摘要
在食品加工过程中,食源性致病菌常常以生物被膜(Biofilm,BF)的生长形态存活在食品或加工器械表面,使其具有更强的致病性、感染性和耐药性,从而引发潜在的食品安全问题,威胁人类健康。本文系统阐述了食源性致病菌BF形成的3个阶段,即黏附阶段(包括可逆黏附和不可逆黏附)、成熟阶段、解体与传播阶段。此外,本文总结了食源性致病菌BF对食品的危害,旨在为食源性致病菌BF的相关研究提供一定的理论参考,对食品工业的安全发展具有重要的意义。
In food processing,foodborne pathogens often survive on the surface of food or processing devices in the form of biofilms(BF),making them more pathogenic,infectious,and resistant,causing potential food safety hazards and threatening human health.This article systematically expounds the three stages of BF formation in foodborne pathogens:adhesion stage(including reversible and irreversible adhesion),mature stage and exfoliation stage.In addition,this article also summarizes the harm of BF formed by foodborne pathogens to food,aiming to provide a theoretical reference for the related research on BF formed by foodborne pathogens,which has important significance for the safe development of the food industry.
作者
韩乔
刘悦
潘路路
HAN Qiao;LIU Yue;PAN Lulu(College of Food Engineering,Xinxiang Institute of Engineering,Xinxiang 453000,China)
出处
《食品安全导刊》
2023年第13期133-135,共3页
China Food Safety Magazine
