而引起这次食物中毒爆发的病毒，是沙门氏菌中最为常见的一种病毒，占所有沙门氏菌食物中毒病例的20%左右。
And the strain involved in the outbreak is the most common strain of salmonella, accounting for roughly 20 percent of all salmonella food poisonings.
在新闻频繁出现，沙门氏菌是食物中毒爆发的一个来源，经常由吃未经煮熟或不卫生的预制鸡蛋或肉带来。
Salmonella is frequently in the news as a source of food poisoning outbreaks, usually from eating poorly cooked or unhygienically prepared eggs or meat.
本文对沙门氏菌的生物学特性及其对动物性食品的污染和食物中毒的现况进行了概述，对检测方法进行了介绍。
The biologic property of Salmonella, its contamination in animal food, the present situation of Salmnella food poisoning and its method for examination were described in the paper.
目的：为了加强饮食食品从业人员的卫生管理，了解本辖区沙门氏菌菌型变迁的情况，防止因沙门氏菌引起的食物中毒的发生。
Objective: to tighten up the hygienic management of food service personnel, and to watch the groups serotypes in area, for prevention food poisoning caused by salmonella from coming on.
目的：应用pcr -焦磷酸测序技术对食物中毒标本中沙门菌进行快速检测。
Objective: To apply PCR-Pyrosequencing technology on samples of food poisoning for rapid detection of Salmonella.
（inChinese） 张国江， 罗兰妹， 蔡苏薇。一起由韦太夫雷登沙门菌引起食物中毒病原学调查[J]。中国卫生检验杂志， 2002，12（4）：495。
Zhang GJ, Luo LM, Cai SW. Etiological investigation of a food poisoning caused by Salmonella Weltevreden[J]. Chinese Journal of Health Laboratory Technology, 2002, 12(4):495.
（inChinese） 张国江， 罗兰妹， 蔡苏薇。一起由韦太夫雷登沙门菌引起食物中毒病原学调查[J]。中国卫生检验杂志， 2002，12（4）：495。
Zhang GJ, Luo LM, Cai SW. Etiological investigation of a food poisoning caused by Salmonella Weltevreden[J]. Chinese Journal of Health Laboratory Technology, 2002, 12(4):495.
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