重新加熱外賣食物可以放心食用嗎？.

　　Reheating a takeaway (or if you’re American, take-out) may seem like a good idea at the end of a hard day – but many of us have learnt that there can be a heavy price to pay. Around one million people in the UK suffer food poisoning each year, and it’s often because we have failed to take a few simple steps.

　　在勞累的一天結(jié)束之時(shí)，重新加熱外賣好像是個(gè)不錯(cuò)的主意，但是已經(jīng)有很多人發(fā)現(xiàn)這會(huì)讓你付出很大代價(jià)。每年英國(guó)會(huì)有大約100萬(wàn)人食物中毒，而這之中很多人都是因?yàn)楹雎粤艘恍┖?jiǎn)單的步驟。

　　In a video, Michael Mosley of the TV program Trust Me I’m a Doctor uses a thermal camera to analyze whether reheated takeaway food is safe or not。

　　某視頻中，Michael Mosley在電視節(jié)目《相信我，我是醫(yī)生》中用熱成像攝影機(jī)來(lái)分析了重新加熱的外賣食物是不是還可以安全食用。

　　As Mosley explains, the trick is to heat the food until it is 82C (176F) throughout to be sure that you can kill any harmful bacteria.

　　如Mosley分析的，關(guān)鍵在于要將食物從內(nèi)到外加熱到82攝氏度(176華氏度)才能保證你能殺死所有有害細(xì)菌。

　　That’s easier said than done: while the outside may seem to be steaming, the inside could have remained cooler – hosting a pocket of living bacteria. It’s for this reason that it’s important to stir the dish so that all the food is heated evenly.

　　這說(shuō)起來(lái)容易，做起來(lái)難：當(dāng)食物的外表好像已經(jīng)開(kāi)始冒氣了，里面卻可能比外面涼——這就會(huì)讓一大堆細(xì)菌仍然保持活性。這也是為什么攪拌食物來(lái)讓食物整個(gè)都得到加熱很重要。

　　Even after having followed these steps, you shouldn’t reheat a meal more than once. Each time it cools down, you offer more opportunities for the harmful bacteria to multiply, making it harder to kill them all off the next time you stick them in the oven or microwave.

　　即使在完成這幾步之后，你還是不應(yīng)該將一餐食物加熱超過(guò)一次。每一次食物涼下來(lái)，都會(huì)給有害細(xì)菌成倍的生存機(jī)會(huì)，這會(huì)使得下一次你把它們放進(jìn)烤箱或微波爐加熱的時(shí)候，殺死全部細(xì)菌更難。

　　This is particularly true for one particular takeaway favorite – rice – which can host spores of a nasty bug called Bacillus cereus. When lt in food, the bacteria produces toxins that trigger diarrhea and vomiting. Unfortunately, these toxins are “heat stable” meaning that even if you heat the rice to the point of killing all the bacteria, the toxins will survive – and you’ll soon notice the fects of ingesting those poisons.

　　尤其對(duì)于一種大家都經(jīng)常外賣的食物——米飯來(lái)說(shuō)，這個(gè)問(wèn)題非常顯著。米飯中會(huì)存在一種叫做蠟樣芽孢桿菌的有害細(xì)菌的孢子。當(dāng)它們留在食物中時(shí)，會(huì)產(chǎn)生毒素，造成腹瀉嘔吐。不幸的是，這些毒素具有“熱穩(wěn)定性”，意味著即使你將米飯加熱到足以殺死其他細(xì)菌的溫度，毒素仍然會(huì)留下來(lái)——而且在你攝入這些毒素之后，不良反應(yīng)會(huì)來(lái)得很快。

　　If you do want to save your ltovers, you should cool the rice quickly – bore the bacteria can start churning out those toxins – and rrigerate within an hour of cooking. Otherwise you really are “playing Russian roulette with your guts”, says Mosley.

　　如果你真的想保存你吃剩的食物，你應(yīng)該迅速讓米飯冷卻下來(lái)——在細(xì)菌產(chǎn)生毒素之前——并且在烹調(diào)后的一小時(shí)之內(nèi)冷藏。否則用Mosley的話說(shuō)，你真的是在“靠勇氣玩兒俄羅斯轉(zhuǎn)盤”。