中美欧食源性细菌耐药性监测系统比较研究及启示

抗微生物药物耐药性(antimicrobial resistance,AMR)涉及兽医、食品、环境、医学等多个领域,危及食品安全、国际贸易、经济发展和生命健康,已成为全球面临的重大公共卫生问题。我国是全球最大的抗微生物药物生产和消费国,其中约60%的抗微生物药物被用于养殖业。由于抗微生物药物在养殖业的广泛使用甚至滥用,导致大量耐药细菌的出现和迅速传播。遵循“One Health”策略,联合国鼓励各国建立跨部门间的AMR协调机制。研究比较了中美欧食源性细菌耐药性监测系统的发展、框架及部分监测结果,发现各国监测体系基本涵盖人群、食品动物和相关食品食源性细菌耐药性,同时也监测人医和食品动物抗微生物药物使用量。欧美国家和地区起步较早,通过近30多年的发展,基本掌握了食源性细菌耐药性的基线水平及药物使用水平。我国食源性细菌耐药性监测体系起步较晚,人群、食品动物和相关食品食源性细菌耐药性监测发展近20年,而食品动物抗生素药物使用量监测于2018年开始启动,各方面都需要进一步完善。欧盟监测体系实施跨部门协作机制,数据共享共用；目前,虽然我国已经建立了不同部门负责的食源性细菌耐药性监测体系,但尚未建立数据共享机制,存在数据“烟囱”和信息孤岛,无法最大化发挥现有数据资源的效用。欧美经验对我国食源性细菌耐药性监测系统有一定启发:我国应逐步完善耐药监测系统、建立多部门协同共治机制及加快新技术在数据挖掘中的运用,从而综合提升遏制细菌耐药性的能力,保障人民健康。     

噬菌体控制主要食源性致病菌的研究进展

食源性细菌疾病是当今世界上最广泛的公共卫生问题之一。由抗生素滥用导致的耐药菌株出现,以及抗生素禁用,使得人们对食源性细菌疾病的控制更加困难。噬菌体是细菌的天敌,具有感染并裂解细菌的功能,与抗生素相比,噬菌体制剂具有特异性强、自我增殖快、抗菌能力强、研发时间短等优点,因此近年来有关噬菌体作为抗菌制剂的研究受到普遍关注。本文就噬菌体在食源性病原微生物控制方面的应用研究进展作一综述,以期为噬菌体及其制剂在保障动物性食品安全领域的深入研究提供一定的参考。     

陕西省常见食源性致病菌耐药性研究进展

近年来食品安全问题层出不穷,而食源性致病菌则是引起食品安全问题的主要因素之一,严重危害了人类的健康。引发食源性疾病的常见致病菌主要有大肠杆菌、沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特菌等。研究表明,在过去的几十年里,由于在医疗、养殖业等领域中过度使用抗生素,造成细菌耐药现象日趋严重,这更加重了食源性致病菌的潜在危险。尽管食源性致病菌的耐药性在国家层面有监测网,但是聚焦省级地区仍是以点代面。作者旨在通过综述分析陕西省的食源性致病菌的耐药现状,以期为食源性致病菌耐药性监测提供依据。     

噬菌体在食品安全领域的研究进展

微生物致病菌引起的食源性疾病在全世界频频发生,对人类健康造成严重危害,由抗生素滥用导致的耐药菌株出现,以及抗生素滥用,使得人们对食源性细菌疾病的控制更加困难。噬菌体是细菌的天敌,具有感染并裂解细菌的功能,噬菌体及其编码裂解酶的发现为食源性致病菌的检测及生物防治开辟了新的途径。因此近年来有关噬菌体作为抗菌制剂的研究受到普遍关注。就噬菌体在食品中病原微生物检测和控制方面的研究作以综述。     

