摘要
微生物风险评估是当前保障食品安全的重要科学工具之一,被广泛应用于食品安全政策、法规和标准的制定。菌株多相异质性是微生物的固有特性,普遍存在于各类致病菌之中,影响着风险评估的准确性和不确定性。本文概述了国内外食品微生物菌株多相异质性的相关研究,总结了菌株多相异质性的概念,从生长和失活异质性、被膜形成异质性、毒力异质性和耐药异质性4个方面全面系统地分析了菌株多相异质性的存在形式。在此基础上探讨了菌株多相异质性对微生物风险评估的影响,进一步展望了降低该影响的4种解决措施,提出微生物风险评估宏模型的概念,以期提高食品安全风险评估的准确性和可靠性。
Microbial risk assessment is one of the most important scientific tools to ensure food safety.It is crucial for the development of food safety policies,regulations and standards.Strain heterogeneity is the inherent characteristic of microorganisms,and is prevalent in various pathogens,affecting the accuracy and uncertainty of microbiological risk assessment.This review summarizes the current studies on strain heterogeneity.Meanwhile,the conception of strain heterogeneity is proposed and its main types are also elaborated,including growth and death heterogeneity,biofilm heterogeneity,virulence heterogeneity and antibiotic resistance heterogeneity.Furthermore,the manifestation of heterogeneity is analyzed and the influence of heterogeneity of microorganisms on microbiological risk assessment is discussed.This review proposes four solutions to decrease the impacts of strain heterogeneity and puts forward the concept of meta-model,which will hopefully help improve the accuracy and reliability of microbiological risk assessment.
引文
[1]唐晓阳,邱红玲,巴乾,等.食品微生物风险评估概述[J].生命科学,2015,27(3):383-388.DOI:10.13376/j.cbls/2015050.
[2]周德庆.水产品安全风险评估理论与案例[M].青岛:中国海洋大学出版社,2013:1-3.
[3]MURPHY B L.Dealing with uncertainty in risk assessment[J].Human and Ecological Risk Assessment:An International Journal,1998,4(3):685-699.DOI:10.1080/10807039891284569.
[4]ANDERSON E L,HATTIS D.Uncertainty and variability[J].Risk Analysis,1999,19(1):47-68.DOI:10.1111/j.1539-6924.1999.tb00386.x.
[5]LIANOU A,KOUTSOUMANIS K P.Strain variability of the behavior of foodborne bacterial pathogens:a review[J].International Journal of Food Microbiology,2013,167(3):310-321.DOI:10.1016/j.ijfoodmicro.2013.09.016.
[6]KOUTSOUMANIS K P,ASPRIDOU Z.Individual cell heterogeneity in predictive food microbiology:challenges in predicting a“noisy”world[J].International Journal of Food Microbiology,2016,240:3-10.DOI:10.1016/j.ijfoodmicro.2016.06.021.
[7]赵心清,陈洪奇,许建韧.微生物遗传多样性的挖掘和代谢工程应用[J].微生物学杂志,2015,35(1):1-5.
[8]ROSENOW E M,MARTH E H.Growth of Listeria monocytogenes in skim,whole and chocolate milk,and in whipping cream during incubation at 4,8,13,21 and 35℃[J].Journal of Food Protection,1987,50(6):452-463.DOI:10.4315/0362-028X-50.6.452.
[9]AVERY S M,BUNCIC S.Differences in pathogenicity for chick embryos and growth kinetics at 37℃between clinical and meat isolates of Listeria monocytogenes previously stored at 4℃[J].International Journal of Food Microbiology,1997,34(3):319-327.DOI:10.1016/S0168-1605(96)01191-9.
[10]ARYANI D C,DEN BESTEN H M,HAZELEGER W C,et al.Quantifying strain variability in modeling growth of Listeria monocytogenes[J].International Journal of Food Microbiology,2015,208:19-29.DOI:10.1016/j.ijfoodmicro.2015.05.006.
