| 食品中金黄色葡萄球菌致病性研究进展 |
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| 引用本文： | 王璇,王娉,葛毅强,陈颖. 食品中金黄色葡萄球菌致病性研究进展[J]. 中国人兽共患病杂志, 2017, 0(6): 553-558. DOI: 10.3969/j.issn.1002-2694.2017.06.016 |
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| 作者姓名： | 王璇 王娉 葛毅强 陈颖 |
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| 作者单位： | 1. 中国检验检疫科学研究院农产品安全研究中心,北京100176;中国农业大学食品科学与营养工程学院,北京100083;2. 中国检验检疫科学研究院农产品安全研究中心,北京,100176;3. 中国农业大学食品科学与营养工程学院,北京100083;科技部中国农村技术开发中心,北京100045 |
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| 基金项目： | 国家重点研发计划(2016YFD0401102)，中国检验检疫科学研究院院所基金项目(No.2016JK006)联合资助 This study was supported by the National key Research and Development Plan(2016YFD0401102)，the fund project supported by the Chinese Academy of Inspection and Quarantine (No.2016JK006).100176100083 |
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| 摘 要： | 金黄色葡萄球菌作为一种重要的食源性致病菌,可通过多种途径污染食品产生毒素而使食用者出现葡萄球菌性食物中毒症状。但除引发食品安全问题外,金黄色葡萄球菌还会造成临床感染。对其致病性进行研究既有利于预防和控制食源性疾病的发生,也能为临床治疗提供新的切入点。本文分析了食品中常见菌株类型及其特性,总结了食品加工方式对菌株致病性的影响以及目前致病性研究的主要技术方法,以期为金黄色葡萄球菌致病性相关研究提供参考。
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| 关 键 词： | 金黄色葡萄球菌 食品安全 致病性 |
Review on pathogenicity of Staphylococcus aureus in food |
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| WANG Xuan,WANG Ping,GE Yi-qiang,CHEN Ying. Review on pathogenicity of Staphylococcus aureus in food[J]. Chinese Journal of Zoonoses, 2017, 0(6): 553-558. DOI: 10.3969/j.issn.1002-2694.2017.06.016 |
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| Authors: | WANG Xuan WANG Ping GE Yi-qiang CHEN Ying |
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| Abstract: | Staphylococcus aureus,an important foodborne pathogen,can contaminate foods through variety of ways and produce enterotoxin that may cause Staphylococcal food poisoning.In addition to food safety problems,Staphylococcus aureus could also cause clinical infection.The study of its pathogenicity is not only beneficial to prevent and control foodborne diseases,but also provide a new point for clinical treatment.This paper analyzes the types and characteristics of common strains of Staphylococcus aureus in food,and summaries the effect of food processing on pathogenicity and the methods for pathogenicity research in order to provide reference for the related study on pathogenicity of Staphylococcus aureus. |
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| Keywords: | Staphylococcus aureus food safety pathogenicity |
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