种婷

    摘 要：近年来，由于误食用被唐菖蒲伯克霍尔德氏菌(椰毒假单胞菌酵米面亚种)污染的食品引发的中毒事件频繁发生，引起社会的强烈关注，该菌产生的真菌毒素——米酵菌酸是引起食物中毒事件的真正原因。本文对唐菖蒲伯克霍尔德氏菌(椰毒假单胞菌酵米面亚种)的发现、生物学特性、致病危害及预防中毒等方面进行综述，为相关食品安全监管提供参考。

    关键词：唐菖蒲伯克霍尔德氏菌;生物学特性;食物中毒

    On the Harm of Burkholderia galdioli (Pseudomonas cocovenenans subsp. farinofermentans)

    CHONG Ting

    (Liaoning Inspection， Examination and Certification Centre， Shenyang 110032，China)

    Abstract： In recent years， poisoning incidents caused by eating food contaminated by Burkholderia galdioli (Pseudomonas cocovenenans subsp. farinofermentans) have occurred frequently， which has aroused strong social concern. The mycotoxin produced by this fungus， bongkrekic acid， is the real cause of food poisoning. This paper reviews the discovery， biological characteristics， pathogenic harm and prevention of poisoning of Burkholderia galdioli (Pseudomonas cocovenenans subsp. farinofermentans) ......