卫生研究

参考文献

[1] CHALK C H,BENSTEAD T J,POUND J D,et al.Medical treatment for botulism[J].Cochrane Database Syst Rev,2019,4(4):CD008123.

[2] HELLMICH D,WARTENBERG K E,ZIERZ S,et al.Foodborne botulism due to ingestion of home-canned green beans:two case reports[J].J Med Case Rep,2018,12(1):1.

[3] 沈盛县，洪旭东，张旭东.肉毒毒素中毒的预防与治疗研究进展[J].人民军医，2021,64(6):569-572.

[4] GONZALEZ-ESCALONA N,SHARMA S K.Closing Clostridium botulinum group I genomes using a combination of short- and long-reads [J].Front Microbiol,2020,11:239.

[5] KOUKOU I,MEJLHOLM O,DALGAARD P.Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum-effect of eight environmental factors[J].Int J Food Microbiol,2021,346:109162.

[6] DONG M,STENMARK P.The structure and classification of botulinum toxins [J].Handb Exp Pharmacol,2021,263:11-33.

[7] SEMENKO N,MOKHORT H,SOKOLOVSKA O,et al.Foodborne botulism in Ukraine from 1955 to 2018[J].Foodborne Pathog Dis,2021,18(4):260-266.

[8] DONG M,MASUYER G,STENMARK P.Botulinum and tetanus neurotoxins[J].Annu Rev Biochem,2019,88:811-837.

[9] RODRíGUEZ JOVITA M,COLLINS M D,EAST A K.Gene organization and sequence determination of the two botulinum neurotoxin gene clusters in Clostridium botulinum type A(B) strain NCTC 2916[J].Curr Microbiol,1998,36(4):226-231.

[10] POULAIN B,POPOFF M R.Why are botulinum neurotoxin-producing bacteria so diverse and botulinum neurotoxins so toxic?[J].Toxins (Basel),2019,11(1):34.

[11] WENDT S,EDER I,WOLFEL R,et al.Botulism:diagnosis and therapy [J].Dtsch Med Wochenschr,2017,142(17):1304-1312.

[12] RASETTI-ESCARGUEIL C,LEMICHEZ E,POPOFF M R.Public health risk associated with botulism as foodborne zoonoses[J].Toxins (Basel),2019,12(1):17.

[13] BACHA T,ABEBAW E,MOGES A,et al.Botulism outbreak in a rural Ethiopia:a case series[J].BMC Infect Dis,2021,21(1):1270.

[14] RASETTI-ESCARGUEIL C,LEMICHEZ E,POPOFF M R.Human botulism in France,1875-2016[J].Toxins (Basel),2020,12(5):338.

[15] BRUNT J,VAN VLIET A H M,STRINGER S C,et al.Pan-genomic analysis of Clostridium botulinum group II (non-proteolytic C.botulinum) associated with foodborne botulism and isolated from the environment [J].Toxins (Basel),2020,12(5):306.

[16] 吴玲玲，李艳芬，闫江舟，等.荧光PCR直接检测食物中毒样品中A(B)型肉毒梭菌[J].中国卫生检验杂志，2018,28(2):163-165.

[17] 柴晨，范蕾，王磊，等.群体性食源性肉毒杆菌中毒的临床特征[J].中华急诊医学杂志，2020,29(10):1322-1327.

[18] 林羽佳，李方，苏静，等.新疆巴音郭楞蒙古自治州一起肉毒梭菌食物中毒事件的溯源调查分析[J].中华预防医学杂志，2022,56(4):541-544.

[19] ZHORZHOLIANI E,CHAKVETADZE N,KATSITADZE G,et al.Spread of Clostridium botulinum in the soils of Georgia [J].Online J Public Health Inform,2017,9(1):e160.

[20] MALAKAR P K,PLOWMAN J,ALDUS C F,et al.Detection limit of Clostridium botulinum spores in dried mushroom samples sourced from China [J].Int J Food Microbiol,2013,166(1):72-76.

[21] PIRAZZINI M,ROSSETTO O,ELEOPRA R,et al.Botulinum neurotoxins:biology,pharmacology,and toxicology[J].Pharmacol Rev,2017,69(2):200-235.

[22] 李同斌，赵秀兰，张兴山，等.肉毒中毒的诊治与污染状况调查[J].中国公共卫生，2000 (8):19.

[23] 王想霞，杜俊甫，麻顺广，等.濮阳市肉毒梭菌生态分布的研究[J].中国公共卫生，2000 (3):90.

[24] MA X,LI K X,LI F,et al.Tracing foodborne botulism events caused by Clostridium botulinum in Xinjiang Province,China,using a core genome sequence typing scheme[J].Microbiol Spectr,2022,10(6):e0116422.

[25] JUNEJA V K,PUROHIT A S,GOLDEN M,et al.A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef[J].Food Microbiol,2021,93:103618.

[26] GOLDEN M C,WANLESS B J,DAVID J R D,et al.Effect of equilibrated pH and indigenous spoilage microorganisms on the inhibition of proteolytic Clostridium botulinum toxin production in experimental meals under temperature abuse[J].J Food Prot,2017,80(8):1252-1258.

[27] 赵思俊，李雪莲，曹旭敏，等.肉毒杆菌及肉毒毒素研究进展[J].中国动物检疫，2013,30(8):36-39.

[28] PERNU N,KETO-TIMONEN R,LINDSTR?M M,et al.High prevalence of Clostridium botulinum in vegetarian sausages[J].Food Microbiol,2020,91:103512.

[29] 张园园，李苗云，赵莉君，等.真空包装食品中芽孢的危害及其控制研究进展[J].包装工程，2021,42(13):29-35.

[30] LEBRUN S,VAN NIEUWENHUYSEN T,CREVECOEUR S,et al.Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham[J].Int J Food Microbiol,2020,334:108853.

[31] NANDY A,DJURHUUS H,GAINI S.Foodborne botulism in the Faroe Islands in a two-decade period[J].Infect Dis (Lond),2017,49(11-12):859-861.

[32] NCUBE F,KANDA A,MUZEKETWA D,et al.Risk factors for food poisoning among self-catering university students[J].Int J Environ Health Res,2022,32(1):29-39.

[33] KEISAM S,TUIKHAR N,AHMED G,et al.Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India[J].Int J Food Microbiol,2019,296:21-30.

[34] 张嘉亮.鱼类罐头食品中肉毒杆菌的污染风险探析[J].现代食品，2018 (16):66-69.

[35] KREBS W,HIGGINS T,BUCKLEY M,et al.Botulism outbreak in a regional community hospital:lessons learned in transfer and transport considerations [J].Prehosp Emerg Care,2019,23(1):49-57.