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Salmonella
Last Updated March 29, 2024
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Example of causative food
Eggs and meat contaminated with Salmonella and their processed products
Features
It is vulnerable to heat and kills by heating at 75°C for 1 minute or more.
Salmonella is widely distributed in the intestinal tract of livestock such as cattle and chickens. In addition, reptiles and amphibians may also carry salmonella.
Symptoms
Fever (over 38°C), headache, vomiting, diarrhea, abdominal pain, etc.
The duration until onset is 12 to 48 hours. Children and the elderly can develop even a small amount of bacteria.
Preventive measures
・Keep eggs and raw meat in the refrigerator.
・Eggs and raw meat with cracks in the shell should be heated well (center temperature of 75 ° C for 1 minute or more) and eaten.
・Let's refrain from placing eggs.
・Let's eat as soon as possible after cooking.
・Wash and disinfect utensils and fingers that handle eggs and raw meat.
・Wash your hands thoroughly after touching your pet.
If you want to know more, please click here.
Food Safety Commission homepage (points for food poisoning prevention) (outside site)
Yokohama City Inst. of Health Homepage (Information by Disease)
Inquiries to this page
Kohoku Health and Welfare Center Health Sanitation Division Food Sanitation Section
Telephone: 045-540-2370
Telephone: 045-540-2370
Fax: 045-540-2342
Email address: ko-eisei@city.yokohama.jp
Page ID: 134-119-840
