection, fitness and persistence mechanisms, host lifestyle, and food treatment conditions, influence the antibiotic resistance (AR) cycle. Targeted mitigation strategies, such as those used in the dairy processing industry, can be effective in reducing the AR gene pool.
从生产到消费者厨房的食物链，可能是导致包括食源性病原体和共生细菌在内的抗生素抗性（ART）微生物发展、持续存在和传播的一个重要因素。食物链中的许多因素，如所使用的抗菌化合物及其使用方式、微生物共同选择、适应性和持续存在机制、宿主生活方式以及食品处理条件等，都会影响抗生素抗性（AR）循环。有针对性的缓解策略，如乳制品加工业中所采用的策略，可有效减少AR基因库。