[11]MARINA M C,LEYMAYA G,ARANTXA A,et al.Characterisation of the resistance and the growth variability of Listeria monocytogenes after high hydrostatic pressure treatments[J].Food Control,2013,29(2):409-415.DOI:10.1016/j.foodcont.2012.05.047.
[12]FEHLHABER K,KRüGER G.The study of Salmonella enteritidis growth kinetics using rapid automated bacterial impedance technique[J].Journal of Applied Microbiology,1998,84(6):945-949.DOI:10.1046/j.1365-2672.1998.00410.x.
[13]DíEZ-GARCíA M,CAPITA R,ALONSO-CALLEJA C.Influence of serotype on the growth kinetics and the ability to form biofilms of Salmonella isolates from poultry[J].Food Microbiology,2012,31(2):173-180.DOI:10.1016/j.fm.2012.03.012.
[14]LIU Bingxuan,LIU Haiquan,PAN Yingjie,et al.Comparison of the effects of environmental parameters on the growth variability of Vibrio parahaemolyticus coupled with strain sources and genotypes analyses[J].Front in Microbiology,2016,7:994.DOI:10.3389/fmicb.2016.00994.
[15]HABERBECK L U,OLIVEIRA R C,VIVIIS B,et al.Variability in growth/no growth boundaries of 188 different Escherichia coli strains reveals that approximately 75%have a higher growth probability under low pH conditions than E.coli O157:H7 strain ATCC 43888[J].Food Microbiology,2015,45:222-230.DOI:10.1016/j.fm.2014.06.024.
[16]VALIK L,MEDVED’OVáA,BAJúSOVáB,et al.Variability of growth parameters of Staphylococcus aureus in milk[J].Journal of Food&Nutrition Research,2008,47:18-22.
[17]DYKES G A,MOORHEAD S M.Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin[J].International Journal of Food Microbiology,2000,56(2):161-166.DOI:10.1016/S0168-1605(99)00205-6.
[18]BERK P A,JONGE R,ZWIETERING M H,et al.Acid resistance variability among isolates of Salmonella enterica serovar Typhimurium DT104[J].Journal of Applied Microbiology,2005,99(4):859-866.DOI:10.1111/j.1365-2672.2005.02658.x.
[19]KOYAMA K,HOKUNAN H,HASEGAWA M,et al.Modeling stochastic variability in the numbers of surviving Salmonella enterica,enterohemorrhagic Escherichia coli,and Listeria monocytogenes cells at the single-cell level in a desiccated environment[J].Applied&Environmental Microbiology,2017,83(4):1-10.DOI:10.1128/AEM.02974-16.
[20]ARYANI D C,DEN BESTEN H M,HAZELEGER W C,et al.Quantifying variability on th ermalresistance of Listeria monocytogenes[J].International Journal of Food Microbiology,2015,193:130-138.DOI:10.1016/j.ijfoodmicro.2014.10.021.
[21]ZHANG L H,KOU X X,ZHANG S,et al.Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells[J].International Journal of Food Microbiology,2018,266:282-288.DOI:10.1016/j.ijfoodmicro.2017.12.019.
[22]LIANOU A,KOUTSOUMANIS K P.Evaluation of the strain variability of Salmonella enterica acid and heat resistance[J].Food Microbiology,2013,34(2):259-267.DOI:10.1016/j.fm.2012.10.009.
[23]ELHADIDY M.Diversity of survival patterns among Escherichia coli O157:H7 genotypes subjected to food-related stress conditions[J].Frontiers in Microbiology,2016,7:322.DOI:10.3389/fmicb.2016.00322.
[24]YAMIN M,SOUZA A R,CASTELUCCI B G,et al.Synergism between high hydrostatic pressure and glutaraldehyde for the inactivation of Staphylococcus aureus,at moderate temperature[J].Applied Microbiology&Biotechnology,2018,102(19):8341-8350.DOI:10.1007/s00253-018-9270-4.
[25]GIAOURIS E,HEIR E,HEBRAUD M,et al.Attachment and biofilm formation by foodborne bacteria in meat processing environments:causes,implications,role of bacterial interactions and control by alternative novel methods[J].Meat Science,2014,97(3):298-309.DOI:10.1016/j.meatsci.2013.05.023.
