中國(guó)網(wǎng)站品牌欄目（頻道）
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People are being urged to pre-cook food in the oven before barbecuing it after research found most Britons make risky hygiene mistakes at the grill. The Food Standards Agency said food poisoning was a real danger of outdoor cooking, with 94% of people admitting to at least one bad barbecue habit. In a survey of 2,030 adults, 21% said they believed they had been ill due to something they ate. And nearly a third admitted to not checking if food was properly cooked. The FSA warned that food hygiene risks could lead to illnesses like campylobacter, which affects more than a quarter of a million people every year. Ahead of the late summer bank holiday weekend - a popular time for barbecues - the government body issued tips to help people avoid food poisoning. Among the FSA's tips was advice to pre-cook food before putting it on the grill. It warned that "charred doesn't mean cooked", that meat should be steaming hot throughout - not pink - and any juices should run clear. It also warned that disposable barbecues took longer to cook food, that raw meat should be stored and handled separately, and raw chicken should not be washed as it splashes germs around. FSA chief executive Catherine Brown said: "Food poisoning is a real risk at barbecues and so we are reminding people to take good care of their families and friends by paying attention to simple food safety rules." The FSA survey, which polled 2,030 people online in July, also showed that 24% of those who described themselves as the main cook at a barbecue did not usually cook at home. One in five admitted to not keeping raw and cooked meat on separate plates, and more than half risked cross-contamination by using the same tongs throughout the process. Campylobacter, which can result from cross-contamination, causes food poisoning in around 280,000 people every year.
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研究發(fā)現(xiàn)，大多數(shù)英國(guó)人在燒烤時(shí)存在一些錯(cuò)誤的衛(wèi)生習(xí)慣，這些不衛(wèi)生的習(xí)慣會(huì)給他們帶來(lái)風(fēng)險(xiǎn)。因此，食品服務(wù)機(jī)構(gòu)要求人們?cè)跓局跋扔每鞠漕A(yù)烹食物。 食品標(biāo)準(zhǔn)機(jī)構(gòu)（the Food Standards Agency，F(xiàn)SA）表示，食物中毒在戶外烹飪活動(dòng)中確實(shí)存在，94%的人承認(rèn)在燒烤時(shí)至少有一個(gè)壞習(xí)慣。 在一項(xiàng)對(duì)2030名成年人的調(diào)查中，21%的人稱曾因?yàn)槭澄锒 ?/font> 近三分之一的人承認(rèn)沒有檢查食物是否烹飪得當(dāng)。 FSA警告稱，食品衛(wèi)生風(fēng)險(xiǎn)會(huì)導(dǎo)致彎曲桿菌等疾病。彎曲桿菌患者每年超過25萬(wàn)。 在晚夏周末休假的時(shí)候，人們喜歡到河岸邊燒烤，在這個(gè)時(shí)候，當(dāng)局會(huì)提前發(fā)布幫助人們避免食物中毒的提示。 FSA的一條提示就是：食物要事先煮一煮，再放到烤架上。 該機(jī)構(gòu)警告“烤焦的食物不一定就是熟的”。它還警告肉應(yīng)該徹底烹熟，里里外外都透著熱氣，不帶一點(diǎn)生肉的粉紅色，而且肉汁清澈。 該機(jī)構(gòu)還警告稱，一次性的燒烤要花費(fèi)更長(zhǎng)的時(shí)間，不同種類的生肉要單獨(dú)存放和加工，由于生雞肉會(huì)傳播細(xì)菌，不能洗。 FSA執(zhí)行董事凱瑟琳·布朗（Catherine Brown）說：“食物中毒風(fēng)險(xiǎn)存在于燒烤之中，因此我們提醒人們，為了家人和朋友，要注意簡(jiǎn)單的食品安全規(guī)范。” 2014年七月，F(xiàn)SA對(duì)2030人進(jìn)行網(wǎng)上調(diào)查的結(jié)果還發(fā)現(xiàn)，24%的人承認(rèn)他們?cè)跓局袚?dān)任主廚，可是他們?cè)诩依锿ǔ２幌聫N。 20%的人承認(rèn)會(huì)將生肉和熟肉放在同一個(gè)盤子里，超過半數(shù)的人夾生肉和熟肉使用的是同一把夾子，這樣會(huì)導(dǎo)致交叉感染。 這種有交叉感染所導(dǎo)致的彎曲桿菌感染每年導(dǎo)致28萬(wàn)人食物中毒。 掃一掃，關(guān)注微博微信
  （譯者 frankdixion 編輯 Julie） |
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