Campylobacter

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

Chicken dishes, etc. that have not been sufficiently heated

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

2-5 days after eating, abdominal pain, diarrhea, fever, etc. develop. A few weeks after infection, you may have Guillain-Barre syndrome (such as motor paralysis symptoms).

・Let's eat meat such as chicken firmly to the center, regardless of freshness.
・Do not eat meat sashimi or meat dishes that have not been sufficiently heated (such as "Tataki", "Aburi", "Yakitori inside").
・Prepare cutting boards and kitchen knives for raw meat and use them exclusively for meat.
・After handling raw meat, wash utensils and fingers thoroughly and disinfect them.