[26]DAVIES D.Understanding biofilm resistance to antibacterial agents[J].Nature Reviews Drug Discovery,2003,2(2):114-122.DOI:10.1038/nrd1008.
[27]Centers for Disease Control and Prevention.Issues in healthcare settings:CDC’s seven healthcare safety challenges[J].United States Department of Health and Human Services,2001,2001:1-7.
[28]NILSSON R E,ROSS T,BOWMAN J P.Variability in biofilm production by Listeria monocytogenes correlated to strain origin and growth conditions[J].International Journal of Food Microbiology,2011,150(1):14-24.DOI:10.1016/j.ijfoodmicro.2011.07.012.
[29]KADAM S R,DEN BESTEN H M,VAN DER VEEN S,et al.Diversity assessment of Listeria monocytogenes biofilm formation:impact of growth condition,serotype and strain origin[J].International Journal of Food Microbiology,2013,165(3):259-264.DOI:10.1016/j.ijfoodmicro.2013.05.025.
[30]赵爱静.副溶血性弧菌生物被膜形成特性的初步研究[D].上海:上海海洋大学,2016:8-17.
[31]N?RRUNG B,ANDERSEN J K.Variations in virulence between different electrophoretic types of Listeria monocytogenes[J].Letters in Applied Microbiology,2000,30(3):228-232.DOI:10.1046/j.1472-765x.2000.00704.x.
[32]JENSEN A,THOMSEN L E,J?RGENSEN R L,et al.Processing plant persistent strains of Listeria monocytogenes appear to have a lower virulence potential than clinical strains in selected virulence models[J].International Journal of Food Microbiology,2008,123(3):254-261.DOI:10.1016/j.ijfoodmicro.2008.02.016.
[33]HUMPHREY T J,WILLIAMS A,MCALPINE K,et al.Isolates of Salmonella enterica enteritidis PT4 with enhanced heat and acid tolerance are more virulent in mice and more invasive in chickens[J].Epidemiology&Infection,1996,117(1):79-88.DOI:10.1017/S0950268800001151.
[34]闻一鸣,李志清,童吉宇,等.免疫磁珠富集技术联合选择性培养基快速检测单增李斯特菌[J].生物工程学报,2013,29(5):672-680.DOI:10.13345/j.cjb.2013.05.003.
[35]王建昌,胡连霞,孙晓霞,等.单核细胞增生李斯特氏菌实时荧光SPIA方法的建立[J].食品工业科技,2017,38(16):275-279;308.DOI:10.13386/j.issn1002-0306.2017.16.052.
[36]杜静芳,缪璐欢,马欢欢,等.拮抗阪崎肠杆菌乳酸菌的筛选鉴定及抑菌特性[J].食品科学,2016,37(11):125-130.DOI:10.7506/spkx1002-6630-201611022.
[37]KANDHAI M C,REIJ M W,GORRIS L G M,et al.Occurrence of Enterobacter sakazakii in food production environments and households[J].The Lancet,2004,363:39-40.DOI:10.1016/S0140-6736(03)15169-0.
[38]周鹤峰,邵敏,李长福,等.阪崎肠杆菌胶体金试纸条的制备及初步应用[J].生物技术通报,2013,1(2):172-176.DOI:10.13560/j.cnki.biotech.bull.1985.2013.02.017.
[39]K?SER C U,ELLINGTON M J,PEACOCK S J.Whole-genome sequencing to control antimicrobial resistance[J].Trends Genet,2014,30(9):401-407.DOI:10.1016/j.tig.2014.07.003.
[40]World Economic Forum.Global risks 2014 ninth edition[R].Geneva:World Economic Forum,2014.
[41]LEVY S B,MARSHALL B.Antibacterial resistance worldwide:causes,challenges and responses[J].Nature Medicine,2004,10(Suppl 12):122-129.DOI:10.1038/nm1145.
