SECTION 4- GENERAL CONSIDERATIONS 第4部分- 总体考察
DESCRIPTION OF THE RECOMBINANT-DNA MICROORGANISM  重组DNA微生物的定义
26. A description of the bacterial, yeast, or fungal strain and the food being presented for safety assessment should be provided.应当提供细菌，酵母菌与真菌和相关食品的安全性讲评价的描述。. This description should be sufficient to aid in understanding the nature of the organism or food produced using the organism being submitted for safety assessment.这些描述应当对了解用于安全性评价的生物体或生物体生产的食品提供足够的信息。.  Recombinant-DNA microorganisms used in food production or contained in food, should be conserved as stock cultures with appropriate identification using molecular methods, and preferably, in established culture collections.用于食品生产的重组DNA微生物或保留在食品中的微生物应该采用分子方法进行原种培养，最好建立培养记录。  This may facilitate the review of the original safety assessment.这样做有利于进行安全性评价回顾。. Such stock cultures should be made available to regulatory authorities upon request.这种原种培养应该按要求由权威部门统一使用。. 

DESCRIPTION OF THE RECIPIENT MICROORGANISM AND ITS USE IN FOOD PRODUCTION
感受态微生物的定义以及其在食品生产中的应用

华译网北京翻译公司翻译过大量有关重组DNA微生物的定义的文件资料,Beijing Chinese Translation Service Company has translated many technical documents about DESCRIPTION OF THE RECOMBINANT-DNA MICROORGANISM
27. A comprehensive description of the recipient microorganism or microorganism subjected to the modification should be provided.应当提供感受态微生物或微生物修饰的详细说明。. Recipient microorganisms should have a history of safe use in food production or safe consumption in foods.感受态微生物应该具有在食品生产或食品食用方面安全的历史。 Organisms that produce toxins, antibiotics or other substances that should not be present in food, or that bear genetic elements that could lead to genetic instability, antibiotic resistance or that are likely to contain genes conferring functions associated with pathogenicity (i.e., also known as pathogenicity islands or virulence factors) should not be considered for use as recipients.那些产生毒素，抗体或其它不应该在食品中出现的物质的，或者能产生能导致遗传不稳定性的遗传物质，抗生素抵抗或者可能含有致病基因（例如，也被称作致病性）的微生物不应该用作感受态微生物。 The necessary data and information should include, but need not be restricted to:应该包括必要的数据和信息，但不必限制: 
A) identity:A) 鉴别: scientific name, common name or other name(s) used to reference the microorganism, strain designation, information about the strain and its source, or accession numbers or other information from a recognized culture repository from which the organism or its antecedents may be obtained, if applicable, information supporting its taxonomical assignment; 用来代表微生物的科学名称，通用名称或其它名称，指定菌株，关于菌株的信息及其来源，或者感受态菌株的编号或从规定的储存地点可以获得微生物或其前体分类等其它信息。
B) history of use and cultivation, known information about strain development (including isolation of mutations or antecedent strains used in strain construction); in particular, identifying traits that may adversely impact human health; B)使用或养殖的历史，关于菌株构建的已知信息（包括变异菌株与菌株构建时原始菌株）, 特别要说明可以对人类健康产生有害作用的特性。
C) information on the recipient microorganism’s genotype and phenotype relevant to its safety, including any known toxins, antibiotics, antibiotic resistance factors or other factors related to pathogenicity, or immunological impact, and information about the genetic stability of the microorganism;  C)感受态微生物基因型和与其安全性相关的表型的信息，包括任何已知的毒素，抗生素，抗生素抵抗因子或其它与致病性或者免疫学影响相关的因素以及关于微生物遗传稳定性的信息。
D) history of safe use in food production or safe consumption in food; and  D) 食品生产或食用安全使用的历史，和 
E) information on the relevant production parameters used to culture the recipient microorganism.E)用来培养感受态微生物的相关生产参数的信息。