Hand washing is very important to protect your body from illnesses such as colds and food poisoning. This is because many illnesses and food poisoning are caused by cooking or eating with hands contaminated with pathogens, or by rubbing your eyes or nose, so be sure to wash your hands regularly. It is important to get into the habit of doing this.

There are three main causes of food poisoning.

① Bacterial food poisoning caused by food poisoning bacteria mixed into food.

② Viral food poisoning caused by eating or drinking food that has accumulated viruses or through human hands.

③ Natural food poisoning caused by animal or plant poisons such as pufferfish or poisonous mushrooms.

Of these, approximately 60% are bacterial and 30% viral.
The incidence of food poisoning is not the same throughout the year. The general trend is that they occur less often in the cold season, increasing as the weather gets warmer in April and May, and reaching their peak in the summer from July to September. Typical cases that are frequently discussed include enterohemorrhagic Escherichia coli infections, O-157, O-26, and O-111, which occur in large numbers during the summer months from July to September. .
However, from the end of 2006 to the beginning of 2007, infections and food poisoning caused by norovirus, which had not been well recognized until now, became rampant. Norovirus frequently occurs during the winter season from November to March, when it was previously considered to be relatively safe, and in recent years it has received particular attention as outbreaks often occur in nursery schools, schools, and elderly care facilities. It is important to be conscious and careful not only during the season, but also during the cold winter season to avoid food poisoning.

The three principles of bacterial prevention are:

1. Do not add or introduce bacteria or bacteria.

2 Do not increase.

3. Kills bacteria.

In fact, in order to provide safe products to consumers at the ham factory work site, we thoroughly wash our hands before entering the work area, wash equipment and equipment, thoroughly clean the work room, thoroughly control the temperature of product heat sterilization, etc. We are working on hygiene management.

Ham Kobo Kumagaya