Collee J G
Postgrad Med J. 1974 Oct;50(588):636-43. doi: 10.1136/pgmj.50.588.636.
Qualitative and quantitative aspects of bacterial challenges that might be encountered in food are discussed with reference to recognized and relatively unrecognized hazards. Mechanisms of pathogenicity are reviewed and the populations at risk are noted. The bacterial content of food as it is served at table merits more study. The challenge of prevention by education is discussed. Indirect bacterial challenges in our food are considered. The real challenge of diagnosis depends upon an awareness of a complex range of conditions; the importance of effective communication with efficient laboratory and epidemiological services is stressed. There is an increasing need for care in the preparation and distribution of food.
结合已识别和相对未被识别的危害，讨论了食品中可能遇到的细菌挑战的定性和定量方面。回顾了致病机制并指出了高危人群。上桌食品的细菌含量值得更多研究。讨论了通过教育进行预防的挑战。考虑了我们食品中的间接细菌挑战。诊断的真正挑战取决于对一系列复杂情况的认识；强调了与高效的实验室和流行病学服务进行有效沟通的重要性。在食品制备和分发过程中，对谨慎的需求日益增加。
