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Examination for other causative micro-organisms of food poisoning

Last update date March 23, 2019

Other causative micro-organisms of food poisoning

We are classified in neither of infection type and toxin type.

Welsh bacteria

We are distributed over the natural world widely and habitually reside in the bowels of the soil and water, Homo sapiens and animal. We may form husk called sporule and may do seizan even if we heat up at 100 degrees Celsius for from one hour to six hours. In addition, it becomes easy to be cause food in cases that made curry or stew in large quantities that these bacteria are thin anaerobic conditions of air and multiply.
Laboratory procedure
We inoculate into ranoka CW agar and zokin does typical colony using kukkudomito nutrient medium and we perform property examination and, after the anaerobiotic culture, are settled.

Bacillus cereus

We are distributed over the natural world such as the soil, dust widely and germinate when we usually form sporule, and condition is set. We are strong in heat and are kind of putrefactive bacteria of food.
It is often caused by food which assumes farm products such as cereals raw materials.
Laboratory procedure
We inoculate into NGKG agar and we perform property examination about typical colony and are settled.

Cause of the disease Escherichia coli (diarrhea Hara-related Escherichia coli)

Escherichia coli (Escherichia coli) is bacterial kind to constitute enteral resident flora of various animals which included Homo sapiens, but as a result of letting you pollute thing that feces excreted by those animals are various, is distributed over the natural world widely.
There is type to cause diarrhea to cause of the disease Escherichia coli and Homo sapiens named generally in that, and "O-157 epidemic" or "O26" are known as representative thing.
It may not develop while enterohemorrhagic Escherichia coli produces verotoxin and may cause complications such as hemolytic uremic syndrome (HUS) even if infected.
We perform hand-washing as the prevention enough, and we wash ingredients well, and let's heat up enough (center is 75 degrees Celsius more than one minute).
With yakiniku, we distribute the one for uncooked meat and business to eat about tong and chopsticks to use, and attention is necessary for the handling. In addition, well water will prevent you from drinking.
We consult doctor immediately, and pollution with stool of infected person will be careful not to spread when we are infected.

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Examination for Health and Social Welfare Bureau health security department Central Wholesale Market home food hygiene place

Telephone: 045-441-1153

Telephone: 045-441-1153

Fax: 045-441-8009

E-Mail address [email protected]

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