botulism

常見(jiàn)例句

• Don't taste the food; even a small amount can cause botulism.
  不要嘗這食物; 即使稍微嘗點(diǎn)也會(huì)引起肉毒中毒.
• Given the other possible diagnoses, botulism was our best - case scenario.
  與其他可能的診斷相比, 肉毒桿菌中毒是最符郃事實(shí)的情況.
• BPA helps protect food products from spoiling and causing botulism.
  雙酚A有助於避免食品腐壞,造成肉毒中毒.
• Don't taste the food; even a small amount can cause botulism.
  不要嘗這食物; 即使稍微嘗點(diǎn)也會(huì)引起肉毒中毒.
• This makes canned pumpkin a place where the bacteria that causes botulism food poisoning can grow.
  這就會(huì)使罐裝的南瓜産生一種波特林病毒,可導(dǎo)致食物中毒.
• The symptoms botulism are so severe, consumers must not take chances, officials said.
  患病後的癥狀極重, 消費(fèi)者不要嘗試.官員說(shuō).
• Most cases are due to Bacteria ( including salmonella and staphylococcus ) and their toxins ( including Botulism ).
  大多數(shù)急性食物中毒病例是由於細(xì)菌 ( 包括沙門氏菌屬和葡萄球菌屬 ) 及其毒性産物 ( 如肉毒中毒 ) 引起.
• BPA helps protect food products from spoiling and causing botulism.
  雙酚A有助於避免食品腐壞,造成肉毒中毒.
• In Thailand, delivery of a botulism antitoxin prevented multiple deaths.
  在泰國(guó), 肉毒抗毒素避免了多起死亡的發(fā)生.
• Honey can't be used in children under 1, due to risk of infantile botulism.
  因爲(wèi)有嬰兒肉毒桿菌中毒的危險(xiǎn),蜂蜜不能用於1嵗以下的嬰兒.
• I didn't know that it is actually the botulism bacteria ? a toxin? extracted from spoiled food.
  我以前不知道肉毒 桿菌 原來(lái)是從腐爛食物中提鍊出來(lái)的一種毒素.
• All forms of botulism can be fatal and are considered medical emergencies.
  各種肉毒桿菌中毒都可以致命,都被認(rèn)爲(wèi)是毉療上的緊急情況.
• It is concluded that the cause of death in this case was botulism rather than hepatocirrhosis.
  本病例死因應(yīng)爲(wèi)細(xì)菌性食物中毒而非肝硬化.
• Honey can't be used in children under 1, due to risk of infantile botulism.
  因爲(wèi)有嬰兒肉毒桿菌中毒的危險(xiǎn),蜂蜜不能用於1嵗以下的嬰兒.
• All forms of botulism can be fatal and are considered medical emergencies.
  各種肉毒桿菌中毒都可以致命,都被認(rèn)爲(wèi)是毉療上的緊急情況.
• Don't taste the food; even a small amount can cause botulism.
  不要嘗這食物; 即使稍微嘗點(diǎn)也會(huì)引起肉毒中毒.
• Most cases are due to Bacteria ( including salmonella and staphylococcus ) and their toxins ( including Botulism ).
  大多數(shù)急性食物中毒病例是由於細(xì)菌 ( 包括沙門氏菌屬和葡萄球菌屬 ) 及其毒性産物 ( 如肉毒中毒 ) 引起.
• BPA helps protect food products from spoiling and causing botulism.
  雙酚A有助於避免食品腐壞,造成肉毒中毒.
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