【正文】 ． 食品安全保障體系建設(shè)與分析測(cè)試技術(shù) ．現(xiàn)代科學(xué)儀器，2021 （ 1）： 47 [7] 王多加，周向陽(yáng)，金同銘等．近紅外光譜檢測(cè)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(cè)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(píng)果酸快速檢測(cè)方法的研究應(yīng)用生物酶法檢測(cè)果蔬汁中 D一蘋(píng)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(cè)中的應(yīng)用 [J].食品研究與開(kāi)發(fā) ， 2021(04)， 30（ 4）： 152156 [12] 王華 ， 潘家榮 ， 熊漢國(guó) ． 免疫分析技術(shù)在食品安全檢測(cè)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(cè)定嬰幼兒輔助食品 20 中的砷．中國(guó)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(cè)定肉制品中磷酸鹽 ．肉類(lèi)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(cè)定動(dòng)物性食品中氯霉素殘留量．中國(guó)動(dòng)物檢疫， 2021， 26（ 11）： 4447 [16] 孔保華，夏秀芳 ． 微生物源肉類(lèi)食品安全的現(xiàn)狀分析及檢測(cè)技術(shù) ． 肉類(lèi)研究 ，2021， (9)or（ 127）： 4751 [17] 李艷霞，吳松浩．食品微生物檢測(cè)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(lè)明，張樂(lè)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。 the limited applicaion and availability of effective intervention strategies。 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 secto