STAFILOKOKK BILAN OZIQ-OVQATDAN ZAHARLANISH
Аннотация
Ushbu maqolada Staphylococcus aureus bakteriyasi tomonidan chaqiriladigan oziq-ovqat orqali yuzaga keladigan zaharlanish holatlari tahlil qilinadi. Stafilokokk toksinlarining xususiyatlari, ularning oziq-ovqat mahsulotlarida shakllanishi va inson organizmiga salbiy ta’siri batafsil yoritilgan. Shuningdek, kasallikning klinik belgilari, tarqalish yo‘llari, asosiy xavf omillari va diagnostikasi ko‘rib chiqilgan. Oziq-ovqatni tayyorlashda sanitariya-gigiyena qoidalariga rioya etmaslik stafilokokk bilan zaharlanish xavfini oshirishi ta’kidlanadi. Maqola stafilokokk infektsiyalarining oldini olish va nazorat qilish choralari haqida ham muhim ma’lumotlarni o‘z ichiga oladi.
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Библиографические ссылки
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Stensen, D. B., et al. (2022). Social network analysis of Staphylococcus aureus carriage in a general youth population. arXiv.URL: https://arxiv.org/abs/2202.08794
Apexara, A., Bourriel, A., & Govaris, A. (2018). Staphylococcus aureus and Staphylococcal enterotoxins in foodborne diseases. Journal of the Hellenic Veterinary Medical Society, 69(1), 14904.DOI: 10.12681/jhvms.14904
Gebremedhin, E. Z., et al. (2023). Staphylococcus aureus contamination of animal-derived foods in Nigeria: a systematic review, 2002—2022. Food Safety and Risk, 5(1), 1-10.
DOI: 10.1186/s40550-023-00106-y
Alghamdi, N., Horsburgh, M., & Vasiev, B. (2024). A combined experimental and mathematical study of the evolution of microbial community composed of interacting Staphylococcus strains. arXiv.URL: https://arxiv.org/abs/2402.04939
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