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Safe &
Reliable Food Service
Safe &
Reliable Food Service
Why Food Poisoning Prevention Matters
Food incidents can be life-threatening. Food manufacturers must maintain strict hygiene standards.
Thorough understanding and practice are essential to prevent food safety incidents.
Be aware that food production involves responsibility for customers' lives,
and maintain strict hygiene management to prevent food accidents.
Major Bacteria and Viruses That Cause Food Poisoning
Campylobacter
Caused by insufficiently cooked meat (especially poultry), drinking water,
and raw vegetables. Sensitive to drying; bacteria are
killed by heating.
Undercooked yakitori,
insufficiently washed vegetables, well water or spring water
Norovirus
Infection occurs through eating undercooked bivalves or drinking
well water contaminated with the virus. Approximately 80%
of recent norovirus outbreaks are attributed to
food handlers. Sensitive to heat.
Alcohol-based sanitizers are less effective.
Insufficiently heated oysters, clams, and shijimi clams
Vibrio parahaemolyticus
Caused by raw fish and shellfish. A bacteria that thrives
in saline environments, growing best at around 3% salinity
Multiplies readily at certain concentrations. Sensitive to acid, fresh water, and heat. Multiplies
rapidly at room temperature.
Sashimi, sushi, processed seafood
Hepatitis E Virus
Caused by eating undercooked pork meat or organs. Since it is sensitive to heat, avoid raw
consumption and prevent infection by thoroughly
cooking to the center.
Undercooked pork meat and liver
Staphylococcus aureus
Bacteria found on human skin, in the nose and mouth. Handling cooked food bare-handed after
touching wounds or pimples
increases the risk of contamination. Toxins are heat-resistant and
difficult to destroy by heating. Wear a hat, mask,
and gloves when cooking.
Rice balls, boxed lunches, rolled sushi, prepared bread, etc.
Listeria
Bacteria widely distributed in nature. Sensitive to heat, but
can multiply even at low temperatures and high salinity.
Elderly individuals and pregnant women with weakened immune systems are at higher risk of
serious illness.
Unheated dairy products, processed meat and seafood products,
Foods stored at low temperatures for extended periods
Washing and sanitizing hands and utensils, storing
foods in separate categories, and using cooking
utensils according to their designated purpose
are essential.
1. Don't let bacteria attach
Bacteria on food multiply over time. Cook quickly, eat soon after cooking, and don't give bacteria time to proliferate.
2. Don't let bacteria multiply
Thoroughly heat foods that can be cooked. Items requiring refrigeration or freezing should be stored in the refrigerator or freezer, even for short periods.
After washing, sanitize utensils with boiling water or chlorine-based disinfectants.
3. Eliminate bacteria
Three Principles of Food Poisoning Prevention
Clostridium perfringens
Heat-resistant and anaerobic, it tends to develop in large-batch cooked dishes
such as curry and soup, and is associated with large-scale food poisoning outbreaks.
cause poisoning. When reheating, stir thoroughly
and heat sufficiently just before serving.
Curry, stew, soup, noodle broth, etc.
Enterohemorrhagic E. coli (O157, O111, etc.)
Caused by insufficiently cooked meat or raw vegetables.
Bacteria can be eliminated by thorough heating.
Severe cases can be fatal.
Insufficiently cooked meat, raw beef liver,
unwashed vegetables, well water or spring water
Salmonella
Caused by insufficiently cooked eggs, meat, fish, etc.
Resistant to drying, weak against heat. Always wash and
sanitize hands after handling eggs or raw meat.
Raw eggs, omelets, beef tataki, liver sashimi, etc.