中国人兽共患病学报2017，Vol.33Issue(6)：553-558,6.DOI:10.3969/j.issn.1002-2694.2017.06.016
食品中金黄色葡萄球菌致病性研究进展
Review on pathogenicity of Staphylococcus aureus in food
摘要
Abstract
Staphylococcus aureus,an important foodborne pathogen,can contaminate foods through variety of ways and produce enterotoxin that may cause Staphylococcal food poisoning.In addition to food safety problems,Staphylococcus aureus could also cause clinical infection.The study of its pathogenicity is not only beneficial to prevent and control foodborne diseases,but also provide a new point for clinical treatment.This paper analyzes the types and characteristics of common strains of Staphylococcus aureus in food,and summaries the effect of food processing on pathogenicity and the methods for pathogenicity research in order to provide reference for the related study on pathogenicity of Staphylococcus aureus.关键词
金黄色葡萄球菌/食品安全/致病性Key words
Staphylococcus aureus/food safety/pathogenicity分类
医药卫生引用本文复制引用
王璇,王娉,葛毅强,陈颖..食品中金黄色葡萄球菌致病性研究进展[J].中国人兽共患病学报,2017,33(6):553-558,6.基金项目
国家重点研发计划(No.2016YFD0401102)和中国检验检疫科学研究院院所基金项目(No.2016JK006)联合资助 This study was supported by the National key Research and Development Plan (No.2016YFD0401102) and the fund project supported by the Chinese Academy of Inspection and Quarantine (No.2016JK006).100176100083 （No.2016YFD0401102）
