阪崎克罗诺杆菌在食品生产环境中的生存策略与毒力机制

Abstract： Cronobacter sakazakii is a gram-negative pathogenic bacterium with a fatality rate of 40% to 80% . The bacterium has shown strong adaptability in food production environments such as infant formula milk powder， and can survive for a long time through mechanisms such as drying tolerance， heat stress response， and biofilm formation， making it an important source of foodborne infections. The results showed that there was a dynamic coupling relationship between environmental adaptation and virulence expression of the bacterium， and its biofilm formation ability was closely related to a variety of virulence factors. This study focused on the survival strategy and virulence mechanism of Cronobacter sakazakii in the food production environment， explored its threat to neonates and immunocompromised populations， and analyzed the current challenges of prevention and control and the application prospects of new intervention technologies， aiming to provide a theoretical basis and technical breakthrough points for food safety production.

Keywords： Cronobacter sakazakii; survival strategies; virulence mechanisms; food safety; novel intervention technologies

阪崎克罗诺杆菌（Cronobacter sakazakii）是一种革兰氏阴性致病菌，尤其对新生儿、早产儿及免疫缺陷人群构成严重威胁，致死率在 40%～80% 。（剩余8772字）