食品專業(yè)英語-第一章 LESSON 1　OVERVIEW OF FOOD SAFETY

食品專業(yè)英語FoodProfessionalEnglish01OVERVIEWOFFOODSAFETY02FOODRAWMATERIALINGREDIENTANDNUTRITION03ISSUESINFOODSAFETY04FOODADDITIVES目錄CONTENTS06FOODSAFETYTRACING07FOODSAFETYANDMICROBIALINFLUENCEFACTORS08FOODQUALITYMANAGEMENT09FOODQUALITYCONTROLANDSAFETYEVALUATION05FOODRISKANALYSISANDFOODQUALITY10CRISISMANAGEMENTFORFOODINDUSTRYLESSON1OVERVIEWOFFOODSAFETYIllnessanddeathfromdiseasescausedbycontaminatedfoodareaconstantthreattopublichealth.Theincreasingnegativeeffectsonfoodsafetyhaveputmorepeopleatriskofcarcinogenicdiseases.Indevelopedcountries,consumerdemographicshavechanged,resultinginanincreasednumberofconsumerswhoaremoresusceptibletofoodbornedisease(FBD).Whileindevelopingcountries,contaminatedwatercontributestothecontaminationoffoodduringproductionandharvestaswellasduringfinalfoodpreparationactivities.NowherehasthatsituationbeenmorecomplexandchallengingthaninChina,whereacombinationofpollutionandanincreasingfoodsafetyriskhaveaffectedalargepartofthepopulation.ThemostfrequentcausesofFBDarediarrhealdiseaseagents,particularlycampylobacter

spp.Inaddition,suchasnon-typhoidal

salmonellaenterica,arealsoresponsibleforthemajorityofdeathsduetoFBDinallregionsoftheworld.AnothercauseofFBDismycotoxins.Mycotoxinsaretoxicsecondarymetabolitesoffungaloriginandcontaminateagriculturalcommoditiesbeforeorunderpost-harvestconditions.Wheningestedorabsorbedthroughthedigestivetract,mycotoxinswillcausesicknessordeathonhumansandanimals.Thischaptermainlyintroducessomeimpactfactorsonfoodsafety,includingmicrobiologicalactivity,environmentcontaminantsandsomeanimalproduction.1.MicrobiologicalactivityTherearemanydiseasesresultingfromtheconsumptionoffoodcontainingpathogenicmicro-organismsortheirtoxicmetabolites.Becausemicroorganismsareabundantinthefieldandwaterwherefoodsareproducedandharvestedandtheyarecommonlyassociatedwiththefinishedproducts.1.1Bacteriaandviruses

Thereisawidevarietyofbacteriathatcausefoodborneinfections.Non-typhoidSalmonellaandCampylobacterarebelievedtobethemostprevalentindevelopedcountriesestimatesonratesofYersiniainfections.Whilethemajorfoodbornevirusesofsignificancearecalicivirusesandhepatitisviruses.1.2Mycotoxins

