護理師教導病人如何預防食源性疾病，下列哪種食物若未煮熟，風險最高？

食源性疾病（Foodborne illness）的預防關鍵在於控制病原體生長。生禽肉（如雞肉）常帶有沙門氏菌（Salmonella）或彎曲桿菌（Campylobacter），若未徹底煮熟，這些細菌會引起嚴重的腸胃炎。護理衛教重點在於確保食物的「內部安全溫度（Internal temperature）」。

Undercooked poultry, such as chicken, poses the highest risk for foodborne illness because it frequently harbors pathogens like Salmonella and Campylobacter. Proper cooking to the recommended internal temperature is essential to destroy these bacteria and prevent severe gastroenteritis.