由于預(yù)防措施失敗，食源性疾病繼續(xù)上升

由于預(yù)防措施失敗，食源性疾病繼續(xù)上升

Cases of potentially dangerous foodborne illnesses caused by common bacteria in the United States food supply increased during 2019 compared to the previous three years, according to a new report released Thursday by the US Centers for Disease Control and Prevention.

美國疾病控制與預(yù)防中心(簡稱CDC)周四發(fā)布的一份新報告顯示，2019年美國食品供應(yīng)中由常見細菌引起的潛在危險食源性疾病病例較前三年有所增加。

The CDC estimated that 48 million people get sick from various foodborne illnesses in the United States each year. Of those, approximately 128.000 are hospitalized and 3.000 die.

美國疾病控制與預(yù)防中心估計，美國每年有4800萬人因各種食源性疾病而患病。其中約有12.8萬人住院，3000人死亡。

A dangerous trend continues

一個危險的趨勢仍在繼續(xù)

The report analyzed data from the Foodborne Diseases Active Surveillance Network (FoodNet) and found sicknesses caused by Campylobacter, Cyclospora, Shiga toxin-producing Escherichia coli (STEC), Vibrio and Yersinia increased in 2019 as compared to the three-year period between 2016 and 2018.

該報告分析了食源性疾病主動監(jiān)測網(wǎng)絡(luò)(FoodNet)的數(shù)據(jù)，發(fā)現(xiàn)2019年由彎曲桿菌、環(huán)孢菌、產(chǎn)志賀毒素大腸桿菌(STEC)、弧菌和耶爾西尼亞菌引起的疾病數(shù)量比2016年至2018年的三年期間有所增加。

At the same time, cases of Listeria, Salmonella and Shigella failed to decline during the same time period, despite continued efforts over the past decade to stop the spread of dangerous pathogens in the nation's food supply.

與此同時，李斯特菌、沙門氏菌和志賀氏菌的病例在同一時期并沒有減少，盡管在過去的十年中不斷努力阻止危險病原體在國家食品供應(yīng)中的傳播。

This means that the United States will not meet its food safety targets for "Healthy People 2020." a government program begun in 2010 with the goal of achieving "high-quality, longer lives free of preventable disease, disability, injury and premature death."

這意味著，美國將無法實現(xiàn)“2020年健康人群”的食品安全目標(biāo)。“2020年健康人群”是美國政府于2010年啟動的一個項目，目標(biāo)是實現(xiàn)“高質(zhì)量、更長的壽命，無可預(yù)防的疾病、殘疾、傷害和早逝”。

"We've been stalled in many aspects of preventing foodborne disease for many years," Griffin said. "Our systems allow pathogens to enter our food supply and we're not doing everything we can to get them out. We need to have better control measures at all levels."

格里芬說:“多年來，我們在預(yù)防食源性疾病的許多方面都停滯不前。“我們的系統(tǒng)允許病原體進入我們的食物供應(yīng)，但我們并沒有盡一切努力把它們趕走。我們需要在各個層面采取更好的控制措施。”

Chapman agreed: "This is not a new problem," he said. "Food safety issues continue to occur along the food chain, from farms to processing plants to grocery stores to restaurants and the home."

查普曼表示同意:“這不是一個新問題。”“從農(nóng)場到加工廠，從雜貨店到餐館和家庭，食品安全問題繼續(xù)在食物鏈中發(fā)生。”

"We spent a lot of time on trying to change behaviors and there are a lot of good things that are happening, but the actual payoff for public health is in the reduction of illness, and we're just not seeing it."

“我們花了很多時間試圖改變?nèi)藗兊男袨?，也有很多好的事情正在發(fā)生，但公共衛(wèi)生的實際回報是疾病的減少，我們只是沒有看到這一點。”

The most common bacterial cause of diarrhea in the United States is Campylobacter, affecting about 1.5 million Americans every year. The diarrhea is often bloody, with stomach cramps and fever.

在美國最常見的引起腹瀉的細菌是彎曲桿菌，每年影響150萬美國人。腹瀉常帶血，伴有胃痙攣和發(fā)燒。

Unfortunately, it's super easy to catch. "A single drop of juice from raw chicken can contain enough bacteria to infect someone," the CDC said.

不幸的是，它非常容易被感染。疾控中心表示:“生雞肉中的一滴汁液就可能含有足夠的細菌來感染人。”

Infections often occur when a cutting board that has been used to cut and prepare raw chicken isn't washed before it's used to prepare other raw or lightly cooked foods such as salad or fruit.

當(dāng)切菜板被用來切和準(zhǔn)備生雞肉，在它被用來準(zhǔn)備其他生的或稍微煮熟的食物，如沙拉或水果之前沒有清洗，就會發(fā)生感染。

To protect you and your family from foodborne illness at home, the CDC lists the following food safety precautions:

為了保護您和您的家人在家免受食源性疾病的侵害，美國疾病預(yù)防控制中心列出了以下食品安全預(yù)防措施:

"Wash your hands and work surfaces before, during and after preparing food.

“準(zhǔn)備食物前、中、后都要洗手和清潔工作臺。

Separate raw meat, poultry, seafood and eggs from ready-to-eat foods. Use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.

把生肉、家禽、海鮮和雞蛋與即食食品分開。使用單獨的砧板，把生肉和其他食物分開放在購物車和冰箱里。

Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.

把食物煮到適當(dāng)?shù)臏囟?，以殺滅有害細菌。使用食物溫度計?/p>

Keep your refrigerator at 40 F or below. Refrigerate leftovers within two hours of cooking."

把你的冰箱保持在40華氏度或以下。烹飪后的剩菜要在兩小時內(nèi)放入冰箱冷藏。”