食品专业英语课件lesson3.pdfVIP

Lesson 3： WHO Strategy on Food Safety Biotechnology and its implications to foods 世界卫生组织的食品安全策略 生物技术及其对食品的含义 World Health Organization 一、 WHO Global Strategy for Food Safety published in 2002 MAJOR ISSUES IN FOOD SAFETY Microbiological hazards 微生物性有害因素 Chemical hazards化学性有害因素 Surveillance of foodborne disease食源性疾病监测 New technologies 新技术 Capacity building 能力建设 THE WHO GLOBAL STRATEGY FOR FOOD SAFETY WHO 全球食品安全战略 Approach I: Strengthening surveillance systems of foodborne diseases 措施I ：加强食源性疾病监测体系 Approach II: Improving risk assessments 措施II:改进危险性评价的方法 Approach III: Developing methods for sssessing the safety of the products of new technologies 措施III: 创建评价新技术产品安全性的方法 Approach IV: Enhancing the scientific and public health role of WHO in Codex 措施IV ：加强WHO在法典中的科学和公共卫生作用 Approach V: Enhancing risk communication and advocacy 措施V ：加强关于危险因素的交流和宣传 Approach VI: Improving international and national cooperation 措施VI: 增进国际、国内协作 Approach VII: Strengthening capacity building in developing countries 措施VII:加强发展中国家食品安全的能力建设 Regional food safety strategies and plans World Health Day 2007 (7th April 2007) is focusing on the increasing global threats to health and the growing interdependence of health and security. The theme is: Invest in health, build a safer future World Health Day is celebrated every year on 7 April, which marks the anniversary of WHO. 二、Background – Foodborne Illness Foodborne illness is a preventable disease affecting all people: Significant impact on public health Significant trade implications for APEC Economies 250+ types of foodborne illness identified Effe