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动物炭疽病的流行病学特征及其诊断与防控 被引量:2

Epidemiological Characteristics of Animal Anthraxand Its Diagnosis, Prevention and Control
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摘要 炭疽病是由炭疽杆菌引起的一种急性、接触性人兽共患病,是一种自然疫源性疫病,各种家畜和野生动物对其均易感。炭疽杆菌在体外可以形成芽孢,对外界具有很强的抵抗力。该病在世界各国均有流行,人主要通过接触患病动物、污染的动物制品或环境而感染。该病严重危害人畜安全,是阻碍畜牧业发展的主要疫病之一。近几年国内多个省份报道了炭疽病的发生,引起社会广泛关注。本文整理、归纳、分析了动物炭疽病的病原学特征、流行病学特点、危害、诊断方法和防控措施等,以期为该病防控提供参考。 Anthrax is not only an acute and contagious zoonotic disease caused by Bacillus anthracis,but also a natural-focus disease,which can threaten many kinds of domestic and wild animals.Bacillus anthracis could produce spores in vitro with strong resistance to external environment.The disease was globally prevalent.The human were mainly infected through contacting infected animals,contaminated animal products or environment.As one of major animal diseases that hinders the development of livestock industry,the disease seriously endangers the safety of human and animals.The occurrences of the disease had been reported in several provinces in China in recent years,which have been concerned by the public.In this paper,in order to provide referece for the prevention and control of anthrax,we summarized and analyzed its pathogenic characteristic,epidemiology,hazards,diagnositic methods,prevention and control measures.
作者 孙翔翔 张培培 范颖 张研博 刘蒙达 Sun Xiangxiang;Zhang Peipei;Fan Ying;Zhang Yanbo;Liu Mengda(China Animal Health and Epidemiology Center,Qingdao,Shandong 266032,China;Key Laboratory of Animal Biosafety Risk Prevention and Control(South China),Ministry of Agriculture and Rural Affairs,Qingdao,Shandong 266032,China;College of Animal Science and Technology,Shandong Agricultural University,Tai'an,Shandong 271000,China;Key Laboratory of Ruminant Infectious Disease Prevention and Control(East China),Ministry of Agriculture and Rural Affairs,Qingdao,Shandong 266032,China)
出处 《中国动物检疫》 CAS 2023年第4期77-84,共8页 China Animal Health Inspection
基金 现代农业(奶牛)产业技术体系建设专项(CARS-36)。
关键词 炭疽病 炭疽杆菌 流行病学 诊断技术 防控措施 anthrax Bacillus anthracis epidemiology diagnostic technology prevention and control measure
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