我國食品安全現(xiàn)狀及其食品分析檢測新技術(shù)的應(yīng)用畢業(yè)論文

洛陽理工學(xué)院畢業(yè)設(shè)計(jì)（論文）洛陽理工學(xué)院畢業(yè)設(shè)計(jì)（論文）外文資料翻譯FoodSafetyintheTwenty-FirstCenturyThepastdecadehastaughtusthatpathogenicmicroorganismsareadaptingthemselvestoprocessingtreatmentsandenvironmentalconditionsoncethoughttobeeffectiveincontrollingtheirproliferation.Geneticexchangeissproutingnewvarietiesofbacterialstrainswithincreasedabilitiestocausedisease.Thescientificcommunitymustadoptaproactiveapproach,includinganaggressiveresearchagendathatseekstodeterminetheecologyofthefoodproductionandprocessingenvironments,aswellasthebasicbiologyofpathogenicorganisms.Inaddition,itiscrucialthatwedevelopawell-integratededucationalstrategythatseekstoeducateindustryandconsumer幘.覘匱駭儺紅鹵齡鐮瀉。IssuesFacingFoodSafetyWhenweexaminethehistoricaloverviewpresentedabove,weconcludethattherearethreebasicissues,whichmustbeaddressedinthecomingcenturyifwearetomakeanimpactintheimprovementoffoodsatiety:ourlimitedknowledgeaboutfoodsafetyrisks;thelimitedapplicaionandavailabilityofeffectiveinterventionstrategies;andlimitededucationalefforts.誦終決懷區(qū)馱倆側(cè)澩賾。LimitedKnowledgeofFoodSafetyRisksInconsideringtheriskstofoodsafety,wemustthinkintermsofthefoodcontinuumfromfarmtotable.Althoughmuchisknownregardinghowsomeorganismscausediseaseandhowtheyareintroducedintoourfoodsupply,wedonothaveacompletepictureofhowthepracticesthatweemployfromproductiontodistributionimpactthecontaminationoffoods.Forexample,howdoanimalhusbandrypracticesaffectcolonizationwithfood-bornepathogens,aswellascontaminationofthefarmenvironment?Howdoagentsofdiseaseinteractwiththeanimalhost,andhowdd醫(yī)滌侶綃噲睞齒辦銩凜。theseinteractionsaffecttheabilityoftheanimaltocarryand/orspreadtheseorganisms?盧當(dāng)為遙頭韙鰭啰暈糞。Inadditionourknowledgeofsomeofthebasicscieneebehindmicrobialbehaviorislimited.Forinstanee,howdomicroorganismsdevelopresistaneetotreatmentsdesignedtoeliminatethem?Whatenvironmentalfactorsaffecttheemergeneeofnewpathogensinnature?Theseandotherunansweredquestionsarewhatstandinthewayofourabilitytoproactivelypreventfutureoutbreakssincetheyareatthecoreofourabilitytoassesstheriskthatfoodproduction,processing,andpreparationposetofoodsafety鴣湊鸛齏嶇燭罵獎選鋸。LimitedApplicationOfEffectiveInterventionStrategies筧驪鴨櫨懷鏇頤嶸悅廢。Inthepastfewyears,severalstrategieshavebeendevelopedandtestedforthedecontaminationofanimalcarcassesattheslaughterhouseaswellasstrategiesforthesanitationoffreshtitsandvegetables.Thesestrategiesincludeorganicacidrinses,hotwatertreatments,andsteampasteurization(Corryetal.,1995).However,theuseofseveralofthesestrategiesincombinationhasnotbeensufficientlyelucidated.Moreover,theopportunityforrecontaminationoffoodsaftertreatmentcanoccur,yetourstrategiesforminimizingsucheventsarelimited.Ifwearetoimpactthesafetyofourfoodsupply,weneedtouseseveralstrategiesthroughoutthefoodcontinuum.Forexample,atthefarmlevel,feedingregimens,typeoffeedusedcompetitiveexclusion,vaccinedevelopment,andgeneticmanipulationcouldbeemployedtopreventcolonizationandsheddingofpathogensfromtheintestinaltractofanimais.鋯鯖榮擬滄閡懸贖蘊(yùn)。