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基因组多样性对食品安全的影响。

Impact of genomic diversity on food safety.

作者信息

Peck Michael W, van Vliet Arnoud Hm

机构信息

Gut Health and Food Safety, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.

School of Veterinary Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7AL, UK.

出版信息

Curr Opin Food Sci. 2016 Aug;10:52-59. doi: 10.1016/j.cofs.2016.09.006.

DOI:10.1016/j.cofs.2016.09.006
PMID:28058209
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5181784/
Abstract

The deadly botulinum neurotoxin formed by is the causative agent of foodborne botulism. The increasing availability of genome sequences is starting to allow the genomic diversity of Groups I and II and their neurotoxins to be characterised. This information will impact on microbiological food safety through improved surveillance and tracing/tracking during outbreaks, and a better characterisation of Groups I and II, including the risk presented, and new insights into their biology, food chain transmission, and evolution.

摘要

由[具体名称未给出]形成的致命肉毒杆菌神经毒素是食源性肉毒中毒的病原体。[具体名称未给出]基因组序列的可得性不断增加，开始使得能够对I群和II群[具体名称未给出]及其神经毒素的基因组多样性进行表征。这些信息将通过在疫情爆发期间改进监测和追踪/溯源，以及对I群和II群[具体名称未给出]进行更好的表征（包括所呈现的风险），以及对它们的生物学、食物链传播和进化的新见解，来影响微生物食品安全。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f87/5181784/0572df4c1f74/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f87/5181784/78a751998c09/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f87/5181784/0572df4c1f74/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f87/5181784/78a751998c09/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3f87/5181784/0572df4c1f74/gr2.jpg

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