【正文】 rs (farmers, industry, food 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 their practices have on foodborne 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 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 twopronged aproach in which research and education are linked together to develop the best solutions. Research First, the microbial ecology of foodborne pathogens needs to be fully 24 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 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 contaminants. We must also characterize the biological mechanisms of survival, adaptation to stress and antimicrobials, and growth of these anisms. Advanced technologies for the rapid and sensitive isolation and identification of foodborne pathogens need to be developed so as to provide realtime detection. 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 foodborne pathogens. Along these 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 included in order to obtain a realistic picture of what strategies should and should not be used in particular operations and by particularsized panies. Education An educational strategy, which is coordinated throughout all segments of the food continuum and involves all institutions, needs to be developed. Partnerships with appropriate agencies, trade anizations, food industry anizations, consumer anizations, and educational anizations 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 materialsrelated to the characteristics, prevalence, symptoms of illness, risk of certain practices, and preventive measures gained through research efforts at each step of the food continuumneed to be developed. Producers and processors should be educated through partnerships with modity associations. Food service should be trained through existing vehicles and 25 coordinated through partnerships with foodservice associations. Consumers 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. Conclusions What will food safety look like in the twentyfirst century? The past few years have shown us that microbial pathogens are very adaptable, with newly emerging anisms challenging our longestablished 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 the apparent increase in the number of outbreaks of foodborne 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 sciencebased approach can we hope to have a measure 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. 26 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。 面臨糧食安全問題 當(dāng)我們 回顧 歷史 ， 改善食物 安全時(shí)， 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。 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(shí) ，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？ 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)?它 們構(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。 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。 科立等人 在 1995 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 27 安全的供應(yīng)，需要 在 整個食品 生產(chǎn)的過程中同時(shí)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。 蔬菜 方面 ，可以在農(nóng)場使用 與 作物（ BeuchaL 1996）污染物影響程度 相當(dāng)?shù)念愋偷?試驗(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(shí) 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(shí)要考慮到成本及使用這些方法的好處 ，如輻照。 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)