spoilage organisms

Under the optimum condition of high pressure and temperature treatment and storied at4 ℃ for10weeks, the microbial count of spiced beef was still lower than the specified value of national hygienic standard. Lactic acid bacteria and pseudomonas were dominant spoilage organisms.

将经过优化的高压条件（454.7MPa，16.8min，45.5℃）处理酱牛肉并冷藏10周后，其微生物总数仍低于国家卫生标准规定值，其中乳酸菌和假单胞菌为优势腐败菌。

However, spices also can contain pathogenic and spoilage organisms.

然而, 调味料也含有病原菌和变质菌类.

They can occur as spoilage organisms and some are pathogenic causing infections.

作为腐生菌,它可能损害生物机体并具有一定致病性和传染性.

The inoculated and uninoculated pre-cooked peeled products were exposed to low-dose gamma irradiation ( 1,3,6, and 9kGy) treatment. The results showed that irradiation of low doses can eliminate high contamination spoilage organisms and pathogens.

对熟制对虾虾仁食品低剂量（1、3、6、9kGy）60Coγ辐照试验结果表明，低剂量辐照足以杀灭高污染的腐败菌、致病菌。