這些食物最有可能受污染
1. RED MEATS
1. 紅肉Bacteria such as Salmonella, E. coli, and Listeria love to feast on raw or undercooked beef, lamb, pork, and other red meats. That's why it's nearly impossible to forget the 1998 Sara Lee Listeria outbreak, where 35 million pounds of meat (mostly hot dogs) infected 100 people and killed 21. To avoid any BBQ disasters, cook your meats thoroughly.
沙門氏菌、大腸桿菌和李斯特菌等細菌特別享受生的或未煮熟的牛肉、羊肉、豬肉和其它紅肉。因此我們幾乎無法忘記1998年莎莉集團李斯特菌爆發時的情景，3500萬磅的肉（大多數是熱狗）致使100人感染、21人喪生。想要避免任何燒烤災難嗎？那就烤熟那些肉吧！2. EGGS
2. 雞蛋
Whether you prefer brown or white eggs, make sure your eggs are Salmonella-free by purchasing refrigerated cartons, checking for and removing any cracked ones, and purchasing by the sell-by date. According to the Egg Safety Center, "fresh shell eggs are safe to be consumed four to five weeks beyond the date they were packed, which is the Julian date found on the carton's short end."
不管你是喜歡褐色雞蛋還是白色雞蛋，你都要確保這些蛋不含沙門氏菌，而做法就是購買放在冰箱裏的雞蛋、檢查並拿掉破損的雞蛋、購買最新鮮的雞蛋。雞蛋安全中心人員表示，"新鮮的雞蛋在包裝4-5周後仍可安全食用，"也就是包裝盒末端上的儒略日。
3. UNPASTEURIZED DAIRY PRODUCTS
3. 未經高溫消毒的奶製品If you're a fan of feta, goat cheese, Brie, Camembert, blue cheese, Mexican queso, Gloucester cheese, or Gruyere you may be at a higher risk of contracting Listeria, Salmonella, and E. Coli, which can be found in raw unpasteurized milk. Pasteurization, which rids dairy of any nausea-causing bacteria, is a process that reqUIres manufacturers to heat raw milk to a minimum of 161 degrees Fahrenheit for over 15 seconds, and then quickly cool it.
如果你喜歡羊乳酪、布里乾酪、卡門貝乳酪、墨西哥乾酪、格洛斯特奶酪或格魯耶爾乾酪，那你肯定很容易感染李斯特菌、沙門氏菌和大腸桿菌，生牛奶、未經高溫消毒的牛奶常含有這些細菌。高溫消毒會殺死奶製品中引起噁心的細菌，該過程需要生產商以最低溫度爲161華氏度的高溫給生牛奶加熱15秒以上，之後再迅速冷卻。4. POULTRY
4. 家禽Dinosaur-shaped chicken nuggets seem deliciously innocent - until they're infecting your tots with Salmonella. To ensure your chicken is bacteria-free, the National Institute of Diabetes and Digestive and Kidney Diseases suggests cooking poultry until the internal temperature reaches 165 degrees Fahrenheit.
恐龍形狀的雞塊看起來無辜至極--直到你們的小孩因此感染上沙門氏菌。想確保孩子吃的雞肉不含細菌？國家糖尿病和消化及腎病研究所建議：烹飪家禽時，等到它們的內部溫度達到165華氏度時再食用。5. LEAFY GREENS
5. 綠葉蔬菜Thanks to the CDC's extensive review of foodborne illnesses between 1998 and 2008, we know that chopped leafy greens caused 22 percent, or a fifth, of the 120,321 reported food-related illnesses during the 11-year time span.
由於疾病預防與控制中心發表的關於1998年至2008年食物傳播疾病的深入評論，我們才知道切開的綠葉蔬菜會造成22%或15%由上述報道食物（120321種食物，時長11年）引起的相關疾病。6. FRUITS
6. 水果According to the CDC, a 2006 Salmonella outbreak in tomatoes led to a whopping 183 cases in 21 states. And in 2011, a Listeria epidemic swept Jensen Farms' cantaloupes and killed 33 people.
疾病預防與控制中心表示：2006年番茄沙門氏菌爆發導致21個州發生了183起事故。2011年，李斯特菌掃蕩了延森農場的香瓜，造成33人死亡。7. CANNED FOODS
7. 罐裝食物Improperly sterilized canned foods can cause botulism, a rare but potentially fatal disease that attacks victims with symptoms like respiratory issues and difficulty speaking or swallowing.
未經恰當消毒的罐裝食物可能會導致肉毒中毒，這是種不常見的、可能致命的疾病。患者的症狀包括呼吸困難、說話或吞嚥困難。
