陈逸飞老婆宋美英:什么是食品中微生物的存在的原因是什么？

Initial Contamination最初污染

• Microbes occur naturally in the air and in human bodies.微生物在空气中和人体内自然产生。 Food should be covered when it is stored in order to minimize its contact with microbes in the air, and people handling food should wear gloves to protect it from the microbes on their hands, especially if this food will not be cooked between the time it is handled and the time it is eaten.食物应涵盖时，它是为了存储，以尽量减少其与空气中的微生物接触，处理食物的人，应戴上手套，以保护他们的手，从微生物，特别是如果这种食物之间的时间是不会熟处理的时间是吃。 In addition, animal manure harbors microbes, and food can come into contact with manure either when animals used for meat are insufficiently cleaned, or when runoff from pastures floods vegetable fields.此外，动物粪便港口微生物，食品可以接触到粪便，或者当用于肉类的动物是不够清洁，或当??从牧场洪水菜田径流。

Further Contamination进一步污染

• Microbes present in small quantities of food can spread to much larger quantities when these foods are processed in quantity.微生物少量的食物可以扩散到更大的数量时，这些食物在数量上处理。 The 2006 E. coli outbreak traced to tainted spinach spread widely because the spinach from a particular field was processed along with spinach from other fields that was likely not tainted before it came into contact with the infected spinach. 2006年大肠杆菌爆发，追踪污染的菠菜传播广泛，因为从一个特定的领域的处理菠菜菠菜可能不被污染之前，接触到了受感染的菠菜等领域。 In addition, food containing harmful microbes can come into contact with processing equipment, which is later used to process other foods, further contaminating the food supply.此外，食物中含有有害微生物可以接触到的加工设备，这就是后来的使用过程中的其他食物，进一步污染的食品供应。

Time时间

• According to Mary Mennes, professor of food science at the University of Wisconsin, the number of bacteria in food can double every 20 to 30 minutes when food is kept at unsafe temperatures.据玛丽Mennes，在威斯康星大学食品科学教授，食品中的细菌的数量可以增加一倍，每20至30分钟，当食物是不安全的温度保持。 The longer food stays at temperatures where microbes are likely to multiply, the more microbes will be present.停留的时间越长的食品，其中的微生物很可能繁殖的温度，更多的微生物将出席会议。 Procedures for cooling food to safe temperatures specify maximum amounts of time for cooling food, such as two hours to bring food from a safe hot temperature to a safe cold temperature.食物冷却到安全温度的程序指定用于冷却的食物，如两个小时，从一个安全的热温度下，使食品安全的低温的最高数额的时间。

Temperature温度

• The Department of Agriculture defines the "danger zone" for multiplication of food-borne microbes as 40 degrees Fahrenheit to 140 degrees Fahrenheit.农业部确定为40度到华氏140华氏度经由食物传染的微生物繁殖的“危险地带”。 Temperatures hotter than 140 degrees F and colder than 40 degrees F will slow the growth of microbes, which do not successfully multiply at these temperatures.超过140华氏度的炎热，温度超过40摄氏度的气温将缓慢的微生物的生长，在这些温度下没有成功繁殖。 Temperatures of 165 degrees F or hotter will kill most microbes, so the Department of Agriculture recommends heating foods to 165 F for at least 15 seconds before lowering the temperature and holding them at 140 degrees F. 165华氏度或热的温度会杀死大多数微生物，使农业部的建议加热前至少15秒，降低温度，保持在140度楼165 F食品