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农业:食品:
Some strains of E. coli can cause severe illness. Chemical poisons include heavy metals (see mercury poisoning), either from food or leached out from cookware by acidic foods.
原本在常态下无害的细菌,如大肠杆菌,有时也会转变成有害的。化学毒物包括杀真菌剂和杀昆虫剂中的重金属,以及由于某些容器或炊具加工、盛装酸性水果(如柠檬)所致。
属类：行业术语-农业-食品
Food additives and preservatives may have a long-term cumulative toxic effect.
食物添加剂和防腐剂长期食用却可产生累积毒性效应。
属类：行业术语-农业-食品
Food preservation: Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms.
食品保藏:保存食品使之免于因氧化、细菌、霉菌或微生物而腐败、变质的任何方法。
属类：行业术语-农业-食品
Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have also long been used as antiseptics and preservatives.
传统的方法有脱水、烟熏、腌渍、发酵、蜜饯等,某些香料长久以来也被用作防腐剂来保存食物。
属类：行业术语-农业-食品
Among the modern processes for food preservation are refrigeration (including freezing), canning, pasteurization, irradiation, and the addition of chemical preservatives.
现代食品保藏的主要方法有冷冻、罐藏法、巴氏杀菌法、辐射保藏以及添加化学防腐剂和抑制剂等。
属类：行业术语-农业-食品
Freezing: Method of food preservation in which low temperatures (0 °F [-18 °C] or lower)inhibit the growth of microorganisms.
冷冻:用低温抑制微生物生长的食品保藏方法。
属类：行业术语-农业-食品
Used for centuries in cold regions, it was not until the advent of mechanical refrigeration in the mid 19th century that the process became widely applicable commercially.
在寒冷地带久已实行,在19世纪中叶冷冻机未发明前,广泛应用这种方法。
属类：行业术语-农业-食品
In the 20th century, quick (or flash)freezing was developed by Clarence Birdseye. Except for beef and venison, which benefit from an aging process, meat is frozen as promptly as possible after slaughter.
20世纪伯宰发展速冻法。除牛肉与野味需有一个成熟过程外,肉类屠宰后应立即冷冻。
属类：行业术语-农业-食品
Fruits and vegetables are often frozen in a syrup or vacuum-sealed to exclude air and prevent oxidation and desiccation.
水果放在糖浆或裹在干糖内冷冻,隔绝空气以防氧化和干燥。
属类：行业术语-农业-食品
Garlic: Bulbous perennial plant (Allium sativum)of the lily family, native to central Asia and growing wild in Italy and southern France.
蒜:百合科多年生植物,学名Allium sativum。原产亚洲,在意大利和法国南部也广泛种植。
属类：行业术语-农业-食品
| 1 | 原本在常态下无害的细菌,如大肠杆菌,有时也会转变成有害的。化学毒物包括杀真菌剂和杀昆虫剂中的重金属,以及由于某些容器或炊具加工、盛装酸性水果(如柠檬)所致。 | Some strains of E. coli can cause severe illness. Chemical poisons include heavy metals (see mercury poisoning), either from food or leached out from cookware by acidic foods. |
|
| 2 | 食物添加剂和防腐剂长期食用却可产生累积毒性效应。 | Food additives and preservatives may have a long-term cumulative toxic effect. |
|
| 3 | 食品保藏:保存食品使之免于因氧化、细菌、霉菌或微生物而腐败、变质的任何方法。 | Food preservation: Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. |
|
| 4 | 传统的方法有脱水、烟熏、腌渍、发酵、蜜饯等,某些香料长久以来也被用作防腐剂来保存食物。 | Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have also long been used as antiseptics and preservatives. |
|
| 5 | 现代食品保藏的主要方法有冷冻、罐藏法、巴氏杀菌法、辐射保藏以及添加化学防腐剂和抑制剂等。 | Among the modern processes for food preservation are refrigeration (including freezing), canning, pasteurization, irradiation, and the addition of chemical preservatives. |
|
| 6 | 冷冻:用低温抑制微生物生长的食品保藏方法。 | Freezing: Method of food preservation in which low temperatures (0 °F [-18 °C] or lower)inhibit the growth of microorganisms. |
|
| 7 | 在寒冷地带久已实行,在19世纪中叶冷冻机未发明前,广泛应用这种方法。 | Used for centuries in cold regions, it was not until the advent of mechanical refrigeration in the mid 19th century that the process became widely applicable commercially. |
|
| 8 | 20世纪伯宰发展速冻法。除牛肉与野味需有一个成熟过程外,肉类屠宰后应立即冷冻。 | In the 20th century, quick (or flash)freezing was developed by Clarence Birdseye. Except for beef and venison, which benefit from an aging process, meat is frozen as promptly as possible after slaughter. |
|
| 9 | 水果放在糖浆或裹在干糖内冷冻,隔绝空气以防氧化和干燥。 | Fruits and vegetables are often frozen in a syrup or vacuum-sealed to exclude air and prevent oxidation and desiccation. |
|
| 10 | 蒜:百合科多年生植物,学名Allium sativum。原产亚洲,在意大利和法国南部也广泛种植。 | Garlic: Bulbous perennial plant (Allium sativum)of the lily family, native to central Asia and growing wild in Italy and southern France. |
|
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