摘要
消灭染菌工作始终是工业发酵高产稳产的基础条件之一。消灭染菌的关键在于预防,预防的关键在于强化从设计到施工、从生产到管理全过程、全员的无菌意识和管理理念。明确了日常预防染菌过程中容易被忽视的一些环节和管理措施。
Eliminating contamination is always one of the basic conditions for high-yield and stable production of industrial fermentation. The key to eliminating contamination is prevention, the key to prevention is to strengthen the sterility awareness and management philosophy for full staff process from design to construction, from production to management.some links and management measures that are easily overlooked in the daily prevention of contamination were clarified.
引文
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