護理師對高感染風險病人進行食品安全衛教。哪項敘述需要修正？
A nurse is teaching about food safety to a client at high risk for infection. Which statement requires correction?
- AI will wash my hands before handling any food我會在處理任何食物前洗手
- BI will discard any leftover food that has been out for more than 2 hours我會在剩餘食物放置超過 2 小時後丟棄
- CI will ensure that all meats are cooked to the proper temperature我會確保所有肉類都烹煮至適當溫度
- DI will eat raw eggs in my protein smoothie✓ 正解我會在蛋白冰沙中生吃雞蛋
對於高感染風險病人（如免疫低下、化療中或移植後），嚴格的食品安全是防止致命性感染的關鍵。生食（如生蛋、生魚、未煮熟的肉類）可能含有沙門氏菌（Salmonella）、大腸桿菌（E. coli）或李斯特菌（Listeria），這對免疫系統脆弱的病人可能引發全身性敗血症。因此，所有蛋製品必須完全煮熟（蛋黃凝固），生食即應修正為熟食。其他選項（勤洗手、肉類煮至正確溫度、處置過期食品）皆為標準的食品安全衛教重點，無需修正。
For clients at high risk of infection (such as those who are immunocompromised, undergoing chemotherapy, or post-transplant), strict food safety is critical to preventing fatal infections. Raw foods (such as raw eggs, raw fish, and undercooked meats) may harbor Salmonella, E. coli, or Listeria, which can cause systemic sepsis in clients with fragile immune systems. Therefore, all egg products must be cooked thoroughly (until the yolk is solid), and raw foods should be replaced with cooked items. The other options (frequent handwashing, cooking meats to proper temperatures, and discarding outdated food) are standard food safety teachings and require no correction.