摘要
金黄色葡萄球菌是一种重要的食源性致病菌,其产生的肠毒素在引发食物中毒方面发挥了关键作用。研究表明,这些毒素具有较强的耐热性,常规的烹饪方法难以完全去除,已成为食品安全监控的重点。本文概述了食品中金黄色葡萄球菌肠毒素的研究进展,旨在为有效预防和控制肠毒素污染提供参考。
Staphylococcus aureus is an important foodborne pathogen that produces enterotoxins that play a key role in triggering food poisoning.Studies have shown that these toxins have strong heat resistance,and it is difficult to completely remove them by conventional cooking methods,which has become the focus of food safety monitoring.This article summarizes the research progress of Staphylococcus aureus enterotoxin in food,aiming to provide a reference for the effective prevention and control of enterotoxin contamination.
作者
安刚
AN Gang(Dongsheng District Center for Disease Control and Prevention of Ordos City,Ordos 017000,China)
出处
《食品安全导刊》
2024年第33期141-143,共3页
China Food Safety Magazine
关键词
金黄色葡萄球菌
肠毒素
食品安全
检测技术
Staphylococcus aureus
enterotoxins
food safety
detection technology
