Healthy Food

Street sellers, particularly in developing countries, supply large amounts of food for people on low incomes. This sector also employs some 6% ~ 25% of the work force, mainly women, in developing countries, and provides markets for agricultural and other produce. In many countries, however, the authorities are not willing to recognize it as a formal sector of the food supply system, they may ignore it In food control programs of even try to put and end to it.

There are two possible contaminants: pathogenic micro-organisms and hazardous chemicals. As far as micro-organisms are concerned, there is apparently no convincing evidence that street foods are more involved in the transmission of infection than foods obtained in, e.g., hotels. Studies in Egypt and else-where have found street foods to compare not unfavorably with hotel foods in respect of contamination with micro-organisms-some street foods were found to be contaminated with pathogens, but so were foods from four-and five-star hotels in the same area.

Hazardous chemicals have been found in street foods, and food exposed for sale on roadsides may become contaminated by lead from vehicle exhausts.

Health dangers may arise from: purchase of raw around of poor quality; improper storage, processing, and cooking, leading to reuse of water; limited piped drinking-water; lack of refrigeration; unsatisfactory waste-disposal facilities; and personal cleanliness.

The authorities should take into account the potentials of different categories of food for transmitting disease, and should control appropriately for the different categories - sellers of bottled drinks require less control than those of food. Dry foodstuff, dried grains, and sugared foods are less likely to transmit disease than gravies, cooked rice, and low-acid milk, egg, and meat products. Similarly foods which are thoroughly cooked and eaten at once are safer than precooked food kept at high temperatures for several hours. [卫生类B]

译文：健康食品

街头小贩，特别是在发展中国家，为低收入的人们提供了大量的食品。在发展中国家，这个部门雇佣了6％ ～ 25％的劳动力，特别是妇女，而且为农业生产和其他生产提供市场。但是在许多国家，官方不愿承认这是食品供应系统的一个正式部门。他们在食品控制纲要中可能对它忽略不计，甚至企图终止这个部门。

有两种可能的污染源：致病的微生物，有毒的化学制品。就微生物而言，没有明显的有力证据证明街头食品比旅馆的食品更能传播传染病。埃及和其他地方的研究已经发现在微生物污染方面街头食品并不比旅馆食品差——人们发现一些街头食品被病原体所污染，但在相同地区的一些四、五星级的旅馆中的食品同样也受到病原体的污染。

街头食品已经被发现含有有毒化学物，而且在路边摆着卖的食品可能被汽车废气中的铅所污染。

对健康的威胁主要源于：购买质量不好的原材料，不适当的储藏、加工以及烹饪，重复用水，有限的管道饮用水，缺乏冷藏；以及不能令人满意的废物清除设备；没有经验或不讲个人卫生。

当局应该考虑到各种食品传播疾病的可能，而且应当对不同种类加以适当地控制——对于卖瓶装饮料的要求要比卖食品的要求少。粮食、干蔬菜和糖类食品要比肉汁、米饭以及低酸牛奶，鸡蛋以及肉制品传播疾病的可能性要小。同样的立即吃掉的煮熟的食品要比在高温里放了几个小时还没煮的食品安全得多。[卫生类B]

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