- Yokohama-shi Top Page
- Health, Medical Care and Welfare
- Health and Medical Care
- Food safety
- Food Sanitation Laboratory
- Bacterial testing
- Toxin-type food poisoning bacteria test
Here's the text.
Toxin-type food poisoning bacteria test
Last update date February 15, 2022
Toxin-type food poisoning
Staphylococcus fungus
Egg yolk mannit salt Agar medium
It is widely distributed in the natural world. It is also resident in human skin, throat, ears and nose, and is particularly common in suppuration. A heat-resistant toxin called enteroxin, which is produced when bacteria grow in food, causes food poisoning.
This toxin is not destroyed even if heated for 20 minutes at 10 ° C, so once a toxin is produced in the food, food poisoning will occur even after sufficient cooking. Most of the food poisoning caused by this bacterium is caused by the bacteria to adhere to the food from contaminated equipment and the fingers of the cooker.
Inspection methods
It is inoculated in egg yolk mannit salt agar medium, and the typical colony is determined by biochemical properties.
Clostridium botulinum
It is distributed in mud such as the soil and the seabed, and is divided into A to G type by toxins. It grows well even when there is no air, and does not die easily even at high temperatures of 100°C. Botulinous toxins are characterized by strong and high mortality. The main cause foods are cans, bottled items, vacuum packaging, sushi, pepper lotus root, etc. In recent years, food that needs to be refrigerated with mere vacuum packaging have been mistakenly treated as retort foods that can be stored at room temperature. There was a case of botulinum food poisoning.
Also, baby/infant should avoid honey because eating honey can cause baby/infant botulism.
For inquiries to this page
Medical Care Bureau Health and Safety Department Central Wholesale Market Home Food Sanitation Laboratory
Phone: 045-441-1153
Phone: 045-441-1153
Fax: 045-441-8009
Email address: ir-honjo@city.yokohama.jp
Page ID: 470-684-756
