About food poisoning
The cause of food poisoning is invisible bacteria and viruses, the bacteria grow in food and the virus survives in low temperature and dry environment
Eating foods with bacteria and viruses causes food poisoning
Prevention Points
【Three Principles of Food Poisoning Prevention】
「Do not attach」
「Do not increase」
「To exterminate」
- Please clean your fingers, cooking utensils, ingredients well.
- Heating is the most effective preventive method. Please heat the food to be heated sufficiently to the center part.
- Some fungi can be killed by freezing treatment.
Types of food poisoning
Food poisoning is largely classified into four
＊Bacterial food poisoning occurs in hot weather
＊Viral food poisoning occurs in cold weather
| Bacterial food poisoning | Infectious form | Vibrio parahaemolyticus Campylobacter Salmonella |
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| Toxin type | Food endotoxin type | Clostridium botulinum Staphylococcus Bacillus cereus |
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| In vivo toxin type | Bacillus cereus Enterotoxigenic E. coli |
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| Viral food poisoning | Norovirus | ||
| Natural poison food poisoning | Animal natural poison | Puffer fish poisoning Shellfish poison |
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| Vegetable natural poison | Poisonous mushrooms green ume Buds of potatoes |
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| Scientific food poisoning | Arsenic Agricultural chemicals histamine |
Features of food poisoning
＊You can see detailed explanation of each fungus (click on fungus name）
| Fungus name | Symptom | Incubation period | Cause food | Remarks |
| Salmonella | diarrhea stomach ache nausea |
6～72hours | Raw vegetables Beef Pork meat Chicken meat |
Die on heating |
| Vibrio parahaemolyticus | stomach ache diarrhea |
8～15hours | Fish meal of fresh food Fish-based products Pickle |
Die on heating Weak against acid It is difficult to reproduce at low temperature Breed with 3% salt water |
| Pathogenic E. coli | headache vomiting diarrhea stomach ache Fever Blood in the stool |
8～30hours | Raw vegetables beef Fishery processed goods water |
|
| Clostridium perfringens | diarrhea stomach ache |
8～22hours | curry stew Noodle soup |
Resistant to heating |
| Campylobacter | Fever headache stomach ache diarrhea dizzy |
2～6days | water milk chicken beef Fecal contamination |
Die on heating Weak against salt Vulnerable to drying |
| Yersinia | Fever stomach ache diarrhea headache |
2～3days | In the intestines of animals (Especially pigs) |
Die on heating Breed even at low temperatures |
| Listeria | Fever headache vomiting |
1～7days | Raw vegetables Dairy products Processed meat products |
Die on heating Breed even at low temperatures |
| Staphylococcus | vomiting diarrhea stomach ache |
1～6hours | Dairy products Box lunch Cooking bread |
Resistant to heating （Enterotoxin） |
| botulinum | Nerve palsy Mouth thirst Dyspnea |
12～36hours | sausage | Die on heating |
| Bacillus cereus （Vomiting type） |
vomiting stomach ache |
1～3hours | Rice pasta |
Resistant to heating |
| Bacillus cereus （Diarrhea type） |
diarrhea stomach ache |
8～16hours | meat soup Box lunch |
Die on heating |
| Norovirus | stomach ache diarrhea vomitingFever |
1～3days | Eating raw seafood | Die on heating To be secondarily infectedInfection due to feces and vomiting |
| pufferfish poisoning | headache diarrhea vomiting Fever |
1～3hours | Globefish | Handling license |
| Shellfish poison | vomiting diarrhea Numbness |
30分～3days | bivalve | Natural poison |
| plant toxin | nausea vomiting headache |
Poison mushroom green ume ginkgo |
Error due to lack of knowledge | |
| Chemical food poisoning | nausea vomiting headache |
Hazardous chemical substances | Unauthorized additives |