Kampelmacher E H
Tijdschr Diergeneeskd. 1986 Mar 1;111(5):247-53.
In his address, delivered on the occasion of his farewell as extraordinary professor of food microbiology and hygiene at the University of Agriculture in Wageningen, the author discussed a number of features of current problems in the field of disease caused by foods. It was pointed out that the risks constituted by chemicals and additives in foods are usually strongly exaggerated by consumers, whereas there is far too little understanding of and information concerning infectious diseases which are transmissible to man by foods. As regards this last-mentioned fact, attention is drawn to the increase, and that which can be anticipated, of cases of food infection and poisoning in Europe. It was stressed that the consumer is an important factor in regard to these forms of disease in view of the fact that a large proportion of these infections may be prevented by a number of relatively simple measures such as cooling or heating of food and adequate hygiene in the kitchen.
在作为瓦赫宁根农业大学食品微生物学与卫生学特聘教授进行告别演讲时，作者探讨了食品引发疾病领域当前问题的一些特点。指出食品中的化学物质和添加剂构成的风险通常被消费者严重夸大，而对于可通过食品传播给人类的传染病，人们的了解和相关信息却少之又少。关于最后提到的这一事实，请注意欧洲食品感染和中毒病例的增加以及预期会出现的增长情况。强调鉴于通过一些相对简单的措施，如食品的冷却或加热以及厨房的充分卫生条件，很大一部分此类感染是可以预防的，所以消费者是这些疾病形式的一个重要因素。
