Collins J E
American Meat Institute, Arlington, Virginia 22209, USA.
Emerg Infect Dis. 1997 Oct-Dec;3(4):471-9. doi: 10.3201/eid0304.970409.
Foodborne illness of microbial origin is the most serious food safety problem in the United States. The Centers for Disease Control and Prevention reports that 79% of outbreaks between 1987 and 1992 were bacterial; improper holding temperature and poor personal hygiene of food handlers contributed most to disease incidence. Some microbes have demonstrated resistance to standard methods of preparation and storage of foods. Nonetheless, food safety and public health officials attribute a rise in incidence of foodborne illness to changes in demographics and consumer lifestyles that affect the way food is prepared and stored. Food editors report that fewer than 50% of consumers are concerned about food safety. An American Meat Institute (1996) study details lifestyle changes affecting food behavior, including an increasing number of women in the workforce, limited commitment to food preparation, and a greater number of single heads of households. Consumers appear to be more interested in convenience and saving time than in proper food handling and preparation.
微生物引起的食源性疾病是美国最严重的食品安全问题。疾病控制与预防中心报告称，1987年至1992年间79%的疾病暴发是由细菌引起的；不当的储存温度和食品处理人员较差的个人卫生习惯是导致疾病发生的主要原因。一些微生物已表现出对标准食品制备和储存方法的抗性。尽管如此，食品安全和公共卫生官员将食源性疾病发病率的上升归因于人口结构和消费者生活方式的变化，这些变化影响了食品的制备和储存方式。食品编辑报道，关注食品安全的消费者不到50%。美国肉类协会（1996年）的一项研究详细说明了影响食品行为的生活方式变化，包括职场女性数量增加、对食品制备投入有限以及单亲家庭数量增多。消费者似乎对便利性和节省时间更感兴趣，而不是对食品的正确处理和制备。
