Campylobacter

<Food poisoning prevention course (Campylobacter edition) 2 minutes 13 seconds>

Chicken dishes that are not sufficiently heated.

In recent years, it is the most common bacterium that causes bacterial food poisoning. Meat may be contaminated, especially chicken is particularly high (the detection rate in H25-H29 Yokohama City extraction inspection is about 60%). Even with a small amount of bacteria can develop, chicken and chicken liver may have fungus into the center, so regardless of freshness, raw food or `` chicken tapping '' heated only on the surface cause food poisoning. There is a danger.

Two to five days after eating, they develop abdominal pain, diarrhea, and fever. You may develop Guillain-Barre syndrome (such as motor paralysis symptoms) a few weeks after infection.

・Regardless of freshness, meat such as chicken, should be baked to the center and eaten.
・Do not eat meat sashimi or uncooked meat dishes (such as "Tataki", "Aburi", "Red Yakitori").
・Prepare cutting boards and kitchen knives for raw meat and use them separately for meat.
・After handling raw meat, wash and disinfect the instruments and fingers well.