Food poisoning refers to the severe poisoning or acute infection as a result of consuming food and water contaminated by hazardous substances. Food poising falls into:

(1) Bacterial poisoning (bacteria)
(2) Natural poisoning (globefish or mushroom)
(3) Chemical poisoning (pesticide, insecticide, preservatives etc)


The (2) and (3) types are uncorrelated with seasons, while the peak season for (1) type is May to September.
As it is hot and wet in this period, it is easier for bacteria to proliferate. Together that people will drink a lot of water in summer, the gastrointestinal resistance is weaker.
Also, even when there is only one bacterium, it can be multiplied to 20 million and even a hundred million within half a day. Sometimes, the amount of bacteria in lunchboxes prepared hygienically can be increase to an amount to cause food poisoning in about 3-4 hours.

Common bacteria causing food poisoning and common symptoms

Salmonella enterica: diarrhea, nausea, vomiting, abdominal pain, fever and headache
Staphylococcus: diarrhea, nausea, vomiting and abdominal pain
Vibrio parahaemolyticus: diarrhea, vomiting, abdominal pain and fever
Clostridium botulinum: swallowing difficulty, blurred eyesight, articulation difficulty and breathe difficulty
Enteropathogenic E. Coli: diarrhea, nausea, vomiting, abdominal pain and fever

Food easily induces food poisoning

Over 50% food poisoning cases are associated with seafood and seafood processing food. It is also necessary to clean vegetable thoroughly before cooking or pickling. The freshness of meat and eggs is important and they should be cooked well before use.

Preventing food poisoning

1) Wash hands thoroughly before cooking
Wash hands thoroughly before touching food. Make sure to rub hands with soap because washing hands is the best way to prevent infection.

2) Do not speak or rub nose or mouth during cooking
Staphylococcus attaches on the surface of throat and nasal cavity can contaminate cooked food through saliva and sneezing. After it proliferates, people consuming such food will be infected.

3) Keep rats, cockroaches, dogs, cats and flies away from kitchens.

4) Disinfect kitchens and sterilize cooking utensils.
Unhygienic kitchens and unclean cooking utensils can become the sources of food poisoning infection. Disinfect kitchens and sterilize cooking utensils according to relevant rules to prevent food poisoning.
Food poisoning occurs very easily in Japan during summer because the weather is hot and wet. Therefore, please understand the basics of food poisoning and take correct preventive measures against food poisoning.