【摘要】 大肠杆菌O15 7:H7是一种感染剂量小 (10个活菌 ) ,危害性很大的致病菌。近年 ,在世界各地屡次发生大肠杆菌O15 7:H7的感染事件。因此 ,在食品卫生和安全领域 ,对大肠杆菌O15 7:H7致病机理、生物学特性、检测方法、预防和控制已成为研究热点。作者对大肠杆菌O15 7:H7的致病性、生化特性、检测方法及其在食品中出现的情况作了系统的介绍更多还原

【Abstract】 Escherichia coli O157:H7 is a cause of serious foodborne illness and is viewed as a significant public health concern.It has a very small infectious dose and so it is vital to detect and eliminate this pathogen from food.This paper aims to review the current knowledge on this pathogen and to highlight the ongoing research.Four areas are covered in the paper,including its pathogenic and virulence traits,biochemical characteristics,occurrence in food,methods of detection.更多还原