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麻煩幫我翻譯 謝謝 -- The Food Temperature Danger zone It's pretty easy to avoid eating spoiled food. If the funky smell doesn't warn you off,the weird color probably will. Harmful bacteria such as salmonella and E. coll are a different story,though. When these baddies contaminate food,they do so... 顯示更多 麻煩幫我翻譯 謝謝

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The Food Temperature Danger zone

It's pretty easy to avoid eating spoiled food. If the funky smell doesn't warn you off,the weird color probably will.

Harmful bacteria such as salmonella and E. coll are a different story,though. When these baddies contaminate food,they do so without any physical signs,smells or tastes whatsoever. We need to rely on other methods to avoid getting sick.

Like killing the little beasties-which is really not that hard to do. Temperatures hotter than 165℉ kill most bacteria within a few second. But to do the job,it's a food's intermal
temperature that has to reach 165℉,not iust the outside. And with the exception of poultry,
cooking meats or vegetables to that degree renders them all but inedible.


Battling Bacteria

Fortunately, we have size on our side. Bacteria are really small,and it takes quite a lot of
them to make us sick So rather than killing them,and runing our food in the process,we
merely have so stop them fron multiplying-or at least slow them down-so that there's
never enough of them to do us any harm. We do that by controlling the food's temperature
during every stage of storage and preparation.

Keep Cold Food Cold, Keep Hot Food Hot

Bacteria won't multiply in the colder temperatures of a refrigerator or freezer, or at
temperatures hotter than 141℉. Where they thrive is between 41℉ and 140℉, a region
known as the "Food Temperature Danger Zone."


To substantially reduce your chances of contracting,or passing along,a food-borne illness,
make sure that your perishable foods never spend more than an hour in the Food
Temperature Danger Zone. Here are some basic food handling techniques to help you do just
that.
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是 and E. coli
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