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

"Campilobacter" is one of the bacteria that cause food poisoning.
It lives in the intestinal tract of animals, especially chickens, and when meat is polluted during poultry processing, it is detected with a high probability from the internal organs such as chicken and chicken liver.
According to a survey conducted by Yokohama City in FY2022, Campylobacter was detected in approximately 40% of chickens distributed in Yokohama City.

Symptoms such as abdominal pain, diarrhea, fever, malaise, headache, and nausea appear 1-7 days after eating the causative food.
In rare cases, several weeks after infection with Campylobacter, it has been pointed out that "Gilang-Barre syndrome", which causes paralysis of limbs, facial nerve paralysis, and dyspnea, may develop.

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

Do not order or eat raw or undercooked meat menus (especially chicken sashimi, chicken tataki, white leba sashimi, etc.).

A Just because it's a shop menu doesn't mean it's safe.
Approximately 80% of the facilities that cause Campylobacter food poisoning in 2020 were restaurants that provide chicken.

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

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

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