食品专业英语 研究生保送面试翻译.doc

What Is Food SafetyFood safety is the utilization of various resources and strategies to ensure that all types of foods are properly stored, prepared, and preserved so they are safe for consumption. Practicing this level of food sanitation begins with the purchase or acquisition of different food items and ends with the proper storage of leftovers for future use. Many of the food safety methods used in restaurants can also be employed at home. Here are some examples. One of the most important aspects of practicing food safety involves preventing foods from becoming contaminated. Making sure foods are stored properly goes a long way in avoiding any type of food contamination. Meat and vegetables should be placed in airtight containers and placed in a freezer. Items such as flour, sugar, cornmeal, and spices should also be stored in containers that provide an effective barrier to airborne bacteria, and can be stored in pantries when not in active use. Basic kitchen sanitation guidelines are also an important component of any food safety strategy. Preparation counters should be disinfected regularly. Cutting boards should also be cleaned after each use. Knives, spatulas, pans, pots, and other tools used in the preparation of food should be washed in hot soapy water or run through a dishwasher. This can help minimize the opportunity for food residue to breed bacteria that could contaminate food the next time the tools are used. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. In theory food poisoning is 100% preventable.Food safety is a growing concern in Chinese agriculture. The Chinese government oversees agricultural production as well as the manufacture of food packaging, containers, chemical additives, drug production, and business regulation. In recent years, the Chinese government attempted to consolidate food regulation with the creation of the State Food and Drug Administration in 2003, and officials have also been under increasing public and international pressure to solve food safety problems. However, it appears that regulations are not well known by the trade. Labels used for green food, organic food and pollution-free food are not well recognized by traders and many are unclear about their meaning. A survey by the World Bank found that supermarket managers had difficulty in obtaining produce that met safety requirements and found that a high percentage of produce did not comply with established standards.Traditional marketing systems, whether in China or the rest of Asia, presently provide little motivation or incentive for individual farmers to make improvements to either quality or safety as their produce tends to get grouped together with standard products as it progresses through the marketing channel. Direct linkages between farmer groups and traders or ultimate buyers, such as supermarkets, can help avoid this problem. Governments need to improve the condition of many markets through upgrading management and reinvesting market fees in physical infrastructure. Wholesale markets need to investigate the feasibility of developing separate sections to handle fruits and vegetables that meet defined safety and quality standards.CRI Food Safety in China Intentional contamination by food producers and processors driven by profits are largely being blamed for the food safety crisis in China.Yu Jun is an official with the national committee on food safety management. He says there are deep-rooted reasons for the frequent food safety incidents.China has huge amounts of food production units, many of which are of low qualities and have lagged mode of productions. Usually they are small workshops scattering in the cities and towns. This is one of the most deep-rooted reasons that threatens the food safety.China has more than 200 million farmer households in rural areas and about 450,000 licensed food producing and processing companies and more than 2 million restaurants. Besides, there are also countless small food workshops and street stalls.Small-sized food processors with less than 10 staffers account for 80 percent of the entire industry. This is a great challenge for safety supervision.In recent years, many food safety incidents, such as the tainted milk powder and the toxic plasticizer additive, are caused by intentional contamination by food producers.Wang Hong is an official with the countrys top food security watchdog. She says taking precautions against intentional crimes that lead to food safety issues would be the focal point of supervision.Some food producers do it on purpose. They dont care about other peoples lives and they dont even eat the food they produce. We wont have mercy on them. And at the same time, we will inform the related departments about our supervision. This is our responsibility given by the law.China issued the Food Safety Law in 2009 and formed the committee of food safety management under the State Council to further strengthen the supervision. And this year, the criminal law made such amendments that the sentence to food safety crimes can be as severe as the death penalty.At present, food safety has become a global challenge. Dr. Peter Ben Embarek is a scientist with the World Health Organization.The country has learnt from past lessons and is on the right track to continue improvements in food safety. WHO would like to comment the government for the current efforts and for implementing the food safety law. The new law has all the elements of the modern food law, including farm to table approach and also risk based approach, the food safety. And WHO is looking forward to continuing working closely with the government in supporting the further implementation of the law.Embarek also points out that how to build up a more reliable law enforcement agency is the main challenge for China in the field of food safety in the future.For CRI, Im He Fei.1.In addition to using microorganisms to transform substrates enzymatically into desired food products, microorganisms can be grown as a source of single-cell protein(SCP),so named because the microorganisms are single-celled organisms rich in protein. Microorganisms grow rapidly and produce a high-yield, high protein food crop. The proteins of selected microorganisms contain all of the essential amino acids. Various bacteria, fungi, and algae are potential sources of large amounts of SCP. The algae Scenedesmus and Spirulina, for example, have been cultured in various warm ponds as a food source. The production of SCP from algae is advantageous because these organisms are able to utilize solar energy, greatly reducing the amount of fuel resources to produce SCP. Some algae currently are harvested as a source of food. SCP is primarily produced as an animal feed. There are problems with using SCP for direct human consumption because of high concentrations, 6-11 percent, of nucleic acids. This may result in increased serum levels of uric acid, causing kidney stone formation or gout, and possible gastrointestinal reactions including diarrhea and vomiting. Chicken and other animals, however, can be grown on SCP rather than on plant materials, helping to meet world food needs. Researchers are still trying to find the proper microorganism and set of production conditions to produce SCP that can be fed directly to humans. 2.Western civilization is facing a progressive increase in immune-mediated, gut-related health problems, such as allergies and autoimmune and inflammatory diseases, and genetic factors are an unlikely explanation for these rapid increases in disease incidence. Two environmental factors that relate to the modern lifestyle in Western societies are hygiene and nutrition. There has been a decline in the incidence of microbial stimulation by infectious diseases as a result of improved hygiene, vaccination, and antimicrobial medication. In the past, methods of food preservation involved either the natural fermentation or drying of foods; thus, the human diet once contained several thousand times more bacteria than it does today. The development of probiotic, functional foods aims to kill two birds with one stone, which is accomplished by providing a microbia