食物中毒專(zhuān)家揭秘：六種食物可能含大量細(xì)菌

　　One of the world’s leading food poisoning experts has revealed the six items he refuses to eat.

　　一位世界頂級(jí)食物中毒專(zhuān)家揭露了他絕不會(huì)碰的六種食物。

　　Washington-based attorney, Bill Marler, who has spent 20 years championing the cause of people sickened by E. coli, Salmonella and other foodborne illness, says over time he’s noted some of the main culprits.

　　華盛頓律師比爾馬勒二十年來(lái)致力于研究大腸桿菌、沙門(mén)氏菌及其他食物傳染疾病導(dǎo)致人們生病的原因，長(zhǎng)期以來(lái)他發(fā)現(xiàn)了一些罪魁禍?zhǔn)住?/p>

　　His ultimate no-nos when it comes to eating are raw oysters, precut fruits and vegetables, raw sprouts, rare meat, uncooked eggs and unpasteurized milk and juices.

　　談到吃東西他有一些絕對(duì)不碰的食物：生蠔、切好的蔬菜水果、生豆芽、半生的肉、生雞蛋以及未經(jīng)高溫消毒的牛奶和果汁。

　　Marler says that he has handled more cases linked to shellfish in the past five years than in the two preceding decades.

　　馬勒說(shuō)過(guò)去五年來(lái)他經(jīng)手的和貝殼類(lèi)食物有關(guān)的案例比之前二十年還多。

　　Therefore, raw oysters are something he prefers not to dabble with.

　　因此，生蠔是他絕對(duì)不會(huì)碰的食物。

　　He suggests that warming waters are to blame for the spread of harmful microbes which then end up in the food we eat.

　　他認(rèn)為海水變暖導(dǎo)致有害細(xì)菌傳播，從而危及了我們的食物。

　　水果_China Daily

　　Pre-cut fruit and vegetables is another thing he ’avoids like the plague’ when he goes grocery shopping.

　　買(mǎi)菜時(shí)切好的水果蔬菜是他“避之唯恐不及”的東西。

　　He says the more food is handled and processed, the greater the risk of contamination.

　　他說(shuō)，食物處理和加工地越充分，遭到污染的風(fēng)險(xiǎn)就越大。

　　豆芽_英語(yǔ)新聞

　　They might seem an unlikely source of food poisoning, but bean sprout outbreaks are surprisingly common.

　　雖然看起來(lái)不像是食物中毒的源頭，但由于豆芽造成的食物中毒卻出奇地常見(jiàn)。

　　Apparently there have with more than 30 bacterial outbreaks of salmonella and E. coli over the last 20 years, caused by the sprouting greens.

　　過(guò)去二十年來(lái)由豆芽造成的沙門(mén)氏菌和大腸桿菌爆發(fā)超過(guò)了30次。

　　Experts say that contamination occurs during the germination process as the seeds are placed into warm water, which acts as the ideal breeding ground for bacteria.

　　專(zhuān)家稱(chēng)污染多發(fā)生在種子萌發(fā)過(guò)程，因?yàn)榉N子放在溫水中，而這恰好為細(xì)菌的滋生提供了理想空間。

　　Commenting on the trend, Marler says: ’There have been too many outbreaks to not pay attention to the risk of sprout contamination.’

　　談到這種趨勢(shì)，馬勒說(shuō)：“豆芽導(dǎo)致的細(xì)菌爆發(fā)太多了，以至于無(wú)法不去注意它。”

　　牛排_(tái)英語(yǔ)新聞

　　When dining out, the lawyer will always order a well done steak.

　　外出進(jìn)餐時(shí)，這位律師總是點(diǎn)全熟牛排。

　　According to the expert, meat needs to be cooked to 160 degrees Celsius throughout to kill bacteria that could cause E. coli or salmonella, therefore rare cuts are off the menu.

　　據(jù)專(zhuān)家稱(chēng)，肉類(lèi)必須加熱到160攝氏度來(lái)消滅容易導(dǎo)致大腸桿菌或沙門(mén)氏菌的細(xì)菌，因此千萬(wàn)不要吃生牛排。

　　While the odds of getting food poisoning from uncooked eggs is a lot lower than it was two decades ago, Marler still refrains from eating raw eggs.

　　盡管相比二十年前而言，吃生雞蛋造成的食物中毒概率下降了許多，馬勒仍盡量避免吃生雞蛋。

　　This means a range of delicacies are off limits for the food safety aficionado including mayonnaise, mousse, ice cream and some alcoholic cocktails.

　　對(duì)執(zhí)迷于食物安全的人而言，這意味著與很多美食佳肴無(wú)緣了，包括蛋黃醬、慕斯、冰淇淋以及雞尾酒。

　　There has been an increasing trend for raw or unpasteurized beverages over recent years, with advocates claiming that pasteurization depletes nutritional value.

　　近年來(lái)生鮮及未經(jīng)高溫消毒的飲料逐漸流行，擁護(hù)者聲稱(chēng)高溫消毒會(huì)破壞飲料的營(yíng)養(yǎng)價(jià)值。

　　However, Marler says that pasteurization is not dangerous but raw beverages can be, as skipping the safety step means drinks may contain harmful bacteria that could make some people sick.

　　然而，馬勒說(shuō)高溫消毒并不危險(xiǎn)，而喝生飲料則相反，因?yàn)槭÷园踩静襟E的話，飲料中含有的有害細(xì)菌可能會(huì)使人生病。

　　There’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurization,’ he says.

　　“沒(méi)有什么好處能大到抵過(guò)喝那些本該高溫殺菌消毒(而實(shí)際并沒(méi)有)的飲料的風(fēng)險(xiǎn)。”

　　Despite his expertise, not everyone is convinced by Marler’s recommendations, especially is it means people giving up some of their favourite treats.

　　盡管馬勒是這方面的專(zhuān)家，但并不是人人都聽(tīng)從他的建議，尤其這意味著人們要放棄一些他們最?lèi)?ài)的美味。

　　One commentator chimed: ’Personally, I think a strong stomach, and immune system come to that, is arrived at by the exercise of tackling the exposure to the myriad bacteria that it encounters. We are too afraid of bacteria.

　　一位評(píng)論員稱(chēng)：“我個(gè)人認(rèn)為就此而言，通過(guò)不斷接觸大量細(xì)菌而得到鍛煉，最終擁有強(qiáng)壯的胃和免疫系統(tǒng)才是真的。我們太過(guò)懼怕細(xì)菌。”

　　And a meat-lover added: ’Complete rubbish about the steak.

　　一位愛(ài)吃肉的朋友補(bǔ)充：“關(guān)于牛排的言論簡(jiǎn)直是胡說(shuō)八道。”

　　There’s nothing better than a, bloody, rare steak and, if cooked correctly, there’s no problem with it. It’s when you have the steak blue that problems can occur.

　　“沒(méi)有什么比一份帶血絲的半生牛排更棒了，只要正確烹調(diào)，完全沒(méi)有問(wèn)題。只有牛排帶青斑才會(huì)出問(wèn)題。”

　　Everyone likes their meat cooked differently, but I’d say medium (to medium well) is better suited for burgers, not steak.’

　　“每個(gè)人都有自己喜歡的不同肉類(lèi)烹飪方式，但我覺(jué)得半生熟(或七八成熟)比較適合漢堡而不是牛排。”