致病性弓形杆菌属生新物学特性及诊断研究进展.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.1 致病性弓形杆菌属生物学特性及诊断研究进展 毕水莲 1，孟赫诚 2 （1.广东药学院食品科学学院，广东中山 528458）（ 2.华南理工大学轻工与食品学院，广东广州 510640） 摘要：弓形杆菌(Arcobacter)属于弯曲菌科，革兰氏阴性，与弯曲菌(Campylobacter)类似。但不同的是，它在需氧、微需氧和 15℃ 低温条件下均可生长。Arcobacter 是一种人畜共患的食源性和水源性病原菌，主要分离自猪肉、牛肉、禽肉等动物性食品和水体。基 于对国内外相关文献资料的整理，综述了 Arcobacter 的生物学特性、分类和分布、分离鉴定方法、致病性和防控措施等方面内容，为 深入开展 Arcobacter 的检测、诊断、防控技术等方面研究提供背景参考。 关键词：弓形杆菌；特性；检验 文章篇号：1673-9078(2013)1-211-214 Biological Characteristics and Diagnoses of Pathogenic Arcobacter species BI Shui-lian1, MENG He-cheng2 (1.School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, China) (2.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Arcobacter species are Gram-negative organisms belonging to the family Campylobacteraceae that can grow microaerobically or aerobically. Arcobacter organisms also have the ability to grow at 15 ℃, which is a distinctive feature that differentiates Arcobacter species from Campylobacter species. Arcobacter species have been considered as zoonotic foodborne and waterborne agents. The organism is routinely isolated from a range of foods of animal origin, such as pork, beef and poultry, as well as water sources. Based on the recent researches, this article reviewed the biological characteristics, classification and distribution, isolation and identification, pathogenicity, prevention and control of Arcobacter species, which will be useful for the further research on detection, diagnoses, prevention and control of Arcobacter species. Key words: Arcobacter; characteristic; detection 弓 形 杆 菌