Hobbs B C
Postgrad Med J. 1974 Oct;50(588):597-602. doi: 10.1136/pgmj.50.588.597.
type A is a common agent of food poisoning when allowed to proliferate to large numbers in cooked foods, usually meat and poultry. The main factors of importance are survival of the spores, frequently found on raw products, through the cooking process, and possible contamination of cooked meats transferred to unclean containers; subsequent germination of spores and rapid multiplication of the vegetative cells during long slow cooling and non-refrigerated storage lead to heavy contamination. The toxin responsible is different from the soluble antigens, and its formation in the intestine is associated with sporulation. Large numbers of of the same serological types in food and faeces is the main diagnostic factor. Important preventive measures are rapid cooling and cold storage to prevent growth. is an aerobic sporulating organism commonly found in cereals. Outbreaks described from Europe have a different aetiology with regard to food vehicles, incubation period and symptoms from those that have been reported recently in the U.K. from fried and boiled rice. The spores survive through cooking procedures and grow out to cells which sporulate readily in the cooked food and which are assumed to produce toxin in the food. Large numbers of are found in foods causing illness and, as with the main preventive measure is inhibition of growth by quick cooling and cold storage of foods cooked ahead of requirements. A comparative table of the characteristics and clinical symptoms of and is given.
A型在熟食品（通常是肉类和禽类）中大量繁殖时是食物中毒的常见病原体。重要的主要因素包括，通常在生制品上发现的孢子在烹饪过程中存活下来，以及煮熟的肉类转移到不干净的容器中可能受到污染；在长时间缓慢冷却和非冷藏储存期间，孢子随后发芽以及营养细胞迅速繁殖导致严重污染。所产生的毒素与可溶性抗原不同，其在肠道中的形成与孢子形成有关。食品和粪便中大量相同血清型是主要诊断因素。重要的预防措施是快速冷却和冷藏以防止其生长。[具体名称]是一种常见于谷物中的需氧产孢生物体。欧洲描述的疫情在食物载体、潜伏期和症状方面与英国最近报道的由炒饭和煮米饭引起的疫情病因不同。孢子在烹饪过程中存活下来并生长为细胞，这些细胞在熟食品中很容易形成孢子，并且被认为在食物中产生毒素。在导致疾病的食物中发现大量[具体名称]，与[另一种情况]一样，主要预防措施是通过对提前烹制的食物进行快速冷却和冷藏来抑制其生长。给出了[具体名称]和[另一种情况]的特征及临床症状对比表。
