食品伙伴網(wǎng)導(dǎo)讀：英國(guó)于2010年7月21日推出了一項(xiàng)研究策略，以解決食物中毒最常見(jiàn)的原因。
    
    英國(guó)主要的食品安全研究公共資助者已經(jīng)聯(lián)手發(fā)布協(xié)調(diào)策略，以調(diào)查食物中的彎曲桿菌。這是這些組織第一次為解決這個(gè)問(wèn)題而達(dá)成共同的目標(biāo)。最新的數(shù)字表明，商店出售的65%的生雞中存在彎曲桿菌污染，雖然妥善烹制可將雞肉中的細(xì)菌殺死，但這仍是英格蘭和威爾士每年它是超過(guò)30萬(wàn)起食物中毒和15,000起住院治療病例的罪魁禍?zhǔn)住?br />
    專(zhuān)家們一致認(rèn)為，這個(gè)問(wèn)題沒(méi)有單一的解決方法，新戰(zhàn)略的目標(biāo)是確定一個(gè)機(jī)制，可以大大減少在食物鏈中彎曲桿菌的水平，以及減少人類(lèi)疾病的發(fā)病率。新戰(zhàn)略包括：

• 研究，以了解當(dāng)前的感染發(fā)生率，當(dāng)前的糧食和農(nóng)業(yè)的做法和潛在的干預(yù)策略
• 對(duì)彎曲桿菌生物學(xué)及動(dòng)物宿主進(jìn)行研究
• 開(kāi)發(fā)新的工具和診斷技術(shù)（例如田間對(duì)彎曲桿菌的快速檢測(cè)）
  
  圖為彎曲桿菌的照片

原文導(dǎo)讀：
Wednesday 21 July 2010


A new research strategy to tackle the most common cause of food poisoning in the UK has been launched today.

The UK’s main public funders of food safety research have joined together to publish a co-ordinated strategy to investigate the food bug campylobacter. This is the first time these organisations have agreed to a common set of objectives to tackle the problem.

The Food Standards Agency, the Biotechnology and Biological Sciences Research Council (BBSRC), the Department for Environment, Food and Rural Affairs (Defra), the Northern Ireland Department for Agriculture and Rural Development and the Scottish Government have all agreed to support the strategy. The Agency, BBSRC, Defra and the Scottish Government are also all partners in the recently launched, multi-agency Global Food Security programme, in which research underpinning the provision of safe food has been identified as a priority.

The most recent figures suggest that 65% of raw shop-bought chicken is contaminated with campylobacter. Although cooking chicken properly will kill the bug, it is responsible for more than 300,000 cases of food poisoning and 15,000 hospitalisations a year in England and Wales.

Experts agree that there is no single solution to this problem, but the new strategy aims to identify a range of mechanisms that could significantly reduce the levels of campylobacter in the food chain and reduce the incidence of human disease. The new strategy includes:

• research to understand current infection incidences, current food and farming practices and potential intervention strategies
• studies of the biology of campylobacter and the animal hosts
• the development of new tools and diagnostic techniques (for example, feasibility of developing a rapid on-farm test for campylobacter)

A number of different delivery mechanisms, coordinated by all the funders, will be used to implement this strategy. The first calls for research are already in progress, with a further call expected later in the year. The strategy is focussed on coordinating existing spend on campylobacter research and does not involve the commitment of new money.

Liz Redmond, veterinary director and head of food hygiene policy at the Food Standards Agency, said: 'There is no one magic bullet to solve the problem of campylobacter, but a better understanding of the science will allow us to work out which combination of solutions are best for the UK.

'This is the first time such a multi-agency research strategy has been agreed, with clear joined-up objectives aimed at delivering a more coherent evidence base targeting better food security.

'The campylobacter reduction programme will be underpinned by research around the organism itself and the effect it has on its host, coupled with developing a better knowledge of the impact of various potential interventions. We look forward to working with all our partners and the food industry to make this strategy a success.'

Professor Douglas Kell, BBSRC Chief Executive, said: 'Ensuring food security for everyone is not just about putting more food on plates. The food we eat needs to be as safe as we can make it and the prevalence of campylobacter demonstrates the challenge we face. By working together with these partners we can deploy all the relevant parts of the UK's world-class research base to minimise the impact of campylobacter.'