About food poisoning caused by raw meat or lack of heating

Every year, food poisoning occurs due to raw or underheated meat.
Meats can be contaminated with food poisoning bacteria such as enterohemorrhagic Escherichia coli and Campylobacter, and these bacteria can cause food poisoning even in small quantities.
It's not "safe because it's fresh." Prevent food poisoning by paying attention to sufficient heating and secondary contamination measures.

Food poisoning caused by insufficient eating or heating of meat
About food poisoning bacteria contamination of meat
Points to prevent food poisoning caused by meat
Flyers to prevent food poisoning caused by meat

Food poisoning caused by insufficient eating or heating of meat

Causes and symptoms of food poisoning caused by insufficient eating or heating of meat
Cause Bacteria or viruses	Incubation period	Symptoms	Major causes of food
Enterohemorrhagic Escherichia coli	3-5 days	Fever, abdominal pain, diarrhea (watery stool, bloody stool) ※Severeness can cause complications such as hemolytic uremic syndrome (HUS) and encephalopathy.	Yukke Minced meat dishes such as menchikatsu and hamburger steak
Campylobacter	2-5 days	Diarrhea (watery stool, mucus stool, blood stool), abdominal pain, fever, nausea, vomiting, headache, chills, malaise ※Severeness can lead to Guillain-Barre syndrome (e.g. paralysis of limbs, difficulty breathing, etc.).	Meat dishes such as yakiniku and yakitori Stinging Chicken sashimi, chicken sashimi, chicken tataki
Salmonella spp.	8-48 hours	Nausea, vomiting, abdominal pain, diarrhea ※In severe cases, central nervous symptoms such as impaired consciousness and convulsions, and dehydration may appear.	Stinging Chicken sashimi, chicken sashimi, chicken tataki
Hepatitis E virus	15-50 days	Nausea, anorexia, abdominal pain, brown urine, jaundice ※Pregnant women have a higher rate of severe disease (transition to fulminant hepatitis).	Pork meat, liver Wild boar, deer meat, lever

About food poisoning bacteria contamination of meat

Pollution status of chicken Campylobacter

As a result of the inspection conducted by Yokohama City from 2018 to 2023, Campylobacter was detected in 37% of chickens distributed in the city.

Results of implementation (from FY2019 to FY2023)
Samples	Number of specimens	Positive number
Chicken (including internal organs)	238 specimens	89 Samples

Food poisoning bacteria contamination of meat

According to the results of a survey compiled by the Ministry of Health, Labour and Welfare, Salmonella spp. and enterohemorrhagic Escherichia coli were detected in minced meat (cows and pigs).
In addition, Salmonella spp. and Campylobacter have been detected in minced meat (chicken) and chicken tapping.
Results of a survey on food poisoning bacteria contamination in food (Ministry of Health, Labour and Welfare) (outside site)

Points to prevent food poisoning caused by meat

Do not offer raw or half-life meat

Regardless of freshness, meat may have food poisoning bacteria. Don't offer it either raw or half-life.
There is almost no bactericidal effect when hot water or heating the surface.

※Attention: It is forbidden to provide beef liver, pork, and pork internal organs as raw food.
※Attention: Standards are set for raw meat (beef).

Heat sufficiently (at least 1 minute at 75°C in the center)

Let's heat the meat sufficiently to the center.
Meat cooked minced meat (hamburger, Tsukune, etc.) and processed meat such as cutting muscles and fibers may have spread to the inside due to food poisoning bacteria. Make sure to heat it to the center.
In low-temperature cooking, it takes time to heat well to the center. In addition, the time required for heating varies depending on the thickness of the meat and the condition of air contamination. Let's perform heating verification regularly using a central thermometer, as well as when determining the menu.

Prevent contamination from meat to other ingredients (prevention of secondary contamination)

After touching the meat, wash your hands carefully with soap and disinfect it.
Use cooking utensils such as cutting boards and kitchen knives according to the ingredients.
Store the meat in a container so that the drip does not stick to other ingredients.
Prepare special tongs and chopsticks for baking raw meat, and distinguish them from chopsticks that separate the baked meat.

Flyers to prevent food poisoning caused by meat

Reference

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