National Geographic: Is Our Food Safe?
全球食品贸易与加工的普及，使得食源性疾病的源头追踪极具挑战。跟随国家地理镜头深入调查2011年致命疫情真相与农场到餐桌全链条风控。
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How often does food make us sick?
食物多久会让我们生病一次？
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It's hard to tell since so many cases go unreported, and globalization of food production
很难说清，因为许多病例未被上报，且食品生产的全球化
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makes it harder and harder to track.
使得追踪病源变得越来越困难。
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But we do know this.
但我们确实知道这一点：
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At least one in six Americans get sick from food poisoning every year.
每年至少有六分之一的美国人因食物中毒而生病。
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And while most of them recover without any lasting effects, many end up hospitalized.
虽然大多数人康复后没有任何后遗症，但许多人最终住院治疗。
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And some even die.
有些人甚至因此丧命。
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These illnesses can originate at any point from farm to table.
这些疾病可以在从农场到餐桌的任何环节产生。
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Contaminated water, animals or equipment contain food.
受污染的水源、动物或设备可能会污染食品。
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Unhygienic conditions can allow pathogens to grow.
不卫生的环境可能导致病原体滋生。
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Improper temperatures can cause food to spoil.
不适宜的温度可能导致食物变质。
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Poor sanitation can allow bacteria to multiply.
不良的卫生条件可能导致细菌大量繁殖。
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And even carelessness in our own kitchens is a risk.
甚至我们自己厨房里的粗心大意也是一种风险。
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Take an E. coli outbreak in Germany in 2011.
以2011年德国爆发的大肠杆菌疫情为例。
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Nearly 3,000 people became sick with diarrhea, fever and vomiting.
近3000人出现腹泻、发热和呕吐症状。
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855 developed a more severe illness.
855人病情加重发展为重症。
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The German government raced to find the source of the outbreak
德国政府争分夺秒寻找疫情源头，
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and warned consumers to be cautious of lettuce, tomatoes and cucumbers.
并警告消费者对生菜、西红柿和黄瓜保持警惕。
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But 16 days later, officials reported that sprouts were the real cause.
但16天后，官方公布豆芽才是真正的祸根。
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In the end, 53 deaths and more than 3,800 cases were reported,
最终，报告了53例死亡，超过3800例病例，
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affecting 15 countries.
波及了15个国家。
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Preventing outbreaks like these in the future may prove challenging.
未来预防此类疫情的爆发可能会面临极大挑战。
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In the US, 80% of foodborne illnesses are caused by unknown pathogens.
在美国，80%的食源性疾病是由未知病原体引起的。
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But by monitoring the risks in our food chain,
但只要密切监测我们食物链中的各项风险，
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we all might dine with a little more confidence.
我们大家用餐时就能更有信心一点。