認識致病微生物及預防方法Understanding Pathogenic Microorganisms and Their Prevention

在日常飲食中，除了關注味道和營養，食物安全更是不容忽視的重要一環。根據香港食物安全中心的資訊，食物中的致病微生物（如細菌、病毒和寄生蟲）可能引發食源性疾病，甚至對健康構成嚴重威脅。今天，讓我們一起深入了解這些「隱形殺手」，並學習如何預防食物污染，以確保飲食安全。

1. 什麼是食物中的致病微生物？

a. 沙門氏菌

沙門氏菌是一種常見的食源性細菌，主要存在於生肉、蛋類和未完全煮熟的食物中。感染後可能引發嚴重的腸胃炎，症狀包括發燒、嘔吐、腹瀉和腹痛。

如何預防？

• 確保雞蛋、家禽和肉類完全煮熟。

• 避免交叉污染，生熟食物應使用不同的砧板和刀具。

• 妥善存放食物，低溫冷藏以減少細菌滋生。

  
  

b. 大腸桿菌（E. coli）

某些類型的大腸桿菌（如O157:H7）可產生毒素，引發嚴重的腹瀉、腎衰竭，甚至危及生命。受污染的生肉、未經消毒的牛奶及受污染的水源可能含有這種細菌。

如何預防？

• 避免飲用未經消毒的牛奶或生水。

• 處理生肉時保持清潔，防止交叉污染。

• 進食前和如廁後要勤洗手，減少細菌傳播。

  
  

c. 李斯特菌（Listeria monocytogenes）

李斯特菌是一種能夠在低溫環境中存活的細菌，常見於煙燻三文魚、軟芝士等冷藏食品。孕婦、長者及免疫力較弱的人群感染後，可能導致流產或嚴重感染。

如何預防？

• 避免進食高風險食品，如未加熱的冷盤食品。

• 定期清潔雪櫃，確保冷藏溫度適當（低於4°C）。

• 遵循「先入先出」原則，避免食物存放過久。

  
  

d. 副溶血性弧菌（Vibrio parahaemolyticus）

這種細菌主要與海產有關，透過食用未煮熟的魚類和貝類（如生蠔、刺身）傳播，常見症狀包括嘔吐、腹瀉和腹痛。

如何預防？

• 選購可靠來源的海產，確保符合衛生標準。

• 免疫力較低者應避免食用生海產。

• 處理海鮮後應徹底清洗雙手及廚具。

  
  

2. 如何預防食源性疾病？

根據世界衛生組織（WHO）及香港食物安全中心的建議，預防食源性疾病的關鍵在於五大原則：

a. 保持清潔

• 經常洗手，特別是在處理食物前和如廁後。

• 定期清潔廚房及廚具，防止細菌滋生。

• 確保食物儲存環境清潔，避免害蟲污染。

b. 生熟分開

• 生熟食物應分開存放，防止交叉污染。

• 使用不同的砧板和刀具處理生熟食品。

• 避免生肉的汁液接觸即食食品。

c. 煮熟食物

• 確保食物達到安全的內部溫度（一般肉類應高於75°C）。

• 海產應徹底煮熟，避免生食。

• 剩餘食物需徹底翻熱後再食用。

d. 保持食物在安全溫度

• 易腐食品應冷藏於4°C以下。

• 剩餘食物應及時冷藏，避免長時間置於室溫。

• 留意食品保質期，避免食用過期或變質食品。

e. 使用安全水和原材料

• 選擇可信賴的供應商，確保食物安全。

• 不飲用未處理的生水，選擇煮沸或經過濾的水。

• 注意食物標籤，避免購買過期或受污染食品。

  
  

3. 消費者如何選擇安全食物？

在日常生活中，我們可以通過以下方法增強食物安全意識：

a. 購買食物時

• 優先選擇信譽良好的品牌和供應商。

• 檢查食品標籤，包括生產日期、保質期及存放條件。

• 選擇新鮮的蔬果，避免購買有異味或變色的食物。

b. 外出用餐時

• 選擇衛生條件良好的餐廳。

• 避免食用未煮熟的食物，如溫泉蛋、生肉等。

• 外賣食品不宜存放過久，應盡快食用。

c. 處理食物時

• 保持良好個人衛生，確保雙手潔淨。

• 妥善儲存食物，生熟分開，防止細菌污染。

• 若發現食物可疑，應立即丟棄，避免冒險食用。

  
  

4. 結論

食物安全關乎每個人的健康。認識致病微生物及其預防措施，有助於減少食源性疾病的風險。無論是在家烹飪或外出用餐，遵守食物安全原則，才能安心享受美食。

希望這篇文章能幫助大家更深入了解食物安全，並鼓勵大家在日常生活中落實這些寶貴的習慣。

讓我們共同養成良好的食物安全習慣，守護自己及家人的健康！

這篇文章是利用人工智能幫助撰寫的。

English Version

In our daily diet, besides focusing on taste and nutrition, food safety is an essential aspect that cannot be ignored. According to information provided by the Centre for Food Safety (CFS) in Hong Kong, pathogenic microorganisms in food (such as bacteria, viruses, and parasites) can cause foodborne illnesses and even pose serious health risks. Today, let’s delve into these 'invisible killers' and learn how to prevent food contamination to ensure a safe diet.

