毎日食べる “ お肉 ” の安全性
The Safety of the Meat We Eat Everyday
東京家政大学 食品衛生学 第二研究室 准教授・森田 幸雄

Yukio MORITA, Associate Professor,
Laboratory of Food Hygiene, College of Nutritional Science, Tokyo Kasei University
Hello everybody. I am Yukio Morita of Tokyo Kasei

previous speaker, Mr. Sakai, also mentioned, HACCP is

University. Today, I would like to talk about the safety

an internationally recognized hygiene system. So whenof the meat we eat everyday.

Japan produces any meat for export overseas, it is thesystem that should be employed as a matter of course.

I used to be a local government official, working as

Historically, Japan has not been a meat exportinga food hygienist in Gunma Prefecture for 19 years.

country. The type of HACCP introduced into JapaneseDuring that period, I also worked as a veterinary meatslaughterhouses was a revised version of the standard

inspector and, as Gunma was exporting meat to the

HACCP used in the US. At the time, I could see that thisUnited States, I served as a veterinary meat inspector

system led to a considerable improvement in conditions

in-charge of meat exported to the US.

both hygienically and microbiologically. Also, meat thathas been more hygienically produced fetches a higher

Meat exports from Gunma to the US beg an in

price, although that is another matter. In those days,

1991. Before the exports started, a delegation fromhowever, there was little difference in meat pricing

the US Department of Agriculture (USDA) visited

regardless of whether or not it had been produced

slaughterhouses in Japan. One of the comments theyhygienically or was contaminated by pathogenic

made at the time was, “Slaughterhouses in Japan

bacteria. But I would like to emphasize that hygienicallyare worse than those in Africa.” Fortunately, Japanproduced meat should naturally fetch a higher priceafterwards became truly diligent about its hygiene

because producers have to take greater care and incur

measures and was able to clear US standards andconsiderable expense in the production process.

eligible to export meat to the US.
I also obtained a Health and Labour Sciences Research
In 1999, while I was working as a veterinary meat

Grant which I used to conduct research into the hygiene

inspector, the US authorities decided to introduce

situations of several Asian countries. The slide you cana system known as HACCP (Hazard Analysis andsee here is from Vietnam. The meat is dog meat. Indeed,

Critical Control Point) to slaughterhouses. This waspeople in different countries eat a lot of different things.

a countermeasure against food poisoning caused byEscherichia coli (E. coli) O157 and Salmonella bacteria
contamination. The system also became a requirement

This is a slaughterhouse in China. And this is a scene

for Japanese slaughterhouses exporting meat to thefrom a butchers shop in the morning.

US, so I visited the USDA’s Food Safety and Inspection
Service (FSIS) for training. Back then, the term HAACPThis photo is from Thailand. It shows broiled rat being

was not very well known in Japan. In 2000 (the year

sold in the suburbs of Bangkok. People eat all kinds ofafter I received my training), the slaughterhouse inthings.

Gunma Prefecture introduced HACCP and became

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eligible to export meat to the US. At the time, we copiedThis is a picture postcard from Vietnam. It shows aand implemented the hygiene control system fromwater buffalo being transported on a motorbike. And

the US slaughterhouse where I had trained. As thethis one shows the carcass of a pig being carried on a

りぶ・らぶ・あにまるず 神戸アニマルケア国際会議 2012

motorbike. When you look closely at the carcass, youremember the important principle: “Only eat meat fromcan see the mark on the neck where the blood has

healthy animals.”been drained. So we know the animal is dead. If it wasalive and moving, it would obviously be impossible to“Safety” and “reassurance” are obviously two different

transport by motorbike.

things. We can guarantee “safety” based on scientificdata. At present, the tentative standard for the safeThis photograph is from the Philippines. After all, many

level of radioactive cesium in meat is 500 becquerels. I

places are still unhygienic compared with Japan. This

myself believe that meat with a level of 490 becquerels

is a morning market where the price of meat is low.

is safe. We can say that meat exhibiting a higher level

Of course, there are also more hygienic butcher shopsof radioactivity than the standard limit is not safe.

and supermarkets that keep their meat refrigerated.

