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金黄色葡萄球菌的检测方法及抑制剂研究现状

hong-na Li,Fei Yuan,Yun-jing Luo,Wei-e Zhou,Chuan-bin Zhang,Feng Zhang

The Food Industry（2016）

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Abstract
金黄色葡萄球菌食物中毒可引起恶心、呕吐、腹痛、腹泻,甚至死亡.为了防止金黄色葡萄球菌感染食物而引起人类食物中毒,总结了金黄色葡萄球菌的检测方法及抑制剂的研究进展,主要检测方法为分子生物学方法和分析化学方法,抑制剂有肉桂精油、罗勒精油、荧光桃红B和山梨酸等.
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