proprietor-30

共同所有人英文怎么写

appropriate

英 [əˈprəʊpriət , əˈprəʊprieɪt]  美 [əˈproʊpriət , əˈproʊprieɪt]。

adj.

合适的;恰当的

v.

盗用;挪用;占用;侵吞;拨(专款等)。

第三人称单数： appropriates 现在分词： appropriating 过去式： appropriated 过去分词： appropriated。

派生词： appropriately adv.  appropriateness n.。

记忆技巧：ap 加强 + propri 拥有 + ate 使… → 强行拥有〔公物〕→ 挪用。

扩展资料：

appropriate amount of pressure 适当分量的压力。

appropriate choice of words 恰当的措词。

appropriate clothes 合适的衣服。

appropriate extent 适当的程度。

appropriate manner and method 恰当的方式。

appropriate measure 恰当的措施。

appropriate method 恰当的方法。

appropriate place 恰当的场合。

appropriate preferential treatment 适当的照顾。

appropriate readjustments 适当的调整。

appropriate remarks 恰当的话。

参考资料：

百度百科-appropriate。

肉质品种的沙门氏菌的检验 要英文的 最好是杂志文章

共同所有人

joint proprietor；[专利] joint owner更多释义>>。

[网络短语]

共同所有人  co-owner;owner-in-common;joint proprietor。

财产共同所有人  joint tenant。

共同所有人;分权共有人  co-owner。

   

澳大利亚 有pharmacy direct 这个药房吗

嘿嘿，首要发表的论文吧，期刊jama的 不过倒是不知道你能不能看懂了。

Outbreak of Salmonella Serotype Typhimurium。

Infection Associated with Eating Raw Ground。

Beef\p=m-\Wisconsin,1994。

MMWR. 1995;U:905-909。

1 figure omitted。

DESPITE previously publicized out¬。

breaks of illness associated with and rec¬。

ommendations to avoid eating undercooked。

meat, some persons continue to。

eat undercooked or raw meat. This re¬。

port summarizes the investigation of an。

outbreak of Salmonella serotype Typhimurium。

gastrointestinal illness in。

Wisconsin associated with eating con¬。

taminated raw ground beef during the。

1994 winter holiday season.。

On December 29, 1994, physicians in。

a group medical practice in Dodge。

County (1994 estimated population:。

79 360), Wisconsin, reported to the Pub¬。

lic Health Unit of the Dodge County。

Human Services and Health Department。

(DCHSHD) that during December 27-。

29 they had treated 17 patients with。

acute gastrointestinal illness character¬。

ized by diarrhea and abdominal cramps.。

At least 14 patients reported having。

eaten raw ground beef that was either。

plain or seasoned with onions and an。

herb mix during the 72 hours before。

illness onset. Stool samples for culture。

were obtained from 11 patients; Salmo¬。

nella serotype Typhimurium that did。

not ferment tartrate was isolated from。

seven specimens. Based on these reports。

and findings, the DCHSHD issued a phy¬。

sician alert and press release that en¬。

couraged affected residents to report。

their illnesses and physicians to obtain。

stool cultures from case-patients. In ad¬。

dition, DCHSHD and the Bureau of Pub¬。

lic Health, Wisconsin Division of Health。

(WDOH), initiated an investigation of。

this outbreak. A probable case of Sal¬。

monella infection was defined as diar¬。

rhea or abdominal cramps with onset。

during December 22, 1994-January 4,。

1995, in a resident ofor a visitor to Dodge。

County or any of the four contiguous。

counties. A confirmed case was defined。

as a stool culture positive for tartratenegative。

Salmonella Typhimurium.。

DCHSHD and WDOH identified 107。

confirmed and 51 probable case-patients;。

ofthese, 17 (16%) were hospitalized. Pre¬。

dominant manifestations of illness in¬。

cluded diarrhea (98%), abdominal cramps。

(88%), chills (77%), body aches (71%),。

fever (65%), nausea (60%), and bloody。

stools (43%). The ages of ill persons。

ranged from 2 years to 90 years; 62%。

were male.

