摘要
炭疽(anthrax)是炭疽杆菌引起的动物源性传染病.病菌主要是从皮肤侵入,引起皮肤炭疽,也可经呼吸道吸入或通过消化道进入人体分别引起肺炭疽或肠炭疽,甚至进入脑膜形成脑膜炭疽.
出处
《中国医药导刊》
2002年第1期38-39,共2页
Chinese Journal of Medicinal Guide
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二级引证文献7
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1张伟伟,鲁绯,张金兰,汪建明,高丽华.食品中蜡样芽孢杆菌的研究进展[J].中国酿造,2010,29(5):1-4. 被引量：87
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2张博,康怀兴,米志强,安小平,张飞雄,童贻刚.基于裂解酶与ATP生物发光法特异定量检测炭疽杆菌方法的研究[J].生物技术通讯,2014,25(1):9-12. 被引量：2
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3陈未,周伟伟,陈飞,徐蓓蓓,王丽芳,吴福平,崔金鑫,袁维峰.蜡样芽孢杆菌芽孢萌发及其对常规灭菌方法抵抗力的研究[J].中国畜牧兽医,2014,41(1):192-195. 被引量：6
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4朱毓华,赵允,毛勇,戴绚丽,曾志明,秦丹.乳粉中蕈状芽孢杆菌的萌发条件优化[J].中国乳品工业,2018,46(2):26-28.
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5陶瑞,史智佳,贡慧,杨震,刘梦.超声协同诱导剂对枯草芽孢杆菌芽孢致死的作用[J].食品科学,2018,39(11):95-100. 被引量：5
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6杨絮,鲁淑彦,郭全友.乳酸链球菌素对高水分烤虾贮藏中品质的影响[J].食品工业科技,2023,44(10):330-335. 被引量：4
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7杨春晖,王文平,续丹丹.腐乳及其生产过程中蜡样芽孢杆菌的防控及检测方法研究进展[J].中国调味品,2023,48(9):214-220. 被引量：2
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