護理師教導病人居家安全的食物處理方法，以預防食源性疾病，哪項指示最重要？
A nurse is educating a client about safe food handling at home to prevent foodborne illnesses. Which instruction is most important?
- ACook all foods to recommended internal temperatures.✓ 正解將所有食物烹調至建議之內部溫度。
- BWash fruits and vegetables thoroughly before eating.食用前徹底清洗水果和蔬菜。
- CThaw frozen food at room temperature.在室溫下解凍冷凍食物。
- DStore leftovers at room temperature for up to 24 hours.將剩菜存放在室溫下長達 24 小時。
食源性疾病（Foodborne illnesses）通常由細菌如沙門氏菌、大腸桿菌等引起。要預防這些疾病，核心原則是阻斷病原體的生長與殺滅病原體。烹飪至建議的內部溫度（Internal temperature）是確保蛋白質變性並殺死病原體最有效的方法，即使外觀看起來熟了，內部中心點若未達標仍可能存有細菌。
Foodborne illnesses are commonly caused by bacteria such as Salmonella and E. coli. The core principle of prevention is to interrupt pathogen growth and to kill pathogens. Cooking to the recommended internal temperature is the most effective way to denature proteins and destroy pathogens; even if the food appears done on the outside, bacteria may still survive if the internal center has not reached the target temperature.
美國食品藥物管理局（FDA）極力推廣使用「食物溫度計」，在美臨床教育中，強調達到「最低內部溫度」是食品安全的核心觀念。