食品中金黄色葡萄球菌肠毒素研究进展  

Research Progress on Staphylococcal Enterotoxins in Food

作　　者：安刚 AN Gang(Dongsheng District Center for Disease Control and Prevention of Ordos City,Ordos 017000,China)

机构地区：[1]鄂尔多斯市东胜区疾病预防控制中心,内蒙古鄂尔多斯017000

出　　处：《食品安全导刊》2024年第33期141-143,共3页China Food Safety Magazine

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.

关 键 词：金黄色葡萄球菌 肠毒素 食品安全 检测技术 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]