Sofos John N
Department of Animal Sciences, Center for Red Meat Safety, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171, USA.
Meat Sci. 2008 Jan;78(1-2):3-13. doi: 10.1016/j.meatsci.2007.07.027. Epub 2007 Jul 28.
The safety of meat has been at the forefront of societal concerns in recent years, and indications exist that challenges to meat safety will continue in the future. Major meat safety issues and related challenges include the need to control traditional as well as "new," "emerging," or "evolving" pathogenic microorganisms, which may be of increased virulence and low infectious doses, or of resistance to antibiotics or food related stresses. Other microbial pathogen related concerns include cross-contamination of other foods and water with enteric pathogens of animal origin, meat animal manure treatment and disposal issues, foodborne illness surveillance and food attribution activities, and potential use of food safety programs at the farm. Other issues and challenges include food additives and chemical residues, animal identification and traceability issues, the safety and quality of organic and natural products, the need for and development of improved and rapid testing and pathogen detection methodologies for laboratory and field use, regulatory and inspection harmonization issues at the national and international level, determination of responsibilities for zoonotic diseases between animal health and regulatory public health agencies, establishment of risk assessment based food safety objectives, and complete and routine implementation of HACCP at the production and processing level on the basis of food handler training and consumer education. Viral pathogens will continue to be of concern at food service, bacterial pathogens such as Escherichia coli O157:H7, Salmonella and Campylobacter will continue affecting the safety of raw meat and poultry, while Listeria monocytogenes will be of concern in ready-to-eat processed products. These challenges become more important due to changes in animal production, product processing and distribution; increased international trade; changing consumer needs and increased preference for minimally processed products; increased worldwide meat consumption; higher numbers of consumers at-risk for infection; and, increased interest, awareness and scrutiny by consumers, news media, and consumer activist groups. Issues such as bovine sponginform encephalopathy will continue to be of interest mostly as a target for eradication, while viral agents affecting food animals, such as avian influenza, will always need attention for prevention or containment.
近年来，肉类安全一直是社会关注的焦点，而且有迹象表明，未来肉类安全挑战仍将持续。主要的肉类安全问题及相关挑战包括，需要控制传统的以及“新出现的”“正在出现的”或“不断演变的”致病微生物，这些微生物可能具有更高的毒力、更低的感染剂量，或对抗生素或与食品相关的压力具有抗性。其他与微生物病原体相关的问题包括，动物源性肠道病原体对其他食品和水的交叉污染、肉用动物粪便的处理和处置问题、食源性疾病监测和食品溯源活动，以及农场食品安全计划的潜在用途。其他问题和挑战包括食品添加剂和化学残留、动物标识和可追溯性问题、有机和天然产品的安全性和质量、对改进的快速检测及实验室和现场病原体检测方法的需求及开发、国家和国际层面的监管与检查协调问题、动物卫生和监管公共卫生机构之间人畜共患病责任的确定、基于风险评估的食品安全目标的制定，以及在食品从业人员培训和消费者教育的基础上，在生产和加工层面全面且常规地实施危害分析与关键控制点（HACCP）体系。病毒病原体在食品服务环节仍将受到关注，大肠杆菌O157:H7、沙门氏菌和弯曲杆菌等细菌病原体将继续影响生肉和禽肉的安全，而单核细胞增生李斯特菌在即食加工产品中会受到关注。由于动物生产、产品加工和分销的变化；国际贸易的增加；消费者需求的变化以及对最低限度加工产品偏好的增加；全球肉类消费的增加；感染风险较高的消费者数量增加；以及消费者团体、新闻媒体和消费者维权组织兴趣、意识和审查的增加，这些挑战变得更加重要。诸如牛海绵状脑病等问题，将继续主要作为根除目标受到关注，而影响食用动物的病毒病原体，如禽流感，将始终需要关注预防或控制。
