英语翻译The number of documented foodborne outbreaks associated

英语翻译
The number of documented foodborne outbreaks associated with
consumption of raw fruits and vegetables has increased in recent years
(Beuchat,2002).In the United States,a total of 639 foodborne illness
outbreaks involving 31,496 cases were linked to produce and produce
dishes between 1990 and 2004 (CSPI,2006).Salmonella spp.is the most
frequently reported cause of foodborne outbreaks of gastroenteritis.Salmonella
spp.has been implicated in outbreaks of foodborne illness linked
to the consumption of contaminated vegetables,including lettuce
(Gillespie,2004) andtomatoes (MMWR,2007).Washingwith chlorinated
water (50–200 ppm) is the usual procedure used by the produce industry
to remove bacterial contaminants from vegetables (Weissinger et al.,
2000).Safety concerns about the production of chlorinated organic
compounds,such as trihalomethanes,and their impact on human and
environmental safety have been raised in recent years,and alternatives to
chlorine have been investigated (FDA,2001).
Spices have been found to have antimicrobial activities against bacteria
(Aktug and Karapinar,1986; Karapinar and Aktug,1987; Kim et al.,1995)
and fungi (Karapinar,1990; Ryu and Holt,1993) in vitro conditions.There
have been only a few studies on the use of spices or essential oils for
reducing and eliminating pathogen and spoilage microorganisms on
minimally processed fruits and vegetables (Singh et al.,2002).Although
the majority of essential oils from herbs and spices are classified as
Generally Recognized As Safe (GRAS),their use in foods as preservatives is
limited because of flavour considerations,since effective antimicrobial
doses may exceed organoleptically acceptable levels (Nychas and
Skandamis,2003).

近年来,食源性疾病暴发的记录随着水果和蔬菜的消费量不断增加而增加.
在美国,从1994年到2004年前,从31496个案例中有639起涉及食源性疾病
疫情.沙门氏杆菌是最 食用受污染的蔬菜引起的肠胃炎.工业生产中经用次氯酸来杀菌.而近年来,余氯的残余,如三卤甲烷对人体以及环境的影响也突显.故FDA提出这种寻找这种方式的替代.
香料在体外可以抑制细菌和真菌的活性.现在仅有少量的研究是针对应用香料或精油的方式来减少和消除病原微生物和腐败.虽然 从草药和香料精油多数被列为一般认为安全（成份）,它们在食品中使用的防腐剂 有限,因为口味的考虑,因为有效的抗菌 剂量可能超过人体正常可接受水平.