Causative organism

• Staphylococcus aureus

Symptom

• Latency period
  1 to 6 hours
• Symptoms
  Nausea, violent vomiting, diarrhea, abdominal pain
• Remarks
  It recovers after a few hours, it does not lead to death

Source of pollution

• It develops by the toxin “enterotoxin” that is produced when staphylococci grow
• There are bacteria in the nose and throat mucosa of people
• Presence in purulent nest of human fingers

Characteristic

• Staphylococcus aureus is susceptible to heat
• Enterotoxin is heat resistant (heating at 218 degrees for 30 minutes is necessary)

prevention

• Thorough washing of fingers
• Do not touch food with bare hands
• Wear a hat or mask
• Do not cook when your fingers are scratched
• Do not make rice balls with bare hands

Summar

• Caused by toxin “enterotoxin” made when S. aureus grows
• It is important not to turn on S. aureus
• Staphylococcus aureus itself is vulnerable to heat
• Enterotoxin is heat resistant
• Often contaminated through human hands

Remarks

「食中毒」一覧表