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Food poisoning bacteria test
Last updated on April 2, 2024.
What is food poisoning?
Food poisoning refers to "hygienic harm caused by ingesting microorganisms, chemical substances, natural poisons, etc. contained in foods, additives, containers and packaging, etc."
The number of food poisoning cases varies from year to year, but since 2008, the number of cases has occurred about 1,000 each year, and the number of patients has occurred around 20,000. And more than 80% of the etiological substances are caused by bacteria and viruses.
Here are some of the food poisoning caused by bacteria.
Bacterial food poisoning occurs.
It can be divided into three types.
Infected food poisoning
It is food poisoning caused by the attached bacteria themselves.
Salmonella
Salmonella on DHL agar medium
Salmonella is widely distributed in all mammals, birds, reptiles and amphibians, and is unlikely to be separated from the natural environment, such as soil and river water, by contamination from them. It also resists drying and survives for several years in soil and frozen foods. The causative foods are mainly eggs and meat.
Inspection methods
In order to increase the activity of low-active bacteria, pre-energize with BPW, then-energize in RV medium and TT medium, separate in DHL agar medium or chromoaga salmonella medium, etc., and confirm by property test.
Vibrio parahaemolytic
Vibrio parahaemolytico on TCBS agar medium
Because this bacterium is resident in seawater and sea mud, it is suitable for growth under an environment with a salt concentration of about 3 to 7%, but is vulnerable to fresh water and cannot grow in tap water. It is also vulnerable to heat and kills by heating at 60 ° C for about 10 minutes.
The outbreak of food poisoning begins to grow as the seawater temperature rises, so the epidemic of food poisoning occurs in summer, but due to the increase in imported ingredients, food poisoning may occur throughout the year.
The main cause food is seafood from marine products, but there are many food poisoning cases caused by secondary contaminated foods through cutting boards, towels, fingers, etc. When pickled vegetables are secondary contaminated, bacteria multiply with moderate salt and cause food poisoning.
The precautionary method is effective to wash seafood thoroughly with tap water before cooking, and to distinguish cutting boards exclusively for fish. Also, keep it below 10 ° C and eat raw food as soon as possible.
Inspection methods
There are MPN methods and qualitative tests. It is sterilized with alkaline pepton water, separated in chromoagara vibrio or TCBS agar medium, and verified by property testing.
Campylobacter
It lives in the intestinal tract of all animals, including livestock, poultry, and pets. As a result, meat and its processed products are often the cause, and are transmitted from water contaminated with human waste from wild animals and livestock. It survives at low temperatures for a long time and causes food poisoning even in small quantities unlike other bacteria. In recent years, many food poisoning has occurred due to chicken stabbing and undercooked yakitori.
Handle meat cleanly and heat the center at 75 ° C for at least 1 minute before eating.
Ero Monas
A lot inhabits freshwater (0-3% salt concentration) and kills a large amount when fish are infected. It is recognized in humans as a cause of diarrhea and as an infection bacteria to fat, muscle tissues and organs.
The source of infection is due to water systems (river water, coastal seawater, mud and soil), which is widely distributed in the natural environment, and is widely detected in foods such as seafood and vegetables.
Presimonas cigeloides
It inhabits freshwater systems and is widely found in water and mud in rivers, ponds, lakes, etc., and is often detected in water when the water temperature rises in summer. There were few outbreaks in Japan, and the main cause was insufficient heating of water and seafood.
Nagvibrio
This bacterium lives in brackish waters, such as near the estuary where seawater and freshwater are mixed, and after an incubation period of 6 to 72 hours by ingesting more than 1 million bacteria orally, water-like diarrhea, vomiting, abdominal pain, fever, and other acute gastroenteritis symptoms. It may also present with cholera-like symptoms.
Vibrio Mimi Cas
It is very similar to Nagvibrio, and can grow at less than 6%, so it is distributed in freshwater and seawater. Symptoms caused by this bacterium are similar to Nagvibrio.
Vibrio fluvia squirrel
It is often separated from coastal waters and brackish waters and the seafood that inhabit it. Ecology is the same as Vibrio parahaemolytico, so the causative food and the route of transmission are considered the same.
Inquiries to this page
Medical Care Bureau Health and Safety Department Central Wholesale Market Food Sanitation Laboratory
Phone: 045-441-1153
Phone: 045-441-1153
Fax: 045-441-8009
E-Mail address [email protected]
Page ID: 224-824-110
