Beckers H J
Laboratory for Water and Food Microbiology, National Institute of Public Health and Environment Hygiene, Bilthoven, The Netherlands.
Vet Q. 1987 Oct;9(4):342-7. doi: 10.1080/01652176.1987.9694123.
Food-borne diseases affect the health and welfare of hundred thousands of people and result in considerable economic loss. Salmonella and Campylobacter are by far the most important causes of food-borne illness. Raw foods of animal origin are the major sources of these pathogens. Mishandling of foods in kitchens contributes to food-borne disease outbreaks. More education is necessary. But because of the inevitable risk of recontamination of cooked foods in every kitchen, more emphasis should be placed on pathogen-free raising of food animals and good manufacturing practices during slaughter. This will minimise contamination of raw foods of animal origin, thus reducing the contamination pressure in the kitchen and more effectively controlling food-borne diseases.
食源性疾病影响着成千上万人们的健康和福祉，并造成相当大的经济损失。沙门氏菌和弯曲杆菌是目前食源性疾病的最重要病因。动物性来源的生食是这些病原体的主要来源。厨房中食品处理不当会导致食源性疾病暴发。需要更多的教育。但是由于每个厨房中熟食不可避免地存在再次污染的风险，因此应更加重视食用动物的无病原体养殖以及屠宰过程中的良好生产规范。这将最大限度地减少动物性来源生食的污染，从而减轻厨房中的污染压力，并更有效地控制食源性疾病。
