摘要
金黄色葡萄球菌是食品中常见的食源性致病菌,是引起细菌性食物中毒最普遍的原因之一,感染后可引起人食物中毒、急性肠胃炎和动物腹泻等疾病,严重危害人类安全及健康。因此研究食品中金黄色葡萄球菌的特性及快速准确的检测方法、对及时有效控制病原菌传播、预防食物中毒,减少食源性疾病事件的发生具有重要的现实意义。
Staphylococcus aureus is a common food-bome pathogenic bacterium in food, and it is one of the most common reasons for food poisoning. The infection can cause human food poisoning, acute gastroenteritis, animal diarrhea and so on, which are serious for people＇s safety and health. Therefore, to study the characteristics of S. aureus, and to establish a rapid and efficient method for S. aureus detection are meaningful for effectively controling pathogen transmission, preventing food poisoning, and reducing the occurrence of food borne disease events.
出处
《中国酿造》
CAS
北大核心
2016年第2期1-4,共4页
China Brewing
基金
河南省中国科学院科技成果转移转化项目(2012114)
关键词
金黄色葡萄球菌
检测方法
研究进展
Staphylococcus aureus
detection methods
research progress
