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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.

已更新項目:

抱歉打錯

是 and E. coli

2 個解答

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  • 9 年前
    最佳解答

    The Food Temperature Danger zone

    食物的溫度危險區

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

    避免吃腐壞的食物是很容易的,如果那異味沒驚走你的話,哪怪顏色可能就會了.

    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.

    有害的細菌像沙門桿菌和大腸桿菌就不同了,當這些壞蛋汙染食物時,他們可以不留下痕跡,氣味,或味道.我們需依靠其他方法來避免食物中毒.

    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.

    就像殺小蟲一樣一點都不難.華氏165度以上的溫度可以在幾秒鐘殺死幾乎所有的細菌.但要達到目的,食物的內部溫度須達華氏165度,不只是外表而已.但除了家禽類,肉類和蔬菜煮到這個溫度可能都不能吃了.

    Battling Bacteria 和細菌戰鬥:

    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

    幸運的是,我們有體積的優勢,細菌非常小,要很大數量的細菌才能讓我們生病,所以除了殺死他們或弄得我們的食物不能吃我們只要停止細菌的繁殖或至少減緩繁殖的速度所以絕不會有足夠的數量來對我們造成傷害.我們用控制食物的溫度來達到這個目的.在儲藏和處理食物的每一階段保持"冷食冷,熱食熱"

    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."

    在冰箱和冷凍庫的低溫下或熱溫高過華氏141度細菌不會繁殖,但在41和140度之間則會滋長,被稱為"食物溫度危險區"

    為了基本上減低你感染,傳播食物衍生疾病的可能性,確定你可能腐壞的食物不要曝露在食物溫度危險區超過一個小時.這裡有一些處理食物的基本技術來幫助你做到這些事.

    (字太多,我刪一些英文)

    參考資料: self
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  • 9 年前

    食物溫度危險區

    這是很容易避免吃變質的食物。如果時髦的氣味不會通知你了,怪異的顏色可能會吧。

    有害細菌,如沙門氏菌和大腸桿菌科爾是一個不同的故事,雖然。當這些壞人污染食物,他們這樣做沒有任何體徵,氣味或味道可言。我們必須依靠其他方法來避免得病。

    想殺人的小小動物,這實在是並不難做到。溫度超過 165℉溫度殺死大多數細菌在幾秒鐘。但要完成這項工作,這是一個食物的胎物

    溫度已達到 165℉,而不是尤斯特外面。隨著異常的家禽,

    烹調肉類或蔬菜,以使他們所有的程度,但不能食用。

    對抗細菌

    幸運的是,我們的規模在我們一邊。細菌是真的小,需要相當多

    他們使我們生病,所以,而不是殺死它們,我們的食物和乳在這個過程中,我們

    只是有這麼阻止他們弗朗乘以或至少減緩下來,以便有

    他們從來沒有足夠我們做任何傷害。我們這樣做,通過控制食物的溫度

    在每一個階段的存儲和準備。

    保持寒食冷,熱食物保持熱

    細菌不會繁殖在較冷的溫度下,冰箱或冷凍機,或

    溫度溫度超過 141℉。假如他們茁壯成長,是介於 41℉和140℉,一個地區

    被稱為“食物溫度危險區。”

    大幅減少感染的機會,或通過以來,食物傳染的疾病,

    確保您的易腐爛變質食品的花費不會超過 1小時的食物

    危險溫度區。下面是一些基本的食品處理技術來幫助你這樣做

    的。

    參考資料: google
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