TOKYO — Japan’s health ministry is calling for caution amid an increase in food poisoning caused by Campylobacter, a form of bacteria found in raw and half-cooked chicken.
Food poisoning cases usually rise in Japan during the damp rainy season from late May to early July. This year, experts have expressed concern about a sudden rise due to the easing of coronavirus-related restrictions, which have brought more customers back to dining out.
Once infected with Campylobacter, commonly found in raw or not fully cooked meat dishes such as sashimi, Korean “yukhoe” and lightly seared “tataki,” the bacteria can cause stomach pain and diarrhea among other symptoms. Although usually not fatal, children and the elderly are at risk of developing serious illness. In addition, the bacteria can result in Guillain-Barre syndrome (GBS), which can bring about difficulty breathing and paralysis of the limbs and face.
Around 2,000 people are afflicted with food poisoning by Campylobacter annually. Some regions, such as Kagoshima Prefecture, where chicken sashimi is part of the local cuisine, have established strict hygiene standards for the consumption of raw chicken meat, but caution is needed as about 70% of cases occur at restaurants.
FoodWorld 