发酵牛肉中金黄色葡萄球菌食物中毒缺失机制研究进展  

Recent Advance in Depletion Mechanism of Staphylococcus aureus Food Poisoning in Fermented Beef

作　　者：贾红亮[1] 张松山[1] 李海鹏[1] 刘璇[1] 孙宝忠[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《肉类研究》2011年第3期32-34,共3页Meat Research

基　　金：国家自然科学基金项目(30972293)

摘　　要：本文介绍发酵牛肉金黄色葡萄球菌食物中毒缺失机制这一现象,国内外关于这种机制已经进行过部分研究,但是并没有作明确的解释,仍有待深入探讨。研究这一机制对于预防金黄色葡萄球菌食物中毒具有重大现实意义。This article introduces the phenomena and mechanism of the depletion of food poisoning caused by Staphylococcus aureus in fermented beef. The phenomena have been partially studied at home and abroad, but have not been fully explained and need further exploring. Studying the mechanism has a great practical significance for the prevention of food poisoning caused by S. aureus.

关 键 词：发酵牛肉 金黄色葡萄球菌 肠毒素 中毒缺失机制 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]