摘要
金黄色葡萄球菌食物中毒可引起恶心、呕吐、腹痛、腹泻,甚至死亡。为了防止金黄色葡萄球菌感染食物而引起人类食物中毒,总结了金黄色葡萄球菌的检测方法及抑制剂的研究进展,主要检测方法为分子生物学方法和分析化学方法,抑制剂有肉桂精油、罗勒精油、荧光桃红B和山梨酸等。
Food poisoning of Staphylococcus aureus can cause nausea, vomit, abdominal pain, diarrhea, even death, to prevennt Staphylococcus aureus infect food stuff that will result in food poisoning. Include the detecting methods and inhibitors of Staphylococcus aureus, detecting mathods mainly about molecular biology method and analytical chemistry method, inbibitors mainly about cinnamon essential oil, ocimum basilicum, phloxin B and sorbic acid.
出处
《食品工业》
CAS
北大核心
2016年第12期248-251,共4页
The Food Industry
基金
质检公益行业科研专项(201510038)
国家质检总局科技计划项目(2014IK084)
关键词
金黄色葡萄球菌
食物中毒
分子生物学方法
分析化学方法
抑制剂
Staphylococcus aureus
food poisoning
molecular biology method
analytical chemistry method
inhibitor
