— 健康促進與維護 · MEDIUM · MCQ —
護理師在進行食品安全衛教。下列哪項建議是正確的？
A nurse is teaching a group about food safety. Which recommendation is correct?
- ATaste food to check if it has gone bad品嚐食物以檢查是否變質
- BThaw frozen meat on the kitchen counter在廚房檯面上解凍冷凍肉品
- CUse the same cutting board for raw meat and vegetables生肉和蔬菜使用同一塊切菜板
- DCook ground beef to an internal temperature of 160°F✓ 正解將絞牛肉烹飪至內部溫度 160°F
— Explanation · 中文詳解 —
食品安全是公共衛生的重要基石，護理師需教導正確的處理原則以預防食源性疾病（Foodborne illness）。核心原則包含：避免危險溫度帶（Danger Zone，40°F-140°F）、防止交叉污染及確保食物中心溫度。絞肉因絞碎過程使表面細菌深入肉內，必須加熱至 160°F 才能確保安全。其餘選項均會大幅增加細菌滋生與交叉污染風險，應嚴格禁止。
Cooking ground beef to an internal temperature of 160°F is the correct recommendation because grinding distributes bacteria throughout the meat, requiring higher temperatures for safe destruction. Thawing meat on the counter or using the same cutting board for raw meat and vegetables promotes bacterial growth and cross-contamination. Tasting food is unsafe as pathogens may not alter its flavor.
✦ 台美臨床差異
美國食品安全教育非常強調「Danger Zone」的概念（40°F-140°F），且對於肉品中心溫度的規範極為嚴格，臨床衛教時應明確告知具體溫度數值。