Inthecaseoftitsandvegetables,practicesusedonthefarmcanimpactthelevelandtypeofcontaminantpresentonthecrop(BeuchaL1996).Thetypeandmethodofapplicationoffertilizer,thesourceandfrequencyofirrigationandgeneticmanipulationofsurfacepropertiescouldhaveanimpactonthereductionofcontaminantsattachingtoplanttissue.Inadditionthehandlingandstorageofproduceoftenleadstothespreadandgrowthofmicrobialcontaminants.Washingregimensaswellastheapplicationofnoveltechnologiessuchasirradiation-mustalsobestudiedwithaneyeonthecostsandbenefitsofusingsuchtreatments濤貶騸錟晉鎩錈撳憲騙。LimitedEducationalEffortsSeveraleducationalprogramsaimedatprocessorshavebeenimplemented,allbasedontheHazardAnalysisCriticalControlPointssystem.However,theseprogramsarelimitedinscopeandhavebeenprovidedprimarilytothemeat,poultry,andseafoodindustries.ThereisaneedtodeveloptrainingprogramsonHACCPtofarmers,bothinanimalandplantproduction.Formaximumimpact,suchprogramsshouldbedesignedforbothEnglish-andSpanish-speakingaudiencesandforalllevelsoflearningability.Deliveryoftheseprogramsisofutmostimportanee,requiringavastnetworkofeducatorsworkingtogether.Theprimaryproblemisthelackofcoordinationbetweeneducationalinstitutions.鈿蘇饌?cè)A檻榪鐵樣說瀉。Inaddition,aconcertedeffortneedstobemountedtoeducateallsectors(farmers,industry,foodservice,andconsumers)foranyeducationalprogramtobesuccessful.Suchaneffortcouldbeintheformofassemblingdedicatedteamstodeliverinformationtospecificaudiencesandtospecificregions.FgramsshouldbedevelopedtopreparefarmersandrancherstomeetfuturechallengesassociatedwiththeintroductionoftheHACCPsystemonthefarm.Finally,foodserviceandconsumersneedtobeincluded,withadequateresourcesbeingallocatedtoensurethesuccessandpromptapplicationofexistingandnewefforts.戧礱風(fēng)愴澆鄖適濘嚀贋。StrategiesandSolutionsSeveralgovernmentagencieshavegonethroughstrategicplanningexercisesthathavehelpedthemtoidentifythestrategiestobepursuedinaddressingtheaboveissues.Insimpleterms,wecanthinkofitasatwo-prongedaproachinwhichresearchandeducationarelinkedtogethertodevelopthebestsolution購櫛頁詩燦戶踐瀾襯鳳。ResearchFirst,themicrobialecologyoffood-bornepathogensneedstobefullycharacterizedthroughouttheproductionandprocessingofmuscleandplantfoods.Inordertodoso,theprevalenceofspecificpathogensinspecificfoodsneedstobedetermined,includingthesourcesofcontaminationfromproductionthroughprocessing,retailsale,andfoodpreparation.Throughepidemiologicalstudies,wemustcharacterizetherisktofoodsafetyrelatedtospecificpracticesontheinitiallevelandtypeofcontaminants.Wemustalsocharacterizethebiologicalmechanismsofsurvival,adaptationtostressandantimicrobials,andgrowthoftheseorganisms.Advaneedtechnologiesfortherapidandsensitiveisolationandidentificationoffood-bornepathogensneedtobedevelopedsoastoprovidereal-timedetection奐闃頜曖躑谫瓚獸糞。Second,scientistsmustdevelop,test,andimplementnewtechnologiesforthedecontaminationofavarietyoffoodsinordertoreducetherisksposedbyfood-bornepathogens.Alongtheselines,theeffectivenessofexistingstrategiesmustbeclearlydeterminedandtheappropriateapplicationelucidated.Third,athoroughstudyanddocumentationoftheeconomicbenefitsofthesestrategiesneedstobeincludedinordertoobtainarealisticpictureofwhatstrategiesshouldandshouldnotbeusedinparticularoperationsandbyparticular-sizedcompanie虛齬鐮寵確嶁誄禱臚鋸。