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Something could be lurking in your fridge, waiting to make you sick.
你冰箱里可能正潜伏着某种东西，伺机让你感染疾病。
It could be on that raw meat, hiding in those eggs,
它可能在那块生肉上，也能正藏在鸡蛋里，
Or maybe it’s made its way onto your produce.
还有可能已经转移到了你的农产品上。
Contaminated food looks and smells totally normal, so you won’t know it’s there until you get sick.
被它污染的食物无论是长相还是气味都很正常，所以，不到真的染病的地步你根本不会发现它的存在。
It’s called salmonella.
它就是“沙门氏菌”。
“A deadly salmonella outbreak.” “Two people have died now.”
“一次致命的沙门氏菌爆发。“目前已经致死两人。”
“Salmonella in raw turkey.”
“火鸡生肉里的沙门氏菌。”
“Salmonella concerns are expanding an already massive beef recall.”
“沙门氏菌问题导致大规模的牛肉召回事件进一步扩大。”
You’d expect that if food companies and safety regulators found salmonella during processing, they’d keep that food from reaching your fridge, right?
你以为如果食品公司和安全监管机构在加工过程中发现了沙门氏菌，就会不让那些食物进入你的冰箱，对吧?
Nope, they know about it.
不，他们是明知故犯。
And the fact that they don’t prevent it from getting there
事实上，他们不阻止沙门氏菌的传播这种做法
is one of the main reasons why salmonella outbreaks are still a regular, dangerous occurrence.
恰好也是沙门氏菌爆发仍然是一种经常发生的危险事件的主要原因之一。
Salmonella is the most common food-borne bacteria.
沙门氏菌是最常见的食源性细菌。
It’s found in the gut of most animals and usually gets into food through the slaughtering and processing of raw meat.
这种细菌大多数动物的肠道中都有，而且，它们通常是在生肉的屠宰和加工环节进入我们的食物的。
It finds its way into your system when you eat contaminated meat that hasn’t been fully cooked or food that was mishandled.
当你吃了受沙门氏菌污染又未完全煮熟的肉或者处理不当的食物时，它就会进入你的身体系统。
It can cause diarrhea, cramps and fever and generally goes away on its own in a few days.
感染了这种细菌可能会引起腹泻、抽筋和发烧等症状，但症状通常会在几天内自行消失。
Severe salmonella infections typically need to be treated with antibiotics.
严重的沙门氏菌感染通常需要服用抗生素进行治疗。
But half of all strains now are antibiotic resistant.
不过，现在有一半的沙门氏菌菌株对抗生素都有抗药性。
More than a million Americans get sick every year from salmonella and nearly 400 die from their infections.
每年感染沙门氏菌的美国人都在100万以上，死于感染的人数接近400人。
Compare that to the more well-known E. coli bacteria, which only kills about 20 Americans.
相比之下，更广为人知的大肠杆菌每年致死的人数才20人左右。
That big difference has a lot to do with how the US regulates the two.
两者之间的巨大差异与美国对两者的监管有很大关系。
In the early 90s, there was a massive E. coli outbreak traced back to Jack in the Box restaurants.
90年代早期，快餐店Jack In the Box引发了一场大规模的大肠杆菌爆发。
Contaminated burgers sickened 700 people and killed 4 children.
受这种细菌污染的汉堡导致700人患病，4名儿童死亡。
This prompted the US Department of Agriculture to establish robust inspections and testing for E. coli during meat processing.
促使美国农业部开始对肉类加工过程中的大肠杆菌进行严格的检测。
And to classify E. coli as an “adulterant.”
还将大肠杆菌归类为“掺假物质”。
Typically adulterants are prohibited substances like sawdust or toxic chemicals.
典型的掺假物质，如锯末或有毒化学物质，是被禁止的物质。
And food found with adulterants can’t be legally distributed.
而且，别发现掺假的食品是不能合法配送的。
When an adulterant like E. coli is found,
当发现像大肠杆菌这样的掺假物质时，
the contaminated meat must either be destroyed or fully cooked into ready-to-eat foods.
受污染的肉要么必须销毁，要么必须完全煮熟为即食食品。
This classification allows the USDA to stop tainted food from going to market before consumers get sick.
