Pathogenic vibrios and food sanitation of marine products
Pathogenic vibrios and food sanitation of marine products
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海产品致病弧菌与食品卫生
DOI：
10.1248/jhs1956.38.99
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发表时间：
1992
期刊：
影响因子：
--
通讯作者：
S. Shinoda
中科院分区：
文献类型：
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作者：
S. Shinoda
弧菌属细菌是河流、河口、海岸和海水等水环境中的正常栖息地，但也包括一些对人类有致病作用的物种。目前已报道的弧菌属有37种，其中有11种弧菌被认为是人类致病的。在这些致病菌中，霍乱弧菌是众所周知的流行性霍乱病原体，副溶血性弧菌是日本最重要的食物中毒细菌。霍乱弧菌在血清学上分为O1群和非O1群，即NAG弧菌。霍乱弧菌Ol是一种引起流行性霍乱的实际霍乱弧菌，其特征是由霍乱毒素引起的严重水样腹泻。在人类历史上，世界范围内曾发生过7次霍乱大流行。另一方面，一些非OL菌株也会引起腹泻，但症状没有那么严重，也不具传染性。因此，非OL被定义为食物中毒细菌。近年来，40%至60%的食物中毒暴发是由副溶血性弧菌引起的。拟态弧菌和河弧菌也被认为是食物中毒细菌。除了这些腹泻性弧菌外，创伤弧菌作为一种机会性感染的病原体的重要性最近被提出，因为弧菌有时会导致患有基础疾病的老年患者致命的败血症，如肝功能障碍。夏季，市场上的海产品经常被副溶血性弧菌或创伤弧菌污染，非O1霍乱弧菌和拟态弧菌是淡水或微咸水地区的普遍居民。因此，致病弧菌是食品卫生控制中的重要细菌。
Bacteria of the genus Vibrio are normal habitants in an aquatic environment such as river, estuarine, coastal and sea water, but include some species pathogenic for human. Currently 37 species are reported in the genus Vibrio, and 11 species in the genus Vibrio are recognized to be pathogenic for human. Of these pathogenic species, V. cholerae is well known as pathogen of epidemic cholera, and V. parahaemolyticus is the most important food poisoning bacterium in Japan. V. cholerae is serologically classified into two groups, V. cholerae Ol and non-Ol, namely NAG vibrio. V. cholerae Ol is an actual cholera vibrio causing epidemic cholera, characterized by severe watery diarrhea caused by cholera toxin. In the humen history, there were 7 worldwide cholera pandemics. On the other hand, some strains of non-Ol also cause diarrhea, but the symptoms are not so severe and not contagious. Therefore, non-Ol is defined as a food poisoning bacterium. In recent years, 40 to 60% of the food poisoning outbreaks are due to V. parahaemolyticus. V. mimicus and V. fluvialis are also recognized as food poisoning bacteria. In addition to these diarrhogenic vibrios, significance of V. vulnificus as a pathogen of opportunistic infection is suggested recently, because the vibrio occasionally causes fatal septicemia to aged patients having underlying disease, such as hepatic dysfunction. Sea foods in markets are frequently contaminated with V. parahaemolyticus or V. vulnificus in summer season, and V. cholerae non-Ol and V. mimicus are universal inhabitants in fresh or brackish water regions. Thus, the pathogenic vibrios are important bacteria in food sanitation control.