To assess potential risk factors for。

illness, DCHSHD andWDOH conducted。

a case-control study including 40 casepatients。

who were randomly selected。

from the persons with a stool specimen。

culture positive for tartrate-negative。

Salmonella Typhimurium and 40 con¬。

trols who were identified by random tele¬。

phone digit dialing. The mean ages of。

cases and controls were similar (43 years。

for cases; 47 years for controls). Of 40。

case-patients, 35 (88%) reported having。

eaten raw ground beef during Decem¬。

ber 22-January 4, compared with eight。

(20%) of40 controls (odds ratio [OR]=28;。

95% confidence interval [CI]=7-117).。

Among the 35 who ate raw ground beef,。

34 (97%) had purchased the beef from。

one butcher shop, compared with three。

(37%) of the eight controls (OR=56; 95%。

CI=4-1881). Knowledge of previous re¬。

ports of outbreaks related to eating raw。

or undercooked beef was less among ill。

persons than among controls (26 [65%]。

of 40 case-patients compared with 30。

[75%] of 40 controls [OR=0.6; 95%。

CI=0.2-1.8]). However, 22 (85%) of the。

26 case-patients who reported being。

aware of previous outbreaks associated。

with consumption of raw ground beef。

continued this behavior compared with。

seven (23%) of the 30 controls with knowl¬。

edge of previous outbreaks (OR=18.1;。

95% CI=4.0-92.0).。

DCHSHD and WDOH obtained from。

case-patients six leftover samples ofraw。

ground beef that had been purchased at。

the butcher shop on five dates during。

December 21-29 and served in different。

homes. These samples were cultured for。

Salmonella sp.; all grew tartrate-negative。

Salmonella Typhimurium. On De¬。

cember 30, 1994, staffofthe Meat Safety。

and Inspection Bureau (MSIB), Wiscon¬。

sin Department of Agriculture, Trade,。

and Consumer Protection (WDATCP),。

informed the proprietor of the butcher。

shop of a potential problem with con¬。

sumption of raw ground beef from the。

shop and the need to properly label meat。

products. During the winter holiday sea¬。

son, the butcher shop sold both seasoned。

and unseasoned raw ground beef that。

had a warning label regarding safe han¬。

dling of poultry. On January 2, 1995,。

inspectors from MSIB examined sani¬。

tary conditions in the butcher shop, ob¬。

tained invoices indicating the origin and。

the quantity of the meat used to prepare。

the ground beef, and inspected the raw。

ground beef production method and sell¬。

ing practice in the butcher shop.。

Meat from approximately 35 carcasses。

obtained from three different suppliers。

had been ground in the shop from De¬。

cember 21 through January 4. Leftover。

product was reported to have been dis¬。

carded each day and not carried over for。

sale the next day. All parts of the meat。

grinder except for the auger housing。

were disassembled and individually。

cleaned and sanitized at the end of each。

day. This type of grinder allowed easy。

disassembly of the auger and other。

smaller parts; the auger housing was。

attached to the grinder with nuts and。

bolts and required a wrench for removal.。

However, the cleaning staff had not re¬。

ceived instructions regarding removal。

of the auger housing and had cleaned。

only surfaces of the tunnel-like space for。

the auger with a brush.。

Downloaded from www.jama.com by guest on November 23, 2009。

Meat remnants were present in the。

auger housing when the grinder was。

disassembled. Twenty environmental。

swabs of the equipment and the areas。

related to the production of the ground。

beefwere obtained for bacterial culture;。

all were negative for Salmonella sp.。

Stool specimens obtained from all five。

butchers at the shop were cultured; one。

was positive for tartrate-negative Sal¬。

monella Typhimurium. Although this。

butcher denied illness, he had eaten raw。

ground beef at the shop during the out¬。

