Rodríguez-López Pedro, Rodríguez-Herrera Juan José, Vázquez-Sánchez Daniel, López Cabo Marta
Department of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigaciones Marinas (IIM-CSIC), 6, Eduardo Cabello, 36208 Vigo, Spain.
"Luiz de Queiroz" College of Agriculture (ESALQ), University of São Paulo (USP), 11, Av. Pádua Dias, 13418-900 São Paulo, Brazil.
Foods. 2018 Jun 5;7(6):85. doi: 10.3390/foods7060085.
Although many efforts have been made to control in the food industry, growing pervasiveness amongst the population over the last decades has made this bacterium considered to be one of the most hazardous foodborne pathogens. Its outstanding biocide tolerance capacity and ability to promiscuously associate with other bacterial species forming multispecies communities have permitted this microorganism to survive and persist within the industrial environment. This review is designed to give the reader an overall picture of the current state-of-the-art in sessile communities in terms of food safety and legislation, ecological aspects and biocontrol strategies.
尽管食品行业已经做出了许多努力来进行控制，但在过去几十年中，这种细菌在人群中的日益普遍使得它被认为是最危险的食源性病原体之一。它出色的抗杀菌剂能力以及与其他细菌物种随意结合形成多物种群落的能力，使得这种微生物能够在工业环境中存活和持续存在。本综述旨在让读者全面了解在食品安全和立法、生态方面以及生物控制策略等方面，关于该细菌固着群落的当前最新状况。
