Beware of "raw chicken" food poisoning! About Campylobacter food poisoning

Yokohama City has designated August 1 as "Citizen Food Sanitation Day".
In fiscal 2023, the theme of "prevention of food poisoning caused by raw or undercooked meat."
By developing two large-scale awareness campaigns during the period including August 1st, we will conduct awareness-raising aiming for zero food poisoning.

In particular, Campylobacter food poisoning caused by chicken has occurred frequently in the city, so advertisements for the purpose of preventive awareness.
It will be posted in various places in the city center of Yokohama Station.

In addition, we perform YouTube advertisement and enlightenment video or poster advertisement in various places of the city from Tuesday, August 1.
Click here for details ↓ (as of July 26, 2023)
　List of 2023 Campylobacter food poisoning prevention enlightenment campaign schedule list (PDF: 118KB)

About food poisoning prevention while having fun in various parts of the city from July when bacterial food poisoning increases to November when norovirus food poisoning increases.
In addition to events where students can learn, they also hold educational posters at member stores of the Yokohama Food Sanitation Association (one company).
We distribute educational materials and other activities. Please join us at an event near you!
Click here for information on the 2023 Food Poisoning Prevention Campaign↓
　2023 Food poisoning prevention campaign

Campylobacter is one of the bacterium that causes food poisoning.
It inhabits the intestinal tract of animals, especially chickens, and is detected with a high probability from internal organs such as chicken and chicken liver by polluting meat during poultry treatment.
According to a survey conducted by Yokohama City in fiscal 2022, Campylobacter was detected in about 40% of the chicken circulating in Yokohama.

One to seven days after eating the causative food, symptoms such as abdominal pain, diarrhea, fever, malaise, headache, and nausea appear.
In rare cases, it has been pointed out that few weeks after infection with Campylobacter, "Gillain-Barre syndrome", which causes paralysis of limbs, facial nerve paralysis, and dyspnea.

It is caused by raw or undercooked chicken and chicken liver, such as chicken sting, chicken tataki, white lebass, and undercooked yakitori.
In addition, Campylobacter food poisoning cannot be prevented even if only the surface is cooked, such as when the surface is roasted.

Don't order or eat raw or undercooked meat menus (especially chicken sashimi, chicken tataki, white leva sashimi, etc.).

A It is not always safe because it's a menu of a store.
Approximately 80% of Campylobacter food poisoning caused by Campylobacter food poisoning in FY2020 were restaurants serving chicken.

A Fresh chicken may also have Campylobacter, and even a small amount of bacteria can develop food poisoning.

A Campylobacter can also be found inside the meat, and heating only the surface cannot prevent food poisoning.
In 2016, a meat dish event held in Tokyo and Fukuoka, a large-scale food poisoning caused by chicken dishes (chicken scissors sushi and chicken breast meat sashimi) that were baked only on the surface.

Campylobacter can be killed if heated sufficiently (heating at a temperature of 75 ° C or more for 1 minute or more).
When cooking meat, heat it enough to the inside.
Also, use kitchen knives and cutting boards for raw ingredients and meat to eat raw. Alternatively, wash well each work and disinfect with boiling water.