Review on pathogenicity of Staphylococcus aureus in food
10.3969/j.issn.1002-2694.2017.06.016
- VernacularTitle:食品中金黄色葡萄球菌致病性研究进展
- Author:
Xuan WANG
;
Ping WANG
;
Yiqiang GE
;
Ying CHEN
- Keywords:
Staphylococcus aureus;
food safety;
pathogenicity
- From:
Chinese Journal of Zoonoses
2017;33(6):553-558
- CountryChina
- Language:Chinese
-
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.
