外文翻譯--二十一世紀(jì)的食品安全

1、<p><b>　　中文2127字</b></p><p><b>　　外文資料翻譯</b></p><p>　　Food Safety in the Twenty-First Century</p><p>　　The past decade has taught us that pathogenic micr

2、oorganisms 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 bacterial strains w

3、ith 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 enviro

4、nments, as</p><p>　　Issues Facing Food Safety</p><p>　　When we examine the historical overview presented above, we conclude that there are three basic issues, which must be addressed in the comi

5、ng 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 educatio

6、nal efforts.</p><p>　　Limited Knowledge of Food Safety Risks</p><p>　　In considering the risks to food safety, we must think in terms of the food continuum from farm to table. Although much is k

7、nown 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 contamina

8、tion of foods. For example, how do animal husbandry practices affect colonization with food-borne pathogens, as well as contamination of the farm environmen</p><p>　　these interactions affect the ability of

9、the animal to carry and/or spread these organisms?</p><p>　　In addition our knowledge of some of the basic science behind microbial behavior is limited. For instance, how do microorganisms develop resistance

10、 to treatments designed to eliminate them? What environmental factors affect the emergence of new pathogens in nature? These and other unanswered questions are what stand in the way of our ability to proactively prevent

11、future outbreaks since they are at the core of our ability to assess the risk that food production, processing, and preparation pose </p><p>　　Limited Application Of Effective Intervention Strategies</p&g

12、t;<p>　　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 vegetab

13、les. These strategies include organic acid rinses, hot water treatments, and steam pasteurization (Corry et al., 1995). However, the use of several of these strategies in combination has not been sufficiently elucidated.

14、 Moreover, the opportunity for recontamination of foods after treatment can</p><p>　　In the case of tits and vegetables, practices used on the farm can impact the level and type of contaminant present on the

15、 crop (BeuchaL 1996). The type and method of application of fertilizer,the source and frequency of irrigation and genetic manipulation of surface properties could have an impact on the reduction of contaminants attaching

16、 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 </p><p>　　Limited Educational Efforts</p>

17、<p>　　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 been provided prim

18、arily 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 Eng

19、lish- and Spanish-speaking audiences and for all levels of learning abi</p><p>　　In addition, a concerted effort needs to be mounted to educate all sectors (farmers, industry, food service, and consumers) fo

20、r 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 th

21、eir knowledge of food safety and of the impact that their practices have on food-borne illness. programs should be developed to prepare farmers and ranche</p><p>　　Strategies and Solutions</p><p&g

22、t;　　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-p

23、ronged aproach in which research and education are linked together to develop the best solutions.</p><p><b>　　Research</b></p><p>　　First, the microbial ecology of food-borne pathoge

24、ns 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 specific foods needs to be determined, including the sourc

25、es 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

26、and type o</p><p>　　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

27、 lines, the effectiveness of existing strategies must be clearly determined and the appropriate application elucidated. Third, a thorough study and documentation of the economic benefits of these strategies needs to be i

28、ncluded in order to obtain a realistic picture of what strategies should and should not be us</p><p><b>　　Education</b></p><p>　　An educational strategy, which is coordinated through

29、out 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 education

30、al organizations need to be established and/or strengthened. This will facilitate the dissemination of food safety information to those members of the continuum responsible for a particular segment. Educational materials

31、-relate</p><p>　　Conclusions</p><p>　　What will food safety look like in the twenty-first century? The past few years have shown us that microbial pathogens are very adaptable, with newly emergi

32、ng 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 factors to th

33、e apparent increase in the number of outbreaks of food-borne illness in the United States. Increases in international food t</p><p>　　二十一世紀(jì)的食品安全</p><p>　　過去的十年告訴我們，一直被認(rèn)為加工處理和環(huán)境條件能有效控制它們的擴(kuò)散，可病原微生

34、物在這方面得到了適應(yīng)。改變基因是為提高細(xì)菌株新品種的發(fā)芽能力，引起疾病?？茖W(xué)界采取主動(dòng)的方式，包括確定糧食生產(chǎn)和提高生態(tài)環(huán)境，以及病原微生物的基本生物學(xué)的積極研究議程。此外，在教育行業(yè)和消費(fèi)者方面，我們還應(yīng)改發(fā)展了一個(gè)良好的綜合的教育戰(zhàn)略。 </p><p><b>　　面臨糧食安全問題 </b></p><p>　　當(dāng)我們回顧歷史，改善食物安全時(shí)，認(rèn)為有三個(gè)基本問題

