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食源性蜡样芽孢杆菌的危害及其检测方法研究进展
作者:
作者单位:

(1.宁夏大学生命科学学院,宁夏 银川 750021;2.宁夏大学西部特色生物资源保护 与利用教育部重点实验室,宁夏 银川 750021)

作者简介:

王 琼 女 在读本科生 研究方向为食品微生物 E-mail: 1354375345@qq.com 马臣杰 男 实 验 师 研究方向为食品微生物 E-mail: biom0707@163.com

基金项目:

宁夏自然科学基金项目(2021AAC03049)；国家自然科学基金项目(31660719)；2021年大学生创新创业训练计划(S202110749064)；全国大学生生命科学竞赛(2021)(54560)


Research progress on the hazards of foodborne Bacillus cereus and its detection method
Author:
Affiliation:

(1.School of Life Sciences, Ningxia University, Ningxia Yinchuan 750021, China;2.Key Lab of Ministry of Education for Protection and Utilization of Special Biological Resources in Western China, Ningxia Yinchuan 750021, China)

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    摘要:

    蜡样芽孢杆菌是一种常见的食源性致病菌,可通过污染乳制品、米饭、散装熟肉制品和豆制品等食品引起婴幼儿及成人食物中毒。采用准确、高效的蜡样芽孢杆菌检测方法,是预防食源性蜡样芽孢杆菌病及食品安全质量控制的关键。蜡样芽孢杆菌检测方法主要包括细菌培养分离鉴定法、免疫学检测方法和核酸检测方法等。本文总结了各类检测方法的核心技术特征和应用实例,为食源性蜡样芽孢杆菌的快速检测方法的研发和使用提供思路。

    Abstract:

    Bacillus cereus is a common foodborne pathogen that can cause food poisoning in infants, students and adults by contaminating foods such as dairy products, rice, cooked meat and soybean products. The use of accurate and efficient Bacillus cereus detection method is the key to the prevention of foodborne Bacillus cereus disease and food safety quality control. Detection method of Bacillus cereus mainly including bacterial culture isolation and identification, immunological detection and nucleic acid detection. This paper summarizes the core technical features and application examples of each type of detection method , and provides ideas for the development and use of rapid detection method for foodborne Bacillus cereus.

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王琼,马红梅,曾瑾,马臣杰.食源性蜡样芽孢杆菌的危害及其检测方法研究进展[J].中国食品卫生杂志,2021,33(5):633-637.

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  • 收稿日期:2021-07-09
  • 在线发布日期: 2021-10-14
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