从食品和人类中分离出的金黄色葡萄球菌菌株产生肠毒素的情况。
Enterotoxin production by strains of Staphylococcus aureus isolated from foods and human beings.
作者信息
Wieneke A A
出版信息
J Hyg (Lond). 1974 Oct;73(2):255-62. doi: 10.1017/s0022172400024104.
Abstract
Enterotoxin production by strains of Staphylococcus aureus isolated from routine samples of foods and from human beings was investigated. Twenty-one to 26% of 112 strains isolated from raw meat, sausages and poultry and 32-36% of 183 strains isolated from cooked foods, e.g. meat, chicken and frozen seafoods, produced enterotoxins A, B, C, D or E. Staph. aureus isolated from raw meat and chicken less frequently produced enterotoxins A, B, C or E and more frequently enterotoxin D, than those from cooked meat and seafoods. Of the 113 strains isolated from cheese and raw milk 6-11% produced enterotoxin and most of these produced enterotoxin D. Only a few strains isolated from foods produced enterotoxin E. Results of enterotoxin tests on Staph. aureus from human beings resembled those on strains from cooked foods.
摘要
对从食品常规样本和人体中分离出的金黄色葡萄球菌菌株的肠毒素产生情况进行了调查。从生肉、香肠和家禽中分离出的112株菌株中，21%至26%产生了肠毒素A、B、C、D或E；从熟食（如肉类、鸡肉和冷冻海鲜）中分离出的183株菌株中，32%至36%产生了这些肠毒素。与从熟肉和海鲜中分离出的菌株相比，从生肉和鸡肉中分离出的金黄色葡萄球菌产生肠毒素A、B、C或E的频率较低，而产生肠毒素D的频率较高。从奶酪和生牛奶中分离出的113株菌株中，6%至11%产生了肠毒素，其中大多数产生肠毒素D。从食品中分离出的只有少数菌株产生肠毒素E。对人体金黄色葡萄球菌进行肠毒素检测的结果与对熟食菌株的检测结果相似。
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