About food poisoning caused by welsh bacteria

Food poisoning due to Weersh bacteria is increasing. Be careful of points such as eating immediately after cooking and cooling immediately when storing, and thoroughly prevent food poisoning.

Weersh bacteria are widely distributed in nature, such as the intestinal tract, soil, and water of humans and animals, and are also attached to meat, seafood, and vegetables. Because it takes the form of heat-resistant spores, it survives even at high temperatures without death.

Approx. 6 to 18 hours (average 10 hours)

Abdominal pain, diarrhea, etc.

・Stewed dishes using meat, seafood, vegetables, etc.

・Bento made with boiled food

・Foods that have been cooked in large quantities, such as curry, stew, and soups, and have been cooled at room temperature in pots.

Food poisoning caused by Weersh bacteria is caused by eating foods that have grown in large quantities of Weersh bacteria.

The spores-like Weersh bacteria survive even when heated. If left at room temperature after cooking and the temperature of the food drops to about 45 ° C, weersh bacteria emerge from the shell of the spores and begin to grow rapidly. Under conditions preferred by Weersh bacteria (oxic-free, 43-45 ° C), the bacteria double every 10 minutes, and only one Weersh bacteria multiply into the amount of bacteria that cause food poisoning after 3 hours and 40 minutes. Care must be taken to prevent bacteria from growing.

・Avoid cooking the day before and eat as soon as possible after cooking.
・When a large amount of food is cooked at a time, do not leave it at room temperature.
・If it is unavoidable to store it, cool it down quickly by subdivide it.
・When reheating curry, etc., mix well, heat the whole well, and eat as soon as possible.

The dish…Is there an increasing number of welsh bacteria? ~ Wellsh bacteria food poisoning is increasing ~ (PDF: 1,598KB)