摘要
本文针对肉制品中常常出现的肉毒梭菌(Clostridiumbotulinum)、产气荚膜杆菌(Clostridiumperfringens)、单增李斯特菌(Listeriamonocytongenes)、蜡样芽胞杆菌(Bacilluscereus)和金黄色葡萄球菌(Staphylococcusaureus)等五种重要的G+食源性致病菌的生物学特性、致病性、流行病学特征、检测方法和控制措施作一综述。
This paper summarized biological characteristics,pathogenicity,epidemiology,detection methods and preventive measures of five important foodborne diseases gram-positive bacteria——Clostridium botulinum, Clostridium perfringens,Listeria monocytongene,Bacillus cereus staphylococcus aureus, which are offen founded and in the meat and meat products.
出处
《肉类研究》
2008年第5期52-60,共9页
Meat Research
关键词
革兰氏阳性菌
食物中毒
致病性
Gram-positive bacteria
Foodborne disease
Pathogenicity
