近日，世界卫生组织（WHO）发布健康提醒，建议在饮用生枣椰汁（也称棕榈汁或椰枣汁）前务必将其煮沸。这一建议主要针对东南亚、南亚及部分非洲地区，当地居民常直接饮用从枣椰树采集的新鲜汁液。虽然生枣椰汁富含天然糖分和营养，但未经处理的汁液可能被多种病原体污染，包括细菌、寄生虫甚至蝙蝠携带的病毒（如尼帕病毒）。世卫组织指出，在过去几十年中，多起尼帕病毒感染暴发与饮用未经煮沸的生枣椰汁密切相关。尼帕病毒可导致严重呼吸道疾病和脑炎，致死率高达40%至75%。因此，为确保安全，世卫组织强烈建议将生枣椰汁加热至沸腾至少1分钟，以有效杀灭潜在病原体。此外，储存容器也应保持清洁，避免二次污染。该建议尤其适用于农村和传统市场销售的散装枣椰汁。通过简单煮沸这一措施，可大幅降低食源性疾病风险，保障公众健康。
The World Health Organization (WHO) has recently issued a health advisory urging people to boil raw date palm sap—also known as toddy or palm juice—before consumption. This recommendation primarily targets regions in Southeast Asia, South Asia, and parts of Africa, where fresh sap collected directly from date palm trees is commonly consumed unprocessed. While raw date palm sap is naturally rich in sugars and nutrients, it can be contaminated with various pathogens, including bacteria, parasites, and even viruses carried by bats—such as the Nipah virus. WHO notes that multiple outbreaks of Nipah virus infection over the past few decades have been closely linked to the consumption of unpasteurized palm sap. Nipah virus can cause severe respiratory illness and encephalitis, with a fatality rate ranging from 40% to 75%. To ensure safety, WHO strongly recommends boiling the raw sap for at least one minute to effectively eliminate potential pathogens. Additionally, storage containers should be kept clean to prevent recontamination. This advice is especially relevant for rural communities and informal markets where bulk palm sap is sold. A simple boiling step can significantly reduce the risk of foodborne illnesses and protect public health.
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