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.
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)
关键词
发酵牛肉
金黄色葡萄球菌
肠毒素
中毒缺失机制
fermented beef
Staphylococcus aureus
staphylococcal enterotoxins
poisoning depletion mechanism