2014食品安全学复习题及答案.pdf

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1、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

2、.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。

3、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:CG8T

4、6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P

5、6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K

6、8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2

7、N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO1

8、0U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E

9、1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编

10、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

11、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

12、 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 HJ3K8

13、H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N

14、4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10

15、U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1

16、S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码

17、:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6

18、C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码: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

19、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:CG8T6C

20、8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6

21、HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H

22、10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4

23、 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U

24、9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S

25、3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:

26、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

27、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

28、文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:C

29、G8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8

30、Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 H

31、J3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H1

32、0A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4

33、ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9

34、O5E1S3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

35、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:C

36、G8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8

37、Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 H

38、J3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H1

39、0A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4

40、ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9

41、O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3

42、文档编码: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

43、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:

44、CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C

45、8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6

46、HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H

47、10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4

48、 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U

49、9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S

50、3文档编码:CG8T6C8Z9P6 HJ3K8H10A2N4 ZO10U9O5E1S3文档编码: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