1. What Are the Pathogenic Microorganisms in Food?

a. Salmonella

Salmonella is a common foodborne bacterium found in raw meat, eggs, and undercooked foods. Infection can cause severe gastroenteritis, with symptoms such as fever, vomiting, diarrhea, and abdominal pain.

How to Prevent It?

• Ensure eggs, poultry, and meat are thoroughly cooked.

• Avoid cross-contamination by using separate cutting boards and knives for raw and cooked food.

• Properly store food in low temperatures to reduce bacterial growth.

  
  

b. Escherichia coli (E. coli)

Certain strains of E. coli (such as O157:H7) produce toxins that can cause severe diarrhea, kidney failure, and even be life-threatening. Contaminated raw meat, unpasteurized milk, and polluted water sources may contain these bacteria.

How to Prevent It?

• Do not drink unpasteurized milk or raw water.

• Maintain hygiene when handling raw meat to prevent cross-contamination.

• Wash hands before meals and after using the restroom to reduce bacterial transmission.

  
  

c. Listeria monocytogenes

Listeria is a bacterium that can survive in cold environments and is commonly found in refrigerated foods such as smoked salmon and soft cheeses. This bacterium poses a high risk to pregnant women, the elderly, and immunocompromised individuals, potentially leading to miscarriages or severe infections.

How to Prevent It?

• Avoid consuming high-risk foods like unheated cold cuts.

• Keep refrigerators clean and store food at appropriate temperatures (below 4°C).

• Follow the 'first in, first out' principle to prevent food from being stored for too long.

  
  

d. Vibrio parahaemolyticus

This bacterium is associated with seafood and is mainly transmitted through the consumption of undercooked fish and shellfish (such as raw oysters and sashimi). Common symptoms include vomiting, diarrhea, and abdominal pain.

How to Prevent It?

• Choose seafood from reliable sources and ensure hygiene standards.

• Avoid consuming raw seafood if you have a weakened immune system.

• Wash hands and utensils thoroughly after handling seafood.

  
  

2. How to Prevent Foodborne Illnesses?

According to the World Health Organization (WHO) and the Centre for Food Safety in Hong Kong, the key to preventing foodborne illnesses lies in five crucial principles:

1. Keep Clean

• Wash hands frequently, especially before handling food and after using the restroom.

• Regularly disinfect kitchens and utensils to prevent bacterial growth.

• Ensure a clean food storage environment to prevent pest contamination.

2. Separate Raw and Cooked Food

• Store raw and cooked food separately to prevent cross-contamination.

• Use different cutting boards and knives for raw and cooked food.

• Prevent raw meat juices from coming into contact with ready-to-eat food.

3. Cook Thoroughly

• Ensure food reaches a safe internal temperature (generally above 75°C for meat).

• Cook seafood thoroughly and avoid eating raw seafood.

• Reheat leftovers thoroughly before consumption.

4. Keep Food at Safe Temperatures

• Perishable foods should be stored below 4°C in the refrigerator.

• Leftover food should be refrigerated promptly and not left at room temperature for too long.

• Consume food within its expiration date to prevent spoilage.

5. Use Safe Water and Raw Materials

• Choose reputable suppliers to ensure food safety.

• Do not drink untreated water; choose boiled or filtered water instead.

• Check food labels and avoid consuming expired or contaminated food.

  
  

3. How Can Consumers Choose Safe Food?

In daily life, we can enhance our awareness of food safety through the following methods:

a. When Purchasing Food

• Prefer reputable brands and suppliers.

• Check food labels for production dates, expiration dates, and storage conditions.

• Choose fresh fruits and vegetables and avoid buying food with an unusual odor or discoloration.

b. When Dining Out

• Select restaurants with good hygiene standards.

• Avoid consuming undercooked foods such as soft-boiled eggs and raw meat.

• Do not store takeaway food for too long; consume it as soon as possible.

c. When Handling Food

• Maintain good personal hygiene and ensure clean hands.

• Properly store food, keeping raw and cooked items separate to prevent bacterial contamination.

• If food appears suspicious, discard it immediately rather than taking risks.

4. Conclusion

Food safety is crucial to everyone’s health. Understanding pathogenic microorganisms and how to prevent them effectively reduces the risk of foodborne diseases. Whether cooking at home or dining out, following food safety principles ensures peace of mind when enjoying meals.

We hope this article helps you gain deeper insight into food safety and encourages the implementation of these valuable practices in everyday life.

Let’s develop good food safety habits and protect the health of ourselves and our families!

This article is written with the help of AI.