There are many cases of bacterial food poisoning during hot and humid summer. To prevent the outbreak of food poisoning, pay particular attention to the following and be very careful.
- Purchase of food
- When buying perishable foods such as meat, fish and vegetables, always buy fresh products
- When shopping, take the frozen, refrigerated or temperature-sensitive foods last. After shopping, return home as quickly as possible.
- Storage and food preparation
< So as to not get contaminated with bacteria>
- Wash hands thoroughly after handling raw products.
- Place fish and meat in a plastic bag or other container and store them in the refrigerator without the meat juice coming into contact with other foods.
- Use different utensils for each food when cooking meat, fish and vegetables.
- Prevent meat juice from coming into contact with salads, fruits and other foods that will be eaten raw.
< So as to not increase the growth of bacteria>
- Store food that needs to be frozen or refrigerated as soon as you return from shopping.
- Do not overfill the refrigerator and freezer, and try to use up to 70% of it’s capacity.
- When cooking food
<To kill bacteria>
- When heating food, make sure the heat was distributed well.
*Reheating food well can kill intoxicating bacteria. It is recommended to heat the center to 75°C for more than 1 minute. Do not eat raw or rare meats. Cook the meat well, and wash utensils that handled raw food.
- Handling food after cooking
<So as to not increase the growth of bacteria>>
- Do not leave food at room temperature for a long time
*Escherichia coli (0157) doubles in quantity in 15 to 20 minutes even at room temperature. Especially in summer, be careful not to carry lunch boxes or leave them outside.
- To prevent bacterial growth, store hot dishes at over 65°C, and cold dishes at less than 10°C.
Contact
Mie-ken Iryo Hoken-bu Shokuhin Anzen-ka (三重県 医療保健部 食品安全課)
TEL: 059-224-2343 (in Japanese only)
