Food Safety Risks and Contributing Factors of Cronobacter spp.

被引：3

作者：

Na Ling ^{[1
,2
]}

Xiuting Jiang ^{[1
]}

Stephen Forsythe ^{[3
]}

Danfeng Zhang ^{[1
]}

Yizhong Shen ^{[1
]}

Yu Ding ^{[2
]}

Juan Wang ^{[2
]}

Jumei Zhang ^{[2
]}

Qingping Wu ^{[2
]}

Yingwang Ye ^{[1
,2
]}

机构：

[1] School of Food and Biological Engineering, Hefei University of Technology

[2] Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences

[3] Foodmicrobe.com

来源：

Engineering | 2022年 / 12卷 / 05期

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

D O I：

暂无

中图分类号：

TS201.6 [食品安全与卫生];

学科分类号：

100403 ;

摘要：

Cronobacter species are a group of Gram-negative opportunistic pathogens, which cause meningitis, septicemia, and necrotizing enterocolitis in neonates and infants, with neurological sequelae in severe cases.Interest in Cronobacter has increased significantly in recent years due to its high virulence in children. In this review, we summarize the current understanding of the prevalence of Cronobacter species in several important food types. We discuss the response mechanisms enabling persistence in adverse growth conditions, as well as its pathogenicity. We emphasize the food safety concerns caused by Cronobacter and subsequent control methods and clinical treatments.

引用

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页码：128 / 138

页数：11

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