為什么健康專家沒(méi)有對(duì)食品發(fā)出冠狀病毒警告

為什么健康專家沒(méi)有對(duì)食品發(fā)出冠狀病毒警告

Chicken with salmonella can make you sick. So can romaine lettuce with E. coli and buffets with lurking norovirus.

帶有沙門氏菌的雞肉會(huì)讓你生病。大腸桿菌長(zhǎng)葉萵苣和潛伏著諾如病毒的自助餐也是如此。

So why aren’t health officials warning people about eating food contaminated with the new coronavirus?

那么，為什么衛(wèi)生官員沒(méi)有警告人們不要食用被新型冠狀病毒污染的食品呢?

The answer has to do with the varying paths organisms take to make people sick.

答案與生物體使人生病的不同途徑有關(guān)。

Respiratory viruses like the new coronavirus generally attach to cells in places like the lungs.

像新型冠狀病毒這樣的呼吸道病毒通常附著在肺部等部位的細(xì)胞上。

While germs like norovirus and salmonella can survive the acid in stomachs, then multiply after attaching to cells inside people’s guts.

而諾如病毒和沙門氏菌等細(xì)菌能在胃酸中存活下來(lái)，然后附著在人腸子里的細(xì)胞上繁殖。

“Specialising in what tissues to attach to is typically part of the disease’s strategy to cause illness,” according to the US Centers for Disease Control and Prevention.

美國(guó)疾病控制與預(yù)防中心(US Centers for disease Control and Prevention)表示:“專門研究附著在什么組織上，通常是這種疾病導(dǎo)致疾病的策略的一部分。”

The CDC and other experts note that the virus is new and still being studied but they say there’s no evidence yet that COVID-19 sickens people through their digestive systems, though the virus has been detected in the feces of infected people.

美國(guó)疾病控制與預(yù)防中心和其他專家指出，這種病毒是一種新病毒，目前仍在研究中，但他們說(shuō)，目前還沒(méi)有證據(jù)表明，COVID-19會(huì)通過(guò)人的消化系統(tǒng)使人患病，不過(guò)已經(jīng)在感染者的糞便中發(fā)現(xiàn)了這種病毒。

Respiratory viruses like the flu and the new coronavirus spread mainly through person-to-person contact and air droplets from coughing, sneezing or other flying saliva.

像流感和新型冠狀病毒這樣的呼吸道病毒，主要通過(guò)人與人之間的接觸和咳嗽、打噴嚏或其他飛揚(yáng)的唾液中的飛沫傳播。

Germs that make people sick through food cause symptoms like diarrhea.

通過(guò)食物使人生病的細(xì)菌會(huì)引起腹瀉等癥狀。

In some cases, germs in the feces can capitalise on poor hygiene to jump from people's hands to whatever else they touch.

在某些情況下，糞便中的細(xì)菌會(huì)利用人們不講衛(wèi)生的習(xí)慣，從他們的手中跳到他們接觸的任何東西上。

That’s why it’s so important for food workers to stay home when they are sick with digestive illnesses as there’s a big risk the restaurant could end up sickening lots of people.

這就是為什么當(dāng)食品工人患有消化系統(tǒng)疾病時(shí)呆在家里很重要的原因，因?yàn)椴宛^可能會(huì)讓很多人生病。

When it comes to food and Covid-19, experts say the biggest risk is contact in grocery stores with other customers and employees, rather than anything you eat.

專家說(shuō)，在食品和零食方面，最大的風(fēng)險(xiǎn)是在雜貨店里與其他顧客和員工接觸，而不是你吃什么東西。

It’s why stores are limiting the number of people they let in, asking customers to practice social distancing and using tape to mark how far apart people should stand.

這就是為什么商店會(huì)限制客戶數(shù)量，要求顧客保持社交距離，并用膠帶標(biāo)出間隔距離的原因。

The new virus can survive on some surfaces, so experts say to keep your hands to yourself as much as possible and to avoid touching your face when shopping.

這種新病毒可以在一些表面上存活，所以專家說(shuō)，盡量不要讓你的手接觸到自己，在購(gòu)物時(shí)不要碰自己的臉。

After unpacking your groceries at home, the officals suggest washing your hands.

在家里打開(kāi)你購(gòu)買的物品后，工作人員建議你洗手。

It may be harder for viruses to survive on food itself.

病毒靠食物本身可能更難存活。