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Let's prevent food poisoning due to campylobacter

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 In the summer, food poisoning due to bacteria becomes easy to occur. Bacteria causing food poisoning have many types, but it is food poisoning due to "campylobacter" that there is the most number of outbreak in that.

 It is often food poisoning as cause with lack of heating of edible meat with raw chicken and cow lever, barbecue or roasted meat such as chicken sashimi and bird-bashing, and attention is particularly necessary for chicken in edible meat as ratio of germ carriers is high.

 

With campylobacter

 Campylobacter attaches to raw chicken and beef with bacteria which there is in the bowels of domestic animals such as chicken or cow and exists in the inside of lever of cow.

In addition, vegetables and other food may be polluted by hand or cutting board which touched uncooked meat.

Even few bacteria (around 100) infect people, and food poisoning symptoms such as fever and abdominal pain, diarrhea, nausea appear after 7th and slightly long latency period from 1st when bacteria enter someone's body.

In addition, refrigerator is inner (4 degrees Celsius or less) and we live for a long term and air likes little what and spreads.

In many cases, we are cured by approximately one week, and the death example and serious example are rare, but we cause Guillain-Barre syndrome such as nerve paralysis, and attention is particularly necessary for pregnant woman as it has pointed out that there is the risk of miscarriage. 

 

Preventive method

 At first, let's avoid eating raw of edible meat such as chicken or cow lever.

In the case of roasted meat and barbecue, we will heat well to center of meat. (we can deaden by heating center of meat at 75 degrees Celsius more than one minute.)

When we grill meat, we do not use own chopsticks, and we prepare exclusive chopsticks and tong, and let's use.

As campylobacter is vulnerable to heat and drying, chopsticks, tong, plate, kitchen knife, cutting board which we used sterilize boiling water after washing with detergent, and let's dry well last.

 

To restaurant made business

When we cook chicken, we heat up enough, and let's prevent food poisoning due to campylobacter.

Campylobacter food poisoning with chicken fixings which chicken lever or white meat sashimi, half life such as concrete facing of chicken or heating is inadequate for occurs frequently! We handle appropriately and heat and cook enough, and let's provide safely.

You must not use chicken of heating use and use ignorance for eating raw!

  Let's confirm whether chicken to handle is not for heating on seeing information of indication and product standard book of product packing.

 

Leaflet

   Leaflet for restaurant proprietor: Let's prevent food poisoning due to campylobacter

 

   It is to watch out when going out

 

  We are not safe because it is fresh

 

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Saga prefectural government office (corporation number 1000020410004) 〒 840-8570  1-1-59, Jonai, Saga-shi   Tel: 0952-24-2111 (main)     
Copyright© 2016 Saga Prefecture.All Rights Reserved.

Saga prefectural government office (corporation number 1000020410004)

〒840-8570
1-1-59, Jonai, Saga-shi
Tel: 0952-24-2111 (main)
Copyright© 2016 Saga Prefecture.All Rights Reserved.