break interval.。

Reported by: PA Frazak, MPH, Public Health Unit,。

Dodge County Human Svcs and Health Dept; JJ。

Kazmierczak, DVM, ME Proctor, PhD, JP Davis, MD,。

State Epidemiologist for Communicable Diseases, Bur。

of Public Health, Wisconsin Div of Health; J Larson, R。

Loerke, Meat Safety and Inspection Bur, Wisconsin。

Dept of Agriculture, Trade, and Consumer Protection.。

Div of Bacterial and Mycotic Diseases, National Cen¬。

ter for Infectious Diseases; Div of Field Epidemiology,。

Epidemiology Program Office, CDC.。

CDC Editorial Note: The investigation。

ofthis outbreak implicated consumption。

of contaminated raw ground beef as the。

source of Salmonella infection. Inad¬。

equate cleaning and sanitization of the。

meat grinder probably resulted in on¬。

going contamination ofground beef over。

many production days. The outbreak oc¬。

curred during the winter holiday sea¬。

son, and some patients reported that。

consumption of raw ground beef during。

these holidays was a practice brought。

from Europe by their ancestors. The。

decline of cases after the holidays may。

have occurred because ground beeffrom。

the implicated butcher shop was no。

longer consumed raw or because the。

grinder was cleaned more thoroughly。

after WDATCP personnel spoke with。

the proprietor of the butcher shop on。

December 30. The five persons who be¬。

came ill but did not report eating raw。

ground beef may not have remembered。

eating the raw ground beef, may have。

eaten undercooked ground beef or food。

that was contaminated from the raw。

ground beef, or may have become ill。

through person-to-person transmission.。

Raw ground beef previously has been。

implicated as a vehicle for transmission。

oiSalmonella,12 and undercooked ground。

beef is the most frequently recognized。

vehicle for Escherichia coli 0157:H7 in¬。

fection.3 The prevalence of Salmonella。

in beef ranges from 1% for raw beef car¬。

casses4 to 5%-7% for ground beef (U.S.。

Department of Agriculture, Food Safety。

and Inspection Service, unpublished data,。

1994). Prevention measures include warn¬。

ing consumers of the health risks asso¬。

ciated with eating raw ground beef and。

encouraging them to thoroughly cook。

ground beef and to adhere to safe。

foodhandling guidelines. Safe cooking and。

handling labels on raw or partially cooked。

meat and poultry are now required by。

the U.S. Department of Agriculture。

(USDA).

However, the presence of safe。

foodhandling labels does not ensure ad¬。

herence to safe practices. For example,。

an investigation of risk factors for spo¬。

radic E. coli 0157:H7 infection indicated。

that of 43 food preparers who reported。

reading the safe foodhandling label on。

meat packages, 33 (77%) admitted to。

practices specifically discouraged on the。

label.5

The investigation in Dodge County un¬。

derscores that knowledge of health risks。

is not consistently associated with desir¬。

able changes in behavior. Despite public。

health warnings and publicity about re¬。

lated outbreaks, some consumers in。

Dodge County and elsewhere have con¬。

tinued to eat raw or undercooked foods of。

animal origin. For example, a telephone。

survey of a national sample of adults con¬。

ducted by the Center for Food Safety。

and Applied Nutrition, Food and Drug。

Administration (FDA), during December。

1992-February 1993 indicated that 53%。

consumed raw eggs; 23%, undercooked。

hamburgers; 17%, raw clams or oysters;。

8%, raw sushi or ceviche; and 5%, steak。

tartare (raw hamburger meat).6。

Consumer advisories can be more ef¬。

fective if targeted to specific cultural or。

ethnic groups with such high-risk di¬。

etary practices, and WDATCP is plan¬。

ning two press releases this winter holi¬。

day period to warn consumers of the。

risks associated with eating raw ground。

beef.

