Sakae Ward Food Poisoning Prevention Campaign

On Monday, July 29, 2024, the Sakae Ward Food Sanitation Association and Health Sanitation Division Sakae Health and Welfare Center co-hosted a “food poisoning prevention campaign” in public hall, Yokohama City!

Food poisoning can occur not only in restaurants but also in ordinary households. In order to reduce food poisoning in the city to zero, it is important not only to hygiene management of restaurants, but also to keep and raise awareness of food poisoning prevention for each and every one of you.
When cooking at home every day, be aware of the "three principles of food poisoning prevention" and enjoy food safely!

• Wash your hands thoroughly with soap
• Cooking utensils are used properly with meat, seafood, vegetables, etc.
• After using cooking utensils, wash them with detergent and disinfect them with boiling water or chlorine bleach.

• Eat foods cooked at home and foods taken out at shops as soon as possible.
• Do not leave food at room temperature for a long time
• Foods that are prepared and eaten in several days are subdivided into containers and stored in refrigerators and freezers.

• Heat the center of the ingredients at 75°C for at least 1 minute.

In Yokohama City, August 1 is designated as "Citizen's Food Sanitation Day" and aims for food poisoning 0 (zero).
In addition to Sakae Ward, various food hygiene events are held from July to November.
Please see this (Yokohama-shi homepage) about summary of "food poisoning prevention campaign" and event information of each ward.

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1. Alcohol disinfection is effective for disinfection of COVID-19 and germs, but norovirus is not effective for alcohol disinfection. Norovirus is caused by bivalve and food handled by infected people. After thoroughly washing cooking utensils, disinfect them with sodium hypochlorite (chlorinated bleach) or boiling water. Also, be sure to wash your hands properly and thoroughly. (Do not use chlorinated chemicals to disinfect your fingers.)
2. If stewed dishes such as curry and foods such as sozai are stored at room temperature (30-40 ° C) for a long time after cooking, food poisoning bacteria such as Welsh, Celeus, and Staphylococcus alia will explode. If you store food in a refrigerator or freezer, the growth of bacteria can be suppressed, but if you leave a large pot, it will take a long time for the whole food to be completely cooled, during which bacteria will grow. What you make and eat in several days should be subdivided into a container, stored in a refrigerator or freezer, and cooled as soon as possible.
3. The chicken contains a lot of bacteria called Campylobacter. Campylobacter is a bacterium in the intestine of livestock, and develops diarrhea, abdominal pain, fever, etc. 1-7 days after eating (average 2-3 days). Raw or underheated chicken dishes, such as "Torisashi", "Toriwasa" and "Takeyakitori", are the main causes foods. Campylobacter has been detected in about 40% of chickens distributed in Yokohama City (Results of Yokohama City Extracted Inspection from 2018 to 2014). Therefore, even chicken dishes served at restaurants are not always safe. Make sure that the fire is well cooked, and do not eat raw or undercooked chicken dishes.