急件~請幫我翻譯~這是一篇英文 - 社會議題

In recent years, it has become increasingly evident that other
Bacillus species than B. cereus might be capable of causing
food poisoning, but the toxins involved are seldom isolated
(Salkinoja-Salonen et al., 1999; Rowan et al., 2003; From et al.,
2005). Because of endospore formation, Bacillus species easily
survive heat treatment, and will multiply in cooked food and
produce toxins under the right conditions (Østensvik et al.,
2004). Consumption of such contaminated food might lead to
intoxication with acute symptoms shortly after ingestion.
Another possibility is that bacteria in the food survive the
passage through the acidic environment of the stomach and
infect the intestine with subsequent toxin production and
symptoms which last hours to days after food consumption.
Bacillus pumilus, B. licheniformis and B. subtilis are among
the species comprising the B. subtilis group of aerobic sporeforming
organisms, all of which are very similar (Fritze, 2002).
B. pumilus is sometimes found as the sole contaminant in cases
of food poisoning, where established food borne pathogens are
not detected (Kramer and Gilbert, 1989; Suominen et al., 2001).
General characteristics of food poisoning associated with
B. pumilus suggest that the illness has an incubation period
ranging from 2 to 11 h with symptoms of vomiting and dizziness
followed by abdominal pain/cramps and a little later diarrhoea.
Additional symptoms reported for food poisoning involving
Bacillus spp. are headaches, flushing sensations or sweating
(Kramer and Gilbert, 1989). The differences in symptoms
and incubation periods described above might be interpreted
as the result of an intoxication due to preformed toxin in the food
as well as bacterial infection with subsequent toxin production
in the gut.