这种分类得以让美国农业部在消费者生病之前阻止受污染食品进入市场。
After E. coli was labeled as an adulterant, the number of reported cases dramatically dropped.
在大肠杆菌被贴上掺假标签后，报告的病例数量急剧下降。
But here’s the thing: the USDA doesn’t consider salmonella an adulterant.
但问题是，美国农业部并不认为沙门氏菌是一种掺假物质。
So if regulators find it during inspection, that salmonella-tainted food still goes to your grocery store.
所以，即便是监管机构在检查过程中发现了这种物质，受沙门氏菌污染的食品仍然会流入你光顾的超市。
The USDA will only recall the meat after people get sick.
农业部只会在人们生病后召回那些有问题的肉。
The USDA has found that about 18% of ground chicken sold in the US is contaminated with salmonella.
农业部发现，在美国销售的鸡肉中，有将近18%的肉是感染了沙门氏菌的。
15% of ground turkey and 4% of whole chickens also have it.
还有15%的火鸡绞肉和4%的全鸡感染这种病菌。
For the last 15 years, salmonella has stayed the most common food borne illness while E. coli infections are drastically lower.
过去15年里，沙门氏菌一直是最常见的食源性疾病，大肠杆菌的感染率却有了明显的好转。
Food safety watchdogs believe that if the USDA made salmonella an adulterant,
食品安全监管机构认为，如果农业部将沙门氏菌也列为掺假物质，
the number of salmonella incidents - and deaths - would drop just like E. coli did.
沙门氏菌事件——以及这类事件引起的死亡人数——将会像大肠杆菌一样下降。
Some, like the Center for Science in the Public Interest, petitioned the USDA to classify antibiotic-resistant salmonella strains as adulterants.
公共利益科学中心等一些机构曾请求过农业部将耐抗生素沙门氏菌列为掺假物质。
But the USDA denied the petition saying that “ordinary methods of cooking and preparing food kill Salmonella.”
但农业部拒绝了，称“普通的烹饪和预处理方法就可以杀死沙门氏菌。”
Because fully cooking meat does kill off any salmonella.
因为将肉完全煮熟确实能杀死沙门氏菌。
The same argument could be made for E. coli, which is also killed by cooking.
同样的道理也适用于大肠杆菌，大肠杆菌也能经烹饪杀死。
But since most Americans like their burgers undercooked, and E. coli is most often found in beef,
但由于大多数美国人都喜欢吃比较生一点的汉堡，大肠杆菌又最常见于牛肉中，
the USDA argues E. coli deserves stricter regulations than salmonella.
所以，农业部认为，大肠杆菌应该受到比沙门氏菌更严格的监管。
No one is purposefully eating a medium-rare turkey burger.
没有人会刻意去吃一个五分熟的火鸡汉堡。
Yet people are still undercooking poultry, even if just by accident.
但人们在烹饪家禽的时候还是不会将肉煮透，即便只是碰巧没有煮透。
In a study conducted by the USDA, 45% of people failed to fully cook their turkey burgers, putting them at risk of salmonella poisoning.
在农业部所做的一项研究中，有45%的人在做火鸡汉堡的时候都没有将肉煮熟，从而将自己暴露在了沙门氏菌中毒的风险之下。
And even if you’re cooking your meat right, salmonella can still find it’s way to lurk in your kitchen.
而且，即便你烹饪肉类的方式对了，沙门氏菌还是可能潜伏在你的厨房里。
48% of people contaminated spice containers.
48%的人的调料瓶会被沙门氏菌污染。
97% of people failed to wash their hands every time they were supposed to.
97%的人没有按时洗手。
So, how can you protect yourself from the salmonella that could be in your fridge?
那么，如何保护自己不受可能潜藏在冰箱里的沙门氏菌的感染呢?
First, keep raw meat away from everything else.
首先，把生肉和其他东西隔离开。
Never, ever, wash poultry.
永远不要清洗家禽。
And wash your hands after you touch raw meat - every single time.
每次接触生肉后都要洗手。记住了，是每！次！
Because until the USDA updates the list of adulterants, salmonella prevention is on you.
因为，在农业部更新掺假物质名单之前，你得自己承担起预防沙门氏菌的责任。
