食品与发酵工业 >

2013 , Vol. 39 >Issue 02: 123 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.02.041

食品与发酵工业

创伤弧菌控制措施与风险评估的研究进展

  • Ji Hua ,
  • Chen Yan ,
  • Liu Xiu-mei ,
  • Fu Ping ,
  • Li Zhi-gang ,
  • Li Jing-guang
展开

网络出版日期: 2013-02-25

收起

Review on control measures and risk assessment of Vibrio vulnificus

  • 姬华 ,
  • 陈艳 ,
  • 刘秀梅 ,
  • 付萍 ,
  • 李志刚 ,
  • 李敬光
Expand

Online published: 2013-02-25

Fold

摘要

创伤弧菌为革兰氏阴性嗜盐菌,天然存在于世界各地温暖的河口与海洋环境中,是一种重要的食源性致病菌,人类感染往往与食用受污染的海产品有关。食源性创伤弧菌感染最常见的临床症状是原发性败血症,病死率超过50%。文中介绍了创伤弧菌生物学特性、控制措施及风险评估的研究进展。

关键词： 创伤弧菌; 控制措施; 风险评估

本文引用格式

Ji Hua , Chen Yan , Liu Xiu-mei , Fu Ping , Li Zhi-gang , Li Jing-guang . 创伤弧菌控制措施与风险评估的研究进展[J]. 食品与发酵工业, 2013 , 39(02) : 123 -127 . DOI: 10.13995/j.cnki.11-1802/ts.2013.02.041

Abstract

Vibrio vulnificus is gram-negative halophilic bacteria that naturally occur in warm estuarine water and marine environment worldwide.It is recognized as the important cause of human food borne disease associated with the consumption of contaminated seafood.The most common clinical presentation of food borne V.vulnificus infection is primary septicemia,with an average mortality rate exceeding 50%.In this review,researches on biological characteristics,control measures and risk assessment of V.vulnificus were outlined.

Key words： Vibrio vulnificus; control measures; risk assessment

Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司