EducationAneducationalstrategy,whichiscoordinatedthroughoutallsegmentsofthefoodcontinuumandinvoIvesallinstitutions,needstobedeveloped.Partnershipswithappropriateagencies,tradeorganizations,foodindustryorganizations,consumerorganizations,andeducationalorganizationsneedtobeestablishedand/orstrengthened.Thiswillfacilitatethedisseminationoffoodsafetyinformationtothosemembersofthecontinuumresponsibleforaparticularsegment.Educationalmaterials-relatedtothecharacteristics,prevalence,symptomsofillness,riskofcertainpractices,andpreventivemeasuresgainedthroughresearcheffortsateachstepofthefoodcontinuum-needtobedeveloped.Producersandprocessorsshouldbeeducatedthroughpartnershipswithcommodityassociations.Foodserviceshouldbetrainedthroughexistingvehiclesandcoordinatedthroughpartnershipswithfoodserviceassociations.Consumersshouldbemadeawareofsafefoodhandling,preparation,andstoragethroughtelevision,radio,publicserviceannouncements,printpublications,interactivedisplay/exhibitearningdevices,aswellastheWorldWideWeb!頂鍔筍類謾蠑紀(jì)黽廢。ConclusionsWhatwillfoodsafetylooklikeinthetwenty-firstcentury?Thepastfewyearshaveshownusthatmicrobialpathogensareveryadaptable,withnewlyemergingorganismschallengingourIong-establishedconceptsofsafety.Inadditionthecentralizedfooddistributionsystemandthechangesinthedemographicandculturalpracticesofconsumersarecontributingfactorstotheapparentincreaseinthenumberofoutbreaksoffood-borneillnessintheUnitedStates.Increasesininternationalfoodtradewillonlyaugmentthechallengestofoodsafetycurrentlyfacingus.Thusonlywithaproactive,aggressive,andscience-basedapproachcanwehopetohaveameasureofcontroloverthefutureoffoodsafety.Inthismanuscriptwehavepresentedthetypesofprogramsthatshouldbeimplementedinordertodothis.Itisuptoscientists,policymakers,andhealthofficialstoworktogethernowandnotdelay.結(jié)釋鏈蹌絞塒繭綻綹蘊(yùn)。二十一世紀(jì)的食品安全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)展了一個良好的綜合的教育戰(zhàn)略。 餑詘鉈鯔縹評繒肅鮮驃。面臨糧食安全問題當(dāng)我們回顧歷史，改善食物安全時，認(rèn)為有三個基本問題，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；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。爺纜鉅摯騰廁綁藎箋潑。食品安全風(fēng)險(xiǎn)的知識我們考慮到食品安全的風(fēng)險(xiǎn)時，必須著眼于從農(nóng)場到餐桌的食品。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，可是對我們從生產(chǎn)到銷售如何影響食物的污染沒有一個全面的了解。例如，畜牧業(yè)的生產(chǎn)方式怎樣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？病原體與宿主動物之間是如何相互作用的，這些相互作用是怎樣影響動物攜帶或傳播生物體的能力？錁熾邐繒薩蝦竇補(bǔ)飆贗。此外，我們對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)成了我們在食品安全中評估糧食生產(chǎn)、加工及儲備的核心。 曠戧輔鑽襉倆瘋謅琿鳳。有效的干預(yù)策略過去的幾年，在屠宰場為動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，我們對處理后的食品可能再次發(fā)生污染的機(jī)會的防御是有限的。如果要保證我們的食品安全的供應(yīng)，需要在整個食品生產(chǎn)的過程中同時應(yīng)用幾個策略。例如，疫苗的研制要在農(nóng)場的飼料中添加抗生素防止基因間的競爭排斥，這些操作可以用來防止微生物繁殖和動物的腸道病原體的脫落。 轉(zhuǎn)庫蹺僉詘腳瀕諮閥糞。蔬菜方面，可以在農(nóng)場使用與作物（BeuchaL1996）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，在處理和存儲產(chǎn)品時往往導(dǎo)致污染物擴(kuò)散和微生物生長。在處理方法和新型技術(shù)的使用時要考慮到成本及使用這些方法的好處，如輻照。 嬤鯀賊灃謁麩溝賚淶鋸。教育工作幾項(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)。無論是在動物和植物的生產(chǎn)方面，對農(nóng)民進(jìn)行HACCPI勺培訓(xùn)是必須的。這種方