小肠结肠炎耶尔森氏菌（Yersinia enterocolitica，Y. enterocolitica）是一种重要的食源性致病菌，可以引起人类的耶尔森氏菌病，该病的典型症状为腹泻、回肠炎和肠系膜淋巴结炎等。由于该菌在特定食品（如肉与肉制品）中的检出率较高，因此对食品安全构成一定的威胁。就现有的检测方法而言，分离纯化和生理生化鉴定方法耗时且难以检测出复杂食品基质中低浓度的小肠结肠炎耶尔森氏菌。所以，研发能够快速、准确地检测食品中小肠结肠炎耶尔森氏菌的鉴别方法迫在眉睫。该研究将小肠结肠炎耶尔森氏菌现有的分子生物学检测方法分为两大类：变温扩增技术和等温扩增技术进行相关研究最新进展的总结，并对其优缺点和发展方向进行讨论，以期为小肠结肠炎耶尔森氏菌快速检测方法研究提供参考。

Yersinia enterocolitica (Y. enterocolitica) is an important food-borne pathogen which can cause human Yersiniosis. The typical symptoms of the disease include diarrhea, ileitis, and mesenteric lymphadenitis. Because of the high detection rate of this microbe in certain foods, such as meat and meat products, it poses a certain threat to food safety. In terms of current detection methods, isolation, purification and biochemical identification methods are time-consuming and difficult to detect Y. enterocolitica at low concentrations in complex food matrices. Therefore, it is urgent to develop a rapid and accurate method to detect Y. enterocolitica in food. In this paper, the existing molecular biology detection methods for Y. enterocolitica are divided into two categories, variable temperature amplification technology and isothermal amplification technology, in order to summarize the most recent relevant research progress. The advantages, disadvantages and development direction are also discussed to provide a reference for the research on the rapid detection method for Y. enterocolitica.

广东省基础与应用基础研究重大项目（2020B0301030005）；广东特支计划（2021TQ06N119）；国家自然科学基金项目（31730070）；广东省重点实验室（2020B121201009）