(3)foods that contain pathogenic parasites, microorganisms or an amount of microbial toxin exceeding the tolerance prescribed by the State;

(三)含有致病性寄生虫、微生物的,或者微生物毒素含量超过国家限定标准的;

属类：法学专业-中国法律-食品卫生法

This bacterium is only weakly toxic to insects as a vegetative cell, but during sporulation, it produces an intracellular protein toxin crystal, the parasporal body, that can act as a microbial insecticide for specific insect groups.

thuringiensis.其无性繁殖的细胞(营养体)对昆虫只有微弱的毒性,但是在孢子形成期产生一种胞内毒素蛋白质晶体--伴细胞体,它可以作为特定昆虫群体的微生物杀虫剂。

属类：工程技术-食品工程-

sampling (guidance on the collection,handling and storage of soil for the assessment of aerobic microbial process in the laboratoryu

采样-土壤中需氧微生物评估用土壤的收集、处理及存值储指南

属类：行业标准名称-试验方法-

The thermal process is a function of the decimal reduction time (D)and the thermal resistance constant (Z)for the microbial population in the product.

产品中微生物数量的D值和Z值也是热处理强度的函数。

属类：工程技术-食品工程-

Quite unexpectedly, vertebrate physiologists and microbial biochemists had found a common ground

出乎意外,脊椎动物生理学家和微生物生化学家找到了共同阵地。

属类：综合句库--

The enzymes prepared from pea, rat liver and bovine brain were composed of fewer subunits than the microbial enzymes

从豌豆、鼠肝和牛脑制备的酶比微生物中的酶包含的亚基少。

属类：综合句库--

In most situations, the primary objective is the use of an established elevated temperature for some predetermined length of time to reduce the microbial population within the product.

大多数的情况下,处理的主要目的是利用持续一定时间的高温来减少产品中的微生物数量。

属类：工程技术-食品工程-

Most food processing operations are designed to extend the shelf-life of the product by reducing or eliminating microbial activity.

大多数的食品加工操作都是为通过降低或杀灭微生物的活性来延长产品的保质期而设计的。

属类：工程技术-食品工程-

However, unless a very high degree of sanitation is employed in soft drink manufacture, the pH imparted by the acid, even in combination with acidic fruit juices is not sufficient to ensure long-term microbial stability.

但是,除非软饮料制造过程中卫生条件相当好,酸本身的低pH既使与酸性果汁配合,也不足以保证饮料具有长期的微生物稳定性。

属类：工程技术-食品工程-

Proteolysis and putrefaction are typical results of microbial spoilage of such high-protein materials.

蛋白水解和腐化是这些高蛋白物质发生微生物变质的典型结果。

属类：工程技术-食品工程-

When drier foods are placed in moist environments, moisture absorption can occur on the food surface, eventually allowing microbial growth.

当干燥的食品被放置于潮湿的环境中时,在食品的表面上发生吸潮,最终使微生物可以生长。

属类：工程技术-食品工程-

Thermal processes for low-acid foods or products with pH over 4.5 are based on thermal resistance of spores of microbial pathogens.

低酸食品或pH值在4.5以上的产品的热加工是依据病原菌的芽孢的抗热性。

属类：工程技术-食品工程-

Many elements can contribute to the emergence of a new zoonotic disease: microbial /virologic determinants, such as mutation, natural selection, and evolutionary progression

对新人畜共患病浮现有作用的因素很多:微生物和病毒学决定因素,如突变、自然选择与进化进程

属类：行业术语-检验检疫-

For products with pH below 3.7, the magnitude of the thermal process is based on the thermal resistance of microbial spores associated with economic spoilage.

对于pH值在3.7以下的产品,热处理强度是主要依据与腐败细菌有关的微生物芽孢的抗性。

属类：工程技术-食品工程-

Fermented milks may have beneficial effects. L. acidophilus may modify the microbial flora in the lower intestine, thus improving general health, and it often is used as a dietary adjunct.

发酵乳具有有益的作用。嗜酸乳杆菌可以改变一些肠道内微生物菌群,因此会改善健康情况,而且经常用它辅助食疗。

属类：工程技术-食品工程-

Fermented milk has distinct flavors and aromas, depending on incubation conditions and the microbial inocula used .

