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1、外文资料翻译Food Safety in the Twenty-First CenturyThe 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 varieties of bact
2、erial 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 organisms. In
3、addition, it is crucial that we develop a well-integrated educational strategy that seeks to educate industry and consumers.Issues Facing Food SafetyWhen we examine the historical overview presented above, we conclude that there are three basic issues, which must be addressed in the coming century i
4、f 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 RisksIn considering the risks to food safety, w
5、e 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 impact the contami
6、nation 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 dothese interactions affect the ability of the animal to carry and/or sprea
7、d 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? These and other
8、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 StrategiesIn the past
9、 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 pasteurization (Corry e
10、t 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 safety of our food s
11、upply, 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 from the intestinal tra
12、ct 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 surface properties could h
13、ave 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 also be studied with an
14、 eye on the costs and benefits of using such treatments.Limited Educational EffortsSeveral 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 been provided primarily to
15、 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 learning ability. Delivery of
16、 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, food service, and consumers
17、) 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 their practices have on
18、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 ensure the success and prom
19、pt application of existing and new efforts.Strategies and SolutionsSeveral 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
20、 which research and education are linked together to develop the best solutions.ResearchFirst, the microbial ecology of food-borne pathogens needs to be fully characterized throughout the production and processing of muscle and plant foods. In order to do so, the prevalence of specific pathogens in
21、specific foods needs to be determined, including the sources of contamination from production through processing, retail sale, and food preparation. Through epidemiological studies, we must characterize the risk to food safety related to specific practices on the initial level and type of contaminan
22、ts. We must also characterize the biological mechanisms of survival, adaptation to stress and antimicrobials, and growth of these organisms. Advanced technologies for the rapid and sensitive isolation and identification of food-borne pathogens need to be developed so as to provide real-time detectio
23、n.Second, scientists must develop, test, and implement new technologies for the decontamination of a variety of foods in order to reduce the risks posed by food-borne pathogens. Along these lines, the effectiveness of existing strategies must be clearly determined and the appropriate application elu
24、cidated. Third, a thorough study and documentation of the economic benefits of these strategies needs to be included in order to obtain a realistic picture of what strategies should and should not be used in particular operations and by particular-sized companies.EducationAn educational strategy, wh
25、ich is coordinated throughout all segments of the food continuum and involves all institutions, needs to be developed. Partnerships with appropriate agencies, trade organizations, food industry organizations, consumer organizations, and educational organizations need to be established and/or strengt
