CAJ | 학술논문

肉毒杆菌是一种致命病菌，能引起肉毒中毒症。肉毒杆菌作为影响食品安全的一个重要风险因素，尤其是在新西兰恒天然公司部分产品受到肉毒杆菌污染事件发生后，肉毒杆菌及肉毒毒素受到了普遍关注。现就肉毒杆菌及肉毒毒素的生物学特性、中毒机制、诊断及治疗研究进展进行综述。
육독간균시일충치명병균，능인기육독중독증。육독간균작위영향식품안전적일개중요풍험인소，우기시재신서란항천연공사부분산품수도육독간균오염사건발생후，육독간균급육독독소수도료보편관주。현취육독간균급육독독소적생물학특성、중독궤제、진단급치료연구진전진행종술。
Bacillus botulinus is a deadly bacteria,can cause botulism disease by botulinum toxin which is among the most powerful known poisons. As an important risk factor for food safety,especially the in-cident of the product for Fonterra by botulinum toxin contamination was occured,Bacillus botulinus and botulinum toxin has been widespread concerned. The paper reviews the progress of biological characteris-tics,toxic mechanism,diagnosis and treatment for Bacillus botulinus and botulinum toxin.