外文翻译--二十一世纪的食品安全

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1、中文 2127 字 外文资料翻译 Food Safety in the Twenty-First Century The past decade has taught us that pathogenic microorganisms are adapting themselves to processing treatments and environmental conditions once thought to be effective in controlling their proliferation. Genetic exchange is sprouting new varie

2、ties of bacterial strains with increased abilities to cause disease. The scientific community must adopt a proactive approach, including an aggressive research agenda that seeks to determine the ecology of the food production and processing environments, as well as the basic biology of pathogenic or

3、ganisms. In addition, it is crucial that we develop a well-integrated educational strategy that seeks to educate industry and consumers. Issues Facing Food Safety When we examine the historical overview presented above, we conclude that there are three basic issues, which must be addressed in the co

4、ming century if we are to make an impact in the improvement of food satiety: our limited knowledge about food safety risks； the limited applicaion and availability of effective intervention strategies； and limited educational efforts. Limited Knowledge of Food Safety Risks In considering the risks t

5、o food safety, we must think in terms of the food continuum from farm to table. Although much is known regarding how some organisms cause disease and how they are introduced into our food supply, we do not have a complete picture of how the practices that we employ from production to distribution im

6、pact the contamination of foods. For example, how do animal husbandry practices affect colonization with food-borne pathogens, as well as contamination of the farm environment? How do agents of disease interact with the animal host, and how do these interactions affect the ability of the animal to c

7、arry and/or spread these organisms? In addition our knowledge of some of the basic science behind microbial behavior is limited. For instance, how do microorganisms develop resistance to treatments designed to eliminate them? What environmental factors affect the emergence of new pathogens in nature

8、? These and other unanswered questions are what stand in the way of our ability to proactively prevent future outbreaks since they are at the core of our ability to assess the risk that food production, processing, and preparation pose to food safety. Limited Application Of Effective Intervention St

9、rategies In the past few years, several strategies have been developed and tested for the decontamination of animal carcasses at the slaughterhouse as well as strategies for the sanitation of fresh tits and vegetables. These strategies include organic acid rinses, hot water treatments, and steam pas

10、teurization (Corry et al., 1995). However, the use of several of these strategies in combination has not been sufficiently elucidated. Moreover, the opportunity for recontamination of foods after treatment can occur, yet our strategies for minimizing such events are limited. If we are to impact the

11、safety of our food supply, we need to use several strategies throughout the food continuum. For example, at the farm level, feeding regimens, type of feed used competitive exclusion, vaccine development, and genetic manipulation could be employed to prevent colonization and shedding of pathogens fro

12、m the intestinal tract of animals. In the case of tits and vegetables, practices used on the farm can impact the level and type of contaminant present on the crop (BeuchaL 1996). The type and method of application of fertilizer,the source and frequency of irrigation and genetic manipulation of surfa

13、ce properties could have an impact on the reduction of contaminants attaching to plant tissue. In addition the handling and storage of produce often leads to the spread and growth of microbial contaminants. Washing regimens as well as the application of novel technologies such as irradiation-must al

14、so be studied with an eye on the costs and benefits of using such treatments. Limited Educational Efforts Several educational programs aimed at processors have been implemented, all based on the Hazard Analysis Critical Control Points system. However, these programs are limited in scope and have bee

15、n provided primarily to the meat, poultry, and seafood industries. There is a need to develop training programs on HACCP to farmers, both in animal and plant production. For maximum impact, such programs should be designed for both English- and Spanish-speaking audiences and for all levels of learni

16、ng ability. Delivery of these programs is of utmost importance, requiring a vast network of educators working together. The primary problem is the lack of coordination between educational institutions. In addition, a concerted effort needs to be mounted to educate all sectors (farmers, industry, foo

17、d service, and consumers) for any educational program to be successful. Such an effort could be in the form of assembling dedicated teams to deliver information to specific audiences and to specific regions. Farmers must be surveyed to determine their knowledge of food safety and of the impact that

18、their practices have on food-borne illness. programs should be developed to prepare farmers and ranchers to meet future challenges associated with the introduction of the HACCP system on the farm. Finally, food service and consumers need to be included, with adequate resources being allocated to ens

19、ure the success and prompt application of existing and new efforts. Strategies and Solutions Several government agencies have gone through strategic planning exercises that have helped them to identify the strategies to be pursued in addressing the above issues. In simple terms, we can think of it as a two-pronged aproach in which research and education are linked together to develop the best solutions. Research First, the microbial ecology of food-borne pathogens needs to be fully characterized throughout the production and processing of muscle and plant foods. In