Fennema O
Department of Food Science, University of Wisconsin, Madison 53715.
Environ Health Perspect. 1990 Jun;86:229-32. doi: 10.1289/ehp.9086229.
The quality and safety of foods are affected by the environment, and the quality and safety of the environment are, in turn, affected by foods and food processing. To explore these interrelationships, as they might exist in the twenty-first century, one must speculate regarding future changes in foods and food processing. Several trends in food processing seem likely to predominate into the twenty-first century, and they will be, for the most part, evolutionary in nature and of low consumer visibility. These trends are greater use of foods marketed in a refrigerated state, greater use of irradiation and combination processes, greater automation and optimization of processes, and greater use of biotechnology. It is also reasonable to assume that food products of the following types will increase in importance, namely, those that are convenient (includes eating away from home), those that are tailored to specific dietary needs, those containing chemically modified components such as altered proteins and carbohydrates, and fabricated foods. If these trends in foods and food processes prevail then concern must be directed to the following areas: Microbiological concerns--refrigerated foods; food service operations; new or altered procedures for processing, handling and storing foods; and new foods or food formulations; attention must be given both to controlling known pathogens as well as newly perceived pathogens. Chemical concerns--toxicants occurring naturally in foods; contaminants; chemicals developing in foods during processing, handling and storage; chemicals used in fabricated foods; and chemicals of newly perceived importance, especially those having adverse, covert effects. Several of these chemical concerns are influenced in seriousness by composition of the food environment.
食品的质量和安全受环境影响，而环境的质量和安全又反过来受食品及食品加工的影响。为探究21世纪可能存在的这些相互关系，人们必须对食品和食品加工的未来变化进行推测。食品加工中的几种趋势在21世纪似乎可能占据主导地位，并且在很大程度上，它们本质上是渐进式的，消费者不易察觉。这些趋势包括更多地使用冷藏状态销售的食品、更多地使用辐照和联合加工工艺、更大程度地实现加工过程的自动化和优化，以及更多地应用生物技术。还可以合理地假设，以下类型的食品将变得更加重要，即方便食品（包括外出就餐食品）、针对特定饮食需求定制的食品、含有化学改性成分（如改变的蛋白质和碳水化合物）的食品以及人造食品。如果食品和食品加工中的这些趋势盛行，那么必须关注以下领域：微生物方面的问题——冷藏食品；食品服务操作；食品加工、处理和储存的新程序或变更程序；以及新食品或新食品配方；必须同时关注控制已知病原体以及新发现的病原体。化学方面的问题——食品中天然存在的毒物；污染物；食品加工、处理和储存过程中产生的化学物质；人造食品中使用的化学物质；以及新发现的重要化学物质，特别是那些具有不良隐蔽作用的化学物质。这些化学问题中的几个问题的严重程度受食品环境组成的影响。
