食品中小肠结肠炎耶尔森氏菌分离鉴定方法研究进展

小肠结肠炎耶尔森氏菌是一种具有嗜冷特性的食源性致病菌,广泛存在于食品中,对人们健康构成较大威胁。建立高效的分离鉴定技术对该菌进行监控是相关食品安全的重要保障。本文对小肠结肠炎耶尔森氏菌的分离过程,包括分离前增菌、分离前碱处理和平板分离,以及传统生化和血清型鉴定、分子生物学鉴定、免疫学鉴定和谱学鉴定方法等方面的研究进展进行了阐述。小肠结肠炎耶尔森氏菌的深入检测研究不仅有赖于现有分离鉴定方法的不断优化,还需要开发更多新型检测技术应用于菌株溯源分析、流行病学和耐药性等方面的研究,以期为该类菌株资源数据库的建立和整理,预防相关耶尔森氏菌疾病的爆发提供良好的保障。

Advances on methods for isolation and identification of Yersinia enterocolitica in food

Yersinia enterocolitica is a food-borne pathogen with psychrophilic properties. It is widely present in food and poses a greater threat to people''s health. Therefore, the establishment of efficient isolation and identification technology to monitor the bacteria is an important guarantee for related food safety. This paper reviewed the isolation process of Yersinia enterocolitis, including pre-enrichment, pre-alkali treatment and plate separation, as well as the traditional biochemical and serotype identification, molecular biological identification, immunological identification and spectral identification methods. The further detection of Yersinia enterocolitis not only depends on the optimization of the existing isolation and identification methods, but also requires the development of more new detection techniques for the analysis of bacterial strain traceability, epidemiology and drug resistance, so as to provide a good guarantee for the establishment and collation of the resource database of this strain and the prevention of the outbreak of related yersinia disease.