摘要
在100℃高温下,短时间内不能被分解破坏的细菌毒素,通常认为其具有耐热性。由于细菌耐热性毒素具有一定的热稳定性,即使菌体被杀灭,也会有部分毒素未失活,对食品安全造成巨大的危害。本文综述食品中细菌耐热性毒素的产生及影响因素,系统分析其致病性和作用机制,并在减少或避免此类毒素对人体健康威胁方面提出建议,以期为食品安全风险评估提供理论依据,为临床治疗提供新思路。
Bacterial toxins that cannot be broken down or destroyed in a short period of time at 100℃are generally considered heat-resistant.Because bacterial heat-resistant toxins have certain thermal stability,even if the bacteria are killed,there will still be a part of the toxin is not inactivated,causing great harm to food safety.This paper reviews the production and influencing factors of bacterial heat-resistant toxins in food,systematically analyzes their pathogenicity and mechanism of action,and concrete suggestions on reducing or avoiding the threat of these toxins to human health were put forward.This review is expected to provide theoretical basis for food safety risk assessment and new ideas for clinical treatment.
作者
余曼
赵伟
潘迎捷
赵勇
刘海泉
Yu Man;Zhao Wei;Pai Yingjie;Zhao Yong;Liu Haiquan(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306;Laboratory of Quality&Safety Risk Assessment for Aquatic Product on Storage and Preservation,Shanghai 201306;Engineering Research Center of Food Thermal-processing Technology,Shanghai Ocean University,Shanghai 201306)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第6期358-368,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31671779)
上海市科委上海市“科技创新行动计划”农业领域项目(22N31900600)。
关键词
耐热性毒素
作用机制
影响因素
heat-resistant toxin
mechanism of action
influencing factors
