Food poisoning bacteria test

Food poisoning is "sanitary harm caused by ingesting microorganisms, chemical substances, natural poisons, etc. contained in foods, additives, containers and packaging, etc."
The number of food poisoning cases varies from year to year, but since 2008, the number of cases has been around 1,000 per year, and the number of patients has been around 20,000. And more than 80% of the etiological agents are caused by bacteria and viruses.
Here are some of the food poisoning caused by bacteria.
Bacterial food poisoning.

• Toxin type
• Others

It can be divided into three parts.

It is food poisoning caused by the attached bacteria themselves.

It lives in the intestinal tract of all animals, including livestock, poultry, and pets. For this reason, meat and its processed products are often caused, and it is transmitted from water contaminated with human waste from wildlife and livestock. It survives for a long time even at low temperatures, and unlike other bacteria, causes food poisoning even in small quantities. In recent years, many food poisoning has occurred due to chicken sashimi and undercooked yakitori.
Handle meat cleanly, and heat the center at 75 ° C for at least 1 minute before eating.

Many inhabit freshwater (0-3% salt concentration), and when fish are infected, they die in large quantities when fish are infected. It is recognized as a bacterium causing diarrhea in humans and as a bacterium that infects fat, muscle tissue and organs.
The source of infection is due to water systems (river water, coastal seawater, mud and soil), which is widely distributed in the natural environment, and is widely detected in foods such as seafood and vegetables.

It inhabits freshwater and is widely found in water and mud in rivers, ponds and lakes, and is often detected in water when the water temperature rises in summer. There were few outbreaks in Japan, and the main cause was insufficient heating of water and seafood.

This bacterium lives in brackish waters such as near the estuary where seawater and freshwater mixture, and after incubation period of 6 to 72 hours after incubation period, watery diarrhea・ It presents acute gastroenteritis symptoms such as vomiting, abdominal pain, and fever. It may also have cholera-like symptoms.

It is distributed in freshwater and seawater because it is very similar in properties to Nagbibrio, and can grow at a salt concentration of 6% or less. Symptoms caused by this bacterium are similar to Nagbibrio.

It is often separated from seawater in coastal and brackish waters and seafood that inhabits it. The ecology is similar to Vibrio parahaemolyticus, so the causative food and the route of infection are considered to be the same.