Each year, about 76 million people in the United States become ill from the food they eat, and about 5,000 of them die, the Centers for Disease Control and Prevention reports. 
美國「疾病管制暨預防中心」報告：每年在美國境內約有7千6百萬人因所吃下的食物而生病，其中5千人死亡。

Harmful bacteria are the most common cause of food-borne illnesses, with symptoms ranging from upset stomach to fever and severe vomiting. Food can become contaminated at any phase of the production and preparation process, from the farm to slaughterhouse to the grocery store or in the restaurant or home. This week, the New York Times reporter Michael Moss tracked the journey of contaminated beef during an E. coli outbreak and found that “eating ground beef is still a gamble.” 
有害的細菌是病從口入的主因，它的徵狀有胃痛、發燒和嘔吐。食物從農場到屠宰場、再到市場、餐館或家庭，在製造和準備烹煮中的任一環節都有機會被污染。10月3日紐約時報記者麥克‧摩斯追蹤報導大腸桿菌污染牛肉的疫情，結論是：吃牛絞肉食品仍然是賭命。

Beef and poultry are the most frequent sources of food-borne illness, but a number of other foods also pose a risk. Now, the Center for Science in the Public Interest, a consumer advocacy group that tracks food safety issues, has compiled a list of 10 common foods responsible for a large number of outbreaks of food-borne illnesses. The top 10 foods account for 1,500 separate outbreaks accounting for about 50,000 cases of food poisoning, some of which ended in long-term disability and death. The list comes from the group’s database of outbreaks, compiled from state and federal government reports, scientific articles and news reports. The list only focuses on foods overseen by the Food and Drug Administration, so it doesn’t include meats, which are regulated by the U.S. Department of Agriculture. 
牛肉和禽肉是因食物而生病的主因，但是一些其他的食物也有相當的危險。消費者保護團體「科學公益中心」追蹤食品安全議題，歸納出10種易引發大規模疫情的常見食物。這10大首選食物共造成1,500次食物中毒疫情，5萬個病例，有些導致長期失能和死亡。這份名單是整理自該中心的疫情資料庫、政府機關報告、科學期刊與新聞報導。它只聚焦於「食品藥物管理局」所監督的項目。至於肉品屬美國農業部監理，並未檢討。

“A globalized food system, archaic food safety laws, and the rise of large-scale production and processing have combined to create a perfect storm of unsafe food,’’ the C.S.P.I. writes. “Unfortunately, the hazards now come from all areas of the food supply: not only high-risk products, like meat and dairy, but also the must-eat components of a healthy diet, like fruits and vegetables.’’ 
科學公益中心寫到：「全球化的食物系統、不合時宜的食品安全法規、日益擴大的生產與處理規模相互作用，促成危害食品安全的風暴。不幸的是它來自四面八方，不只是肉品、乳品等高危險產品，就連蔬菜、水果等健康飲食所必備也相同。」

Here are the top three riskiest foods on the C.S.P.I. list:
前三名如下：

1. Leafy greens (363 outbreaks; 13,568 cases): Responsible for 24 percent of the non-meat outbreaks listed, salads and other greens become contaminated by contact with animals, contaminated water, poor handling practices and even contaminated washing equipment. 
綠葉類（363疫情；13,568 病例）：佔非肉類疫情的24%。動物、被污染的水、馬虎的處理甚至是被污染的洗滌設備，都是沙拉和綠蔬被污染的原因。

2. Eggs (352 outbreaks; 11,164 cases): Most egg outbreaks are because of salmonella poisoning. Although external contamination of the egg can occur from poor handling practices, more often the contamination happens inside the hen, before the shell is even formed. Half of all cases of egg-related illness are in restaurants. Catered events and prisons also reported large outbreaks. 
蛋類（352疫情；11,164 病例）：由蛋類引發的疫情肇因於沙門氏菌。雖然有些外部污染是因為處理不慎，更多的污染則在蛋殼未成型前源自於母雞。另一半蛋類所造成的病例來自餐廳。外燴和監獄也曾有疫情傳出。

3. Tuna (268 outbreaks; 2,341 cases): Fresh fish can decay soon after being caught, the C.S.P.I. reports, leading to scombroid poisoning caused by a poison called scombrotoxin. Symptoms include skin flushing, headaches, cramps, diarrhea and loss of vision. 
鮪魚（268疫情；2,341 病例）：科學公益中心報導，魚類被捕捉後就開始變壞，它的鯖魚毒素造成鯖科魚類中毒。徵狀有皮膚發紅、頭痛、痙攣、腹瀉和喪失視力。

The remaining foods on the C.S.P.I. list are: 
其他上榜的食物是：

4. Oysters: 132 outbreaks; 3,409 cases. 
蠔（132疫情；3,409 病例）

5. Potatoes: 108 outbreaks; 3,659 cases. 
馬鈴薯（108疫情；3,659 病例）

6. Cheese: 83 outbreaks; 2,761 cases. 
乳酪（83疫情；2,761 病例）

7. Ice cream: 74 outbreaks; 2,594 cases. 
冰淇淋（74疫情；2,594 病例）

8. Tomatoes: 31 outbreaks; 3,292 cases. 
番茄（31疫情；3,292 病例）

9. Sprouts: 31 outbreaks; 2,022 cases. 
芽甘藍（31疫情；2,022 病例）

10. Berries: 25 outbreaks; 3,397 cases.
漿果類（25疫情；3,397 病例）

原文參照：
http://well.blogs.nytimes.com/2009/10/06/top-10-food-poisoning-risks/

Graphic: Anatomy of a Burger http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html

Video: Hamburger Confidential
Can consumers prevent cross-contamination by simply following directions on a package of ground beef? http://video.nytimes.com/video/playlist/us/1194811622217/index.html#1247464873527