Effective Hand Washing to Prevent Food Poisoning (part 2) 食中毒の原因について Share!FacebookEmailTwitterWhatsApp 2014/12/19 Friday Health, Medical Care and Welfare Food Poisoning: Causes, Symptoms and Prevention Bacteria and viruses are the most common cause of food poisoning. The various symptoms, high-risk foods and prevention methods for different types of bacteria or viruses are shown below. Name of Bacteria or Virus Description High-risk Foods Main Symptoms Incubation Period Prevention Salmonella The bacteria live in the intestinal tracts of infected animals and humans. In extremely rare cases, eggs may be contaminated. It can be eliminated with heat. Meat, poultry and eggs etc. Fever Stomach cramps Diarrhoea, etc. Usually 12 to 48 hours Thoroughly cook animal products.Eat food prompty after cooking. Vibrio parahaemolyticus infection Vibrio parahaemolyticus is found in seawater.The bacteria increases rapidly during summer in higher water temperatures.Does not spread in fresh water or colder waters. Raw or undercooked fish or shellfish, etc. Intense stomach cramps Diarrhoea, etc. Usually 10 to 48 hours Wash with fresh (i.e. non-salt) water.Thoroughly cook fish or shellfish.Do not leave raw fish in room temperature. Pathogenic E. coli bacteria(e.g. Escherichia coli O157) The bacteria live in the intestinal tracts of animals and humans. It is a particularly potent bacterium. It can be eliminated with heat. Raw, uncooked meat etc. Fever Stomach cramps Diarrhoea, etc. 3 to 5 days Wash hands before and after preparing food.Thoroughly cook animal products.Disinfect kitchenware and utensilsEat food prompty after cooking. Staphylococcus aureus A common bacterium that lives on the skin or in wounds.The toxin it produces can be eliminated by heating or drying. Onigiri (rice balls), sandwiches, obento packed lunches and other handmade meals etc. Nausea Vomiting etc. 1 to 3 hours Avoid touching or preparing food if your hand has an infected wound.Eat food prompty after cooking. Campylobacter infection The bacteria live in the intestinal tracts of animals. It is a particularly potent bacterium. It can be eliminated with heat. Meat, poultry etc. Diarrhoea Fever Stomach cramps, etc. 2 to 7 days Thoroughly cook animal products.Wash hands after touching or preparing food. Clostridium perfringens The bacteria live in water, soil and in the intestinal tracts of animals.It spreads in environments low in oxygen. Curries, stews etc. Stomach cramps Diarrhoea, etc. 6 to 18 hours Food prepared in advance should be stored at low temperatures.Thoroughly reheat food before eating. Norovirus Infections are most common in winter. Highly infectious. The bacteria can be eliminated with heat. Food contaminated with norovirus, clams, oysters etc. Diarrhoea Stomach cramps Fever Nausea, etc. 24 to 48 hours Thoroughly cook food.Wash hands before and after preparing food or eating.Especially when experiencing diaheorra, caution is necessary in dealing with food. Naturally occuring poisons Poisonous puffer fish, shellfish, mushrooms etc. Puffer fish, shellfish, mushrooms etc. Symptoms vary according to the type of poisoning.Puffer fish poisoning may cause paralysis or death. Puffer fish poisoning:From 20 minutes to 3 hours after eating Only eat puffer fish prepared by a chef qualified to prepare puffer fish.Mushrooms or shellfish gathered (and not obtained at a market or store) must not be eaten carelessly. If you think you have food poisoning… Do not take antidiaherreal or digestive medicine and seek medical attention immediately. How to Wash Hands Correctly Washing Hands is crucial in preventing infections. It is important to wash your hands especially before cooking, eating and after going to the toilet. http://mieinfo.com/en/informations/health/effective-hand-washing-prevent-food-poisoning-1/index.html Share!FacebookEmailTwitterWhatsApp « The disease to beware of this season – Influenza Food Bank Tabunka Mie – Food Distribution Entity » ↑↑ Next Information ↑↑ The disease to beware of this season – Influenza 2014/12/19 Friday Health, Medical Care and Welfare 感染症まめ知識 インフルエンザ Share!FacebookEmailTwitterWhatsApp The disease to beware of this season Influenza (the Flu) Influenza is highly contagious and affects 1 in 10 people in Mie each year. ●Symptoms After an incubation period of 1-3 days, sudden fever of 38℃ or more, coughing, sore throat and fatigue may occur. ●Transmission Influenza is transmitted both through airborne mucus particles from coughs and sneezes, and via contact with body parts and surfaces where the virus is present. ●Prevention Wear a surgical mask and wash your hands/gargle when you return home. Strengthen your immune system by eating right and getting enough sleep. Vaccines can keep flu symptoms from becoming serious. ●Coughing and Sneezing Etiquette Cover your nose and mouth with a tissue when sneezing or coughing. If you do not have a tissue, use the crook of your elbow Flu vaccines are available starting October. For more info, talk to your doctor. Information from the Mie Infectious Disease Information Center Ministry of Education, Culture, Science and Technology School Health and Safety Law How to Wash Hands Correctly It is important to wash your hands especially before cooking, eating and after going to the toilet. http://mieinfo.com/en/informations/health/effective-hand-washing-prevent-food-poisoning-1/index.html Share!FacebookEmailTwitterWhatsApp