Igimi Shizunobu, Asakura Hiroshi, Okada Yumiko, Momose Yoshika
National Institute of Health Sciences.
Nihon Rinsho. 2012 Aug;70(8):1298-303.
Appropriate handling and controlled temperature prevent cross-contamination and proliferation of contaminants in foods, thereby reducing the incidences of food-borne gastroenteritis in Japan. However, the incidence of Campylobacter jejuni/coli infection did not markedly decrease and has become one of the major causes of food-borne diseases. C. jejuni and C. coli are widespread in warm-blooded domestic animals; therefore, food products may easily become contaminated during processing. C. jejuni and C. coli do not proliferate in foods, nor resistant to freezing, drying and oxidative stresses, and the number is greatly reduced under such conditions. These properties should be considered for risk management of Campylobacter in food processing and manufacturing.
适当的处理和控制温度可防止食品中的交叉污染和污染物滋生，从而降低日本食源性肠胃炎的发病率。然而，空肠弯曲菌/结肠弯曲菌感染的发病率并未显著下降，已成为食源性疾病的主要原因之一。空肠弯曲菌和结肠弯曲菌在温血家畜中广泛存在；因此，食品在加工过程中可能很容易受到污染。空肠弯曲菌和结肠弯曲菌不会在食品中增殖，也不耐冷冻、干燥和氧化应激，在这些条件下数量会大幅减少。在食品加工和制造过程中对弯曲菌进行风险管理时应考虑这些特性。
