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Staphylococcus bacterium
Last updated on March 29, 2024.
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Example of causative food
Bento, rice balls, sandwiches, Japanese sweets, etc.
Features
It is a bacterium that is widely found in nature, such as human faces and hair, in the nose, suppurated wounds, inflammatory throats, animal skin and intestinal tracts. It produces toxins when it grows. Toxins are resistant to heating, and toxins are not inactivated even when cooked like fried oil.
Symptoms
3-6 hours after eating, nausea, vomiting, abdominal pain, etc. develop.
Preventive measures
・Wash and disinfect equipment and fingers thoroughly.
・Be careful with disposable gloves when you have scratches (suppuration) on your hands or when you cut rice balls.
・Do not touch your hair or face during cooking.
・Proper temperature control for each ingredient, cook and manufacture quickly, and when it is completed, eat quickly without leaving it at room temperature.
If you want to know more, please click here.
Food Safety Commission homepage (points for food poisoning prevention) (outside site)
Yokohama City Inst. of Health Homepage (Information by Disease)
Inquiries to this page
Kohoku Health and Welfare Center Health Sanitation Division Food Sanitation Section
Phone: 045-540-2370
Phone: 045-540-2370
Fax: 045-540-2342
E-Mail address [email protected]
Page ID: 625-382-207
