食品中金黄色葡萄球菌肠毒素研究进展

摘 要：金黄色葡萄球菌是一种重要的食源性致病菌，其产生的肠毒素在引发食物中毒方面发挥了关键作用。研究表明，这些毒素具有较强的耐热性，常规的烹饪方法难以完全去除，已成为食品安全监控的重点。本文概述了食品中金黄色葡萄球菌肠毒素的研究进展，旨在为有效预防和控制肠毒素污染提供参考。

关键词：金黄色葡萄球菌；肠毒素；食品安全；检测技术

Research Progress on Staphylococcal Enterotoxins in Food

AN Gang

（Dongsheng District Center for Disease Control and Prevention of Ordos City， Ordos 017000， China）

Abstract： Staphylococcus aureus is an important foodborne pathogen that produces enterotoxins that play a key role in triggering food poisoning. Studies have shown that these toxins have strong heat resistance， and it is difficult to completely remove them by conventional cooking methods， which has become the focus of food safety monitoring. This article summarizes the research progress of Staphylococcus aureus enterotoxin in food， aiming to provide a reference for the effective prevention and control of enterotoxin contamination.

Keywords： Staphylococcus aureus; enterotoxins; food safety; detection technology

金黄色葡萄球菌（以下简称“金葡菌”）是一种重要的食源性致病菌，其分泌的肠毒素是引发食物中毒的主要原因之一[1]。（剩余4801字）