Food Safety in the Marketplace

在市场上，食品安全

Episodes of food poisoning cause illness in at least one-third of the U.S. population each year, and this number is steadily increasing. Between 21 million and 81 million cases of diarrhea that are treated in the United States each year are from food-borne illnesses. Some 9,000 people a year die of food poisoning. Nearly everyone else experiences illness from food poisoning every year, but may mistakenly pass it off as "flu".

至少有三分之一的美国人口每年食物中毒引起的疾病发作，这个数量稳步增长。21000000，腹泻81000000例，在联合治疗在美国每年从食源性疾病。大约9000人食物中毒一年死。几乎任何人都经历疾病每年从食物中毒，但可能会错误地把它作为“流感”。

Food-borne illness can be caused either by infection or by intoxication. Microorganisms such as Salmonella varieties that occur in foods commonly infect the human body themselves. Bacteria may multiply or act in food during improper preparation or storage, or within the digestive tract after a person eats contaminated food. If you experience digestive tract disturbances as the major or only symptoms of' your next bout of "flu", chances are that what you really have is food poisoning. For people who are otherwise ill or malnourished. or for the very old or young, even these relatively mild disturbances can be fatal.

食源性疾病可引起感染或中毒。微生物如沙门氏菌的品种，在食品中常见的感染人体本身。细菌会繁殖行为不当或在食品制备或存储过程中，或在消化道后，一个人吃污染的食物。如果你有消化道紊乱为主要或唯一症状的“你的下一轮的“禽流感”，机会是，你真的什么都是食物中毒。对于人们的疾病或营养不良。或很老的还是年轻的，即使这些相对轻微的扰动可能是致命的。

Overwhelmingly, most food poisoning results from errors consumers make in handling foods after purchase. While commercially prepared food is usually safe, rare accidents do occur. however, and they can affect many people at once. This makes news reporters take notice. Milk producers, for example, rely on pasteurization, a process of heating milk to kill many disease-causing organisms and make milk safe for consumption. When, on occasion, a major diary develops flaws in its pasteurization system, tens of thousands of cases of food-borne illness may result.

压倒性的大多数食物中毒的结果，从错误的消费者购买后，在处理食品。商业食品通常是安全的，确实发生了罕见的事故。然而，他们可以一次影响许多人。这使得新闻记者的注意。例如，牛奶生产商，依靠巴氏杀菌的牛奶，加热过程中杀死引起生物体许多疾病和使牛奶消费安全。的时候，有时，一个主要的缺陷在其日记发展巴氏杀菌系统，例食源性疾病可能数以万计的结果。

In 1994, a fast-food restaurant chain in the Northwest served undercooked hamburgers tainted with a particularly dangerous strain of E. coli bacteria. As a result, three lives were lost and hundreds of other patrons were stricken with serious illness. This incident focused the national spotlight on two important food safety issues: that, live, disease-causing organisms of many types are routinely found in raw meat, and that thorough cooking is necessary to make animal-derive foods safe. These revelations have led to a much-needed overhaul of the country's mechanisms for ensuring food safety.

1994，在西北的一家快餐连锁店服务生含有大肠杆菌的一个特别危险的应变汉堡包。作为一个结果，三人丧生，数百人受伤的顾客和严重的疾病。这个事件让全国的注意力都集中在两个重要的食品安全问题：，，生活，引起疾病的生物体的多种类型通常在原料肉中发现，并彻底煮熟是使动物获得食物安全的必要。这些发现导致了一个急需的改革该国的机制，确保食品安全。

One outcome of the concern about food-borne illness is a law requiring that producers of meat, poultry, and seafood employ an effective prevention method, the Hazard Analysis Critical Control Point (HACCP) plan. The method requires identification of “critical control points" in food production where the risk of food contamination is high. A plan must then be developed and implemented to prevent loss of control at those critical points. For many years, meat and seafood inspectors relied on their senses of sight, smell, and touch to detect bad meat and seafood. Unfortunately, human senses cannot detect dangerous organisms until after the food has begun to decay. Newer, more accurate tests for microbial contamination must be used to verify that each HACCP plan for a food-producing company is effective. The Food and Drug Administration estimates that these safety regulations should prevent up to 60,000-80,000 cases of food-borne illness each year from seafood poisoning alone.

对食源性疾病的关注的一个结果是一个法律要求生产者的肉类，家禽和海鲜，采用一种有效的预防方法，危害分析和关键控制点(HACCP)计划。该方法需要的“关键控制点”在食品生产，食品污染的风险是高的识别。然后一个计划必须制定和实施，以防止在这些关键点失去控制。多年来，肉类和海鲜督察依靠他们的感官视觉，嗅觉，触觉检测到坏的肉类和海鲜。不幸的是，人的感官无法检测到危险的生物的食物后已经开始腐烂。新的微生物污染，更准确的测试可以用来验证每一个食品生产企业HACCP计划的有效性。美国食品和药物管理局估计，这些安全法规应防止食源性疾病每年仅达6万-8万例海鲜中毒。

Luckily, large-scale commercial incidents, while dramatic, make. up only a fraction of the nation's total food-poisoning cases each year. Most cases arise from one person's error in a small setting and affect just a few victims. Some people have come to accept a yearly bout or two of intestinal illness as inevitable, but in truth, these illnesses can and should be prevented. To prevent them, consumers need to learn how to select, prepare, and store food safely.

幸运的是，大型商业事件，而戏剧化，使。仅每年全国食物中毒案件的一部分。大多数情况下，出现在一个小设置一个人的错误，只是影响很少的受害者。有些人已经接受每年一或两次的肠道疾病是不可避免的，但事实上，这些疾病都是可以预防的。阻止他们，消费者需要学习如何选择，准备，和商店的食品安全。

Canned and packaged foods sold in grocery stores are easily controlled, but rare accidents do happen. Batch numbering makes it possible to recall contaminated foods through public announcements via newspapers, television and radio, and the FDA monitors larger suppliers. You can help protect you, too. Carefully inspect the seals and wrappers of packages. Reject leaking or bulging cans. Many jars have safety "buttons", areas of the lid designed to pop up once opened; make sure that they are firmly sealed. If a package on the shelf looks ragged, soiled, or punctured, do not buy the product; turn it in to the store manager. A badly dented can or a mangled package is useless in protecting food from microorganisms, insects, spoilage, or even vandals. Frozen foods should be solidly frozen.

罐装和袋装食品杂货店出售的容易控制的，但罕见的意外发生。批编号可以通过公告召回受污染的食物通过报纸，电视和电台，美国食品和药品管理局监测大供应商。你可以帮助保护你，太。仔细检查密封包装的包装。拒绝泄露或胀罐。许多罐有安全的“按钮”，地区的盖子设计流行起来，一旦打开;确保它们牢牢地密封。如果在货架上包装看起来衣衫褴褛，脏，或刺破，不买产品;把它向商店经理。一个严重凹陷或保护食品的微生物，昆虫，变质损坏包装是无用的，甚至是破坏者。冷冻食品要扎实冻结。

Raw foods from the grocery store, especially meats, poultry, eggs, and seafood, contain microbes, as all things do. Whether or not the microbes from those sources will multiply and cause illness can be largely a matter of what you do in your own kitchen.

生的食物从杂货店，特别是肉类，家禽，蛋，海鲜，含有微生物，所有的事情。是否从这些来源的微生物会繁殖和引起疾病可以很大程度上是在你自己的厨房里你做什么。