世界卫生日：食品安全
Unsafe food is linked to the deaths of an estimated 2 million people annually – including many children. Food containing harmful bacteria, viruses, parasites or chemical substances is responsible for more than 200 diseases, ranging from diarrhoea to cancers.
每年约200万人的死亡与不安全的食品有关，其中多数是儿童。含有有害细菌、病毒、寄生虫或化学物质的食品可导致从腹泻到癌症等200多种疾病。
New threats to food safety are constantly emerging. Changes in food production, distribution and consumption; changes to the environment; new and emerging pathogens; antimicrobial resistance - all pose challenges to national food safety systems. Increases in travel and trade enhance the likelihood that contamination can spread internationally.
食品安全的新威胁不断涌现。食品生产、销售和消费方面的变化；环境变化；新出现的病原体；抗微生物药物耐药性——所有这些都给国家食品安全系统带来挑战。旅行和贸易的增加提高了污染国际传播的可能性。
The topic for World Health Day 2015 is food safety
2015世界卫生日的主题：加强食品安全
As our food supply becomes increasingly globalized, the need to strengthen food safety systems in and between all countries is becoming more and more evident. That is why the WHO is promoting efforts to improve food safety, from farm to plate (and everywhere in between) on World Health Day, 7 April 2015.
随着我们的食品供应日益全球化，在各国内部以及之间加强食品安全系统的必要性越发鲜明。这就是为什么世卫组织要在2015年4月7日世界卫生日这天推动开展努力，加强从农场到餐桌（以及之间任何地方）的食品安全。
WHO helps countries prevent, detect and respond to foodborne disease outbreaks - in line with the Codex Alimentarius, a collection of international food standards, guidelines and codes of practice covering all the main foods and processes. Together with the UN Food and Agriculture Organization (FAO), WHO alerts countries to food safety emergencies through an international information network.
世卫组织根据集合了有关各种主要食品和工序的国际食品标准、指南和行为守则的《食品法典》帮助各国预防、发现和应对食源性疾病疫情。世卫组织与联合国粮食及农业组织一道通过国际信息网络向各国警告食品安全突发事件。
Five keys to safer food食品安全五大要点
Food safety is a shared responsibility. It is important to work all along the food production chain – from farmers and manufacturers to vendors and consumers. For example, WHO’s Five keys to safer food offer practical guidance to vendors and consumers for handling and preparing food:
食品安全是项共同责任。必须沿着从农民和生产商到销售商和消费者整个食品生产链开展工作。例如世卫组织的《食品安全五大要点》为销售商和消费者提供了处理和制备食品的实用指导：
Key 1: Keep clean
要点1：保持清洁
Key 2: Separate raw and cooked food
要点2：生、熟食品分开
Key 3: Cook food thoroughly
要点三：安全煮熟
Key 4: Keep food at safe temperatures
要点四：在安全温度保存食物
Key 5: Use safe water and raw materials.
要点5：使用安全的水源和食物原料
World Health Day 2015 is an opportunity to alert people working in different government sectors, farmers, manufacturers, retailers, health practitioners – as well as consumers – about the importance of food safety, and the part each can play in ensuring that everyone can feel confident that the food on their plate is safe to eat
2015年世界卫生日使得有机会提醒政府各部门工作人员、农民、生产商、零售商、卫生从业人员和消费者食品安全的重要性，以及他们每个人可发挥的作用，以确保让人人放心，知道其盘中的食物可以安全食用。
