salmonellae

简明释义

英[/ˌsælməˈnɛliː/]美[/ˌsæməˈnɛlə/]

沙门氏菌

英英释义

单词用法

同义词

反义词

例句

1.To establish a new method based on scorpion primer and PCR for rapid detection of the salmonellae in environmental water samples.

以蝎形引物pcr技术为基础建立一套环境水样沙门菌的快速检测方法。

2.To establish a new method based on scorpion primer and PCR for rapid detection of the salmonellae in environmental water samples.

以蝎形引物pcr技术为基础建立一套环境水样沙门菌的快速检测方法。

3.Conclusion Chromogenicmedia is a new for rapid detection of Salmonellae as it can greatly increase the detection rate.

结论用显色培养基检测沙门菌是一种新快速途径，可大大提高检测效率。

4.Salmonellae are more widespread than is commonly comprehended.

沙门氏菌的散播比平常所了解的更为广泛。

5.Results Minimum value of Salmonellae in samples was obtained.

结果得出样品中沙门菌的最低检出限。

6.The health department issued a warning about the presence of salmonellae 沙门氏菌 in undercooked poultry.

卫生部门发出警告，指出在未煮熟的家禽中存在salmonellae 沙门氏菌。

7.After the outbreak, many people were tested for salmonellae 沙门氏菌 infection.

疫情爆发后，许多人接受了salmonellae 沙门氏菌感染的检测。

8.Proper cooking can kill salmonellae 沙门氏菌 and prevent foodborne illnesses.

适当的烹饪可以杀死salmonellae 沙门氏菌，预防食源性疾病。

9.The restaurant was shut down due to a contamination of salmonellae 沙门氏菌 in their food preparation area.

由于食品准备区污染了salmonellae 沙门氏菌，该餐厅被关闭。

10.Children are particularly vulnerable to infections caused by salmonellae 沙门氏菌.

儿童特别容易感染由salmonellae 沙门氏菌引起的感染。

作文

Salmonella is a type of bacteria that can cause food poisoning in humans and animals. The term salmonellae refers to the plural form of this bacterium, indicating the various strains that exist within this genus. Understanding salmonellae is crucial for food safety and public health, as these bacteria are commonly found in raw or undercooked meats, eggs, and sometimes even fruits and vegetables. The symptoms of salmonellosis, the infection caused by salmonellae, include diarrhea, fever, abdominal cramps, and vomiting. These symptoms usually appear six hours to six days after infection and can last between four to seven days. In severe cases, the infection can lead to hospitalization, especially in vulnerable populations such as young children, the elderly, and individuals with weakened immune systems. Preventing salmonellosis involves proper food handling practices. It is essential to cook foods to their recommended temperatures to kill any potential salmonellae present. For instance, poultry should be cooked to an internal temperature of 165°F (75°C), while ground meats should reach at least 160°F (71°C). Additionally, washing hands, utensils, and surfaces before and after handling raw foods can significantly reduce the risk of cross-contamination. In recent years, there have been several outbreaks of salmonellosis linked to specific food products. For example, contaminated peanut butter, sprouts, and even pet foods have been identified as sources of salmonellae. These outbreaks highlight the importance of monitoring food sources and implementing strict hygiene standards in food production and preparation. Research into salmonellae continues to evolve, with scientists working on vaccines and treatments to combat infections. Public health organizations also emphasize the need for education on food safety practices to minimize the risks associated with these bacteria. Awareness campaigns help consumers understand the importance of cooking food thoroughly and avoiding consumption of raw or undercooked animal products. In conclusion, salmonellae play a significant role in foodborne illnesses, and understanding their impact is vital for public health. By practicing safe food handling and cooking methods, we can protect ourselves and our communities from the dangers posed by these bacteria. Ongoing research and education will be key in reducing the prevalence of salmonellosis and ensuring safer food for everyone.

沙门氏菌是一种可以引起人类和动物食物中毒的细菌。术语salmonellae指的是这种细菌的复数形式，表示该属内存在的各种菌株。理解salmonellae对于食品安全和公共健康至关重要，因为这些细菌通常存在于生或未煮熟的肉类、鸡蛋，有时甚至是水果和蔬菜中。 沙门氏菌感染（salmonellosis）的症状包括腹泻、发热、腹部痉挛和呕吐。这些症状通常在感染后六小时到六天内出现，持续时间为四到七天。在严重的情况下，感染可能导致住院，尤其是在易感人群中，如幼儿、老年人和免疫系统较弱的人。 预防沙门氏菌感染涉及适当的食品处理实践。烹饪食物至推荐温度以杀死潜在的salmonellae至关重要。例如，家禽应煮至内部温度165°F（75°C），而绞肉至少应达到160°F（71°C）。此外，在处理生食之前和之后洗手、器具和表面可以显著降低交叉污染的风险。 近年来，已经发现几起与特定食品产品相关的沙门氏菌感染暴发。例如，被污染的花生酱、豆芽甚至宠物食品已被确定为salmonellae的来源。这些暴发突显了监测食品来源和在食品生产和准备中实施严格卫生标准的重要性。 对salmonellae的研究持续发展，科学家们正在研究疫苗和治疗方法来对抗感染。公共卫生组织还强调需要教育食品安全实践，以最小化与这些细菌相关的风险。意识提升活动帮助消费者理解彻底烹饪食物和避免食用生或未煮熟动物产品的重要性。 总之，salmonellae在食源性疾病中扮演着重要角色，理解它们的影响对公共健康至关重要。通过实践安全的食品处理和烹饪方法，我们可以保护自己和我们的社区免受这些细菌带来的危险。持续的研究和教育将是减少沙门氏菌感染发生率并确保每个人都能获得更安全食品的关键。