致病性弓形杆菌属生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 1 2 毕水莲 ，孟赫诚 （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 n Biological Characteristics and Diagnoses of Pathogenic Arcobacter species c . 1 2 BI Shui-lian , MENG He-cheng d (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) o Abstract: Arcobacter species are Gram-negative organisms belonging to the family Campylobacteraceae that can grow microaerobically o or aerobically. Arcobacter organisms also have the ability to grow at 15 ℃, which is a distinctive feature that differentiates Arcobacter species f from Campylobacter species. Arcobacter species have been considered as zoonotic foodborne and waterborne agents. The organism is routinely n 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 r article reviewed