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Causative organism
- Enteropathogenic E. coli (EPEC)
- Enteroinvasive E. coli (EIEC)
- Enterotoxigenic Escherichia coli (ETEC)
- Enterohemorrhagic E. coli (EHEC)
Symptom
- Latency period 10 to 15 hours
- Symptoms Headache, vomiting, diarrhea, abdominal pain, fever, bloody stools
- NOTE O – 157 is intestinal hemorrhagic E. coli
Source of pollution
- Raw vegetables
- beef
- Aquatic food
- well water
Fecal samples such as carriers and livestock
Characteristic
- Bacteria inhabiting the intestines of humans and animals
- Intestinal hemorrhagic E. coli is killed by heating at 75 ° C for 1 minute or more
- To disinfect the vegetables, boil it for about 5 seconds with 100 ° C hot water
- Most things do not have pathogenicity
- There are roughly four kinds of pathogenic Escherichia coli
- Intestinal pathogenic E. coli = symptomatic to Salmonella lighter than Salmonella
- Intestinal invasive E. coli = symptoms resembling Shigella causing severe acute colitis
- Intestinal toxinogenic E. coli = causing diarrhea but no fever and symptoms are mild
- Tubular bleeding E. coli = O – 157 etc and infants and elderly people may die
prevention
- When traveling to the tropical region, do not eat raw water, raw seafood
- Pay attention to well water etc.
- Because there is secondary infection from person to person thoroughly wash hands
- Do not eat raw meat
- To heat well
- Wash vegetables well
Summar
- Kill by heating at 75 ° C for 1 minute or more
- Boil the vegetables for about 5 seconds with 100 ℃ hot water
- Thorough hand washing
- Disinfection and disinfection of cooking utensils
- Avoid raw eating such as beef
Remarks
「食中毒」一覧表