Most meat lovers love chicken, unfortunately, according to the new report released by the CDC on Thursday, poultry is the leading culprit in food poisoning outbreaks for two consecutive years.CDC said, every year food borne agents cause an estimate of 76 millions illnesses in the US. Among those incidents, 17% related to chicken, turkey and other poultry. This followed by beef (16%) and leafy vegetables (14%).
About half of the outbreaks were caused by salmonella and other kinds of bacteria. Viruses (such as norovirus) caused about 40%, while mushroom toxin and other chemical agents accounted for 7%. Parasites were blamed for 1%.
How did an outbreaks started? Well, if one person was infected, he or she might contaminate the food while handling it. When the contaminated food was left out in room temperature for hours, bacteria could multiply and when food was not thoroughly cooked, you end up consuming the bacteria and get sick.
The full report of CDC's outbreaks in 2007.
美國每年有7600萬宗與食物中毒相關的案例，其中首要「罪魁禍首」是家禽肉類，佔17%、牛肉排在第二，佔16%、葉類蔬菜第三，有14%。食物中毒傳染病爆發，有一半是由沙門氏桿菌及其他細菌所致，病毒佔40%、毒菇類佔7%、寄生蟲佔1%。
食物中毒事件是怎麼發生的？當一個人受到感染時，他在處理食物過程中，很可能把病毒或病菌傳染到食物中，而在室溫中數小時內，病毒或病菌可以迅速增長，如果在烹煮時未煮透或未能將病毒病菌煮死，吃進肚子就會「中招」了。
所以大家在準備食物前，一定要把手洗乾淨，處理和準備食物的過程更要謹慎。食物中毒可大可小，所以食物安全馬虎不得，希望大家吃得開心和健康！
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