停!清洗感恩節(jié)火雞會(huì)傳播細(xì)菌

停!清洗感恩節(jié)火雞會(huì)傳播細(xì)菌

Go ahead and rinse your cranberries, potatoes and green beans. But food experts say don’t — repeat don’t — wash the turkey before popping it in the oven on Thanksgiving Day.

繼續(xù)清洗你的蔓越莓，土豆和青豆。但是食品專家說，在感恩節(jié)那天把火雞放進(jìn)烤箱之前，千萬不要清洗火雞。

They say that could spread the germs lurking on your turkey in the kitchen sink or nearby food. But it’s been a challenge trying to convince cooks to stop rinsing off raw poultry.

他們說，這可能會(huì)傳播潛伏在廚房水槽或附近食物里的火雞上的細(xì)菌。但說服廚師停止清洗生禽是一個(gè)挑戰(zhàn)。

“If your mother did it and your grandmother did it, and suddenly the (government) says not to wash your turkey, you may take some time to adjust,” said Drusilla Banks, who teaches food sanitation for the University of Illinois Extension.

伊利諾伊大學(xué)食品衛(wèi)生學(xué)院教授德魯西拉·班克斯說:“如果是你媽媽和你奶奶做的，然后突然(政府)說不要洗火雞，你可能需要一段時(shí)間來適應(yīng)。”

Germs that can make people sick are common in the guts of healthy poultry and are legally allowed to be on raw turkey and chicken. The assumption is that nobody eats their poultry rare, and that thorough cooking will kill the bacteria.

能讓人生病的細(xì)菌在健康的家禽內(nèi)臟中很常見，法律允許生火雞和雞肉上有這些細(xì)菌。他們的假設(shè)是，沒有人會(huì)吃半生不熟的家禽，而徹底的烹煮會(huì)殺死這些細(xì)菌。

So it’s possible that two common causes of food poisoning — salmonella and campylobacter — are on the turkey, said Mindy Brashears, a food safety official at the US Department of Agriculture.

因此，美國(guó)農(nóng)業(yè)部食品安全官員明迪•布萊希爾斯表示，導(dǎo)致食物中毒的兩個(gè)常見原因——沙門氏菌和彎曲桿菌——可能來自火雞。

The do-not-wash raw poultry advice from the USDA is relatively new and perhaps hasn’t caught on because it goes against the ingrained belief that washing makes things clean, said Banks.

班克斯說，美國(guó)農(nóng)業(yè)部提出的不清洗生禽的建議相對(duì)較新，可能還沒有流行起來，因?yàn)樗`背了人們根深蒂固的觀念，即清洗能使東西變得干凈。

Participants in a food safety study offered their own rationale: “If it’s still slimy — I’m not sure what that is. It just feels good to wash it,” said one. Another said: “My grandmother taught me that. She just said to wash all your food because there’s no telling where it’s been before it got in the pack.”

一項(xiàng)食品安全研究的參與者給出了他們自己的理由:“如果它還是黏糊糊的——我不確定那是什么。只是洗起來感覺很好。”另一個(gè)說:“這是我祖母教我的。她只是說要把你所有的食物都洗一洗，因?yàn)樵谒鼈儽谎b進(jìn)包里之前，誰也不知道它們?nèi)ミ^哪里。”

Benjamin Chapman, a study author and food safety expert at North Carolina State University, said the instinct to wash raw poultry goes back at least decades when people relied more on visual cues to spot problems with poultry. TV chef Julia Child was among those who said washing chicken was “just the safer thing to do” before experts began advising against it.

研究報(bào)告的作者、北卡羅萊納州立大學(xué)的食品安全專家本杰明·查普曼說，人們清洗生禽的本能至少可以追溯到幾十年前，那時(shí)人們更多地依靠視覺線索來發(fā)現(xiàn)家禽的問題。電視廚師茱莉亞·查爾德(Julia Child)等人曾表示，在專家開始建議不要洗雞之前，洗雞是“更安全的做法”。

But food prep is a juggling act, and germs from poultry can be spread even if it’s not washed, especially when birds are removed from packaging. It’s why washing and sanitizing hands, utensils and surfaces are even more important.

但是準(zhǔn)備食物是一種雜耍，即使不清洗，家禽身上的細(xì)菌也會(huì)傳播，特別是當(dāng)禽類被從包裝上拿下來的時(shí)候。這就是為什么洗手和消毒手、器具和表面更加重要的原因。

The USDA-funded study underscores that point.

美國(guó)農(nóng)業(yè)部資助的這項(xiàng)研究強(qiáng)調(diào)了這一點(diǎn)。

Researchers sprayed raw chicken with a harmless strain of E. coli and watched volunteer cooks at test kitchens. Among those who washed their raw chicken, about a quarter ended up spreading the bacteria to their lettuce. But even some of those who did not rinse the chicken got germs on the lettuce.

研究人員在生雞肉上噴灑了一種無害的大腸桿菌菌株，并觀察了志愿者在試驗(yàn)廚房做飯的情況。在那些清洗生雞肉的人當(dāng)中，大約有四分之一的人最終把細(xì)菌傳播到了生菜上。但即使是那些沒有清洗雞肉的人，生菜上也有細(xì)菌。

There are other opportunities for germs to survive and thrive on turkeys: thawing and cooking.

火雞還有其他的機(jī)會(huì)讓細(xì)菌存活和繁殖:解凍和烹飪。

For thawing, experts say frozen birds shouldn’t be left out on counters since germs can start multiplying on the outer parts that defrost first. They instead recommend thawing in fridges, cold water or in microwaves. You can also cook a frozen turkey, but it will take a lot longer.

專家說，解凍時(shí)不應(yīng)把凍鳥放在柜臺(tái)上，因?yàn)槭紫冉鈨龅耐獠坎课粫?huì)滋生細(xì)菌。相反，他們建議在冰箱、冷水或微波爐中解凍。你也可以做一只凍火雞，但會(huì)花更長(zhǎng)的時(shí)間。

And to ensure a bird is thoroughly cooked, they say to use a thermometer to check that the deepest and thickest parts of it have reached 165 degrees.

為了確?；痣u完全煮熟，要用溫度計(jì)檢查火雞最深最厚的部分是否達(dá)到165度。

Even after the meal is cooked, you aren’t out of the danger zone. To keep turkey and other leftovers safe, experts say they should be refrigerated after two hours.

即使飯做好了，你也沒有脫離危險(xiǎn)區(qū)。專家說，為了保證火雞和其他剩菜的安全，應(yīng)該在兩小時(shí)后冷藏。