使用推荐量情况下，在水洗、漂烫和烘干时整株甘蓝中毒死蜱残留的加工因子分别为0。
At the condition of recommended dose, the processing factors of washing, blanching and drying for chlorpyrifos in the whole cabbage were 0.
结论：食品中的大流行株及致病株的出现是副溶血性弧菌食物中毒事件发生的主要原因。
Conclusion: the pandemic strains and pathogenic strains in food chains were the main reason that caused foodborne breaks in China.
应用推荐