Sometimes the steak has a thick part and a thin part. Sometimes, I don't know, maybe I'm just not the world's greatest cooker of steak. Crazy idea. So when I make it, I always try to tack toward it being a little bit too rare.

有時候，牛排有厚有薄。有時，我不知道，也許我不是世界上最會做牛排的人。瘋狂的想法，所以在做的時候，我總是儘量把牛排做得有點生。

I'd really rather have one little part of it be rare and the rest of it be perfectly medium-rare than one little part of it be medium-rare and the rest of it be medium. Because who eats their steak medium? I'm sorry, I don't mean to judge you.

我真的寧願牛排有一小部分是三分熟，其餘部分是五分熟，而不是有一小部分是五分熟，其餘部分是五分熟。因為誰會吃五分熟的牛排呢？對不起我無意評判你。

But what makes this rare piece of steak totally safe to eat, when it's quite dangerous to eat a rare chicken breast or a maybe even a rare hamburger?

但是，吃一塊稀有的雞胸肉或甚至一個稀有的漢堡包都相當危險，是什麼讓這塊稀有的牛排完全可以放心食用呢？

Well, let's head to the Center for Food Safety at the University of Georgia and talk to its director, Dr. Francisco Diaz-Gonzalez.

讓我們前往佐治亞大學食品安全中心，並與該中心主任Francisco Diaz-Gonzalez博士進行了交談。

When the muscle has been intact, let's say in a piece of red meat, the contamination might be at the surface. So as long as it's been perfectly cooked on the surface, then it most likely is going to be safe to consume.

如果肌肉完好無損，比如一塊紅肉，汙染可能就在表面。所以，只要表面完全煮熟，就很可能可以安全食用。

And if you want to understand why that's the case, you got to think through some kind of gruesome stuff. A lot of the bugs in beef that can make you sick, like E. coli, they don't really live in the muscle itself. They live in, let's just say, the animal's digestive system.

如果你想知道為什麼會這樣，你就得想想一些可怕的事情。牛肉中很多會讓人生病的蟲子，比如大腸桿菌，它們其實並不生活在肌肉裡，它們生活在動物的消化系統中。

So if you have other pathogenic bacteria, such as salmonella, that could also be carried by cattle in their intestinal tract, and eventually when the animal is slaughtered, the carcass could get contaminated, and it could still be in the surface.

所以如果牛的腸道中攜帶有沙門氏菌等其他致病菌，最終在宰殺動物時，牛的屍體可能會受到汙染，而且這種汙染可能仍然存在於牛的體表。

But if you cook it well, then you won't have any problems.

但如果烹飪得當，就不會有任何問題。

That's why the equation with ground beef is totally different.

這就是為什麼碎牛肉的等式完全不同。

The outside part of the meat that might have been exposed to those gut germs in the slaughterhouse has been mixed in with all of the other parts of the meat. The outside is on the inside.

在屠宰場可能接觸到腸道病菌的肉的外部部分已經與肉的其他部分混合在一起。外面的東西在裡面。

Salmonella and E. coli can be particularly heat-resistant, so that's why the expert advice is to cook ground beef to 160 degrees Fahrenheit. That's a lot.

沙門氏菌和大腸桿菌特別耐熱，所以專家建議將碎牛肉煮到華氏 160 度。這已經很高了。

Now what about chicken? You're supposed to cook chicken all the way through to 165 degrees Fahrenheit, regardless of whether it's ground, or in a whole piece, or in a whole bird. What gives?

那麼雞肉呢？雞肉應該一直煮到 165 度華氏度，不管是磨碎的、整塊的還是整隻鳥的。什麼原因？

Chicken, there's plenty of evidence in the scientific literature that pathogenicc bacteria can be internalized inside of the chicken pieces, so you should not compromise on eating a half-cooked piece of chicken, because that's the possibility you will find organisms such as Campylobacter or Salmonella that are still alive and still make you sick.

雞肉，科學文獻中有大量證據表明，致病菌可能內藏於雞塊內部，所以你不應該妥協於吃半生不熟的雞肉，因為這樣你就有可能發現彎曲桿菌或沙門氏菌等生物，它們仍然活著，仍然會讓你生病。

Alright, 165 for poultry. How about fish?

好吧，家禽 165 塊。魚肉呢？

It varies from species to species, but in the case of fish, we're eating a lot of sushi right now.

不同物種的情況各不相同，但就魚類而言，我們現在吃了很多壽司。

And by we, Dr. Diaz means you and me, not him. He's kinda squicked out by raw fish, perhaps as an occupational hazard of being an expert in food-borne pathogens, but...

迪亞茲醫生說的 "我們 "指的是你和我，而不是他。他對生魚有點反感，這也許是作為食源性病原體專家的職業病，但是......

Being very honest regarding the literature, if you look at how many cases of sushi related to its consumption, there are not that many, actually. You gotta be acknowledged.

就文獻而言，如果你看看有多少壽司病例與食用壽司有關，其實並不多。你必須承認這一點。

One reason for that might be that a lot of even very good fish these days has been flash-frozen.

其中一個原因可能是，現在即使是非常好的魚，也有很多是經過速凍的。

Freezing can kill some pathogens, such as Babrio. Freezing, it helps.

冷凍可以殺死某些病原體，如 Babrio。冷凍有幫助。

Lastly, let's talk about pork.

最後，讓我們來談談豬肉。

The United States Department of Agriculture used to recommend cooking whole cuts of pork to 160 degrees Fahrenheit.

美國農業部曾建議將整塊豬肉烹飪到華氏 160 度。

This was guidance that basically every competent cook ignored. And indeed, in 2011, the feds relaxed a little bit and said that 145 degrees is just fine, as long as you let it rest for a couple of minutes to let the internal temperature go up a little bit, which is a good thing to do anyway.

這基本上是每個合格廚師都會忽略的指導原則。事實上，在 2011 年，聯邦政府稍稍放寬了要求，說 145 華氏度就可以了，只要讓豬肉靜置幾分鐘，讓內部溫度上升一點就可以了，無論如何，這都是一件好事。

And 145 post-rest is gonna look like this — slightly pink pork. Very tasty.

而 145 道歇後語會是這樣的--略帶粉紅色的豬肉。非常美味。

The old, more conservative guidance was based in part on fear of trichinosis, a really terrible parasitic disease.

舊的、更保守的指導部分是基於對旋毛蟲病的恐懼，這是一種非常可怕的寄生蟲病。

But thanks in part to improved practices from the pork industry, cases of trichinosis are way down in the United States, and most people who get it here seem to get it these days from wild game.

但部分歸功於豬肉加工業的改進，美國的旋毛蟲病病例已大大減少，如今大多數人似乎都是從野味中感染的。

That said, bacteria like salmonella can still be an issue with pork, mostly on the outside of the muscle for the same reasons as beef. So pink pork chops are just fine, but pink sausage is a bad idea.

儘管如此，沙門氏菌等細菌仍然可能是豬肉的問題，主要是在肌肉外部，原因與牛肉相同。是以，粉紅色的豬排沒問題，但粉紅色的香腸就不好了。

You know, I think it's totally impossible to write cooking show copy that doesn't inspire certain people to make immature jokes. I've tried. I've failed.

你知道嗎，我覺得寫烹飪節目的文案完全不可能不引起某些人開不成熟的玩笑。我試過。我失敗過。