Itisreviewedthatmycotoxincontaminationinagriculturalcommoditiescausesavarietyofdiseasesinhumansandanimals.Foodssusceptibletomycotoxincontaminationandofconcerngloballyincludegroundnuts,maize,rice,andsorghum.Exposureofhumanstomycotoxinsvariesbygeographicallocationduetothedifferencesinagriculturalcropsfarmingpracticesandclimate.Therefore,diseasesresultingfromingestionofmycotoxinsrangefromacuteconditions(mycotoxicosis)tochronicconditions(cancer).2.EnvironmentcontaminantsPesticideapplicationandchemicalpollutantsareconsideredtobethemostimportantenvironmentalfactorsimpactingonfoodsafetyinChinarecentyears.Duringthegrowthofcropsorlivestock,theymaybeexposedtohazardousenvironmentalcontaminantspresentinthelocalregioninChina.2.1PersistentorganicpollutantsPersistentorganicpollutants(POPs)areaclassoforganiccompoundsthatareproducedindustriallyforuseasinsecticidesandasplasticizersinavarietyofproducts.Long-termexposuretoPOPshasbeenlinkedtoreproductivedisorders,immunesystemdysfunction,nervedamageandevencancers.POPshavebeenfoundinmeasurablelevelsinavarietyofanimalswithbloodandbreastmilkbecomingcontaminated.Pesticideresiduesaremostoftenfoundinfruits,grains,andvegetables.Itisestimatedthatthreemillionpeoplesufferfrompesticidepoisoningannuallyintheworld.2.2HeavymetalsHeavymetalsemissionsfromprocessingfacilitiesentertheenvironmentandcontaminateairandsoilwhichcanleadtothecontaminationofdrinkingwaterandfoodcrops.SomeregionsinChina,heavymetalshavecausedseriousagriculturallandandfoodpollution.Themajorheavymetalsofconcerninthefoodpollutionarelead,cadmium,mercury,andarsenic.Additionally,Chromiumselenium,tin,antimony,copper,thallium,fluoride,andzincalsoposepotentialhealththreatstoconsumers.3.HealthhazardsinherenttofoodsGenerallyspeaking,naturaltoxins,allergenspresentinfoodsmayleadtoadversehealthconditions.Planttoxinsareparticularlyproblematicinlivestockproductionduetothepresenceofpoisonousplantsgrowingingrazingareasthroughouttheworld.Over170differentfoodshavebeenidentifiedtopotentiateanallergicresponse.Symptoms,asaresultofcontactwithallergens,varyfromminortosevere.4.AnimalproductionInrecentyears,anumberofantibioticshavebeenusedinagriculturallivestockindustriesfortherapeutic,prophylactic,andgrowthpromotionreasons.Antibioticresiduesinanimalproductsmayimpactfoodsafetyanddirectlyorindirectlythreatstohumanhealth.Itisestimatedthat8-12millionkgofantibioticsareusedinlivestockproductionintheUnitedStatesannually.In2015,about180millionkgofrawantibioticingredientsusedinagriculturetopreventdiseaseandimproveproduction,withupto70%werereleaseddirectlyorindirectlyintotheenvironment.5.FoodsafetyoverviewFoodsafetyisnowacommonplaceconcept.Butitisalsoarelativelyyoungfieldandcontinuestochangerapidly.TheWorldFoodSummitin1996definedfoodsecurityasasituationinwhich‘allpeople,atalltimes,haveaccesstosufficient,safeandnutritiousfoodtomeettheirdietaryneedsandfoodpreferencesforanactiveandhealthylife’.Thebookisaimedtointroducethemainbackgroundandframeworkoffoodsafety,reviewtheissuesoffoodbornediseaseandpayspecialattentiontoemergentandresistantpathogens.Theseincludebacterial,fungal,andviralagents.Somequalitymanagementtoolsusedinfoodindustry,thevarietyandquantityoffoodadditives,importantqualitymanagementtools,suchasGoodManufacturingPractices(GMP),SanitationStandardOperatingProcedures(SSOP),andHazardAnalysisandCriticalControlPoint(HACCP)areintroduced.Themainobjectiveofthesystemispreventionofriskstohumanhealth,aswellaspreventionofchangesinfoodstuffsbymeansofcontrolpracticesinproductionstepsinwhichthereisagreaterprobabilityofhealthhazards.HACCPmaybeappliedtoallproductionsteps,fromrawmaterialproductiontothemanufactureofthefinalproduct.BeforetheHACCPsystemisimplementedinfoodindustries,prerequisiteprograms,suchasGMPandSSOPhavetobeestablished.SomecomprehensivedescriptionoftheGMP,SSOP,andHACCPprinciplesandpracticesarepresented,takingintoaccounttheirpositiveimpactasimportantsafetystrategiesinthefoodindustryandthebarrierstoitsimplementation.Thefoodriskanalysis,foodqualitytracing,foodqualitymanagement,andfoodsafetyevaluationarereviewed.Keepinginmindconsumerdemandformorenaturalandsafetyfoods,thebookincludessomesignificantcontentsthatarefocusedonthemostfoodborneinfections,whichcancauseconsumerfoodborneillness.Thus,thestandardsofidentitiesofspecificfoodproductsandgovernmentareimportantmeasuresforfoodquality.Therefore,inordertoensurethatconsumerfoodsafetyeducationprogramsareeffectiveinachievingtheirgoalsandpreventingfoodborneillness,itisimportantthattheseprogramsincorporatearigorousandsystematicprogramevaluation.Atlast,crisismanagementforfoodindustryarealsoreviewed,crisismanagementinnovationshouldbeputinanimportantpositioninChinesefoodenterprises.Foodindustryisamoralindustry.Thecrisismanagementoffoodenterprisesmustbeemphasizedandputintheleadingpositionofenterprises.Foodenterprisesshouldalsoconstantlyseekfortechnologicalinnovation,marketmanagementandorganizationsystem.Wordscarcinogenic[?kɑ:s?n??d?en?k]adj.致癌的contamination[k?n?t?m?'ne???n]n.污染demographics[?dem??ɡr?f?ks]n.人口統(tǒng)計資料susceptible[s??sept?b(?)l]adj.易得病的majo