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Toxin-type food poisoning bacteria test
Last updated on February 15, 2022.
Toxin-type food poisoning
Staphylococcus bacterium
Staphylococcus asterium on egg-yolked mannit salt agar medium
It is widely distributed in nature. It is also resident in human skin, throat, ears and nose, and is especially common in suppuration. Heat-resistant toxin, which is made when bacteria grow in food, causes food poisoning.
This toxin is not destroyed even when heated for 100 ° C and 20 minutes, so once a toxin is made in a food, food poisoning will occur even after sufficient cooking. Most of the food poisoning caused by this bacteria is caused by bacteria adhere to food from equipment contaminated by the fingers and fingers of the cooker and multiply.
Inspection methods
Inoculate in egg-yolk mannit salt agar medium, and a typical colony is determined by biochemical properties.
Botulinum bacteria
It is distributed in soil and mud such as the seabed, and is divided into A to G types by toxins. It grows well even in the absence of air and does not die easily even at a high temperature of 100 ° C. Botulinum toxins are characterized by a strong and high mortality rate. The main causative foods are cans / bottles, vacuum-packaged products, izushi, pungeric lotus root, etc. In recent years, foods that need refrigerated storage with mere vacuum packaging were mistakenly handled as retort foods that can be stored at room temperature. There was a case of botulinum food poisoning.
Also, baby/infant under the age of one should avoid honey because eating honey can cause baby/infant botulism.
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: 470-684-756
