Points for Prevention of Food Poisoning

About 20% of food poisoning is caused by eating at home. (Ministry of Health, Labour and Welfare, 2021 Food Poisoning Outbreak Status Statistical Data)
Here are some of the points that you should pay special attention to at home.

Buy fresh foods such as meat, fish and vegetables.

In particular, for foods such as fresh foods that require refrigeration or refrigeration at the end, do not drop off when purchased, take them straight home and put them in the refrigerator or freezer immediately.

Make sure that the expiration date or expiration date has not expired.
For more information, please refer to the following website. (To the page of Medical Care Bureau Food Sanitation Division)

Let's be careful not to fill too much about 70%.

Be careful not to increase the temperature in the storage, such as by putting warm food after cooling it.
Also, do not freeze it again after thawing frozen products.

Put meat and fish in a plastic bag or container with a lid and store it below so that juice (drip) does not cover other foods.

Wash your hands thoroughly with soap before you start cooking, after touching raw meat, fish, or eggs.
Don't forget to wash your hands when you go to the bathroom, blow your nose, or change your child's diaper on the way.

Do not cut foods that you eat as they are, such as fruits, vegetables, or cooked foods, with cutting boards or kitchen knives that cut raw meat or raw fish.
It is effective to wash and disinfect with boiling water before using.
It is safer to use separately for meat, fish, vegetables, etc.

Meat dishes, grilled fish, and foods that need to be heated should be heated so that the center can be cooked.
For thick hamburgers and fried chickens, cut them and make sure that the color has changed firmly to the center.
When cooking frozen foods such as frozen menchikatsu in oil, check the cooking procedure described in the product, and be careful that if you put too much at once, the temperature of the oil will decrease.

The surplus food should be subdivided so that it cools immediately and kept in a refrigerator or freezer.
Take the plunge of food that you find too much time or feel a little strange.
Even if food poisoning bacteria increase, taste, smell, color, etc. do not change.

To increase bacteria, nutrients, moisture, and a suitable temperature are needed.
Use detergent to remove dirt thoroughly and wash off nutrients.
In addition, disinfect (*) and kill the remaining bacteria.
Finally, let's dry thoroughly and remove moisture.
※Method of disinfection
・Pour hot water
・Use alcohol for disinfection
・Use kitchen bleach (sodium hypochlorite)