Food Bank Tabunka Mie – Food Distribution Entity

地域社会を支える三重県内の組織の紹介–フードバンク多文化みえ

2014/12/22 Monday Information Videos

Image7In this video, we will present an entity that develops a very important volunteer work within Mie Prefecture. Food Bank Tabunka Mie distributes many kinds of food, aiming to help citizens regardless of nationality.

The group who carries out this work is small, but the motivation is great. They are divided into groups and cover a number of regions in the prefecture, aiming to provide food to the families who seek help from the entity.

  • Interview: Nakamura Hirotoshi

“This food bank work plays a role in helping people. Brazilian, Peruvian, Filipinoor Japanese, regardless of nationality, this work helps people to take the first step to become independent and be proud of it. Children, who see their parents working hard, feel encouraged to go to school and strive in studying; I believe this work helps to generate this strong tie between them”.

The food come from donation from other entities. These foodsare selected and then distributed in Mie.Image3

  • Interview: Wada Kyoko

“At first the products are shipped from Nagoya. Then, they are distributed to a number of organizations who are also related to the Social Welfare Council, groups who give support to foreigners, schools, among others. After that, we carry out food selection and make the food reach the families who are in financial need, and we know who are in financial need. There are groups who take the food to the families and there are families who come here to pick up food. These groups are formed by foreigners, as well as Japanese. There are Japanese families who are in financial need, have no food to eat, and the groups give this support and make the food reaches them.

And the products are suitable for consumption and they are selected before the distribution.

  • Interview: Aoki Sachie

Image5“There is no problem with the content inside. But, as you can see, this can is smashed, the other one has the label torn, when is not related to the new design, the previous packaging become old- fashioned. Several products are thrown away even the expiration date is more than 1 month, and there is no problem with the food itself. These foodsare distributedto the families in need. This activity is of great necessity and importance because it helps families,as well as let them very happy.

For those who wish to receive foods from Food Bank Tabunka Mie, just get in touch and ask the representative or getthem in the stockroom when there is food distribution.

  • Interview – Nakamura Hirotoshi

“The distribution is made every Saturdays from 2 pm at Tsu-shi, Higashi Marunouchi 13-16. We would appreciate if those who wish to get the food at our location get in touch in advance.

Food Bank Tabunka Mie’s goal is to help more and more the families who need this support.

 

Message from people in charge

“Food Bank Tabunka Mie is still a young group, formed less than 1 year ago. In Mie Prefecture, few groups execute this work of food distribution. Companies whoImage4 are available to donate food or people who wish to help, even to carry the food, every kind of help will be welcomed. People who wish to be a volunteer, who wish to join us, they will be welcomed, so, get in touch with us.

“If you know families who are in financial need, get in touch with us and let us know. We will distribute food with great affection. ”

“Tabunka Mie offers this help to several families regardless of nationality. We will take food to families who really need this help. We would like to help these people. We count on the collaboration of all!

Contact: Food Bank Tabunka Mie – Nakamura Horotoshi – 080-4217-3967

 

Effective Hand Washing to Prevent Food Poisoning (part 2)

2014/12/22 Monday Information Videos

食中毒の原因について

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