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葡萄球菌食物中毒是国内外主要细菌性食物中毒之一,在我国发病范围广泛,许多地区均有发生。葡萄球菌中毒系因进食该菌在食物中产生的肠毒素物质而引起,该毒素具有耐热性能,100℃30分钟不被破坏,故食物经加热处理后,细菌有可能被杀死而不能检出,但肠毒素仍然存在,并引起食物中毒发生。既或从中毒食品中检出葡萄球菌,亦不能认为该菌即食物中毒菌,因葡萄球菌在自然界广泛存在,而且其中也只有部分菌株能产生肠毒素物质,且型别各异。所以只有直接从中毒食物中检出肠毒素或从分离菌株中检出型别相同的肠毒素,才能作为判定和确认葡萄球菌食物中毒的依据。葡萄球菌
Staphylococcus aureus food poisoning is one of the major bacterial food poisoning at home and abroad, the incidence in our country a wide range of occurrence in many areas. Staphylococcal poisoning is caused by eating enterotoxin substances produced by the bacteria in the food. The toxin has heat resistance and is not damaged at 100 ° C for 30 minutes. Therefore, the bacteria may be killed and can not be detected after the food is heat-treated However, enterotoxins are still present and cause food poisoning. Staphylococcus aureus can be detected either from poisoned foodstuffs, nor can it be considered as a food poisoning bacterium, because staphylococci are widespread in nature, and only a few of them can produce enterotoxin substances and their types are different. Therefore, only the direct detection of enterotoxins from the poisoned food or from the isolated strains of the same type of enterotoxin detected in order to determine and confirm the basis of staphylococcal food poisoning. staphylococcus