Points for food poisoning prevention

About 20% of food poisoning is caused by diet at home. (From the Ministry of Health, Labour and Welfare 2021 Statistics on Food Poisoning Occurrence Status Statistics)
Here are some of the points you need to pay special attention to at home.

Buy fresh food such as meat, fish, and vegetables.

In particular, for foods such as refrigeration or freezing, such as fresh foods, should be purchased at the end, do not detour when purchased, take it home straight, and put it 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 link. (To the Medical Care Bureau Food Sanitation Division page)

Be careful not to overload about 70% as a guide.

Be careful not to raise the temperature inside the refrigerator, such as cooling the warm food before putting it in.
Also, after thawing the frozen product, do not freeze again.

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

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

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

For meat dishes, grilled fish, and foods that require heating should be heated well so that the center can be cooked.
For thick hamburgers and fried chickens, cut and make sure that the color has changed firmly to the center.
When cooking frozen foods such as frozen menchikatsu with oil, check the cooking procedure described on the product, and be careful that if you add too much at once, the temperature of the oil will drop.

Separate the excess food so that it cools immediately, and put it in a refrigerator or freezer.
Foods that have passed too long or feel a little strange should be thrown away.
Even if food poisoning bacteria increases, taste, smell, color, etc. do not change.

To increase bacteria, nutrients, moisture, and appropriate temperatures are required.
Use detergent to remove dirt finely and wash off nutrients.
In addition, disinfect (*) to kill the remaining bacteria.
Finally, let's dry thoroughly and remove moisture.
※Disinfection method
・Pour hot water
・Use alcoholic alcohol for disinfection
・Use kitchen bleach (sodium hypochlorite)