2014食品安全学复习题及答案.pdf

食品安全卫生学总复习题食物中毒部分一单选题1.下列哪种属食物中毒的范畴（C）A.伤寒 B.甲性肝炎 C.肉毒中毒 D.暴饮暴食性胃肠炎 E.禽流感2.以下食物中毒最为常见的是（B）A.化学性食物中毒 B.细菌性食物中毒 C.真菌性食物中毒 D.有毒动物中毒E.有毒植物中毒3.沙门菌食物中毒的主要食物来源是（A ）A.家畜、家禽 B.海产品 C.人化脓性伤口 D.苍蝇 E.尘埃4.金黄色葡萄球菌肠毒素食物中毒的临床表现为（C ）A.高烧+腹泻 B.高烧+呕吐 C.呕吐+腹泻 D.不吐不泻 E.呼吸困难5.副溶血性弧菌属食物中毒的中毒食品主要是（D）A.奶类 B.畜禽肉类 C.蛋类 D.海产品 E.粮豆类6.据统计，我国肉毒梭菌食物发病率最高的地区是（D ）A.山东 B.湖北 C.浙江 D.新疆 E.广西7.河豚鱼含毒素最多的部位是（C ）A.鱼肉 B.血液和皮肤 C.卵巢和肝 D.肾和眼睛 E.胃肠8.毒覃中毒的常见原因是（D）A.加热不彻底 B.未加碱破坏有毒成分 C.贮存不当 D.误食 E.被有害化学物质污染9.亚硝酸盐中毒时，应用（B ）解毒A.EDTA Na2Ca B.美蓝 C.阿托品 D.巯基解毒剂 E.抗生素10.有机磷农药中毒的主要毒作用机制为（A）A.抑制胆碱酯酶活性 B.抑制己糖激酶活性 C.抑制琥珀酸脱氢酶活性D.抑制枸橼酸合成酶活性 E.抑制异枸橼酸脱氢酶活性。二多选题1.食源性疾病的基本要素包括（ACE）A.传播媒介食物 B.传染源患病的人或动物 C.食源性疾病的致病因子食物中的病原体D.宿主个体的抵抗力 E.临床特征急性中毒性或感染性表现2.下列属于食源性疾病范畴的是（）A.食物中毒 B.食源性肠道传染病和寄生虫病 C.食物中有毒有害污染物所引起的急、慢性中毒性疾病D.食物营养不平衡造成的某些慢性非传染性疾病 E.食物过敏。3.细菌性食物中毒的发病原因为（ABD）文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3A.食物在生产、运输、贮藏、销售等过程中受到致病菌的污染 B.被致病菌污染的食物存放不当，致病菌大量繁殖或产生毒素 C.使用镀锌容器存放食物 D.食用前未经彻底加热 E.用苦井水煮饭菜4.引起金黄色葡萄球菌肠毒素中毒的食品多为（C）A.禽蛋 B.奶油蛋糕 C.剩饭 D.还带 E.植物性食物5.下列属感染性食物中毒的有（）A.沙门菌食物中毒 B.金黄色葡萄球菌食物中毒 C.李斯特菌食物中毒 D.志贺菌食物中毒 E.肉毒梭菌食物中毒6.大肠埃希菌食物中毒症状主要有下列类型（）A.急性胃肠炎型 B.急性菌痢型 C.败血症型 D.神经、精神型 E.出血性肠炎型7.毒覃中毒按临床表现可分为（）A.胃肠炎型 B.败血症型 C.溶血型 D.神经、精神型 E.脏器损害型8.引起食物中毒的食品有（ABCDE）A.被致病菌和/或毒素污染的食品 B.被有毒化学品污染的食品C.外观与食物相似而本身含有有毒成分的物质 D.本身含有有毒物质，而加工、烹调不当未能将毒物去除的食品 E.由于贮存条件不当，在贮存过程中产生有毒物质的食品三名词解释1.食源性疾病 2.食物中毒 3、食源性疾病 4、感染型细菌性食物中毒 5、毒素文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3型细菌性食物中毒四简答题1.食物中毒的发病特点是什么？答案要点：1、潜伏期短，来势急剧，呈爆发性；2、食物中毒的发病与食物有关。中毒病人在相近的时间内食用过同样的食品，未食用者不中毒，停止食用后发病停止；3、中毒病人有相似的临床表现；2.简述细菌性食物中毒的流行病学特点。答案要点：1、发病率高，病死率因致病菌而异；2、夏季发病率高，510 月多发；3、主要中毒食品：动物性食品。