35、，必須在未來的世紀(jì)解決：有限的食品安全風(fēng)險(xiǎn)的知識(shí)；有限的的應(yīng)用分析和有效的干預(yù)策略的供應(yīng)和有限的教育工作。 </p><p>　　食品安全風(fēng)險(xiǎn)的知識(shí) </p><p>　　我們考慮到食品安全的風(fēng)險(xiǎn)時(shí)，必須著眼于從農(nóng)場(chǎng)到餐桌的食品。盡管人們知道一些關(guān)于生物體怎樣引起人們的疾病和如何進(jìn)入我們的食物供應(yīng)的知識(shí)，可是對(duì)我們從生產(chǎn)到銷售如何影響食物的污染沒有一個(gè)全面的了解。例如，畜牧業(yè)的生產(chǎn)方式怎樣

36、影響到食源性致病菌的繁殖，以及是如何污染農(nóng)業(yè)環(huán)境的？病原體與宿主動(dòng)物之間是如何相互作用的，這些相互作用是怎樣影響動(dòng)物攜帶或傳播生物體的能力？ </p><p>　　此外，我們對(duì)微生物的一些基本科學(xué)了解是有限的。例如，微生物是如何產(chǎn)生耐藥性，并消除這些影響的？什么樣的環(huán)境因素能影響新的病原體的出現(xiàn)？這些和其他未解決的問題都是在我們防止疫情的過程中遇到的，因?yàn)樗鼈儤?gòu)成了我們?cè)谑称钒踩性u(píng)估糧食生產(chǎn)、加工及儲(chǔ)備的核心。

37、</p><p><b>　　有效的干預(yù)策略 </b></p><p>　　過去的幾年，在屠宰場(chǎng)為動(dòng)物尸體消毒以及新鮮的蔬菜保鮮和衛(wèi)生設(shè)施方面已經(jīng)應(yīng)用了幾個(gè)策略?？屏⒌热嗽?995年實(shí)施的策略包括有機(jī)酸漂洗，熱水處理和蒸汽殺菌。然而，在這些策略的使用過程中沒有得到充分闡明。此外，我們對(duì)處理后的食品可能再次發(fā)生污染的機(jī)會(huì)的防御是有限的。如果要保證我們的食品安全的供應(yīng)，需

38、要在整個(gè)食品生產(chǎn)的過程中同時(shí)應(yīng)用幾個(gè)策略。例如，疫苗的研制要在農(nóng)場(chǎng)的飼料中添加抗生素防止基因間的競(jìng)爭(zhēng)排斥，這些操作可以用來防止微生物繁殖和動(dòng)物的腸道病原體的脫落。 </p><p>　　蔬菜方面，可以在農(nóng)場(chǎng)使用與作物（BeuchaL 1996）污染物影響程度相當(dāng)?shù)念愋偷脑囼?yàn)方法。作物的種類和施肥方法，灌溉來源和表面特性的遺傳操作能影響附于植物組織的污染物的減少。此外，在處理和存儲(chǔ)產(chǎn)品時(shí)往往導(dǎo)致污染物擴(kuò)散和微生物生

39、長(zhǎng)。在處理方法和新型技術(shù)的使用時(shí)要考慮到成本及使用這些方法的好處，如輻照。 </p><p><b>　　教育工作</b></p><p>　　幾項(xiàng)教育方案已經(jīng)實(shí)施，以危害分析和關(guān)鍵控制點(diǎn)制度為基礎(chǔ)。然而，這些計(jì)劃的范圍是有限的，提供的主要是肉類，家禽，海鮮行業(yè)。無論是在動(dòng)物和植物的生產(chǎn)方面，對(duì)農(nóng)民進(jìn)行HACCP的培訓(xùn)是必須的。這種方案為英語(yǔ)和西班牙語(yǔ)的群眾和有學(xué)習(xí)能

