葡萄球菌性食物中毒:最新综述

IF 0.2 4区农林科学 Q4 CHEMISTRY, APPLIED

Archiv Fur Lebensmittelhygiene Pub Date : 2010-01-01 DOI:10.2376/0003-925X-61-220

S. Johler, R. Stephan

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引用次数: 10

摘要

葡萄球菌性食物中毒是世界范围内食源性中毒最常见的原因之一。它通常是自限性的，在短暂的潜伏期后表现为剧烈呕吐。葡萄球菌性食物中毒是由于摄入在食物中形成的葡萄球菌肠道毒素而引起的。这些毒素能够引起大量t细胞增殖，并被归类为热原外毒素超抗原家族的成员。随着基因组研究的兴起和各种新分子技术的发展，葡萄球菌食物中毒的研究进展迅速，揭示了各种各样有趣的结果。在这篇综述中，我们重点介绍了目前对这种中毒的广泛研究领域的概述。

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Staphylococcal food poisoning: a current review

Staphylococcal Food Poisoning is one of the most prevalent causes of food-borne intoxication worldwide. It is typically self-limiting, presenting with violent vomiting following a short incubation period. Staphylococcal Food Poisoning is caused by ingestion of staphylococcal enterotoxins preformed in food. These toxins are able to cause massive T-cell proliferation and were classified as members of the pyrogenic exotoxin superantigen family. With the rise of genomic studies and the development of a wide range of new molecular techniques, research on Staphylococcal Food Poisoning is advancing quickly, revealing an immense variety of intriguing results. In this review, we focus on providing an overview of the vast field of current research on this intoxication.

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来源期刊

Archiv Fur Lebensmittelhygiene 工程技术-毒理学

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.