专业英语设计论文.doc

Food safety and public health Food safety is unique among the various public health programmes. Its pluri- disciplinary(学科) and multi-sectoralnature（自然联盟）), which can be interpreted as both an advantage and a disadvantage, results in a blend of voluntary and mandatory （强制性）approaches which have no counterparts（同行） in other programmes. The health sector is usually expected to assume a coordination role for all the stakeholders（利益相关者） including government,industry and consumer.The Agreement on the Application of Sanitary and Phytosanitary Measures of the World Trade Organization （卫生与植物卫生措施的世界贸易组织） calls for growing integration（整合） of health science into food safety requirements to increase their consistency and transparency（透明度）. As part of the ‘Health for All’ strategy of the World Health Organization, the food safety programme should be given higher priority in the design and implementation of the national plans of action for nutrition. Keywords: public health; 揌ealth for All? strategy; primary health care; International Conference for Nutrition; risk analysis; food trade. emINTRODUCTION The accumulated advances in food safety can be seen in the context of our success in the control and prevention of communicable（传染性）diseases. Over the past hundred years, better scientific under- tanding of food safety hazards（危害）and their control, including the application of food technology - e.g. asturisation has contributed to an ever safer food supply, at least in industrialized countries. Several food-borne diseases such as cholera（霍乱）, typhoid （伤寒） and para- yphoid fevers, have been virtually eliminated（消除） in the eveloped world. However, the number of reported cases of food-borne diseases started to increase beginning about three decades ago.In some developed countries,sharp increases in salmonellosis and campy- obacterosis have b