摘要
2013年8月,因肉毒杆菌污染,问题奶粉再次进入公众视野。肉毒杆菌(Clostridium botulinum)是一种革兰阳性粗短杆菌,严格厌氧,有A～G 7个亚型,每个亚型都可产生一种剧毒的大分子外毒素,即肉毒毒素(botulinum toxin)。这种毒素可引起人和动物发生以松弛性麻痹为主症的肉毒中毒(botulism),虽然并不常见,但却是一种致命的中毒性疾病。本文综述了肉毒杆菌生物学特征、肉毒毒素结构与毒性、肉毒中毒临床表现以及检验鉴定等,并介绍了食品安全生产中肉毒杆菌与肉毒毒素的安全风险与控制措施。
The milkpowder contaminated by Clostridium botulinum once again go into the public view in August 2013. Clostridium botulinum, which is a strictly anaerobic gram-positive bacillus, is classified into seven main types from A through G according to exotoxins and they can produce antigenically distinct botulinum neurotoxins. It is a potent toxin that causes the most severe form of food poisoning with pronounced flaccid paralysis, called botulism. The review covers biological features of C. botulinum, structure and toxicity of toxin, clinical symptoms and identification of botulism as well as the risk and control of C. botulinum and toxins during food processing and preservation.
出处
《中国奶牛》
2013年第14期1-6,共6页
China Dairy Cattle
关键词
肉毒杆菌
肉毒毒素
肉毒中毒
食品安全
Clostridium botulinum
Botulinum toxin
Botulism
Food safety