发酵乳制品具有与众不同的风味与香气,这主要取决于微生物的培养条件及所使用的接种方法。

属类：工程技术-食品工程-

cryptotoxin,non-microbial ,from snake or bee venom

非微生物隐毒素,蛇或蜜蜂的毒液提取物

属类：物品名称-化工产品-

Humus: Nonliving, finely divided organic matter in soil, derived from microbial decomposition of plant and animal substances. Ranging in colour from brown to black, it consists primarily of carbon but also contains nitrogen and smaller amounts of phosphorus and sulfur.

腐殖质:土壤中无生命的、细小的有机物质。由动、植物遗体经微生物分解而成,颜色从褐色到黑色。主要成分是碳,也有氮和少量的磷和硫。

属类：化学及生命科学-化学-

High-temperature steam caused a major disruption in the microbial community.

高温蒸气导致微生物群体大量破坏。

属类：工程技术-食品工程-

A variety of intrinsic and extrinsic factors determine whether microbial growth will preserve or spoil foods.

各种各样决定微生物生长的内在与外部因素的变化将使食品得以保存或是腐败变质。

属类：工程技术-食品工程-

Wines, beers, and other alcoholic products also axe produced through microbial activity.

果酒,啤酒以及其它的含酒精产品也可以用微生物来生产。

属类：工程技术-食品工程-

Excess CO2 can decrease the solution pH, inhibiting microbial growth.

过量的co2降低溶液的pH值,抑制微生物的生长。

属类：工程技术-食品工程-

At higher relative humidity microbial growth is initiated more rapidly, even at lower temperatures (especially when refrigerators are not maintained in a defrosted state).

即使是温度很低尤其是当冰箱未保持在除霜状态时,在较高的相对湿度下,微生物的生长开始也很快。

属类：工程技术-食品工程-

Ready-to-serve (RTS)juices present other problems as the aw values are sufficiently high to allow microbial growth.

即饮果汁存在另一些问题如水的活度值足以允许微生物的生长。

属类：工程技术-食品工程-

colloidal precious metal,mixtures of for therapeutic or prophylactic uses,not containing antibiotics,hormones alkaloids or microbial products,not put up in measured doses or in forms or packings for retail sale

胶态贵金属合剂,供防治疾病用,不含抗生素、激素,生物碱或微生物制品,未采取标准剂量装或供零售的形式或包装

属类：物品名称-化工产品-

The following will be a brief review of the history of food processing, with particular emphasis on the role of establishing and maintaining microbial safety in foods, as well as the desire to establish and maintain economic shelf-life for foods.

接下来将是食品加工历史的简短回顾,特别强调了实现和保持食品中微生物的安全性的作用,并希望获得和保持经济的食品保质期。

属类：工程技术-食品工程-

Despite a long tradition of efforts to preserve food from spoilage, it was not until the nineteenth century that the microbial spoilage of food was studied rigorously.

尽管长期以来人们努力保藏食品免于腐败,但到了19世纪,才开始认真研究由微生物导致的食品腐败。

属类：工程技术-食品工程-

Standard Test Method for Determining Aerobic Biodegradation of Plastic Materials in the Marine Environment by a Defined Microbial Consortium

利用规定的微生物团测定塑料材料在海洋环境中需氧生物降解能力的标准试验方法

属类：行业标准名称-国际标准-ASTM D 6691-2001

The polyacrylamide manufactured through microbial catalyzing has been extensively used in the tertiary oil recovery, raising the recovery rate by 10 percent, and both its production scale and product level have entered the leading ranks worldwide

利用微生物催化法生产的聚丙烯酰胺,广泛应用于三次采油,提高采收率10%,其生产规模和产品水平均处于世界领先地位

属类：综合句库--

Unfermented green and black teas also have well-documented ant microbial properties because of their polyphenol contents, which apparently are diminished when the teas are fermented.

没有进行发酵的绿茶和红茶因含有多酚类物质也有非常好的抗菌特性,当茶叶被发酵时,明显地减少。

属类：工程技术-食品工程-