我國食品安全現狀及其食品分析檢測新技術的應用畢業論文｜精薦｜-資料下載頁

【導讀】越來越高，但近幾年來食品安全問題不斷出現，如2020年的三聚氰胺奶粉事件，2020年的海南豇豆含毒事件等。由于食品安全關系到人民群眾的身體健康和生命。本論文對我國食品安全現狀進行介紹，并初步提出了解決食品。熒光等檢測技術。隨著社會的進步，我相信在不久的將來，食品分析檢測技術將。進入智能化的階段。的指導下進行的研究工作及取得的成果。盡我所知，除文中特別加以。已在文中作了明確的說明并表示了謝意。除了文中特別加以標注引用的內容外，本論文不。包含任何其他個人或集體已經發表或撰寫的成果作品。做出重要貢獻的個人和集體，均已在文中以明確方式標明。意識到本聲明的法律后果由本人承擔。許論文被查閱和借閱。掃描等復制手段保存和匯編本學位論文。涉密論文按學校規定處理。

　　

【正文】 d 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 洛陽理工學院畢業設計（論文） 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 sectors (farmers, industry, food service, and consumers) for any educational program to be successful. Such an effort could be in the form of assembling dedicated teams to deliver information to specific audiences and to specific regions. Farmers must be surveyed to determine their knowledge of food safety and of the impact that their practices have on foodborne illness. programs should be developed to prepare farmers and ranchers to meet future challenges associated with the introduction of the HACCP system on the farm. Finally, food service and consumers need to be included, with adequate resources being allocated to ensure the success and prompt application of existing and new efforts. Strategies and Solutions Several government agencies have gone through strategic planning exercises that have helped them to identify the strategies to be pursued in addressing the above issues. In simple terms, we can think of it as a twopronged aproach in which research and education are linked together to develop the best solutions. Research First, the microbial ecology of foodborne pathogens needs to be fully 洛陽理工學院畢業設計（論文） 24 characterized throughout the production and processing of muscle and plant foods. In order to do so, the prevalence of specific pathogens in specific foods needs to be determined, including the sources of contamination from production through processing, retail sale, and food preparation. Through epidemiological studies, we must characterize the risk to food safety related to specific practices on the initial level and type of contaminants. We must also characterize the biological mechanisms of survival, adaptation to stress and antimicrobials, and growth of these anisms. Advanced technologies for the rapid and sensitive isolation and identification of foodborne pathogens need to be developed so as to provide realtime detection. Second, scientists must develop, test, and implement new technologies for the decontamination of a variety of foods in order to reduce the risks posed by foodborne pathogens. Along these lines, the effectiveness of existing strategies must be clearly determined and the appropriate application elucidated. Third, a thorough study and documentation of the economic benefits of these strategies needs to be included in order to obtain a realistic picture of what strategies should and should not be used in particular operations and by particularsized panies. Education An educational strategy, which is coordinated throughout all segments of the food continuum and involves all institutions, needs to be developed. Partnerships with appropriate agencies, trade anizations, food industry anizations, consumer anizations, and educational anizations need to be established and/or strengthened. This will facilitate the dissemination of food safety information to those members of the continuum responsible for a particular segment. Educational materialsrelated to the characteristics, prevalence, symptoms of illness, risk of certain practices, and preventive measures gained through research efforts at each step of the food continuumneed to be developed. Producers and processors should be educated through partnerships with modity associations. Food service should be trained through existing vehicles and 洛陽理工學院畢業設計（論文） 25 coordinated through partnerships with foodservice associations. Consumers should be made aware of safe food handling, preparation, and storage through television, radio, public service announcements, print publications, interactive display/exhibit earning devices, as well as the World Wide Web. Conclusions What will food safety look like in the twentyfirst century? The past few years have shown us that microbial pathogens are very adaptable, with newly emerging anisms challenging our longestablished concepts of safety. In addition the centralized food distribution system and the changes in the demographic and cultural practices of consumers are contributing factors to the apparent increase in the number of outbreaks of foodborne illness in the United States. Increases in international food trade will only augment the challenges to food safety currently facing us. Thus only with a proactive, aggressive, and sciencebased approach can we hope to have a measure of control over the future of food safety. In this manuscript we have presented the types of programs that should be implemented in order to do this. It is up to scientists, policymakers, and health officials to work together now and not delay.