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1. RED MEATS
1. 红肉
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.
沙门氏菌、大肠杆菌和李斯特菌等细菌特别享受生的或未煮熟的牛肉、羊肉、猪肉和其它红肉。因此我们几乎无法忘记1998年莎莉集团李斯特菌爆发时的情景，3500万磅的肉（大多数是热狗）致使100人感染、21人丧生。想要避免任何烧烤灾难吗？那就烤熟那些肉吧！
2. EGGS
2. 鸡蛋
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."
不管你是喜欢褐色鸡蛋还是白色鸡蛋，你都要确保这些蛋不含沙门氏菌，而做法就是购买放在冰箱里的鸡蛋、检查并拿掉破损的鸡蛋、购买最新鲜的鸡蛋。鸡蛋安全中心人员表示，"新鲜的鸡蛋在包装4-5周后仍可安全食用，"也就是包装盒末端上的儒略日。
3. UNPASTEURIZED DAIRY PRODUCTS
3. 未经高温消毒的奶制品
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.
如果你喜欢羊乳酪、布里干酪、卡门贝乳酪、墨西哥干酪、格洛斯特奶酪或格鲁耶尔干酪，那你肯定很容易感染李斯特菌、沙门氏菌和大肠杆菌，生牛奶、未经高温消毒的牛奶常含有这些细菌。高温消毒会杀死奶制品中引起恶心的细菌，该过程需要生产商以最低温度为161华氏度的高温给生牛奶加热15秒以上，之后再迅速冷却。
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.
恐龙形状的鸡块看起来无辜至极--直到你们的小孩因此感染上沙门氏菌。想确保孩子吃的鸡肉不含细菌？国家糖尿病和消化及肾病研究所建议：烹饪家禽时，等到它们的内部温度达到165华氏度时再食用。
5. LEAFY GREENS
5. 绿叶蔬菜
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.
由于疾病预防与控制中心发表的关于1998年至2008年食物传播疾病的深入评论，我们才知道切开的绿叶蔬菜会造成22%或15%由上述报道食物（120321种食物，时长11年）引起的相关疾病。
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.
疾病预防与控制中心表示：2006年番茄沙门氏菌爆发导致21个州发生了183起事故。2011年，李斯特菌扫荡了延森农场的香瓜，造成33人死亡。
7. CANNED FOODS
7. 罐装食物
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.
未经恰当消毒的罐装食物可能会导致肉毒中毒，这是种不常见的、可能致命的疾病。患者的症状包括呼吸困难、说话或吞咽困难。
译文属可可原创，仅供学习交流使用，未经许可请勿转载
