— 健康促進與維護 · MEDIUM · MCQ —
護理師教導個案預防食源性疾病。哪種做法最安全？
A nurse is teaching a client about avoiding foodborne illness. Which practice is safest?
- AKeep raw chicken and vegetables on the same cutting board將生雞肉和蔬菜放在同一個砧板上
- BThaw frozen meat on the kitchen counter在廚房檯面上解凍冷凍肉類
- CUse a food thermometer to check internal temperatures✓ 正解使用食物溫度計檢查內部溫度
- DWash poultry before cooking it烹煮前清洗家禽
— Explanation · 中文詳解 —
預防食源性疾病（Foodborne illness）的核心在於控制細菌生長及避免交叉污染。病原菌在 40°F 到 140°F（4.4°C - 60°C）的「危險溫度帶（Danger Zone）」內繁殖最快。使用食物溫度計能精確測量肉類中心溫度，確保達到殺滅沙門氏菌（Salmonella）或大腸桿菌（E. coli）等病原體的安全標準，這是最科學且客觀的判斷方式。
The core of preventing foodborne illness is controlling bacterial growth and avoiding cross-contamination. Pathogens multiply most rapidly in the "danger zone" between 40°F and 140°F (4.4°C-60°C). A food thermometer accurately measures the internal temperature of meat to ensure that it has reached the safe threshold for killing pathogens such as Salmonella or E. coli, making it the most scientific and objective method of evaluation.