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发酵牛肉中金黄色葡萄球菌食物中毒缺失机制研究进展 被引量：1

Recent Advance in Depletion Mechanism of Staphylococcus aureus Food Poisoning in Fermented Beef
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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.
作者 贾红亮 张松山 李海鹏 刘璇 孙宝忠
机构地区 中国农业科学院北京畜牧兽医研究所
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
分类号 TS251.1 [轻工技术与工程—农产品加工及贮藏工程]
  • 相关文献

参考文献27

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二级参考文献33

共引文献55

同被引文献13

  • 1王俊,周光宏,徐幸莲,黄明.发酵香肠成熟过程中理化性质变化研究[J].食品科学,2004,25(10):63-66. 被引量：42
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肉类研究
2011年 第3期

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