Staphylococcus fungus

Bento, rice balls, sandwiches, Japanese sweets, etc.

It is a bacterium that is widely inhabited in nature, such as human faces, hair, nose, suppurated wounds, inflammation throats, animal skin and intestinal tract. It produces toxins when it grows. Toxins are resistant to heating, and the toxins do not inactivate even when cooking like frying.

Three to six hours after eating, nausea, vomiting, abdominal pain, etc. develop.

・Wash and disinfect equipment and fingers thoroughly.
・Use disposable gloves to be careful if you have any scratches on your hands (suppuration) or when you cut rice balls.
・Do not touch your hair or face during cooking.
・Proper temperature control for each ingredient, cook and manufacture quickly, and when it is completed, eat quickly without leaving it at room temperature.