其病因可能与梭状芽胞杆菌和产气杆菌感染有关。
The causal factor may be related to clostridia and bacillusgasoformans infections.
在许多调味品种，检出大肠杆菌，芽样芽孢杆菌， 产气荚膜梭状芽胞杆菌和沙门氏菌。
Coliforms , B . cereus , C . porringers, and Salmonella species have been detected in most spices.
在许多调味品种，检出大肠杆菌，芽样芽孢杆菌， 产气荚膜梭状芽胞杆菌和沙门氏菌。
Coliforms , B . cereus , C . porringers, and Salmonella species have been detected in most spices.
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