论文部分内容阅读
食品中的细菌根据其致病性可以分为致病菌、条件致病菌和非致病菌3类。凡能引起人类疾病的细菌,统称为病原菌或致病菌;条件致病菌指在机体抵抗力低下的条件下致病而正常健康状况下不致病的细菌;非致病菌是指食品中存在的非直接引起人体疾病的微生物。同一种细菌〔1-5〕在经历了
Bacteria in food can be divided into pathogenic bacteria, pathogenic bacteria and non-pathogenic bacteria according to their pathogenicity. Where can cause human disease bacteria, collectively referred to as pathogenic bacteria or pathogens; conditional pathogenic bacteria refers to the conditions in the body resistance to disease and under normal conditions does not cause disease of bacteria; non-pathogenic bacteria in food Existence of non-direct human diseases caused by microorganisms. The same bacteria [1-5] is undergoing