细菌病原体在地表水中的持久性及其对全球食品安全的影响。
The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety.
作者信息
Bell Rebecca L, Kase Julie A, Harrison Lisa M, Balan Kannan V, Babu Uma, Chen Yi, Macarisin Dumitru, Kwon Hee Jin, Zheng Jie, Stevens Eric L, Meng Jianghong, Brown Eric W
机构信息
Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA.
Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD 20708, USA.
出版信息
Pathogens. 2021 Oct 27;10(11):1391. doi: 10.3390/pathogens10111391.
Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing (STEC), , and closely related , and , in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.
水对农业至关重要。用于生产新鲜农产品的水必须安全。微生物病原体能够在水中长时间存活。了解它们在这个生态系统中的生物学和生态学对于为种植这些粮食作物的农民制定更好的缓解策略至关重要。在这篇综述中，讨论了四种主要食源性病原体，即产志贺毒素大肠杆菌（STEC）、沙门氏菌、弯曲杆菌以及与之密切相关的小肠结肠炎耶尔森菌和单核细胞增生李斯特菌在水中的流行情况、持久性和生态学。这些病原体与新鲜农产品暴发有关，有些造成了毁灭性后果，在少数情况下，污染事件可追溯到用于作物生产或收获后活动的水。此外，还讨论了抗菌素耐药性、方法改进，包括基因组学在帮助了解这些病原体方面的作用。最后，还提到了全球为增进我们对世界各地这些病原体的知识库而开展的倡议。
Zotero 插件