This article is a Q & A of all the health and medical knowledge you need to know right now. I hope you find it useful for your self-care today!
Problem: Bacterial food poisoning increases from the rainy season to summer, when temperatures are high and humidity is high. What kind of bacterial food poisoning has been on the rise in recent years? Please select one.
(3) Vibrio parahaemolyticus
(4) Welsh bacteria
(5) Staphylococcus aureus
The answer is on the next page.
The correct answer is (2) Campylobacter.
When you think of bacterial food poisoning, many people may think of pathogenic E. coli bacteria, such as O157 No. However, the percentage of incidents of bacterial food poisoning (source: the Ministry of Health, Labour and Welfare) in 1996, which shows the percentage of incidents of bacterial food poisoning (source: And the graph for 2016 (2016) shows that Campylobacter was by far the most common in 2016. On the other hand, Salmonella, which was the most common bacteria in 1996, and Vibrio parahaemolyticus, which was the second most common You can see the decline. The percentage of pathogenic E. coli bacteria, such as the commonly known O157, is only 4.2 percent.
For many people, food poisoning from enterohemorrhagic E. coli O157, a type of pathogenic E. coli bacteria, is more likely to be , compared to Campylobacter, you'll probably see and hear more about it in the news. That's because "as little as 10 to 100 bacteria can cause O157, a large population. This is because they are prone to food poisoning," said Mr. Komagome, head of the Department of Infectious Diseases, Tokyo Metropolitan Cancer and Infectious Disease Center. Mr. Satoshi Imamura says, "But the number of cases is not that many. However, the number of cases is not that high.
In case of food poisoning due to salmonella bacteria, it is recommended to put the "best before" date on eggs where there is a lot of salmonella. It has been decreasing as it has become more common. Vibrio parahaemolyticus is also a salt-loving bacterium and used to be common in fish. However, due to advances in freezing technology and transport methods, it is now rarely seen in fish. (Mr. Imamura).
In their place, the rate of food poisoning caused by Campylobacter has risen, and since 2004-05 it has accounted for the majority of bacterial food poisoning.
20-60% of commercially available chicken meat is covered by the bacteria
Food poisoning caused by Campylobacter is mostly caused by poultry. The reason for this is that the fungus is particularly abundant in the intestines of chickens, so it is contaminated at the stage of processing into meat. This is because it can be done.
Research shows that about 20 to 60 percent of commercially available chicken meat is contaminated with Campylobacter. There have been many reports. So, think of it as 'Campylobacter is present in most raw chicken meat'. It's better to have it," says Imamura.
In addition, the fungus is relatively resistant to low temperatures, so the fungus does not die even if it is kept in the refrigerator. Hmm. It is only because the growth is under control, but if time passes after taking it out of the refrigerator, the fungus will increase again. From the rainy season to summer, when it is hot and humid, the fungus increases in a short period of time, so you need to be especially careful. .
First of all, please remember that eating raw chicken sashimi carries a high risk of infection. Even if it claims to be fresh meat, freshness is not always safe," says Mr. Imamura. .
There are some chicken sashimi that have been scalded or blanched, and they are much better than the raw ones. The risk of infection is low. But even then, if you're only lightly cooked through, the bacteria aren't completely killed. So there is a risk of infection.
Campylobacter is basically attached to the surface of the meat, so you have to heat the surface firmly so that there is no problem if you use a knife or cutting board to cut the meat. However, if you cut that meat using a knife or cutting board that has been used to handle raw meat without washing it thoroughly. Bacteria will stick to the cutting edges, so be careful.