40、力的人設(shè)計(jì)，并且獲得很大的影響。這些方案的執(zhí)行是非常重要的，可主要問題是教育機(jī)構(gòu)之間缺乏協(xié)調(diào)，因此需要廣大教育工作者之間的合作。 </p><p>　　此外，需要各部門（農(nóng)民，工業(yè)，餐飲服務(wù)和消費(fèi)者）的共同努力將成功的教育計(jì)劃進(jìn)行實(shí)施。這些努力能形成具體的對(duì)象和特定區(qū)域可以為專責(zé)隊(duì)伍提供信息。農(nóng)民應(yīng)該接受食品安全和食物傳染的疾病知識(shí)的調(diào)查。為滿足農(nóng)民和牧場(chǎng)主能夠迎接未來挑戰(zhàn)的需求應(yīng)該制定農(nóng)場(chǎng)HACCP體系方案。最

41、后，食品服務(wù)行業(yè)和消費(fèi)者應(yīng)該有足夠的資源被分配，以確保新的方案能夠成功和行之有效的實(shí)施。</p><p><b>　　戰(zhàn)略與對(duì)策 </b></p><p>　　一些政府機(jī)構(gòu)已經(jīng)接受了那些能夠幫助他們找出所要解決上述問題的戰(zhàn)略規(guī)劃?？偠灾覀冋J(rèn)為它是一個(gè)解決發(fā)展最佳的方案，并且可以作為研究和教育聯(lián)系在一起的雙管齊下的形式。</p><p>&

42、lt;b>　　研究 </b></p><p>　　第一，食物傳染的病原體微生物能夠在肌肉和植物食品加工的過程中生存。因?yàn)檫@一特點(diǎn)，含有特定病原體的食品從生產(chǎn)到加工的污染來源，零售，食品儲(chǔ)備需要被限定。通過流行病研究，我們必須控制有關(guān)食品安全的初步水平和污染物類型的風(fēng)險(xiǎn)。我們還必須采用壓力和抗生素來抑制這些生物的生長(zhǎng)。需要研發(fā)食源性致病菌鑒定的先進(jìn)技術(shù)，為快速、敏感的隔離食源性致病菌提供實(shí)時(shí)檢測(cè)。

43、 </p><p>　　第二，科學(xué)家們必須研發(fā)、測(cè)試和實(shí)施各種各樣的食物消毒新技術(shù)，用來減少由食物傳染的病原體造成的風(fēng)險(xiǎn)。必須對(duì)這些方針進(jìn)行清楚地確定和應(yīng)用適當(dāng)?shù)某绦蜩b定現(xiàn)有戰(zhàn)略的有效性。第三，需要深入研究在經(jīng)濟(jì)利益的條件下這樣的戰(zhàn)略應(yīng)不應(yīng)該被用在一個(gè)具體操作和有一定規(guī)模的公司里。 </p><p><b>　　教育</b></p><p>　

44、　教育戰(zhàn)略是協(xié)調(diào)整個(gè)食品階層，以及涉及所有機(jī)構(gòu)。消費(fèi)者和教育之間的機(jī)構(gòu)需要在食品行業(yè)建立或加強(qiáng)貿(mào)易伙伴關(guān)系。這將有利于食品安全信息傳播到有特別責(zé)任的成員身上。教育工作需要加強(qiáng)研究有關(guān)疾病癥狀特性的患病率，并做到在整個(gè)糧食的連續(xù)過程中，預(yù)防某些風(fēng)險(xiǎn)的措施。生產(chǎn)者和加工者應(yīng)通過教育和商品協(xié)會(huì)成為伙伴關(guān)系。餐飲服務(wù)應(yīng)通過進(jìn)行協(xié)調(diào)餐飲協(xié)會(huì)的合作伙伴關(guān)系的培訓(xùn)。消費(fèi)者應(yīng)當(dāng)通過電視、廣播、公共服務(wù)公告、印刷出版、互動(dòng)展示/展覽裝置、以及萬(wàn)維網(wǎng)意識(shí)到

45、安全食品的處理與制備。 </p><p><b>　　結(jié)論</b></p><p>　　二十一世紀(jì)的食品安全是什么樣子？過去幾年已經(jīng)告訴了我們，微生物病原體對(duì)新的有機(jī)體有非常強(qiáng)的適應(yīng)性。此外，中央糧食分配制度和消費(fèi)者的人口和文化習(xí)俗的變化是促成食源性疾病在美國(guó)暴發(fā)的數(shù)目明顯增加的因素。目前在國(guó)際食品貿(mào)易增長(zhǎng)的面前只會(huì)增加對(duì)糧食安全的挑戰(zhàn)。因此，只有積極進(jìn)取和以科學(xué)為基