Enterohemorrhagic Escherichia coli (EHEC)

<Food poisoning prevention course (enterohemorrhagic Escherichia coli) 1 minute 50 seconds>

Undercooked meat, internal meat, raw vegetables that are not sufficiently cleaned, etc.

Livestocks such as cattle may carry the bacteria, and food poisoning may occur due to the intake of raw or undercooked beef, liver, etc. Among pathogenic Escherichia coli, Escherichia coli that produces highly toxic velotoxin. O157, O26, and O111. Since it is a highly infectious bacterium that develops even a very small amount of about 100, it may enter the mouth through the hands of the infected person and become infected.

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

・Let's eat meat such as beef firmly to the center.
(Let's heat the center of the meat at 75 ° C for 1 minute or more.)
・Minced meat, seasoning liquid pickled meat, molded meat (dice steak, etc.) and streaked meat (tempered meat), etc. may have bacteria in the center of the meat, so cook by bake it firmly. .
・Do not eat meat sashimi or uncooked meat dishes (such as "Yukke", "Tataki", "Red Yakitori").
・Prepare cutting boards and kitchen knives for raw meat and use them separately for meat.
・When barbecue or grilled meat, prepare tongs for raw meat (for grilling) and chopsticks for eating.
・After handling raw meat, wash and disinfect the instruments and fingers well.