无公害畜禽肉和水产品中常见致病菌及其毒力因子

肠出血性大肠杆菌、单核细胞增生性李斯特菌、沙门菌和副溶血性弧菌是无公害畜禽肉和水产品中常见的4种食源性致病菌。这些致病菌的致病性与其毒力因子密切相关。肠出血性大肠杆菌的菌毛、pO157质粒、eaeA、志贺毒素和溶血素都是其重要的毒力因子；单核细胞增生性李斯特菌的重要毒素：李斯特菌溶血素O和内化素，也是其重要的毒力因子；沙门菌的毒力因子包括致病岛的众多基因和毒力质粒；副溶血性弧菌的毒力因子TDH、TRH。研究和了解这些毒力因子的特征，对于寻找食源性致病菌的快速特异的分子诊断方法具有重要意义。

Review on virulence genes of common food-borne bacterial pathogens in innocuous poulthy and seafood

Diarrheogenic Escherichia coli, Listeria monocytogenes, Salmonella and Vibrio parahaemolyticus were four common food-borne bacterial pathogens in innocuous poultry and seafood.The pathogenesis had great relationship with virulence factors.Flagellum, pO 157 plasmid, eaeA, shiga toxin and EHEC-hly were important factors for causing infection. The main virulence factors of Listeria monocytogenes were listeriolysin O and internalin.There were many virulence genes on Salmonella Pathogenicity island besides their virulence plasmids.And Vibrio parahaemolyticus had thermostable direct hemolysin and TDH-relatcd hemolysin.Have knowledge with these virulence factors,we could set up new methods and new technology further which would be helpful to rapid,accurate,molecular identification of pathogenic bacteria in food.It was significant in ensuring the food security.