One of the world’s leading food poisoning experts has revealed the six items he refuses to eat.

　　一位世界顶级食物中毒专家揭露了他绝不会碰的六种食物。

　　Washington-based attorney, Bill Marler, who has spent 20 years championing the cause of people sickened by E. coli, Salmonella and other foodborne illness, says over time he’s noted some of the main culprits.

　　华盛顿律师比尔马勒二十年来致力于研究大肠杆菌、沙门氏菌及其他食物传染疾病导致人们生病的原因，长期以来他发现了一些罪魁祸首。

　　His ultimate no-nos when it comes to eating are raw oysters, precut fruits and vegetables, raw sprouts, rare meat, uncooked eggs and unpasteurized milk and juices.

　　谈到吃东西他有一些绝对不碰的食物：生蚝、切好的蔬菜水果、生豆芽、半生的肉、生鸡蛋以及未经高温消毒的牛奶和果汁。

　　Marler says that he has handled more cases linked to shellfish in the past five years than in the two preceding decades.

　　马勒说过去五年来他经手的和贝壳类食物有关的案例比之前二十年还多。

　　Therefore, raw oysters are something he prefers not to dabble with.

　　因此，生蚝是他绝对不会碰的食物。

　　He suggests that warming waters are to blame for the spread of harmful microbes which then end up in the food we eat.

　　他认为海水变暖导致有害细菌传播，从而危及了我们的食物。

　　水果_China Daily

　　Pre-cut fruit and vegetables is another thing he ’avoids like the plague’ when he goes grocery shopping.

　　买菜时切好的水果蔬菜是他“避之唯恐不及”的东西。

　　He says the more food is handled and processed, the greater the risk of contamination.

　　他说，食物处理和加工地越充分，遭到污染的风险就越大。

　　They might seem an unlikely source of food poisoning, but bean sprout outbreaks are surprisingly common.

　　虽然看起来不像是食物中毒的源头，但由于豆芽造成的食物中毒却出奇地常见。

　　Apparently there have with more than 30 bacterial outbreaks of salmonella and E. coli over the last 20 years, caused by the sprouting greens.

　　过去二十年来由豆芽造成的沙门氏菌和大肠杆菌爆发超过了30次。

　　Experts say that contamination occurs during the germination process as the seeds are placed into warm water, which acts as the ideal breeding ground for bacteria.

　　专家称污染多发生在种子萌发过程，因为种子放在温水中，而这恰好为细菌的滋生提供了理想空间。

　　Commenting on the trend, Marler says: ’There have been too many outbreaks to not pay attention to the risk of sprout contamination.’

　　谈到这种趋势，马勒说：“豆芽导致的细菌爆发太多了，以至于无法不去注意它。”

　　牛排

　　When dining out, the lawyer will always order a well done steak.

　　外出进餐时，这位律师总是点全熟牛排。

　　According to the expert, meat needs to be cooked to 160 degrees Celsius throughout to kill bacteria that could cause E. coli or salmonella, therefore rare cuts are off the menu.

　　据专家称，肉类必须加热到160摄氏度来消灭容易导致大肠杆菌或沙门氏菌的细菌，因此千万不要吃生牛排。

　　While the odds of getting food poisoning from uncooked eggs is a lot lower than it was two decades ago, Marler still refrains from eating raw eggs.

　　尽管相比二十年前而言，吃生鸡蛋造成的食物中毒概率下降了许多，马勒仍尽量避免吃生鸡蛋。

　　This means a range of delicacies are off limits for the food safety aficionado including mayonnaise, mousse, ice cream and some alcoholic cocktails.

　　对执迷于食物安全的人而言，这意味着与很多美食佳肴无缘了，包括蛋黄酱、慕斯、冰淇淋以及鸡尾酒。

　　There has been an increasing trend for raw or unpasteurized beverages over recent years, with advocates claiming that pasteurization depletes nutritional value.

　　近年来生鲜及未经高温消毒的饮料逐渐流行，拥护者声称高温消毒会破坏饮料的营养价值。

　　However, Marler says that pasteurization is not dangerous but raw beverages can be, as skipping the safety step means drinks may contain harmful bacteria that could make some people sick.

　　然而，马勒说高温消毒并不危险，而喝生饮料则相反，因为省略安全消毒步骤的话，饮料中含有的有害细菌可能会使人生病。

　　There’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurization,’ he says.

　　“没有什么好处能大到抵过喝那些本该高温杀菌消毒(而实际并没有)的饮料的风险。”

　　Despite his expertise, not everyone is convinced by Marler’s recommendations, especially is it means people giving up some of their favourite treats.

　　尽管马勒是这方面的专家，但并不是人人都听从他的建议，尤其这意味着人们要放弃一些他们最爱的美味。

　　One commentator chimed: ’Personally, I think a strong stomach, and immune system come to that, is arrived at by the exercise of tackling the exposure to the myriad bacteria that it encounters. We are too afraid of bacteria.

　　一位评论员称：“我个人认为就此而言，通过不断接触大量细菌而得到锻炼，最终拥有强壮的胃和免疫系统才是真的。我们太过惧怕细菌。”

　　And a meat-lover added: ’Complete rubbish about the steak.

　　一位爱吃肉的朋友补充：“关于牛排的言论简直是胡说八道。”

　　There’s nothing better than a, bloody, rare steak and, if cooked correctly, there’s no problem with it. It’s when you have the steak blue that problems can occur.

　　“没有什么比一份带血丝的半生牛排更棒了，只要正确烹调，完全没有问题。只有牛排带青斑才会出问题。”

　　Everyone likes their meat cooked differently, but I’d say medium (to medium well) is better suited for burgers, not steak.’

　　“每个人都有自己喜欢的不同肉类烹饪方式，但我觉得半生熟(或七八成熟)比较适合汉堡而不是牛排。”

（编辑：何莹莹）