Advanced Methods for Isolating from and Confirming Campylobacter spp. in Milk and Dairy Products: Review
Advanced Methods for Isolating from and Confirming
Campylobacter spp. in Milk and Dairy Products:
Review
复制标题
分离和确认弯曲杆菌属的先进方法。
DOI：
10.22424/jdsb.2020.38.3.121
复制
发表时间：
2020
期刊：
影响因子：
4.4
通讯作者：
K. Song
中科院分区：
文献类型：
--
作者：
Jung;K. Seo;Binna Kim;Dongkwan Jeong;K. Song
弯曲杆菌属是一种微需氧细菌，在全世界范围内引起人类食源性疾病。在各种类型的弯曲杆菌中，空肠弯曲杆菌和大肠杆菌弯曲杆菌占食源性弯曲杆菌病的90%。一般来说，家禽肉被认为是弯曲菌病的主要原因。然而，据报道其他几种食物也会引起弯曲菌病。特别是，生奶与许多食源性疾病中的弯曲杆菌感染直接相关，世界各地都有因摄入未经高温消毒的生奶而引起弯曲杆菌病的病例。本综述报告了 (1) 弯曲杆菌属的一般信息、历史和命名法，(2) 弯曲杆菌属的流行病学，(3) 弯曲杆菌属的检测。来自食品，包括牛奶和乳制品，以及（4）审查控制弯曲杆菌属生长的方法。
Campylobacter spp. are a type of microaerophilic bacteria that cause human foodborne illnesses worldwide. Among the various types of Campylobacter spp., Campylobacter jejuni and Campylobacter coli account for 90% of foodborne campylobacteriosis. Generally, poultry meats are known to be a primary cause of campylobacteriosis; however, several other types of foods have also been reported to cause campylobacteriosis. Particularly, raw milk has been directly linked to Campylobacter infections among many foodborne illnesses, and cases of campylobacteriosis caused because of the ingestion of unpasteurized raw milk have been recorded worldwide. This review reports (1) general information, history, and nomenclature of Campylobacter spp., (2) epidemiology of Campylobacter spp., (3) detection of Campylobacter spp. from foods including milk and dairy products, and (4) review of methods for controlling the growth Campylobacter spp.