食品中蜡样芽孢杆菌耐药性及其机制研究进展

Research progress on antibiotic resistance of Bacillus cereus in the food chain

摘要:

蜡样芽孢杆菌是常见的食源性致病菌之一，其产生的毒素会引起食物中毒。蜡样芽孢杆菌主要引起2种类型的食物中毒，即呕吐和腹泻综合征，并可造成各种局部和全身感染。随着抗生素的广泛、大量使用，蜡样芽孢杆菌的耐药性不断增强，现已有报道出现多重耐药性。本文对蜡样芽孢杆菌的耐药现状及耐药性机制进行了综述，以期正确理解蜡样芽孢杆菌耐药性的特点及其规律，从而为防治蜡样芽孢杆菌耐药性的产生及合理用药提供理论依据。

Abstract:

The toxin-produing Bacillus cereus is among the common foodborne pathogens. It elicits two types of gastrointestinal illness: vomiting and diarrhoeal syndrome, and causes a variety of local and systemic infections. Due to the extensive use of antibiotics, the resistance of B. cereus has been enhanced, and multiple-antibiotic resistance has been reported. To gain a clear insight into the characteristics and rules of the antibiotic resistance of B. cereus, this paper reviewed the resistance status quo and the mechanism, which is expected to lay a theoretical basis for prevention and control of antibiotic resistance of the bacteria and rational use of antibiotics.