salmonella

简明释义

英[ˌsælməˈnelə]美[ˌsælməˈnelə]

n. 沙门氏菌

复 数 s a l m o n e l l a e 或 s a l m o n e l l a s 或 s a l m o n e l l a

英英释义

单词用法

同义词

反义词

例句

1.Ever wonder why we're experiencing all those salmonella and swine flu outbreaks?

有没有想过我们为什么会有那些沙门氏菌和猪流感的爆发？

2.Isn't that like KFC advertising salmonella chicken? "— Jay leno."

这难道不就是像肯德基做广告说，要卖沙门氏菌鸡吗？

3.This can actually spread Salmonella to other foods.

因为这实际上会将沙门氏菌传播到其他食物中。

4.The first of the specific studies was on Salmonella, a bacterium found in spoilt food.

第一个具体研究是沙门氏菌，一种多见于变质食物中的细菌。

5.More than 95% of cases of Salmonella infection are food-borne.

大约超过95%的沙门氏菌感染是经由食物造成的。

6.Only live salmonella cells trigger salmonellosis.

只有活沙门氏菌才会引起沙门氏菌症。

7.What foods does Salmonella get into?

沙门氏菌会侵入哪些食物？

8.Salmonella Typhi was isolated from the blood of 28 (30.4%) patients.

伤寒杆菌从28名(30.4%)患者的血液中分离。

9.Salmonella can get into an egg from the inside out or the outside.

沙门氏菌可用外而内也可由内而外感染鸡蛋。

10.Eating undercooked eggs can lead to infection with salmonella.

食用未煮熟的鸡蛋可能导致感染沙门氏菌。

11.The restaurant was temporarily closed due to a salmonella outbreak.

由于发生沙门氏菌疫情，该餐厅暂时关闭。

12.Symptoms of salmonella infection include diarrhea and fever.

感染沙门氏菌的症状包括腹泻和发热。

13.Proper food handling can reduce the risk of salmonella contamination.

妥善处理食品可以降低沙门氏菌污染的风险。

14.Poultry is a common source of salmonella bacteria.

家禽是沙门氏菌细菌的常见来源。

作文

Salmonella is a type of bacteria that is commonly associated with foodborne illnesses. These bacteria are often found in raw or undercooked foods, especially poultry, eggs, and meat. When ingested, salmonella (沙门氏菌) can cause symptoms such as diarrhea, fever, and abdominal cramps. It is important to understand the risks associated with salmonella (沙门氏菌) infections, as they can lead to severe health complications, especially in vulnerable populations such as young children, the elderly, and individuals with weakened immune systems. The transmission of salmonella (沙门氏菌) typically occurs through contaminated food or water. For instance, if chicken is not cooked thoroughly, the bacteria can survive and cause illness when consumed. Additionally, improper handling of food, such as not washing hands after touching raw meat, can also lead to contamination. It is essential to practice good hygiene and food safety measures to prevent salmonella (沙门氏菌) infections. To reduce the risk of salmonella (沙门氏菌), it is crucial to cook foods to their recommended temperatures. For example, poultry should be cooked to an internal temperature of at least 165°F (75°C). Moreover, eggs should be cooked until both the white and yolk are firm. In addition to cooking food properly, washing hands, utensils, and surfaces that come into contact with raw foods can help eliminate the risk of cross-contamination. Another aspect to consider is the importance of being aware of recent outbreaks of salmonella (沙门氏菌). Health authorities often issue warnings about contaminated products, which can include everything from fresh produce to packaged foods. Staying informed about these alerts can help consumers make safer choices and avoid potential exposure to salmonella (沙门氏菌). In conclusion, understanding salmonella (沙门氏菌) and its implications for food safety is vital for maintaining health and well-being. By following proper cooking guidelines, practicing good hygiene, and staying informed about food recalls, individuals can significantly reduce their risk of contracting a salmonella (沙门氏菌) infection. Awareness and education are key components in the fight against foodborne illnesses, ensuring that we can enjoy our meals safely and healthily.

沙门氏菌是一种常与食源性疾病相关的细菌。这些细菌通常存在于生或未煮熟的食物中，尤其是家禽、鸡蛋和肉类。当摄入后，沙门氏菌可以引起腹泻、发热和腹部痉挛等症状。了解与沙门氏菌感染相关的风险非常重要，因为这些感染可能导致严重的健康并发症，尤其是在脆弱人群中，如幼儿、老年人和免疫系统较弱的人。 沙门氏菌的传播通常发生在受污染的食物或水中。例如，如果鸡肉没有彻底煮熟，细菌可能会存活并在消费时导致疾病。此外，不正确的食物处理，例如在接触生肉后不洗手，也可能导致污染。为了防止沙门氏菌感染，实践良好的卫生和食品安全措施至关重要。 为了降低沙门氏菌的风险，确保食物达到推荐的烹饪温度是至关重要的。例如，家禽的内部温度应至少达到165°F（75°C）。此外，鸡蛋应煮至蛋白和蛋黄均变硬。除了正确烹饪食物，清洗手、器具和与生食接触的表面也可以帮助消除交叉污染的风险。 另一个需要考虑的方面是关注近期沙门氏菌疫情的重要性。卫生当局经常发布有关受污染产品的警告，这些产品可能包括从新鲜农产品到包装食品的所有东西。保持对这些警报的了解可以帮助消费者做出更安全的选择，避免潜在的沙门氏菌暴露。 总之，理解沙门氏菌及其对食品安全的影响对维护健康和幸福至关重要。通过遵循适当的烹饪指南、实践良好的卫生习惯以及保持对食品召回信息的了解，个人可以显著降低感染沙门氏菌的风险。意识和教育是抵御食源性疾病的关键组成部分，确保我们能够安全和健康地享用美食。