Mauer Whitney A, Kaneene John B, DeArman Vanessa T, Roberts Cynthia A, Miller Roseann, Pong Lawrence, Dickey Thomas E
Michigan State University, Center for Comparative Epidemiology, College of Veterinary Medcine, East Lansing 48824-1314, USA.
J Environ Health. 2006 Jun;68(10):32-8.
As ethnic foods become increasingly available in food establishments across the United States, food safety professionals are increasingly required to evaluate the safety of foods unfamiliar to them. The purpose of the study reported here was to conduct an online survey of food safety professionals that would 1) identify the types of ethnic foods with which food safety professionals were unfamiliar and for which they lacked adequate food safety information, 2) describe ethnic-food safety concerns related to food establishments, and 3) describe the ethnic-food resources currently used by food safety professionals. The study found that food safety professionals throughout the United States encountered a variety of ethnic-food establishments and ethnic foods for which they lacked ethnic-food safety resources, especially at the local level. Therefore, it will be important to identify unsafe food-handling practices in ethnic-food establishments, develop science-based guidelines for ethnic-food safety inspections, and distribute culturally appropriate educational materials for ethnic-food safety inspections.
随着民族特色食品在美国各地的食品企业中越来越容易买到，食品安全专业人员越来越需要评估他们不熟悉的食品的安全性。本文所报告的这项研究的目的是对食品安全专业人员进行一项在线调查，该调查将：1）确定食品安全专业人员不熟悉且缺乏足够食品安全信息的民族特色食品类型；2）描述与食品企业相关的民族特色食品安全问题；3）描述食品安全专业人员目前使用的民族特色食品资源。该研究发现，美国各地的食品安全专业人员遇到了各种各样的民族特色食品企业和民族特色食品，但他们缺乏民族特色食品安全资源，尤其是在地方层面。因此，识别民族特色食品企业中不安全的食品处理做法、制定基于科学的民族特色食品安全检查指南以及分发适合不同文化的民族特色食品安全检查教育材料将非常重要。
