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אאאאW DEVELOPMENT PF FOOD MICROBIOLOGY AS A SCINCE

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- ٥ -

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عناصر دهن آربوهيدات بروتين ماء الصنف معدنية

٧ ٢ ٩٠ بامية ١٠ ٠.٩ ٨٦ برتقال ١٨ ٢ ٧٩ بطاطس ١٢ ٠.٣ ٨٥ تفاح

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- ٤٢ -

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- ٤٣ -

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- ٤٩ -

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אאאאF٧٠אKE


- ٩٠ -

אF٧٠Eאאאאא

אאאא

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Food poisoningK אאאאאW ١K אאFood Intoxication

אאאאאאאאאאאאאKא

אאאאאאאאאאאאStaphylococcus aurousK

٢K אאאFood Infection א،אאאאאאא

WאאGastroenteritisאאSalmonellae


- ٩١ -

٣K אאMycotoxins אאאMycotoxinsא

אאMycotoxicosisאאאאאAspergillus flavusאparasiticusA.א

AflatoxinאאאאאאאK ،אאאא

א،אאאאאאאKאאאאא

אא،אFאEאאF٧١אKE

אF٧١Eא،אאאK


- ٩٢ -

אאאא ١K אאאאאK ٢K אאאK ٣K אאK ٤K אאK ٥K אאאFאאאExtrinsic factorsE

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אאאאאאאאאKאאאא

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٥–٦٠אאאאאאאאאKאאאאאאא

אאF~٤Eאאא~٦٥K אאאא

אאאאאאאאW

אאא אא

Enterotoxinאאא،Gastroenteritisא،אאאאא،אא

אאאאאא٢٠ J٣٠٪אאK


- ٩٣ -

א אא،א،

אאאStaphylococcusאאK

אאאאאאאאFaureusEא٣٧

א٤٥K א

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אאאאFood HandlersKאאאאאאMastitisאאK

אEnterotoxin אאאאאאאא

אK אאאאאLאKא

،אאאאא،אאאאאKאאKא

،א،אאאאאאאאא،אאא

אאאאאאKאאאא،١٠٦LאאK


- ٩٤ -

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אאא،אאאאK א

אאאאאאK

אא אאNauseaאKא

אאא،א،אאא،אאאDehydrationא

אאאK א

١K אאK ٢K אאK ٣K אאאK ٤K אK ٥K אאK ٦K אK

אאאאW ١K אאK ٢K אאאK ٣K אאאאא

א ٤K אא،אאK ٥K אאאאK


- ٩٥ -

אאאClostridium perfingens Clostridium welchiiאאאא،KאKאאא

KאpHא٥٥}٨א١٥٤٣א٦٪אKאאאא

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אאאאKאאGravyאאאאא،אReheatedאא )٤٥E

אאאאאK

אCl.perfringens ١K ١٠٦ J٧LK ٢K אאאK ٣K אEnterotoxinאאSporulating cellsK ٤K אCells lysisK ٥K אאאאאK ٦K אאאאK

אא ١K אK ٢K K ٣K K ٤K אאK Fאא٨ J٤٨KE


- ٩٦ -

אא אאMycotoxinsאSecondary metabolites

אאאאאאאMycotoxicosis Kאא،Carcinogen

אKאא،אאאאאאאא

א،אאStrainsאאאKאאאאאאא

אאאK ١ JאAflatoxin

אאאאאאא١٩٦٠אאאאאאאאK

אא?אאאTurkey – X- DiseaseKאאאאאאKאאAspergillus flavus

toxinאאאאAspergillus flavue toxinאSecondary metabolitesאאאא

Aspergillusאflavus, A.parasiticus A.אאאאאאאא،אאאא

אאאאאאאאW א א

א א א א

א א

אאא אאא א א


- ٩٧ -

אאאאאאאאKאאאאאאK

אא ،אאאאGuinea pigs،א،א

Ames אMutagensMutagenicK אאFאKE

١K אאאK ٢K אאTetratogenic ٣K אאאאMetratogenic ٤K אאאCarcinogenic

٥K אאאK ٦K אאאא٢٠אאאא

אאF٧٣אE١٠٠٠٠אאK

אF٧٢Eא،אK


- ٩٨ -

א

אA..Parasiticus A..flavusא،אאאKאאא

אKאאא٢٠אLK١٠LאאKאא

G1.G2.B1.B2


- ٩٩ -

אא

١WאאאאאאClosteridium perfringensW א–אאא–؟א

٢WאאאFאE

١٦٣ אא

א א

אא אאא

،אאKK،אאKFK١٩٨٤EאKאאKא،K

K،KFK٢٠٠٣KEאאאאKאאאKא،אאאאאK

،אKK،،KK،א،FK٢٠٠٣FKEKEאאאאK،א،אאאאK

،אKFK١٩٨٢KEאאאאKW،KאWאאאK

،אK،אאKFK١٩٨٤KEKאאאאFKW،Eא،אK

،אKKKאאK،אא،אאK

،אKK،،K،א،KK،،KKא؛KxKK؛F١٤١٨FKEKEא١א،K،אאא

א،א

١٦٣ אא

א א

אאא

.. American Meat Institute Foundation.(1994) HACCP:The Hazard Analysis and Critical Control Point System in the Meat and Poultr.Y Industry. Washington D.C. Atlas;R M (1986) .Basic and Practical Microbiology N.Y;USA; Macmillan Pub. Co. Ayres;J.C;Mundt;J.D.and Sandine; W.E. (1980) .Microbiology of Food. San Francisco ;USA; W.H.Freeman and Co. Beuchat; L.R. (1996) .Pathogenic microorganisms associated with fresh produce.J.Food protect.59:204-216 .

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