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Home > Archive>Volume 22, Issue 6, 2022 >358-368. DOI:10.16429/j.1009-7848.2022.06.037
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Research Progress of Bacterial Heat-resistant Toxins in Food
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(1.College of Food Science and Technology， Shanghai Ocean University， Shanghai 201306;2.Shanghai Engineering Research Center of Aquatic Product Processing & Preservation， Shanghai 201306;3.Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation， Shanghai 201306;4.Engineering Research Center of Food Thermal-processing Technology， Shanghai Ocean University， Shanghai 201306)

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    Abstract:

    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.

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  • Received:June 03,2021
  • Online: July 19,2022
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