Causative organism

• Salmonella species.

Symptom

• Latency period 6 to 72 hours
• Symptoms Diarrhea, abdominal pain, nausea
• Remarks Infants and the elderly are highly susceptible to this fungus

Source of pollution

• Eggs and their processed products
• Meat and its processed products
• Raw vegetables
• Sometimes pets are carrying bacteria
• Flies, cockroaches, rats, etc. are also sources of infection

Characteristic

• Weak to heat
• Die at 60 degrees in 20 minutes
• Die at 65 degrees in 3 minutes
• In natural soil and water live relatively long

prevention

• Pay attention to pollution of meat and egg raw materials
• Disinfection of hands and cookware handling meat and eggs, washing
• Pay attention to secondary infection after heating

Summar

• Salmonella is susceptible to heat and is sufficiently heated
• Thorough hand washing and disinfection of cooking utensils
• Hand and cookware handling meat and eggs are washed and disinfected each time
• Try not to pest the pests
• Be careful if you keep pets indoors
• Be careful when eating raw.
• If you do not eat immediately, keep it in the refrigerator

Remarks

「食中毒」一覧表