【正文】 ial 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) 。 19 參考文獻(xiàn) [1] 高陽，楊薇，王佳江等 ． 我國食品安全現(xiàn)狀 —— 問題及對策 ． 中國食物與營養(yǎng) ， 2021（ 1）： 1516 [2] 陳亞成，趙德明 ．中國 食品安全現(xiàn)狀及其監(jiān)控體系的建立 ． 《現(xiàn)代農(nóng)業(yè)科技》，2021（ 9） ： 281283 [3] 中華人民共和國食品安全法 .畜牧獸醫(yī)科技 信息， 2021（ 11）： 1416 [4] 蔡支農(nóng)，鄭豐杰 ． 淺析我國食品安全現(xiàn)狀及其對策 ， 科技創(chuàng)業(yè)月刊， 2021（ 9） :8889 [5] 鄭豐杰．我國食品安全現(xiàn)狀及其對策．黃岡師范學(xué)院學(xué)報(bào)， 2021（ l2）， 26（ 6）：7375 [6] 蔣士強(qiáng) ， 陳萬金 ． 食品安全保障體系建設(shè)與分析測試技術(shù) ．現(xiàn)代科學(xué)儀器，2021 （ 1）： 47 [7] 王多加，周向陽，金同銘等．近紅外光譜檢測技術(shù)在農(nóng)業(yè)和食品分析上的應(yīng)用．光譜學(xué)與光譜分析 Spectroscopy and Spectral Analysis， 2021（ 4）， 24（ 4）：447450 [8] 王海水，汪冬梅，席時(shí)權(quán) ． 近紅外光譜在品質(zhì)分析和定量分析中的應(yīng)用 ． 分析測試技術(shù)與儀器 ， 2021（ 9）， 8（ 3） ： 136138 [9] 高榮強(qiáng)，范世福．現(xiàn)代近紅外光譜分析技術(shù)的原理及應(yīng)用．分析儀器， 2021（ 3）： 912 [10] 蔣宏偉 ， 李建華 ， 姚敏杰 等． D一蘋果酸快速檢測方法的研究應(yīng)用生物酶法檢測果蔬汁中 D一蘋果酸含量 ． 陜西農(nóng)業(yè)科學(xué) ， 2021(3)： 3234 [11] 賈曉川 ， 安奉凱 ， 潘紅青 等． 免疫分析在食品安全檢測中的應(yīng)用 [J].食品研究與開發(fā) ， 2021(04)， 30（ 4）： 152156 [12] 王華 ， 潘家榮 ， 熊漢國 ． 免疫分析技術(shù)在食品安全檢測中的應(yīng)用現(xiàn)狀 [J].食品科技 ， 2021， (06)： 3437 [13] 田海燕，王麗榮，李明艷．微波消解 氫化物原子熒光法測定嬰幼兒輔助食品 20 中的砷．中國衛(wèi)生檢驗(yàn)雜志， 2021（ 6）， 19（ 6） Chinese Joumal of Health Laboraory Teachnology， Jun2021； vol 19 No 6： 12751276 [14] 臧勇軍 ， 吳洪華 ， 張慧 等． 微波消解 分光光度法測定肉制品中磷酸鹽 ．肉類工業(yè) Meat industry 肉制品加工與設(shè)備， 2021，（ 5） or(301)： 56 [15] 于紅．微波輔助萃取氣質(zhì)聯(lián)用儀測定動物性食品中氯霉素殘留量．中國動物檢疫， 2021， 26（ 11）： 4447 [16] 孔保華，夏秀芳 ． 微生物源肉類食品安全的現(xiàn)狀分析及檢測技術(shù) ． 肉類研究 ，2021， (9)or（ 127）： 4751 [17] 李艷霞，吳松浩．食品微生物檢測技術(shù)的研究進(jìn)展．食品工業(yè)科技 Science Technology of Food Industry， 2021， (07)： 270273 [18] 林樂明，張樂津，宋文斌．真菌毒素的薄層色譜 法分析．色譜， 1990， 8（ 4）：233236 21 外文資料翻譯 Food Safety in the TwentyFirst Century The past decade has taught us that pathogenic microanisms are adapting themselves to processing treatments and environmental conditions once thought to be effective in controlling their proliferation. Geic exchange is sprouting new varieties of bacterial strains with increased abilities to cause disease. The scientific munity 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 anisms. In addition, it is crucial that we develop a wellintegrated educational strategy that seeks to educate industry and consumers. Issues Facing Food Safety When we examine the historical overview presented above, we conclude that there are three basic issues, which must be addressed in the ing century if we are to make an impact in the improvement of food satiety: our limited knowledge about food safety risks。 通過本論文的寫作，我學(xué)到了很多知識，跨越了傳統(tǒng)方式下的教與學(xué)的體制束縛，在論文的寫作過程中，通過查資料和搜集有關(guān) 的文獻(xiàn)，培養(yǎng)了自學(xué)能力和組織能力，并且由原先的被動的接受知識轉(zhuǎn)換為主動的尋求知識，這可以說是學(xué)習(xí)方法上的一個(gè)很大的突破。 18 謝 辭 感謝張老師對我的論文修正工作的支持，并對本論文初稿進(jìn)行逐字批閱，指正出其中謬誤之處，使我的論文整體有了很大的完善。 有些檢測技術(shù)受到技術(shù)方面和其他方面的限制，不能被廣泛的應(yīng)用到食品分析行業(yè)。新的檢測技術(shù)縮短了分析時(shí)間、