26、hened. This will facilitate the dissemination of food safety information to those members of the continuum responsible for a particular segment. Educational materials-related to the characteristics, prevalence, symptoms of illness, risk of certain practices, and preventive measures gained through re
27、search efforts at each step of the food continuum-need to be developed. Producers and processors should be educated through partnerships with commodity associations. Food service should be trained through existing vehicles and coordinated through partnerships with foodservice associations. Consumers
28、 should be made aware of safe food handling, preparation, and storage through television, radio, public service announcements, print publications, interactive display/exhibit earning devices, as well as the World Wide Web.ConclusionsWhat will food safety look like in the twenty-first century? The pa
29、st few years have shown us that microbial pathogens are very adaptable, with newly emerging organisms challenging our long-established concepts of safety. In addition the centralized food distribution system and the changes in the demographic and cultural practices of consumers are contributing fact
30、ors to the apparent increase in the number of outbreaks of food-borne illness in the United States. Increases in international food trade will only augment the challenges to food safety currently facing us. Thus only with a proactive, aggressive, and science-based approach can we hope to have a meas
31、ure of control over the future of food safety. In this manuscript we have presented the types of programs that should be implemented in order to do this. It is up to scientists, policymakers, and health officials to work together now and not delay.二十一世纪的食品安全过去的十年告诉我们，一直被认为加工处理和环境条件能有效控制它们的扩散，可病原微生物在
32、这方面得到了适应。改变基因是为提高细菌株新品种的发芽能力，引起疾病。科学界采取主动的方式，包括确定粮食生产和提高生态环境，以及病原微生物的基本生物学的积极研究议程。此外，在教育行业和消费者方面，我们还应改发展了一个良好的综合的教育战略。 面临粮食安全问题 当我们回顾历史，改善食物安全时，认为有三个基本问题，必须在未来的世纪解决：有限的食品安全风险的知识；有限的的应用分析和有效的干预策略的供应和有限的教育工作。 食品安全风险的知识 我们考虑到食品安全的风险时，必须着眼于从农场到餐桌的食品。尽管人们知道一些关于生物体怎样引起人们的疾病和如何进入我们的食物供应的知识，可是对我们从生产到销售如何影响食
33、物的污染没有一个全面的了解。例如，畜牧业的生产方式怎样影响到食源性致病菌的繁殖，以及是如何污染农业环境的？病原体与宿主动物之间是如何相互作用的，这些相互作用是怎样影响动物携带或传播生物体的能力？ 此外，我们对微生物的一些基本科学了解是有限的。例如，微生物是如何产生耐药性，并消除这些影响的？什么样的环境因素能影响新的病原体的出现？这些和其他未解决的问题都是在我们防止疫情的过程中遇到的，因为它们构成了我们在食品安全中评估粮食生产、加工及储备的核心。有效的干预策略 过去的几年，在屠宰场为动物尸体消毒以及新鲜的蔬菜保鲜和卫生设施方面已经应用了几个策略。科立等人在1995年实施的策略包括有机酸漂洗，热水
34、处理和蒸汽杀菌。然而，在这些策略的使用过程中没有得到充分阐明。此外，我们对处理后的食品可能再次发生污染的机会的防御是有限的。如果要保证我们的食品安全的供应，需要在整个食品生产的过程中同时应用几个策略。例如，疫苗的研制要在农场的饲料中添加抗生素防止基因间的竞争排斥，这些操作可以用来防止微生物繁殖和动物的肠道病原体的脱落。 蔬菜方面，可以在农场使用与作物（BeuchaL 1996）污染物影响程度相当的类型的试验方法。作物的种类和施肥方法，灌溉来源和表面特性的遗传操作能影响附于植物组织的污染物的减少。此外，在处理和存储产品时往往导致污染物扩散和微生物生长。在处理方法和新型技术的使用时要考虑到成本及使
35、用这些方法的好处，如辐照。 教育工作 几项教育方案已经实施，以危害分析和关键控制点制度为基础。然而，这些计划的范围是有限的，提供的主要是肉类，家禽，海鲜行业。无论是在动物和植物的生产方面，对农民进行HACCP的培训是必须的。这种方案为英语和西班牙语的群众和有学习能力的人设计，并且获得很大的影响。这些方案的执行是非常重要的，可主要问题是教育机构之间缺乏协调，因此需要广大教育工作者之间的合作。 此外，需要各部门（农民，工业，餐饮服务和消费者）的共同努力将成功的教育计划进行实施。这些努力能形成具体的对象和特定区域可以为专责队伍提供信息。农民应该接受食品安全和食物传染的疾病知识的调查。为满足农民和牧场
36、主能够迎接未来挑战的需求应该制定农场HACCP体系方案。最后，食品服务行业和消费者应该有足够的资源被分配，以确保新的方案能够成功和行之有效的实施。战略与对策 一些政府机构已经接受了那些能够帮助他们找出所要解决上述问题的战略规划。总而言之，我们认为它是一个解决发展最佳的方案，并且可以作为研究和教育联系在一起的双管齐下的形式。研究 第一，食物传染的病原体微生物能够在肌肉和植物食品加工的过程中生存。因为这一特点，含有特定病原体的食品从生产到加工的污染来源，零售，食品储备需要被限定。通过流行病研究，我们必须控制有关食品安全的初步水平和污染物类型的风险。我们还必须采用压力和抗生素来抑制这些生物的生长。需
37、要研发食源性致病菌鉴定的先进技术，为快速、敏感的隔离食源性致病菌提供实时检测。 第二，科学家们必须研发、测试和实施各种各样的食物消毒新技术，用来减少由食物传染的病原体造成的风险。必须对这些方针进行清楚地确定和应用适当的程序鉴定现有战略的有效性。第三，需要深入研究在经济利益的条件下这样的战略应不应该被用在一个具体操作和有一定规模的公司里。 教育 教育战略是协调整个食品阶层，以及涉及所有机构。消费者和教育之间的机构需要在食品行业建立或加强贸易伙伴关系。这将有利于食品安全信息传播到有特别责任的成员身上。教育工作需要加强研究有关疾病症状特性的患病率，并做到在整个粮食的连续过程中，预防某些风险的措施。生
38、产者和加工者应通过教育和商品协会成为伙伴关系。餐饮服务应通过进行协调餐饮协会的合作伙伴关系的培训。消费者应当通过电视、广播、公共服务公告、印刷出版、互动展示/展览装置、以及万维网意识到安全食品的处理与制备。 结论二十一世纪的食品安全是什么样子？过去几年已经告诉了我们，微生物病原体对新的有机体有非常强的适应性。此外，中央粮食分配制度和消费者的人口和文化习俗的变化是促成食源性疾病在美国暴发的数目明显增加的因素。目前在国际食品贸易增长的面前只会增加对粮食安全的挑战。因此，只有积极进取和以科学为基础的方法，我们才能有希望有效的控制未来的食品安全。为了尽快实施这一方案，我们编写了手册，需要更多的科学家，决策者，和卫生官员一起工作，这是刻不容缓的。