In addition to consumer advisories,。

interventions to reduce the risks asso¬。

ciated with the consumption of ground。

beef include the needs for (1) producers。

of ground beef to emphasize employee。

education and training on the recom¬。

mended methods of cleaning and sani¬。

tizing meat-grinding equipment; (2)。

manufacturers to design meat-grinding。

equipment that is easily accessible for。

cleaning and sanitization; and (3) state。

regulatory and inspection authorities to。

adopt and enforce FDA's Food Code。

model requirements, which offer spe¬。

cific recommendations for handling,。

cooking, and storing raw meat; cleaning。

and sanitizing equipment and utensils;。

designing and constructing equipment;。

and advising consumers about the risks。

associated with consumption of raw or。

undercooked food of animal origin.7 The。

USDA's Food Safety and Inspection Ser¬。

vice also has proposed changes in the。

meat and poultry inspection system to。

improve assessment and control of microbial。

pathogens in raw meat and poul¬。

try.8 Consumers can obtain more infor¬。

mation on safe meat handling from the。

USDA's Meat and Poultry Hotline (tele¬。

phone [800] 535-4555).。

References

1. Fontaine RE, Arnon S, Martin WT, et al. Raw hamburger:。

an interstate common source of human salmonellosis.。

Am J Epidemiol 1978;107:36-45.。

2. CDC. Salmonella Typhimurium\p=m-\Minnesota,Wisconsin,。

Michigan. MMWR 1972;21:411 416.。

3. Griffin PM. Escherichia coli O157:H7 and other enterohemorrhagic。

Escherichia coli. In: Blaser MJ,。

Smith PD, Ravdin JI, Greenberg HG, Guerrant RL,。

eds. Infections of the gastrointestinal tract. New York:。

Raven Press, Ltd, 1995.。

4. Food Safety and Inspection Service, US Department。

of Agriculture. Nationwide beef microbiological baseline data collection program: steers and heifers。

(October 1992-September 1993). Washington, DC: US。

Department of Agriculture, January 1994.。

5. Mead PS, Finelli L, Spitalny K, et al. Risk factors for。

sporadic infection with Escherichia coli O157:H7 [Abstract].。

In: 44th Annual Epidemic Intelligence Service。

Conference, March 27-31, 1995. Atlanta, Georgia: US。

Department of Health and Human Services, Public。

Health Service, CDC, 1995.。

6. Klontz KC, Timbo B, Fein S, Levy A. Prevalence of。

selected food consumption and preparation behaviors。

associated with increased risks of food-borne disease.。

Journal of Food Protection 1995;58:927-30.。

7. Public Health Service. Food code, 1995. Washington,。

DC: US Department of Health and Human Services,。

Public Health Service, Food and Drug Administration,。

1995.

8. Food Safety and Inspection Service, US Department ofAgriculture. Pathogen reduction: hazard analysis and。

critical control point (HACCP) systems; proposed rule.。

Federal Register 1995;60:6774-889.。

Update: Influenza Activity\p=m-\UnitedStates,。

1995-96 Season

MMWR. 1996;U:937-939。

INFLUENZA activity in the United。

States increased steadily from late Oc¬。

tober through mid-December 1995. This。

report summarizes influenza surveillance。

data from October 1 through December。

16, 1995.

During October 1-December 16, influ¬。

enza viruses were isolated in 45 states。

and the District of Columbia. Of the 296。

influenza virus isolates reported by World。

Health Organization (WHO) collaborat¬。

ing laboratories in the United States, 293。

(99.9%) were type A and three (0.1%)。

were type B. Of the type A isolates, 140。

Downloaded from www.jama.com by guest on November 23, 2009。

sole-proprietor是什么意思

专门搞网上销售的一个药房，地址是这个，貌似是工业区里面，

3 Coal Street, SILVERWATER, NSW 2128。

Pharmacists are available to assist within the following times: M-F 8:30-5:30pm;。

Sat 8.30-4pm ; Sun 10-4pm。

Proprietor: Pharmacy Wharehouse Pty Ltd ACN 149 194 785。

老板的英文是什么

英文：sole-proprietor。

中文：独资企业

可能您的英文不是很完整，导致翻译的结果不是很流畅。

也许是翻译水平有限，请见谅

很高兴为您解答

祝你生活愉快，学习进步

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