向屠宰厂工人和参与生肉生产的人进行食品处理卫生教育对于将微生物污染降低到最低水平至关重要。
Education in hygienic handling of foods for abattoir workers and those involved in the production of raw meat is essential to keep microbiological contamination to a minimum.
指征性病变在肉用动物的宰后检验中起着重要的指示作用，对于常见肉用动物疫病指征性病变的掌握在屠宰检验中是至关重要的。
And the mastery of usual indicative pathological changes of epidemic diseases of animals for table purposes is of great importance in the inspection after slaughter.
良好卫生习惯在与动物接触中至关重要，尤其是在屠宰和屠宰后处理过程中，必须避免接触疾病媒介。
Good hygiene practices are essential in all contact with animals and are especially important during slaughter and post-slaughter handling to prevent exposure to disease agents.
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