食物中毒繪本 逐句雙語版
📖 食物中毒 英文版 https://gemini.google.com/share/dae593b8a9a4
雙語故事 逐句雙語版:
時鐘敲響了六點，健二的肚子咕嚕咕嚕叫了起來。
The clock struck six, and Kenji’s stomach struck louder.
他翻遍冰箱尋找晚餐。 「太好了！」他歡呼一聲，掏出一個精心打包的便當盒，那是午餐剩下的。
He was rooting around in the fridge, looking for dinner. “Perfect!” he cheered, pulling out a meticulously packed bento box leftover from lunch.
它一直放在他學校的桌子上，直到中午，然後就待在他溫暖的書包裡。
It had been sitting on his desk at school until noon, and then left in his warm backpack ever since.
「有點暖和總沒壞處，」他想著，想都沒想就狼吞虎嚥起來。
“A little warmth never hurt anyone,” he thought, digging in without a second thought.
但健二錯了。那一點點溫暖正是億萬肉眼看不見的細菌夢寐以求的。
But Kenji was wrong. That little bit of warmth was exactly what a billion invisible bacteria had been waiting for.
在40華氏度到140華氏度—危險溫度帶—它們迅速繁殖。
Between 40°F and 140°F—the Danger Zone—they had multiplied rapidly.
到了午夜，健二已經顧不早上飯了。
By midnight, Kenji wasn't thinking about lunch anymore.
他無比後悔自己當時沒點披薩，而是痛苦地掙扎著，一邊忍受著一陣陣翻騰的胃部不適和深深的懊悔。
He was desperately wishing he had just ordered a pizza, instead of battling a vicious wave of stomach churning and regret.
在城另一邊，索菲亞正在一家時髦的新餐廳慶祝她度過了美好的一周。
Across town, Sofia was celebrating a great week at a trendy new diner.
她透過傳菜窗口看著廚師忙碌的身影──鍋鏟飛舞，熱氣騰騰。
She watched the chef through the pass-through window—a whirlwind of spatulas and steam.
突然，她看到：廚師前臂和手上纏著一塊厚厚的繃帶，略微有些污漬，上面是一道觸目驚心的擦傷。
Then she saw it: a thick bandage, slightly stained, covering a nasty-looking scrape on the chef’s forearm and hand.
「我該說點什麼嗎？」索菲亞低聲問道，心臟怦怦直跳。
“Should I say something?” Sofia whispered, her heart hammering against her ribs.
但廚師看起來那麼忙碌，那麼有才華。索菲亞最終還是沉默了。
But the chef looked so busy, so talented. Sofia stayed silent.
食物的香氣漸漸壓倒了索菲亞的謹慎。
The delicious aroma of the meal slowly overwhelmed Sofia’s caution.
她狼吞虎嚥地吃著，把廚師沾滿污漬的繃帶拋諸腦後。
She ate every bite, dismissing the image of the chef’s soiled bandage.
但在這種情況下，沉默並非金。
But silence, in this case, was not golden.
到了早上，索菲亞把自己關在浴室裡，
By morning, Sofia was locked in the bathroom,
這才意識到，在處理交叉污染問題時，有時說出來才是最明智的選擇。
realizing that sometimes, speaking up is the cleanest choice of all when dealing with cross-contamination.
同時，伊萊亞斯正和他的兩個表兄弟一起出海捕魚。
Elias, meanwhile, was on a deep-sea fishing trip with his two cousins.
他們釣到了一條閃閃發光、神秘的魚。
They hauled in a catch, gleaming and mysterious.
「看這個！」伊萊亞斯驚呼道，舉起一條漂亮的、像河豚一樣的魚。
“Look at this one!” Elias exclaimed, holding up a beautiful, puffer-like fish.
他的表兄弟大聲警告道：「伊萊亞斯，這可能是一種有毒的魚！我們得小心處理，或者乾脆把它扔回去。」
His cousin shouted a warning: “Elias, that’s a potentially poisonous species! We have to prepare it carefully, or maybe just throw it back.
