Staphylococcus 的基本問題

1. No, it' s a bacteria.

2. No

3. Yes

4. 分布很廣,常常在動物體表就有很多,像是人體皮膚就常常有,因為很適合他
們生長,然後食物中也常常有(因為接觸人),不一定要壞掉的食物才會有.

5.大部分是透過人體進食進入腸道,進而造成感染(感染機制我就不答了)
也有可能會因為皮膚表面有傷口也會造成病源菌進入

6. Yes, it has a variety of enterotoxins. (SEA,B,C,D,E,G,I, and H)

7. 吃下的菌數達到標準之上基本上4個小時就有開始出現症狀

8. nausea, vomiting, abdominal cramps(通常很嚴重), diarrhea, sweating,
headache.....etc.

9.
(a) 讓出爐的食物保存在<40°F or >140°F (直到要食用)(這對其他食品病
源菌亦有防止生長效果)(針對食入性的staph infection)
(b) 食物保存過程不得受到汙染,常常是因為不當的冷藏過程接觸到病源菌然
後再食入而致病
(c) 如果是skin infection.. 參考
http://kidshealth.org/teen/infections/bacterial_viral/staph.html#



我回答的比較偏食品微生物範疇
也沒詳述太細節的東西,若有需要,我再補充

Any question ?

2011-09-29 01:06:15 補充：
4. It can be found everywhere. Not only in foods, it appears a lot on the body surface of
mammals, human skin, for example, you can find a variety of Staphylococcus.

5. It usually infects people through gastric intestinal Infection, but sometimes through skin
injury.

2011-09-29 01:09:00 補充：
7. The symptoms of staphylococcal food poisoning usually develop within 4 hours of the
ingestion of contaminated food.

2011-09-29 01:10:30 補充：
8. The symptoms includes nausea, vomiting, abdominal cramps(usually quite severe), diarrhea, sweating, and headache.

2011-09-29 01:17:09 補充：
9. When susceptible foods are produced with low numbers of staphylococci, they will remain free of enterotoxins if kept either below 40°F or above 140°F until consumed.

其它自己寫吧... 重點就是不要受到汙染,,然後上面的網頁可參考