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   淡水产品 在 预防医学与卫生学 分类中 的翻译结果: 查询用时:0.04秒
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    Results The positive rate of Vibrio Parahaemolylicus was 41.4% of 140 limnetic products,the positive rate is different in the distinctness area from 15% to 75%,which was significantly difference(P<0.05).
    结果在140份淡水产品中,副溶血性弧菌的检出率为41.4%; 不同地理区域副溶血性弧菌的检出率不同,在15%~75%之间,差异有统计学意义(P<0.05);
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    Investigation of Contamination Circumstance of Vibrio Parahaemolylicus in Limnetic Products
    淡水产品中副溶血性弧菌带染状况的调查研究
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    Objective In order to offer data for establishing early-warning system of the food poisoning caused by Vibrio Parahaemolylicus,ascertained the Vibrio Parahaemolylicus circumstance of the contamination,drug sensitivity and virulence in limnetic products.
    目的探查副溶血性弧菌在淡水产品中的带染、药敏和毒力情况,为建立副溶血性弧菌食物中毒预警系统提供数据基础。
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Objective To understand the situation of Listeria monocytogenes contamination in foods and to establish a database for Listeria monocytogenes contamination in Guangxi.Methods In6inspecting sites,foods were periodically sampled and examined for presence of Listeria monocytogens according to guidelines instructed by the National Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention.Results Among1276samples from6foods,51(4.00%)Listeria monocytogenes isolates were identified.Conclusion...

Objective To understand the situation of Listeria monocytogenes contamination in foods and to establish a database for Listeria monocytogenes contamination in Guangxi.Methods In6inspecting sites,foods were periodically sampled and examined for presence of Listeria monocytogens according to guidelines instructed by the National Institute of Nutrition and Food Safety,Chinese Center for Disease Control and Prevention.Results Among1276samples from6foods,51(4.00%)Listeria monocytogenes isolates were identified.Conclusion Foods in Guangxi are contaminated by Listeria monocytogenes,particularly in fresh-water products,rawmeat and cooked meat.

目的了解广西食品中单核细胞增生李斯特氏菌污染状况,构建食品中单核细胞增生李斯特氏菌污染数据库。方法在广西6个城市建立监测点,定期对6类食品进行采样,食品检验采用中国疾病预防控制中心营养与食品安全所统一的单核细胞增生李斯特氏菌检验方法进行检验。结果检测6类1276份食品样品,检出单核细胞增生李斯特氏菌(L.m)51株,检出率为4.00%。结论在广西食品中均不同程度受到L.m污染,尤以淡水产品、生畜禽肉、非定型包装熟肉污染严重。

Objective In order to offer data for establishing early-warning system of the food poisoning caused by Vibrio Parahaemolylicus,ascertained the Vibrio Parahaemolylicus circumstance of the contamination,drug sensitivity and virulence in limnetic products.Methods According to microorganism examination standards of food hygiene-the examination of Vibrio Parahaemolylicus(GB/ T 4789.7-2003).The Vibrio Parahaemolylicus was separated and cultured with the CHROM agar Vibrio color cultures and TCBS cultures,processed...

Objective In order to offer data for establishing early-warning system of the food poisoning caused by Vibrio Parahaemolylicus,ascertained the Vibrio Parahaemolylicus circumstance of the contamination,drug sensitivity and virulence in limnetic products.Methods According to microorganism examination standards of food hygiene-the examination of Vibrio Parahaemolylicus(GB/ T 4789.7-2003).The Vibrio Parahaemolylicus was separated and cultured with the CHROM agar Vibrio color cultures and TCBS cultures,processed biochemistry identification by the test paper of API20E.Results The positive rate of Vibrio Parahaemolylicus was 41.4% of 140 limnetic products,the positive rate is different in the distinctness area from 15% to 75%,which was significantly difference(P<0.05).The sensitivity rates of Vibrio Parahaemolylicu strains to ciprofloxacin,acheomycin,chloromycetin and gentamicin was 100%, the resistance rates to streptomycin was 88.8%((71/80)).While 19 Vibrio Parahaemolylicu strains showed mulriple resistance.Conclusion It suggests government should enlarge the management of the fish feed additive,in order to prevent Vibrio Parahaemolylicu spread.The separation Vibrio Parahaemolylicu mostly had the stronger virulence,they may cause food poisoning,in investigating epidemic of food poisoning and laboratory examine process,it is enlightened that the possibility of the Vibrio Parahaemolylicus circumstance consists in the food poisoning caused by eating limnetic products.

目的探查副溶血性弧菌在淡水产品中的带染、药敏和毒力情况,为建立副溶血性弧菌食物中毒预警系统提供数据基础。方法依据GB/T 4789.7-2003食品卫生微生物检验标准中有关副溶血性弧菌的检验进行,分离培养选用科玛嘉弧菌显色培养基和TCBS两种培养基,用API20E试剂条进行生化鉴定。结果在140份淡水产品中,副溶血性弧菌的检出率为41.4%;不同地理区域副溶血性弧菌的检出率不同,在15%~75%之间,差异有统计学意义(P<0.05);分离菌株对环丙沙星、四环素、氯霉素和庆大霉素100%敏感,对链霉素的耐药率达到88.8%(71/80)。有19株菌株出现了多重耐药。结论建议政府加大对鱼饲料添加剂的管理,以防止耐药菌株的传播和扩散。分离菌株大多具有较强的毒力,存在引起食物中毒的可能性,提示在细菌性食物中毒的流行病学调查处理和实验室检验过程中,如食用了淡水产品,应考虑副溶血性弧菌的可能性。

 
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