2.控制病原菌的繁殖和酶的活动:各种病菌都有其最适宜的生长、繁殖条件,如温度、湿度、渗透压、营养、酸碱度、氧等。但其中最重要的还是温度。一般病菌在37℃左右繁殖。因此,食品在刚买回来时没有致病菌生长繁殖,只是由于保管或处理不当,致使病菌在适宜的温度下大量繁殖,释放大量毒素,进食后发生食物中 2. Control of pathogen reproduction and enzyme activity: a variety of bacteria have their most appropriate growth and breeding conditions, such as temperature, humidity, osmotic pressure, nutrition, pH, oxygen and so on. But the most important of these is temperature. General bacteria multiply at about 37 ℃. Therefore, the food just bought back when there is no pathogen growth and reproduction, but due to improper storage or handling, resulting in a large number of bacteria in the appropriate temperature breeding, release a large number of toxins, food occurs after eating