細菌沾染 的英文怎麼說

中文拼音 [xìjūnzhānrǎn]
細菌沾染 英文
bacteriological contamination
  • 細 : 形容詞1 （條狀物橫剖面小） thin; slender 2 （顆粒小） in small particles; fine 3 （音量小） thin ...
  • 菌 : 菌名詞1. （蕈） mushroom2. （姓氏） a surname
  • 沾 : 1 （浸濕） wet; soak; moisten 2 （被東西附著上） be stained with 3 （碰上; 挨上） touch 4 （得到...
  • 染 : Ⅰ動詞1 （用染料著色）dye 2 （感染） catch [contract] （a disease） 3 （沾染） acquire （a bad hab...
  • 細菌 : germ; bacterium （pl. bacteria）; fungus （pl. fungi）
  • 沾染 : be infected with; be contaminated by; be tainted with
  1. The sources of organisms that may contaminate the wound are numerous.

    可以沾染傷口的細菌來源是很多的。
  2. The wound was infected with germs.

    傷口沾染了細菌。
  3. Pay attention to personal hygiene. after you go to the toilet, wash your hands with soap and water to get rid of bacteria before you handle food. if you cut your hand, cover the wound with a water - proof plaster. if you have any symptoms of intestinal illness, such as diarrhea or vomiting, refrain from cooking

    保持個人衛生，如廁后、處理食物前及煮食前應用肥皂和清水洗手，以免雙手沾上腸道細菌而污染食物；手上如有傷口，必須貼上防水膠布，以免食物沾上金黃色葡萄球菌；如有腹瀉及嘔吐等腸胃病徵狀，不應下廚。
  4. When people get bacteria on their hands, they can infect themselves by touching their eyes, nose or mouth

    當手上沾染上細菌，他們可以通過接觸感染眼睛、鼻子和嘴。
  5. Cholera is a communicable disease which is transmitted by consuming food or water contaminated by the bacteria - vibrio cholerae

    霍亂是一種腸道傳染病，是由於吃了受霍亂細菌沾染的食物或食水而得到。
  6. Food borne diseases food borne diseases are commonly transmitted via contaminated food or water. these include hepatitis a, cholera, and dysentery

    甲型肝炎、霍亂、痢疾是經由進食或飲用受細菌或病毒所沾染的食物或食水而引起的腸道傳染病。
  7. It is transmitted by consuming food or water contaminated by the bacteria -

    它是由於吃了受霍亂細菌沾染了的食物或食水而引致。
  8. Always carry a handkerchief or some tissue paper. cover your nose and mouth with it when sneezing or coughing. wash hands immediately afterwards to avoid spreading germs via respiratory droplets

    經常帶備手帕或紙巾，打噴嚏及咳嗽時用它來掩住口及鼻，然後立即洗手，以免把沾在飛?上的細菌傳染他人。
  9. Seafood such as fish, prawns, crabs, oysters, clams, mussels, and scallops can be contaminated by pathogens and toxin from the water they live in

    海鮮類食物，例如：魚、蝦、蟹、蠔、蜆、青口及帶子等，容易受到海水中的細菌或毒素沾染。
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