食源性致病菌耐药性与成簇的规律间隔短回文重复序列系统关联性研究进展

近年来,随着对抗生素的滥用,导致了食源性致病菌的耐药性问题日趋严重。目前除了从管理上规范抗生素的使用,对CRISPR与耐药性相关研究也在持续进行。CRISPR-Cas作为一种天然免疫机制,因为其独特的免疫作用机理,目前常被用以基因编辑、耐药性等方面研究。本文对CRISPR-Cas系统进行初步介绍,从其结构、原理以及目前的研究趋势对不同菌株间CRISPR系统与耐药性、毒力因素进行相关研究,有利于更好地提供耐药机制,为防治食源性致病菌引起的食品安全问题提供新思路。     

浅谈食源性疾病的传播和耐药性

世界卫生组织认为,凡是通过摄食进入人体的各种致病因子引起的,通常具有感染性的或中毒性的一类疾病,都称之为食源性疾病。食源性疾病是目前世界上最广泛的卫生问题,包括食物中毒、肠道传染病、人兽共患传染病、寄生虫病等,其中以食源性致病菌最为突出。食源性疾病影响人的身体健康,轻则腹泻,重则导致人体中毒,甚至死亡。随着中国经济的发展,食品的消费水平持续增长,食品安全问题显得尤为重要。由于抗生素有促生长作用,导致畜牧业中滥用抗生素的情况非常严重。在日常生活中,由于管理体制等原因,抗生素滥用导致食源性致病菌对多种抗生素产生耐药性。食品中的多重耐药致病菌传播到人体中的情况日益严重,应从各方面入手杜绝耐药。     

食源性沙门氏菌耐药机制及药敏性检测方法研究现状

沙门氏菌作为常见的食源性致病菌之一,严重威胁着人类的健康。近年来,由于抗生素的滥用,沙门氏菌的耐药性逐渐增强,这更加深了沙门氏菌对人类的危害。文章概述了食源性沙门氏菌的耐药机制,分析了目前较为有效的药敏性检测方法,期望对食源性沙门氏菌耐药性的控制、评价抗生素的使用现状以及研究抗性基因在种属之间的转移等方面提供理论依据。     

噬菌体裂解酶在食品安全领域的研究进展

食源性疾病引发的食品安全问题对人类健康造成严重危害, 其中微生物致病菌是引起食源性疾病的最主要因素,近年来国内外由微生物致病菌引起的食源性疾病事件频频发生,受到世界各国的高度关注。食品工业防治食源性致病微生物的传统方法中,化学防腐剂存在副作用、天然防腐剂较弱的抗微生物活性以及大规模抗生素使用带来的耐药性等一系列问题,使寻求新的抗菌药物或制剂迫在眉睫。噬菌体裂解酶是双链DNA噬菌体复制后期表达, 能够裂解细菌细胞壁释放子代噬菌体的一种蛋白水解酶。随着近些年针对噬菌体及其产物展开的研究不断深入,噬菌体裂解酶凭借高度特异性、不影响正常菌群等特性, 从治疗人类耐药感染到控制多个领域的细菌污染, 成为了包括微生物食品安全在内多种应用中有效的抗微生物制剂。     

“食源性致病微生物”专题征稿

<正>食源性致病微生物的危害一直是食品安全关注的焦点之一,微生物污染造成的食源性疾病是世界食品安全中最突出的问题。常见的食源性致病微生物主要包括细菌、病毒、寄生虫等,食源性病原体的种类仍在增加,对食品安全以及人类自身健康已经构成了不容忽视的威胁。鉴于此,本刊特别策划了"食源性致病微生物"专题,由南昌大学的许杨教授     

“食源性致病微生物”专题征稿

<正>食源性致病微生物的危害一直是食品安全关注的焦点之一,微生物污染造成的食源性疾病是世界食品安全中最突出的问题。常见的食源性致病微生物主要包括细菌、病毒、寄生虫等,食源性病原体的种类仍在增加,对食品安全以及人类自身健康已经构成了不容忽视的威胁。鉴于此,本刊特别策划了"食源性致病微生物"专题,由南昌大学的许杨教授     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.