Meng J, Doyle M P
The Center for Food Safety and Quality Enhancement and the Department of Food Science and Technology, University of Georgia, Griffin 30223, USA.
Annu Rev Nutr. 1997;17:255-75. doi: 10.1146/annurev.nutr.17.1.255.
Many microorganisms previously unrecognized as food-borne or harmful are emerging as human pathogens transmitted by food. This is a result of recent acquisition of key virulence factors, detection by newly developed isolation procedures, or astute detective-like laboratory skills of microbiologists. Six microbial pathogens, including Shiga toxin-producing Escherichia coli, Listeria monocytogenes, Arcobacter butzleri, Helicobacter pylori, Cryptosporidium parvum, and Cyclospora, have become recognized as significant causes of human illness. Although the ecology and epidemiology of illness caused by some of these pathogens have not been fully elucidated, food has the potential of being an important vehicle in their dissemination. Existing technologies and new approaches such as irradiation and hazard analysis critical control point (HACCP) programs are useful tools in the control of food-borne hazards. However, because of ever-changing products, processes, food-handling practices, societal habits, and pathogens, emerging food-borne diseases will continue to be an important public health concern.
许多以前未被认定为食源性病原体或有害微生物的微生物，正逐渐成为通过食物传播的人类病原体。这是近期获得关键毒力因子、采用新开发的分离程序检测，或微生物学家具备敏锐的侦探般实验室技能的结果。六种微生物病原体，包括产志贺毒素大肠杆菌、单核细胞增生李斯特菌、布氏弓形杆菌、幽门螺杆菌、微小隐孢子虫和环孢子球虫，已被确认为人类疾病的重要病因。尽管其中一些病原体所致疾病的生态学和流行病学尚未完全阐明，但食物有可能成为它们传播的重要载体。现有技术以及诸如辐照和危害分析关键控制点（HACCP）计划等新方法，是控制食源性危害的有用工具。然而，由于产品、加工过程、食品处理方式、社会习惯和病原体不断变化，新出现的食源性疾病仍将是一个重要的公共卫生问题。
