Abstract：
UNASSIGNED: Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus.
CONCLUSIONS:
CONCLUSIONS:
摘要：
未经证实：蜡状芽孢杆菌已被报道为世界范围内的食源性病原体。尽管灭活病原体的食品加工技术已经发展了几十年，与蜡样芽孢杆菌有关的食源性暴发已经发生。在本次审查中，食源性疫情,发芽,失活,并讨论了蜡样芽孢杆菌的检测，以及失活机制。2003年至2016年的蜡状芽孢杆菌疫情是根据食品商品报告的，案件数量,和随之而来的疾病。在杀孢子处理之前发芽被强调是灭活蜡样芽孢杆菌的有效方法，因为孢子形成后病原体的抗性显著增加。列出了几种用于蜡状芽孢杆菌的发芽剂，并对它们的功效进行了比较。最后,最近使用的具有杀孢子机制的干预措施被确定，并讨论了已经开发的快速检测方法。结合两种或多种干预措施，被称为跨栏技术概念，建议最大限度地发挥杀孢子作用。需要进一步研究以确保食品安全并了解蜡状芽孢杆菌的发芽机制和杀孢子抗性。
