Aug 2, 2011

How to avoid food poisoning

Vibrio Parahaemolyticus Food Poisoning

As the risk of bacterial infection due to vibrio vulnificus sepsis is on the rise with the highest daytime temperature over 30℃, the National Fisheries Research & Development Institute (NFRDI) has announced a few factors to prevent vibrio parahaemolyticus food poisioning.
When preparing sashimi, raw fish, fresh fish must be used. The muscles of a living fish is sterile and do not carry pathogenic parahaemolyticus. However, bacteria on gills or scales penetrates into the muscles as they start to deteriorate, thus, it is imperative to wash fish thoroughly with running water after removing gills and scales in order to wash off parahaemolyticus.
Cooking utensils must be washed and disinfected after use. You can further prevent secondary contamination if other utensils such as knife, cutting board, dishcloth and etc. used to remove fish intestines, scales and fins are washed and disinfected as well.
Prepared sashimi must be consumed immediately or refreigerated as soon as possible. Since it only takes 10~20 minutes for vibrio parahaemolyticus to double up, leaving contaminated sashimi at room temperature for 3~4 hours during summer can cause food poisoning.
Healthy individuals do not need to worry too much about viblio parahaemolyticus because most of bacteria is weak to acid, thus, die when digesting food.
On the other hand, those with weak immune system must cooked food. Those who take antacids, stomach medicine or who have liver diseases (poor liver function, alcoholic liver disease and etc.) and diabetes must eat seafood that is boiled with the heat over 60℃.
“We will strengthen safety education targering fishermen and fisheries officials to prevent seafood food poisioning in summer time,“ said the representatives of NFRDI.
Written by Heejung Ko
A reporter of Medical Today

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