1)Parahaemolyticus副溶血性
1.A Study on Expression and purification of TDH-related hemolysin gene of Vibrio parahaemolyticus;副溶血性弧菌直接溶血相关毒素蛋白的纯化及性质初探
英文短句/例句
1.Studies on cloning and expressing of hemolysin genes of vibrio parahaemolyticus;副溶血性弧菌溶血毒素基因的克隆与表达研究
2.Detection of Pathogenic Vibrio Parahaemolyticus in Aquatic Products水产品中致病性副溶血性弧菌的检测
3.Identification of Vibrio parahaemolyticus from other clinical isolated bacteria by partial 16S rDNA sequencing test使用16S rDNA序列分析鉴定副溶血性弧菌
4.Survey on Vibrio parahmolyticus Contamination in Aquatic Products in Panyu District番禺区水产品副溶血性弧菌污染调查
5.Study on the serotype of Vibrio parahaemolyticus isolates during 2003-2008 in Guangdong Province,China广东省2003～2008年副溶血性弧菌血清学分型研究
6.Study on Cloning and Mutation of Thermostable Direct Hemolysin Gene of Vibrio Parahaemolyticus;副溶血性弧菌直接溶血毒素基因的克隆、突变研究
7.Primary Study of the Risk Assessment System of Vibrio Parahaemolyticus in Clammeat;蛤肉中副溶血性弧菌风险评估体系初探
8.FLUOROGENIC ASSAY FOR RAPID DETECTION OF Vibrioparahaemolyticus IN AQUATIC PRODUSTS;荧光分析法快速检测水产品中副溶血性弧菌
9.Comparative Transcriptome Analysis of Vibrio Parahaemolyticus in Response to Various Environmental Stresses副溶血性弧菌的体外比较转录组学研究
10.Genotyping of Vibrio parahaemolyticus by ERIC-PCR and Virulence Gene Detection副溶血性弧菌ERIC-PCR分型及毒力基因的检测研究
11.LABORATORY RESEARCH OF FOOD POISONING CAUSED BY VIBRIO PARAHAEMOLYTICUS一起副溶血性弧菌食物中毒的实验室研究
12.Initial development of ELISA kit for rapid detection for Vibrio Parahaemolyticus副溶血性弧菌ELISA快速检测试剂盒的研制
13.Investigation on a Case of Food Poisoning Induced by Vibrio Parahaemolyticus一起由副溶血性弧菌引起食物中毒的调查
14.Laboratory testing with Vibrio parahaemolyticus food poisoning cases实验室检测一起副溶血性弧菌食物中毒报告
15.Real-time fluorescence PCR detection of Vibrio parahaemolyticus in aquatic products实时荧光PCR检测水产品中副溶血性弧菌
16.Investigation on a case of food poisoning caused by vibrio parahemolyticus一起副溶血性弧菌食物中毒的调查分析
17.Etiological identification of Vibro parahaemolyticus causing food poisoning引起食物中毒副溶血性弧菌的病原学鉴定
18.INVESTIGATION ON THE VIBRIO PARAHAEMOLYTICUS CONTAMINATION STATUS IN FISHERY PRODUCTS OF FRESH WATER IN TAIZHOU泰州市淡水产品中副溶血性弧菌污染状况调查
相关短句/例句
Vibrio parahaemolyticus副溶血性弧菌
1.Analysis of A Case of Food Poisoning Induced by Vibrio Parahaemolyticus Related to Tourists;一起副溶血性弧菌引起旅游者食物中毒的调查分析
2.Detection of Vibrio parahaemolyticus by multiplex polymerase chain reaction;副溶血性弧菌PCR检测方法的建立
3.Detection of Vibrio parahaemolyticus in food with multiplex-PCR;利用多重PCR检测食品中副溶血性弧菌的方法研究
3)Vibrio parahemolyticus副溶血性弧菌
1.0,those of Candida albicans and Vibrio parahemolyticus exposed for 10 min an.0;对白色念珠菌和副溶血性弧菌分别作用10 min和3 min,平均杀灭对数值>5。
2.Methods:A total of 2238 samples of foods(raw meats,cooked meats,dairy products,food made of wheat flour and rice,non-fermented bean products and gluten,aquatic product and vegetables) were examined for the presence of Escherichia coli O157:H7,Salmonella spp,Listeria monocytogens,Vibrio parahemolyticus and Staphylococcus aureus by national active foodborne pathogens surveillance system.25%,副溶血性弧菌30。
3.Objective To establish DNA fingerprint databases of Vibrio parahemolyticus in Hebei Province by using PFGE typing,to compare Vibrio parahemolyticus from different sources and to determine the origin of the food borne disease,route of transmission and epidemiological area,thus to provide a technological support to prevent food borne diseases.目的通过脉冲场凝胶电泳(PFGE)分型研究在河北省建立副溶血性弧菌DNA指纹图谱基因库,以便将来对不同来源的副溶血性弧菌DNA图谱进行即时比较,确定同源性,进而确定食源性疾病的传染源、传播途径、流行范围等,为从根本上防止食源性疾病的发生提供技术基础。
4)Vibrio parahaemolyticus(VP)副溶血性弧菌(VP)
5)H. parahaemolyticus副溶血性嗜血杆菌
6)Rapid detection of Vibrio parahaemolyticus(VP)副溶血性弧菌快速检测
延伸阅读
副溶血性弧菌食物中毒副溶血性弧菌食物中毒foodpoisoningduetoVibrioparahaemolyticas副溶血性弧菌（又称嗜盐菌）引起的食物中毒。副溶血性弧菌为革兰氏阴性杆菌，在温度37℃、pH7.7左右、含盐3％～4％的食物和培养基中发育良好，在无盐条件下不能生长。本菌对酸敏感，不耐高温，56℃时5分钟即可死亡。对低温的抵抗力较强，在冰箱中可存活70多天。本病多因进食染菌腌渍物所致。副溶血性弧菌多存在于海水中，故海产品的染菌率较高。除食用未煮熟的鱼、虾、蟹类可引起中毒之外，肉、蛋、蔬菜等也可引起，这是因食物容器或砧板生熟食不分，与海产品交叉污染引起的，也有由咸菜和食盐引起本菌食物中毒的。常集体发病。副溶血性弧菌食物中毒的潜伏期为2～40小时不等，大多为10小时左右。主要症状为呕吐、腹痛、腹泻，粪便呈洗肉水样或脓血样，里急后重不明显，发热轻，重者可有脱水、意识不清、血压下降等。病程约1周左右。实验室检查白细胞增多，粪便镜检可见白细胞、脓细胞或红细胞，部分病人有巨噬细胞。粪便培养可检出副溶血性弧菌。根据流行季节、进食污染食物史、临床表现及实验室检查即可确诊。治疗为对症和支持疗法，重者可口服抗生素，一般预后良好。预防措施为：将动物性食物煮熟后再食，放置一段时间后，食前要充分加热，防止生熟食物交叉感染。
