What is clear is that both organic and conventional foods are susceptible to contamination by pathogenic microorganisms at every point in the food chain.
不过有一点是很清楚的，无论是有机食品还是常规食品在它们生产链条的每一个环节都有可能被致病微生物污染。
Irradiation exposes food to a low level of ionizing radiation to kill bacteria, molds, yeasts, parasites, and other microorganisms that can lead to food spoilage and illness if untreated.
辐射是将食品用较弱的电离放射法杀灭细菌，孢子，霉菌，寄生虫和如果不经处理就能导致食品变质和疾病的其他细菌。
The proposed new code will initially, as a priority, spell out acceptable levels of pathogenic microorganisms, food additives, heavy metals, pesticide residues and other pollutants.
提议的新标准首先明确地说明致病微生物、食品添加剂、重金属、农药残留物和其它污染物质可接受的范围。
The effect of water activity on growth of microorganisms, lipid oxidation, enzyme activity, food texture as well as protein and vitamins were also discussed.
讨论了水分活度对微生物生长、食品中油脂的氧化、酶活力、食品的质构、食品中蛋白质和维生素的影响。
Besides microorganisms' actions in fermentation AS agents of physical and biological change, they themselves can be used AS a food source.
微生物除了发酵中作为物理和生物学变化的试剂外，它们本身也能被用作一种食物来源。
The mathematical model of predictive microbiology can qualitatively analyze the growth and survival of microorganisms existed in food.
预测微生物的数学模型可以对食品中微生物的生长、残存和死亡进行数量化预测。
Ginger, table salt and lactic acid can concurrently inhibit the growth of microorganisms which cause food to go moldy and rotten, and have combined antiseptic effect on cucumbers.
生姜、食盐、乳酸能协同抑制引起食品发霉腐烂微生物的繁殖以及对“腌菜”有协同防腐作用。
By mixing soil in with old food, leaves, and even newspaper, microorganisms will get to work.
在腐烂的食物、树叶、甚至报纸中混合入土壤，微生物就会开始工作了。
Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.
本书涉及的内容包括：食品的保藏、食品的包装、微生物加工的益处和风险、加工的安全性。
Microbial growth in foods can result in either preservation or spoilage, depending on the microorganisms involved and the food storage conditions.
在食品中微生物生长的结果或者是使食品得以保藏或者是变坏，主要取决于食品中含有的微生物及其贮藏条件。
The importance of sanitation practices is to combat the proliferation and activity of food spoilage and food poisoning microorganisms.
卫生习惯的重要性，是为了打击食品变质和食物中毒的微生物的扩散和活动。
Microorganisms can be used directly as a food source or as a supplement to other foods and are then called single-cell protein.
微生物可直接作为食物来源，或作为一种添加到其它食物中的添加物，并被称为单细胞蛋白。
General concepts: Biomass includes all plants, microorganisms as well as plants, animals and microorganisms for food production waste.
广义概念：生物质包括所有的植物、微生物以及以植物、微生物为食物的动物及其生产的废弃物。
To comprehends fully the principles of food sanitation, one must understand the role of microorganisms in food spoilage and poisoning.
充分理解食品卫生的原则，必须了解微生物在食品变质和中毒作用。
Microorganisms multiply rapidly in dirty places and in warm temperatures. This means that people should never touch food with dirty hands or put food on unwashed surfaces.
微生物在脏的温暖的环境下繁殖迅猛，这便意味着我们不要用脏手触摸食物，也不要把食物置于未清洗的物体表面。
Most important commercial enzymes are produced from a limited number of microorganisms which have a long history of acceptability as food and beverage producers.
最重要的商业酵素从有可接受的长历史如食物和饮料生产者的微生物的一个有限制的数字被生产。
Food cold sterilization is a new technology by which microorganisms are killed without heating and the nutrition, texture, color and flavor of food are not affected.
食品冷杀菌技术是一类不用热能杀死微生物，不影响食品营养、质构、色泽和风味的新兴杀菌技术。
Food cold sterilization is a new technology by which microorganisms are killed without heating and the nutrition, texture, color and flavor of food are not affected.
食品冷杀菌技术是一类不用热能杀死微生物，不影响食品营养、质构、色泽和风味的新兴杀菌技术。
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