食品加工过程中丝状形态食源性致病菌的形成及防控研究进展

Formation and control of filamentous foodborne pathogens during food processing: a review

摘要:

食源性致病菌引起的食源性疾病已成为我国头号食品安全问题，对公众的健康产生了严重的威胁。在食品加工过程中，渗透压、温度和pH等不利环境的胁迫作用会诱导细菌的“抵抗机制”，引发细菌异常分裂、菌体丝状化伸长。丝状形态的食源性致病菌胁迫耐受性增强且在适宜条件下会迅速恢复分裂，使得细菌数量被严重低估，进而对食品安全造成重大影响。本文通过介绍细菌的丝状化诱导机制，为进一步控制食源性致病菌丝状化提供理论指导。

Abstract:

Foodborne diseases caused by foodborne pathogens have become the primary issue of food safety in China, posing serious threats to public health. During food processing, osmotic pressure, temperature, pH, and other unfavorable conditions can induce the protective responses of bacteria, leading to abnormal division and filamentous growth. The filamentation of foodborne pathogens enhanced the stress tolerance, enabling the pathogens to rapidly resume division under favorable conditions. It results in a significant underestimation of bacterial count and thus has an adverse impact on food safety. This article introduces the mechanism of inducing bacterial filamentation, aiming to provide theoretical guidance for controlling filamentous foodborne pathogens.