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细菌性食物中毒是由于食用被细菌或细菌毒素污染的食物引起的急性中毒性疾病。夏季是细菌最为活跃的季节,食物若烹饪、放置不当,极易被细菌污染。中毒原因有4方面生熟交叉污染如熟食品被生的食品原料污染,或被与生的食品原料接触过的表面(如容器、手、操作台等)污染。食品贮存不当熟食品在10℃至60℃之间的温度条件下存放时间应小于2小时,长时间存放容易引起变质。另外,把易腐原料在不适合的温度下长时间贮存也可能诱发食物中毒。
Bacterial food poisoning is an acute toxic condition caused by the consumption of food contaminated with bacteria or bacterial toxins. Summer is the most active season of bacteria, food cooking, improper placement, easily contaminated by bacteria. There are four reasons for poisoning cross-contamination of raw and cooked foods such as cooked food contaminated raw food, or raw food contact with the raw surface (such as containers, hands, console, etc.) pollution. Improper storage of food cooked food at 10 ℃ to 60 ℃ under the conditions of temperature storage time should be less than 2 hours, long-term storage is likely to cause deterioration. In addition, storing perishable raw materials for long periods of time at unsuitable temperatures may also induce food poisoning.