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1.酵米面黄杆菌是怎样发现的?酵米面黄杆菌引起的食物中毒,曾一度被认为是某种霉菌毒素所致,尤其易与黄曲霉毒素中毒相混淆。1974年,中国预防医学科学院卫生研究所等单位协作研究,干1978年在臭米面中发观了一种与霉菌同时生长的杆菌。经研究证明,这种细菌的毒素可引起中毒。1979年11月在北京召开的有关专家参加的鉴定会上,才对臭米面食物中毒的病原菌统一命名为“酵米面黄杆菌”。
1. What is the discovery of Flavobacterium lemaneiformis? Food poisoning caused by Flavobacterium lecanum was once considered to be caused by some mycotoxins, especially with aflatoxin poisoning. In 1974, the Chinese Academy of Preventive Medicine Institute of Health and other units of collaborative research, dry in 1978, stinky rice noodles in the hair with a fungus at the same time the growth of Bacillus. The study proved that the bacteria toxins can cause poisoning. In 1979 November held in Beijing in the identification of experts to participate in, only stinky rice noodles poisoning pathogenic bacteria unification named “Flavobacterium kumquat.”