3.引起亚硝酸盐食物中毒的原因是什么？答案要点：1、新鲜蔬菜储存过久、腐烂蔬菜及放置过久的煮熟蔬菜，其硝酸盐在亚硝基还原菌的作用下转化为亚硝酸盐；文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S32、刚腌不久的蔬菜含较高的亚硝酸盐；3、用苦井水煮食物，在不洁容器中放置过夜，则硝酸盐还原为亚硝酸盐；4、腌肉制品中加入过量的硝酸盐及亚硝酸盐作为发色剂；5、误将亚硝酸盐当作食盐加入食品；6、儿童消化功能不好者，胃肠道硝酸盐还原菌大量繁殖，食入蔬菜过多，大量硝酸盐在肠道转变为亚硝酸盐，进入血液导致中毒。4.河豚鱼中毒的临床表现及预防措施。答案要点：河豚鱼中毒发病急速而剧烈，潜伏期短，起初感觉手指、口唇和舌有刺痛，然后出现恶心、呕吐、腹泻，伴四肢乏力、肢端麻痹和晕眩。重者全身麻痹、瘫痪，常因呼吸麻痹、循环衰竭而死亡。预防河豚鱼中毒：主要应加强宣传，谨防误食。对新鲜河豚鱼应集中加工，经鉴定合格后方可食用。细菌性食物中毒部分：一、填空题1引起食源性疾病的生物性病原物主要细菌及其毒素、病毒、真菌、寄生虫及其卵、动植物中存在的天然毒素。2细菌性食物中毒发病机制可分为感染型、毒素型和混合型。文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S33副溶血性弧菌食物中毒的预防抓住防止污染、控制繁殖、杀灭病原菌三个主要环节。4沙门菌食物中毒多是由动物性食品引起。5影响沙门菌繁殖的主要因素是温度和贮存时间。6副溶血性弧菌食物中毒是我国沿海地区常见的食物中毒。7变形杆菌食物中毒主要是大量（活菌）侵入肠道引起的感染型食物中毒。8霉变甘蔗中毒多发生在北方的春季。是甘蔗节菱孢霉产生的毒素为3-硝基丙酸，是一种神经毒，主要损害中枢神经系统。9砷在机体内可与细胞内酶的巯基结合而使其失去活性，从而引起细胞死亡。10抢救食物中毒最常用的措施为催吐、洗胃、灌肠。11在我国最易发生河豚鱼毒素中毒的季节为春季。12细菌性食物中毒为有明显季节性的一类食物中毒。13肉毒梭菌中毒的临床表现以运动神经麻痹症状为主。14赤霉病麦中毒是由镰刀菌菌种引起的。毒素部分：1、黄曲霉毒素化合物均为的衍生物。（二氢呋喃香豆素的衍生物）产黄曲霉毒素的常见菌种为、。（黄曲霉和寄生曲霉）2、黄曲霉毒素的毒性包括、。（致癌、致文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3突变、肝细胞坏死）杂色曲毒素主要污染大米、玉米、花生、面粉、大豆、小麦等粮食作物、食品和饲料。3、赭曲霉毒素 A的产毒菌种是赭曲霉、产紫青霉、普通青霉。4、镰孢菌毒素是真菌毒素的一大类，主要有腐马素、单端孢霉烯族类和玉米赤霉烯酮类等。5、霉素主要来源于霉烂苹果或霉烂苹果加工的苹果汁。6、水产品中的毒素有河豚毒素、贝类毒素雪加毒素、和组胺。7、雪卡毒素是肉毒鱼类的一种。?雪卡毒素在肌肉和内脏中浓度最高。雪卡毒素中毒时在消化系统、神经系统和心血管系统症状明显。8、河豚毒素的化学名称是氨基全氢间二氮杂萘，是一种非蛋白类神经毒素，卵巢、肝、肠中含量最高，皮肤中只有少量，肌肉基本不含毒。9、青皮红肉鱼中的有毒物质，主要是因为青皮红肉鱼中有较高含量的组氨酸。10、麻痹性贝类毒素是涡鞭毛藻所产生的一组毒素。11、贝类毒素主要有：麻痹性贝类毒素、腹泻性贝类毒素和神经贝类毒素3 大类。12、在豆科植物中，常常含有一些有毒有害因子，包括蛋白酶抑制剂、脂肪氧化酶、文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3植物红细胞凝集素、致甲状腺肿素、抗维生素因子、皂甘类和黄酮类等等。13、芥子苷又称硫代葡萄糖甙，芥子苷的去毒法有加热和微生物发酵。14、黄花菜中的的有毒成分是秋水仙碱。15、木薯