Results The frequency of micronucleus cells of cooks engaged in barbecue production was higher than that of the control group, and it was related to daily exposure time.
结果观察组肉类烧烤厨师末梢血淋巴细胞微核率高于对照组餐饮服务员，且与每日接触时间有关。
WHO recommends that travellers with a clear exposure history be treated as contacts and placed under surveillance for 21 days, during which time their temperature should be monitored daily.
世卫组织建议，应将具有明显暴露史的旅行者作为接触者对待并将其置于监测之下21天，在此期间应每天监测其体温。
The team divided the follow-up time period into the categories of "current" and "no exposure," and determined the daily dose and cumulative dose for each time period.
研究者把随访时间分成“暴露”和“非暴露”两组，并确定每个时间段的每日剂量和累积剂量。
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