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