Enterohemorrhagic Escherichia coli (EHEC)

<food poisoning prevention course (intestinal hemorrhagic Escherichia coli) 1 minute 50 seconds>

Undercooked meat, offal meat, unwashed raw vegetables, etc.

Livestock such as cattle may be carried out, and food poisoning may occur due to ingesting raw, undercooked beef, liver, etc. Among the pathogenic Escherichia coli, Escherichia coli that produces highly toxic verotoxin, and typical ones are O157, O26, and O111. Because it is a highly infectious bacterium that develops even a very small amount of about 100, it may enter the mouth through the feces of the infected person and become infected.

About 2 to 7 days after eating, abdominal pain, diarrhea, bloody stool, fever, enteritis, etc. may develop, and if it becomes hemolytic uremic syndrome (HUS) and becomes severe, it may die.

・Let's eat meat such as beef firmly to the center.
(Let's heat the center of the meat at least 75 ° C for 1 minute.)
・Minced meat, seasoning liquid pickled meat, molded meat (dice steak, etc.) and suji-cut meat (tenteder-rise processed meat), etc. may have bacteria in the center of the meat, so bake it firmly and cook it.
・Do not eat meat sashimi or meat dishes that have not been sufficiently heated (such as "Yukke", "Tataki", "Yakitori inside").
・Prepare cutting boards and kitchen knives for raw meat and use them exclusively for meat.
・When doing barbecue or yakiniku, prepare a tong for raw meat (for baking) and chopsticks for eating.
・After handling raw meat, wash utensils and fingers thoroughly and disinfect them.