1) Food pathogenic microbe
食品致病菌
2) food spoilage and food-borne pathogens
食品腐败菌与致病菌
1.
625g /ml against tested food spoilage and food -borne pathogens respectively,and that their antimicrobia l rate was more than 90%.
结果表明,柿叶具有较强的拮抗食品腐败菌与致病菌的活性;对各供试菌的最低抑菌浓度(MIC)和最低杀菌浓度(MBC)为0。
3) food pathogen
食品病原菌
4) Foodborne pathogens
食源性致病菌
1.
Analysis on surveillance results of foodborne pathogens in Longyan City in 2006;
2006年福建省龙岩市食源性致病菌监测结果分析
2.
Conclusion:Foodborne pathogens are widespread in foods.
目的:通过对鹤壁市食源性致病菌的检验检测,建立科学的检测检验数据,规范检验程序。
5) foodborne pathogenic bacteria
食源性致病菌
1.
The analysis of the foodborne pathogenic bacteria monitoring in Shandong province from 2003 to 2007
山东省2003～2007年食源性致病菌监测结果分析
2.
A rapid and simple method based on a microfluidic chip system with laser-induced fluorescence detection was developed and applied to rapid analysis of quadruplex polymerase chain reaction(PCR) products for determination of four foodborne pathogenic bacteria.
建立了食品中4种常见食源性致病菌的微流控芯片快速检测方法。
6) food-borne pathogenic bacteria
食源性致病菌
1.
Studies on rapid detection of food-borne pathogenic bacteria by nucleic acid testing and related technology;
核酸检测及相关技术在食源性致病菌快速检测中的研究
2.
Antibacterial and bactericide activity of lactic acid against three strains of food-borne pathogenic bacteria;
乳酸对三种食源性致病菌的抑菌及杀菌作用
3.
Objective To know the efficacy of granular preparation of chlorine dioxide in killing food-borne pathogenic bacteria and its influencing factors in order to provide the basis for its application in food processing area.
目的了解二氧化氯颗粒制剂对食源性致病菌的杀灭效果及影响因素,为其在食品加工领域应用提供依据。
补充资料：条件致病菌
条件致病菌
又称"机会致病菌。指皮肤、粘膜及肠道中的正常菌丛，侵袭力很低，一般不致病，但当机体防御力量减弱，机体皮肤、粘膜生理整体性改变时，如受寒着凉，过度疲劳等，它们即能借机入侵，引起病患，故而得名。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条