陈钰婕:什么是食物中毒的原因是什么？

Infectious Agents传染性病原体

• The most common cause of food poisoning is the accidental ingestion of harmful bacteria.食物中毒的最常见的原因是误食有害细菌。 Salmonella, Shigella, and Escherichia Coli ("E. coli") are three of the most notorious causes of food poisoning.沙门氏菌，痢疾杆菌和大肠杆菌（“大肠杆菌”）是三个最臭名昭著的食物中毒原因。 Food can also be contaminated by harmful viruses or parasites.也可以是有害的病毒或寄生虫污染食品。

Toxic Agents毒剂

• Food can also be contaminated by toxic agents, such as pesticides, cleansers, insecticides, or other common toxins.食物也可以由有毒物质污染，如农药，清洁剂，杀虫剂，或其他常见的毒素。

Human contamination人类污染

• Humans can contaminate food by using poor sanitation techniques, poor food preparation or poor packaging and storage.人类可以使用的卫生条件差的技术，准备食物差或较差的包装和储存污染的食品。 An infected human can transmit harmful diseases to food by not covering their coughs and sneezes and not washing their hands.受感染的人可以传输有害疾病的食物，不包括咳嗽，打喷嚏和不洗手。

Symptoms症状

• Symptoms of food poisoning include nausea, vomiting, diarrhea and fever.食物中毒的症状包括恶心，呕吐，腹泻和发烧。 Symptoms can begin just hours after eating contaminated food and can last from one to 10 days.症状可以开始食用受污染的食品后仅仅几个小时，并可能持续1到10天。

Treatment治疗

• Food poisoning must generally be waited out unless symptoms become dangerous.食物中毒一般必须等待，除非症状变得危险。 Vomiting blood, inability to keep liquids down or extreme abdominal pain are symptoms so severe that medical attention should be sought immediately.吐血，无法保持液体或极端的腹痛症状严重，应立即寻求医疗照顾。

Prevention预防

• To avoid contaminating food on your own watch, always package food tightly and refrigerate immediately.为了避免在自己的腕表污染的食品，包装食品紧密，并立即冷藏。 Do not eat anything you think may have expired.不要吃任何你认为可能已经过期。 Cook your foods to the appropriate temperatures: 145 degrees Fahrenheit for beef or lamb, 160 degrees for pork or ground beef, and 165 to 180 degrees for poultry.煮熟的食物，适当的温度：145度华氏牛肉或羊肉，猪肉或牛肉馅160度，家禽165至180度。

  If you become ill from food poisoning from a restaurant or food you bought at a store, contact your local health department to help identify and stop a potential outbreak.如果你成为你在商店买了一间餐厅或食品中毒的食物而生病，当地卫生部门联系，以帮助识别并阻止潜在的爆发。