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细菌及其毒素所引起的食物中毒,沙门氏菌族中的成员占主导地位。根据解放后国内三大杂志——中华医学、内科、卫生,所载的文献和国外的情况大致相同。食物中毒的广义,系由生物性与非生物性所构成,非生物性的不在本文讨论之列,而生物性的也专以细菌性的为对象。细菌性的食物中毒,在国内外文献中大都根据英国学者Topley氏所下的定义:(一)食物中毒分为两种,一种系吞食了食物中含有的致病菌于体内繁殖的结果所谓传染型(Infection type);一种是吞食了食物含有细菌繁殖的产物——毒性物质的结果所谓毒素型(Toxin type)。他又总结说:“我们可以这样说:细菌性食物中毒是:(一)由于大量
Bacteria and their toxins cause food poisoning, and members of the Salmonella family dominate. According to the post-liberation of the three domestic magazines - Chinese medicine, internal medicine, health, the literature contained and abroad are roughly the same. Food poisoning in the broadest sense, by the biological and non-biological composition, non-biological is not discussed in this column, and biological also specifically for bacterial as the object. Bacterial food poisoning, most of the literature at home and abroad, according to British scholar Topley’s definition: (a) food poisoning is divided into two kinds, one is devouring the food containing pathogenic bacteria in the body of the results of the so-called reproduction Infection type; One is the so-called Toxin type, which results from the ingestion of toxic substances by the ingestion of foods that contain bacteria. He concluded: "We can say: Bacterial food poisoning is: (a) due to a large number