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Preventive measures for Staphylococcus aureus

Hits:Updated:2020-09-14 10:09:00【Print】

Staphylococcus aureus (S. aureus), also known as "Staphylococcus aureus", belongs to the genus Staphylococcus. It is a representative of Gram-positive bacteria and a common food-borne pathogenic microorganism. The most suitable growth temperature for this bacteria is 37°C, pH is 7.4, high salt tolerance, and can grow in an environment with a salt concentration close to 10%. Staphylococcus aureus is often parasitic in the skin, nasal cavity, throat, intestines and stomach, carbuncle, suppurative sores of humans and animals. It is also ubiquitous in the air, sewage and other environments.

Staphylococcus aureus is a common food-borne pathogen, which exists widely in the natural environment. Staphylococcus aureus can produce enterotoxins under proper conditions and cause food poisoning. In recent years, there have been endless reports of food poisoning caused by Staphylococcus aureus. Food poisoning caused by Staphylococcus aureus accounts for about 25% of food-borne microbial food poisoning incidents. Staphylococcus aureus has become second only to Salmonella and parahaemolyticus. The third largest microbial pathogenic bacteria.

Enterotoxin is a single-chain small molecule protein with a molecular weight of about 26-29 k Da. It has a relatively low molecular weight and is thermally stable. It can damage the human intestines and cause symptoms such as vomiting and diarrhea. At present, many types of enterotoxins or enterotoxin-like types have been discovered. In addition to traditional enterotoxins A (SEA), B (SEB), C (SEC), D (SED), E (SEE), SEG, SEH, Enterotoxins such as SEI, SEJ, SEK, SEL, SEM, SEN, SEO, SEP, SEQ, SER, SEU and SEV have also been discovered continuously.

Prevention and control measures

1. Reasonably select food raw materials and ingredients, use safe water and food raw materials, improve the sanitation of the processing environment and the personal hygiene habits of operators, and avoid contamination of food by Staphylococcus aureus.

2. Remember to store food at a safe temperature and separate raw and cooked food. It is recommended that food should be cooked and eaten fresh. Use heat treatment as much as possible to ensure that bacteria are killed, and avoid secondary pollution after heat treatment.

3. Food processing personnel who have been infected or carry a certain pathogen shall be restricted from engaging in food processing activities in accordance with relevant laws and regulations.

4. Enterprises that produce and process dairy products, meat and other high-risk foods should seriously and strictly implement the relevant provisions of the national food safety standards. During processing or in the market circulation, it is found that certain indicators of product inspection do not meet the national food safety standards. The interests of consumers should be taken as the priority, consciously control the quality of factory products, actively recall substandard products, and prevent poisoning incidents. potential risks.

5. Relevant government departments should strengthen the research on the risk identification and risk assessment of Staphylococcus aureus in food in my country. Attach importance to and continue to carry out publicity and education on the prevention and control of foodborne diseases, and promptly remind consumers that in the event of suspected Staphylococcus aureus enterotoxin poisoning, in addition to sending the patient to the hospital for treatment, immediately stop eating and seal up suspicious food . At the same time, popularize the hygiene knowledge for the prevention of food-borne diseases for food production, processing, and business personnel.
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