【正文】 然而，這些計劃的范圍是有限的，提供的主要是肉類，家禽，海鮮行業(yè)。 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。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。 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。此外， 我們 對處理 后 的 食品可能 再次 發(fā)生污染的 機會的防御是有限的 。 科立等人 在 1995 年實施的策 略包括有機酸漂洗，熱 水處理和蒸汽殺菌。 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 ，因為 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。 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。 面臨糧食安全問題 當我們 回顧 歷史 ， 改善食物 安全時， 認為有三個基本問題，必須在未來的世紀解決：有限的食品安全風(fēng)險的知識 ； 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?？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。 and limited educational efforts. Limited Knowledge of Food Safety Risks In considering the risks to food safety, we must think in terms of the food continuum from farm to table. Although much is known regarding how some anisms cause disease and how they are introduced into our food supply, we do not have a plete picture of how the practices that we employ from production to distribution impact the contamination of foods. For example, how do animal husbandry practices affect colonization with foodborne 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 carry and/or spread these 22 anisms? In addition our knowledge of some of the basic science behind microbial behavior is limited. For instance, how do microanisms develop resistance 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 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 Strategies 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 anic acid rinses, hot water treatments, and steam pasteurization (Corry et al., 1995). However, the use of several of these strategies in bination 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 supply, we need to use several strategies throughout the food continuum. For example, at the farm level, feeding regimens, type of feed used petitive exclusion, vaccine development, and geic manipulation could be employed to prevent colonization and shedding of pathogens from 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 geic manipulation of surface 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 irradiationmust also be studied with an eye on the costs and 23 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 been 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 Spanishspeaking audiences and for all levels of learning ability. Delivery of these programs is of utmost importance, requiring a vast work 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) 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 init