Start of the food poisoning season (the top food causing food poisoning is surprisingly)

 

It's the season of food poisoning.

 

Food poisoning summary

 

Actual statistics

 

Cases of food poisoning increased from April, peaking in June, and continuing strongly until September.

 

Vegetables and fruits are more dangerous than eggs, meat, and raw fish, which are often mentioned as foods vulnerable to food poisoning.

The main culprit of food poisoning is vegetables.

 

Vegetables are the leading food source causing food poisoning, accounting for 67%.

 

10% of combined cooked food items such as ear lunch boxes, 202 people (4%) for meat, 175 people (4%) for seafood

 

The U.S. Centers for Disease Control and Prevention (CDC) also revealed that 46% of food poisoning cases are caused by vegetables and fruits contaminated with bacteria.

 

Why are vegetables and fruits the main causes of food poisoning?

 

I think it's okay to eat it as is because people often don't wash it properly or eat it raw, like in salads.

 

Unwashed vegetables include

 

There is a high likelihood that contaminated groundwater around the production site or bacteria transferred during transportation have proliferated.

 

E. coli residing in the intestines of animals that produce toxins

 

Pathogenic E. coli can also be transferred to vegetables through inadequately composted manure or contaminated water.

 

Raw vegetables and fruits must be washed thoroughly with clean water and consumed immediately.

 

Vegetables should be soaked in water with vinegar or similar substances for at least 5 minutes, then rinsed more than three times under running water.

 

Washed vegetables should be stored in the refrigerator. If left at room temperature, bacteria can rapidly multiply due to moisture.

 

When vegetables such as chives and kale are stored at refrigeration temperature for 12 hours and then analyzed

 

It has been confirmed that there is no change in the distribution of harmful bacteria regardless of whether cleaning was performed.

 

However, it was found that harmful bacteria significantly increase when stored at room temperature for 12 hours after washing.

 

When washed chives are stored at room temperature for 12 hours

 

The number of pathogenic Escherichia coli, which causes food poisoning, increased by an average of 2.7 times, and the pneumococcal bacteria present on kale increased by an average of 7 times.

 

Please try to eat as much as possible.