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Food Safety in the Marketplace
在市場上，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國人口每年食物中毒引起的疾病發作，這個數量穩步增長。21000000，腹瀉81000000例，在聯合治療在美國每年從食源性疾病。大約9000人食物中毒一年死。幾乎任何人都經歷疾病每年從食物中毒，但可能會錯誤地把它作爲“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。微生物如沙門氏菌的品種，在食品中常見的感染人體本身。細菌會繁殖行爲不當或在食品製備或存儲過程中，或在消化道後，一個人吃污染的食物。如果你有消化道紊亂爲主要或唯一症狀的“你的下一輪的“禽流感”，機會是，你真的什麼都是食物中毒。對於人們的疾病或營養不良。或很老的還是年輕的，即使這些相對輕微的擾動可能是致命的。
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.
壓倒性的大多數食物中毒的結果，從錯誤的消費者購買後，在處理食品。商業食品通常是安全的，確實發生了罕見的事故。然而，他們可以一次影響許多人。這使得新聞記者的注意。例如，牛奶生產商，依靠巴氏殺菌的牛奶，加熱過程中殺死引起生物體許多疾病和使牛奶消費安全。的時候，有時，一個主要的缺陷在其日記發展巴氏殺菌系統，例食源性疾病可能數以萬計的結果。
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，在西北的一家快餐連鎖店服務生含有大腸桿菌的一個特別危險的應變漢堡包。作爲一個結果，三人喪生，數百人受傷的顧客和嚴重的'疾病。這個事件讓全國的注意力都集中在兩個重要的食品安全問題：，，生活，引起疾病的生物體的多種類型通常在原料肉中發現，並徹底煮熟是使動物獲得食物安全的必要。這些發現導致了一個急需的改革該國的機制，確保食品安全。
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.
對食源性疾病的關注的一個結果是一個法律要求生產者的肉類，家禽和海鮮，採用一種有效的預防方法，危害分析和關鍵控制點(HACCP)計劃。該方法需要的“關鍵控制點”在食品生產，食品污染的風險是高的識別。然後一個計劃必須制定和實施，以防止在這些關鍵點失去控制。多年來，肉類和海鮮督察依靠他們的感官視覺，嗅覺，觸覺檢測到壞的肉類和海鮮。不幸的是，人的感官無法檢測到危險的生物的食物後已經開始腐爛。新的微生物污染，更準確的測試可以用來驗證每一個食品生產企業HACCP計劃的有效性。美國食品和藥物管理局估計，這些安全法規應防止食源性疾病每年僅達6萬-8萬例海鮮中毒。
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.
幸運的是，大型商業事件，而戲劇化，使。僅每年全國食物中毒案件的一部分。大多數情況下，出現在一個小設置一個人的錯誤，只是影響很少的受害者。有些人已經接受每年一或兩次的腸道疾病是不可避免的，但事實上，這些疾病都是可以預防的。阻止他們，消費者需要學習如何選擇，準備，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.
罐裝和袋裝食品雜貨店出售的容易控制的，但罕見的意外發生。批編號可以通過公告召回受污染的食物通過報紙，電視和電臺，美國食品和藥品管理局監測大供應商。你可以幫助保護你，太。仔細檢查密封包裝的包裝。拒絕泄露或脹罐。許多罐有安全的“按鈕”，地區的蓋子設計流行起來，一旦打開;確保它們牢牢地密封。如果在貨架上包裝看起來衣衫襤褸，髒，或刺破，不買產品;把它向商店經理。一個嚴重凹陷或保護食品的微生物，昆蟲，變質損壞包裝是無用的，甚至是破壞者。冷凍食品要紮實凍結。
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.
生的食物從雜貨店，特別是肉類，家禽，蛋，海鮮，含有微生物，所有的事情。是否從這些來源的微生物會繁殖和引起疾病可以很大程度上是在你自己的廚房裏你做什麼。
