其中生物性危害是最关键的因素。
食品中来自微生物性危害的危险性密切关系到人类的健康。
The risk caused by microbiological hazards in food is very concerned to human health.
生物性危险：指食品中不应该出现任何意外的生物有机体或人为添加的生物有机体，不能危害人类的健康。
Biological risk: refers to the food should not occur in any unexpected organism or add artificial biological organisms, can not harm human health.
HACCP是一个为国际认可的、保证食品免受生物性、化学性及物理性危害的预防体系。
HACCP is a guarantee for international recognition and food from the biological, chemical and physical hazards prevention system.
潜在危害包括生物性、化学性和物理性；
The latent hazard includes biological hazard, chemical hazard and physical hazard.
微生物性的显著危害主要有：沙门氏菌、大肠杆菌等。
The significant microorganism hazards were Salmonella and Escherichia pollution.
微生物性的显著危害主要有：沙门氏菌、大肠杆菌等。
The significant microorganism hazards were Salmonella and Escherichia pollution.
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