Review on pathogenicity of Staphylococcus aureus in food / 中国人兽共患病学报
Chinese Journal of Zoonoses
; (12): 553-558, 2017.
Article
em Zh
| WPRIM
| ID: wpr-618019
Biblioteca responsável:
WPRO
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.
Texto completo:
1
Índice:
WPRIM
Idioma:
Zh
Revista:
Chinese Journal of Zoonoses
Ano de publicação:
2017
Tipo de documento:
Article