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首页> 外文期刊>International Journal of Environmental Research and Public Health >Antimicrobial Resistance in the Food Chain: A Review
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Antimicrobial Resistance in the Food Chain: A Review

机译：食物链中的抗菌素耐药性：综述

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Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect risk to public health, as they increase the gene pool from which pathogenic bacteria can pick up resistance traits. Food can be contaminated with antimicrobial resistant bacteria and/or antimicrobial resistance genes in several ways. A first way is the presence of antibiotic resistant bacteria on food selected by the use of antibiotics during agricultural production. A second route is the possible presence of resistance genes in bacteria that are intentionally added during the processing of food (starter cultures, probiotics, bioconserving microorganisms and bacteriophages). A last way is through cross-contamination with antimicrobial resistant bacteria during food processing. Raw food products can be consumed without having undergone prior processing or preservation and therefore hold a substantial risk for transfer of antimicrobial resistance to humans, as the eventually present resistant bacteria are not killed. As a consequence, transfer of antimicrobial resistance genes between bacteria after ingestion by humans may occur. Under minimal processing or preservation treatment conditions, sublethally damaged or stressed cells can be maintained in the food, inducing antimicrobial resistance build-up and enhancing the risk of resistance transfer. Food processes that kill bacteria in food products, decrease the risk of transmission of antimicrobial resistance.
机译：食物中存在的抗药性人畜共患病原菌对公众健康构成直接风险。共生或致病菌株中的抗药性耐药基因对公众健康构成间接风险，因为它们增加了病原菌可以从中吸收耐药性状的基因库。食物可以通过几种方式被抗微生物细菌和/或抗微生物基因污染。第一种方法是在农业生产过程中通过使用抗生素选择的食物上存在抗生素抗性细菌。第二种途径是在食品加工过程中故意添加的细菌（发酵剂，益生菌，生物保存性微生物和噬菌体）中可能存在抗性基因。最后一种方法是在食品加工过程中与抗药性细菌发生交叉污染。未加工的食品无需经过事先加工或保存即可食用，因此存在着将抗菌素耐药性转移给人类的巨大风险，因为最终存在的耐药菌不会被杀死。结果，在人类摄入后，可能会在细菌之间发生抗微生物耐药基因的转移。在最低限度的加工或防腐处理条件下，可以在食物中维持亚致死性受损或受压的细胞，从而引起抗菌素耐药性的累积并增加耐药菌转移的风险。可以杀死食品中细菌的食品加工过程，降低了传播抗菌素耐药性的风险。

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