[42]朱德妹,汪复,胡付品,等.2010年中国CHINET细菌耐药性监测[J].中国感染与化疗杂志,2011,11(5):321-329.DOI:10.16718/j.1009-7708.2011.05.001.
[43]胡付品,朱德妹,汪复,等.2011年中国CHINET细菌耐药性监测[J].中国感染与化疗杂志,2012,12(5):321-329.DOI:10.16718/j.1009-7708.2012.05.002.
[44]汪复,朱德妹,胡付品,等.2012年中国CHINET细菌耐药性监测[J].中国感染与化疗杂志,2013,13(5):321-330.DOI:10.16718/j.1009-7708.2013.05.013.
[45]胡付品,朱德妹,汪复,等.2013年中国CHINET细菌耐药性监测[J].中国感染与化疗杂志,2014,14(5):365-374.DOI:10.16718/j.1009-7708.2014.05.004.
[46]胡付品,朱德妹,汪复,等.2014年CHINET中国细菌耐药性监测[J].中国感染与化疗杂志,2015,15(5):401-410.DOI:10.16718/j.1009-7708.2015.05.006.
[47]CELLAI R M,MANGIANTINI F,CHIAPPINI E,et al.Antibiotic resistance among,Salmonella enterica,isolates in Southern European children hospitalized for acute diarrhea[J].European Journal of Pediatrics,2006,165(8):577-578.DOI:10.1007/s00431-006-0100-9.
[48]WILSON I G.Antimicrobial resistance of Salmonella in raw retail chickens,imported chicken portions,and human clinical specimens[J].Journal of Food Protection,2004,67(6):1220-1225.DOI:10.4315/0362-028X-67.6.1220.
[49]潘琳,陈霞,邵玉宇,等.乳球菌属对抗生素最小抑菌浓度的分析[J].现代食品科技,2016,32(12):125-132.DOI:10.13982/j.mfst.1673-9078.2016.12.020.
[50]ALLEN H K,DONATO J,WANG H,et al.Call of the wild:antibiotic resistance genes in natural environments[J].Nature Reviews Microbiology,2010,8(4):251-259.DOI:10.1038/nrmicro2312.
[51]BLAIR J M,WEBBER M A,BAYLAY A J,et al.Molecular mechanisms of antibiotic resistance[J].Nature Reviews Microbiology,2014,13(1):42-51.DOI:10.1038/nrmicro3380.
[52]赵勇,李欢,张昭寰,等.食源性致病菌耐药机制研究进展[J].生物加工过程,2018,16(2):1-10.DOI:10.3969/j.issn.1672-3678.2018.02.001.
[53]WHITING R C,GOLDEN M H.Variation among Escherichia coli O157:H7 strains relative to their growth,survival,thermal inactivation,and toxin production in broth[J].International Journal of Food Microbiology,2002,75(1):127-133.DOI:10.1016/S0168-1605(02)00003-X.
[54]DELIGNETTE-MULLER M L,ROSSO L.Biological variability and exposure assessment[J].International Journal of Food Microbiology,2000,58(3):203-212.DOI:10.1016/S0168-1605(00)00274-9.
[55]Codex Alimentarius Commission.Working principles for risk analysis for food safety for application by governments[J].Codex Alimentarius,2007,62:4-6.
[56]NIELSEN J,LEE S Y.Systems biology:the‘new biotechnology’editorial overview[J].Current Opinion in Biotechnology,2012,23(4):583-584.DOI:10.1016/j.copbio.2012.04.001.
[57]BRUL S,BASSETT J,COOK P,et al.‘Omics’technologies in quantitative microbial risk assessment[J].Trends in Food Science&Technology,2012,27(1):12-24.DOI:10.1016/j.tifs.2012.04.004.
[58]BARKER G C,MALAKAR P K,PECK M W.Germination and growth from spores:variability and uncertainty in the assessment of food borne hazards[J].International Journal of Food Microbiology,2005,100(1):67-76.DOI:10.1016/j.ijfoodmicro.2004.10.020.
