【正文】 d 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 洛陽理工學(xué)院畢業(yè)設(shè)計（論文） 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 洛陽理工學(xué)院畢業(yè)設(shè)計（論文） 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 洛陽理工學(xué)院畢業(yè)設(shè)計（論文） 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.