Abstract
Food safety is imperative for a healthy life, but pathogens are still posing a significant life threat. "Yersiniosis" is caused by a pathogen named Yersinia enterocolitica and is characterized by diarrheal, ileitis, and mesenteric lymphadenitis types of sicknesses. This neglected pathogen starts its pathogenic activity by colonizing inside the intestinal tract of the host upon the ingestion of contaminated food. Y. enterocolitica remains a challenge for researchers and food handlers due to its growth habits, low concentrations in samples, morphological similarities with other bacteria and lack of rapid, cost-effective, and accurate detection methods. In this review, we presented recent information about its prevalence, biology, pathogenesis, and existing cultural, immunological, and molecular detection approaches. Our ultimate goal is to provide updated knowledge regarding this pathogen for the development of quick, effective, automated, and sensitive detection methods for the systematic detection of Y. enterocolitica.
| Original language | English |
|---|---|
| Journal | RSC Advances |
| Volume | 9 |
| Issue number | 70 |
| Pages (from-to) | 41010-41021 |
| Number of pages | 12 |
| ISSN | 2046-2069 |
| DOIs | |
| Publication status | Published - 2019 |
| Externally published | Yes |
Bibliographical note
Funding Information:We pay special thanks to the Chinese Government Scholarship Council for their financial support and Jiangnan University, Wuxi, Jiangsu, China, for providing the platform for research, data collection and compiling the article.
Funding Information:
Dr Wang was born in April 1974 in Shaanxi, China. In 2004, he obtained his PhD degree in Analytical Chemistry and the research involved luminescence-based systematic analysis. Later on, he completed his postdoctoral research at Tsinghua University in Beijing, China. In July 2006, Dr Wang joined the School of Food Science and Technology at Jiangnan University and also worked as a high-grade researcher for the State Key Laboratory of Food Science and Technology at Jiangnan University. Currently, Dr Wang is the Vice Dean of the School of Food Science and Technology and the Director of the Research Center of Food Safety and Quality at Jiangnan University, besides being a Professor and doctoral supervisor. Meanwhile, Dr Wang has received the following awards: Leading Talents of National “Ten thousand plan”, Youth Science and Technology Innovation Leader of Ministry of Science and Technology, the New Century Talents of the Ministry of Education, France bio-Merieux Science Fund Winner, Distinguished Professor of Jiangsu Province, the rst batch food safety experts of catering service of CFDA, Vice President of Food Quality and Safety Instrumentation and Technology Application Branch of Chinese Society of Instrumentation, Food Safety Standards Evaluation Experts of Jiangsu Province, Secretary-General of Institute of Food Science and Technology of Jiangsu Province, “Six Talent Peaks” of Jiangsu Province, “333 Talents Project”, etc. Dr Wang has mentored more than 50 graduate students, published 157 original research papers and obtained 22 authorized invention patents of China. Dr Wang is also serving as a member of the editorial board of two international journals named “Aptamer” and “Aptamer & Synthetic Antibodies”. Dr Wang's research work is mainly focused on the development of recognition molecules, aptamers for bioassays of food safety hazard factors (especially for foodborne pathogens and mycotoxins), nano-probe-based biosensors, nanomaterial synthesis and use of aggregation-induced emission probes for bioimaging and sensing.
Funding Information:
We pay special thanks to the Chinese Government Scholarship Council for their nancial support and Jiangnan University, Wuxi, Jiangsu, China, for providing the platform for research, data collection and compiling the article.
Publisher Copyright:
© 2019 The Royal Society of Chemistry.