伊萊亞斯笑了笑。 “你們兩個真是膽小鬼。我就吃一小塊。這麼好吃的魚，浪費了太可惜了。”
” Elias just laughed. “You two are such wimps. I’ll just have a little piece. It looks too good to waste.”
就算只是一小塊也太多了。
A little piece was too much.
這種罕見的毒素，即使量很少，幾個小時後就開始損害他的身體功能。
The rare toxin, even in a small amount, started shutting down his systems hours later.
魚兒鮮豔的色彩很快就被醫院病房的無菌白色所取代。
The vivid colors of the fish were quickly replaced by the sterile white of a hospital room.
埃利亞斯意識到，尊重已知的、固有的危險並非懦弱——而是至關重要的生存智慧。
Elias realized that respecting known, inherent dangers wasn't cowardice—it was crucial survival intelligence.
在幾英里外的海岸邊，凱是個追求極致新鮮的人。
Miles away on the coast, Kai was an enthusiast of extreme freshness.
她和朋友們剛帶著滿滿一網牡蠣和蝦子回來。
She and her friends had just returned with their lines full of oysters and shrimp.
「別燒烤了，」 “Forget the grill,”
凱宣佈道，「最新鮮的吃法才是最好的。
現在，就在這裡！」
Kai announced. “The freshest way is the best way. Right now, right here!”
她熟練地撬開一隻牡蠣，一口吞下，
She shucked an oyster with a practiced hand and swallowed it whole,
細細品味著海洋鹹鮮的原始滋味。
savoring the salty, raw taste of the ocean.
這些未經烹調、未經巴氏消毒、
Uncooked, unpasteurized,
直接從海裡捕撈上來的海鮮，
and straight from the sea,
攜帶的不僅是鹽分。
that seafood carried more than just salt.
它們還攜帶著肉眼看不見的微生物—
It carried microscopic stowaways—
無需加熱處理就能大量繁殖的病原體。
pathogens that flourish without heat treatment.
當月亮高懸空中時，
By the time the moon was high,
凱全身顫抖，高燒讓她感覺
Kai was shivering violently, battling a fever that
彷彿仍在波濤洶湧的大海中搖晃。
made her feel like she was still rocking on the stormy waves.
第二天，
The next day,
食品安全專業的學生普里亞
Priya, a food safety student,
查看了她四個倒楣朋友的社群媒體動態。
reviewed the social media updates of her four unfortunate friends.
她嘆了口氣，敲著平板電腦。
She sighed, tapping her tablet.
「四頓不同的飯菜，四個不同的錯誤。
“Four different meals, four different mistakes.
健二的錯誤很簡單：超出了危險溫度範圍。
Kenji’s error was simple: the Danger Zone.
細菌在40°F到140°F之間繁殖速度極快。
4°C 到 60°C 約莫等於 40°F到140°F
Bacteria multiply rapidly between 40°F and 140°F.
午餐放了六個小時？
Lunch sitting out for six hours?
那簡直就是個細菌孵化器。”
That’s an incubation oven.”
「索菲亞的錯誤在於
沒有指出交叉污染的問題，」
“Sofia’s mistake was not speaking up
about cross-contamination,”
普里亞指著螢幕繼續說道，
Priya continued, pointing to her screen.
「即使包紮了，開放性傷口也是細菌入侵的通道。
“An open wound, even bandaged, is a highway for germs.
埃利亞斯無視了食物中固有毒素的警告—有些食物必須嚴格避免食用。
Elias ignored the warning about inherent toxins—some foods must be strictly avoided.
至於凱？她忘了即使是最新鮮的生海鮮也可能攜帶寄生蟲和病原體
And Kai? She forgot that even the freshest raw seafood can harbor parasites and pathogens.
加熱才是最終理解的安全原理。
Heat is the ultimate safety tool.
「食品安全不是靠運氣，」普里亞說著，目光直視前方，“而是要了解背後的科學原理。
”Food safety isn't about luck,” Priya concluded, looking directly out, “it’s about understanding the science of consequence.”
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