目前世界上由食源性微生物引起的疾病，在食源性疾病危害因素中是主要危害。
In the present the food-borne disease caused by microorganism hold precedence in the factors caused food-borne disease.
由微生物引起的重大食源性疾病。
温度控制是控制微生物危害、预防食源性疾病最重要的措施之一。
Temperature control is one of the most important aspects of control of microbiological hazards and prevention of foodborne diseases.
近年来，微生物污染所造成的食源性疾病和潜在的健康危害已成为世界各国主要的公共卫生问题。
In recent years, microbiological contamination caused by food-borne diseases and potential health hazards has become the major public health problem of the world.
微生物引起的食源性疾病事件数和病例数最多，共33起，病例474例，占总数的55.93%、68.60%；
The number of events and cases by microorganisms were the largest, including 33 events(55.93%) and 474 cases(68.60%);
方法：依据《2010年河北省食源性致病菌监测技术指南》为监测基础，抽取本市10类食品，进行10种微生物指标检测。
Methods: According to monitoring guideline of food-borne pathogenic bacteria in Hebei in 2010, sample 10 types of food and detect 10 kinds of bacteria.
方法：依据《2010年河北省食源性致病菌监测技术指南》为监测基础，抽取本市10类食品，进行10种微生物指标检测。
Methods: According to monitoring guideline of food-borne pathogenic bacteria in Hebei in 2010, sample 10 types of food and detect 10 kinds of bacteria.
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