Reassurance, on the other hand, is quite another matter.

People in various Asian countries are conscious

The sense of reassurance differs from one individualthat unhygienic meat is cheap and hygienic meat is

to another. I think the Japanese have a tendency toexpensive. But in Japan, many people are unaware

go more for reassurance than for scientific safety. We

that there are differences in the level of bacterial

can say that “such and such a thing is safe” because

contamination in the meat on sale at different shops.

we have scientific data to back up the claim. The word“safety” even appears in the name of the Food Safety

This is a photograph of a butchers shop in Laos. And

Commission of Japan. But for people to really have athis similar image is from Nepal.

sense of reassurance about meat, its safety must be
guaranteed. Consumers can then obtain reassurance

In 2011, I visited Uganda as a short-term JICA

through the exchange of information on hygiene.

specialist to teach about Japanese meat inspection
methods. In many developing countries, the elimination

Nowadays, risk control is the responsibility of theof livestock diseases remains a priority task. In Japan,

Ministry of Health, Labour and Welfare (MHLW) andthe elimination of such diseases has been accomplishedthe Ministry of Agriculture, Fisheries and Forestry

to a large extent. We have now reached the stage(MAFF). Risk evaluation is conducted by the Foodof microorganism control, meaning the stage when

Safety Commission of Japan, an organization underhygienic meat can be produced. I consider this to be a

the Cabinet Office charged with evaluating food safety

very happy situation for Japan.

based on scientific principles from a fair and neutral
position. I believe Japan to be a country where riskThis is my favorite poster. It says, “Food safety began

control evaluation is carried out securely.

when people started using fire and stopped eating raw
meat.” Nowadays, more people are eating raw meat andWith regard to meat-related food-poisoning incidents

consequently a great many food poisoning incidents

such as those involving ‘yukhoe’ (a Korean-style raw

are occurring.

beef dish) that occurred last year, let me give you mypersonal opinion. The basic HACCP concept is to ensure

There is also an important principle, namely that wehygiene from the farm to the dining table. Today, before

should only eat meat from healthy animals. When footmeat reaches the table, it goes through a number ofand mouth disease became an epidemic, we heard

processing stages including production, processing,comments along the lines of, “since it doesn’t spread topreparation, etc. Usually, each of these stages is carried

humans, it is OK to eat meat from infected animals.” Butout hygienically and with a sense of professionalism. In

this is an issue that goes beyond food hygiene itself.

the case of last year’s incident involving E. coli O111,

There is not only a risk that people eating meat froma lack of professionalism was evident in several places.

sick animals will become sick as a result but a risk that

I wish that consumers had questioned the safety of

another new pathogen infecting humans will appear. So

the meat given the unusual situation that diners were

2nd Live Love Animals International Conference on Animal Care in Kobe 2012187

able to eat raw yukhoe in a beef barbeque restaurant

This is a slide made over ten years ago. In those days,

for such a low price. Food passes through a long list

even animals with feces attached to the outside surface

of processing stages before it reaches the table, andof their bodies were brought into the slaughterhouse.

the baton of good hygiene must be passed on from

This would result in fecal matter coming into contact

each stage to the next. All those involved in processing

with the meat during the processing operation. By

must purchase hygienic meat, process it in a hygienic

contrast, today, animals are cleaned before being

fashion on their own premises to make it even morebrought to the slaughterhouse.

hygienic, and then pass it on to the next stage. Thisis basic. In the yukhoe incident, some of those on the

In Japan, as livestock hygiene has progressed, there hasmeat provision side put their priority on profit-making.

been a remarkable decrease in the incidence of livestock

Their meat was passed on to the next process without

diseases. Meat these days is processed in such a way

the contaminated parts being trimmed. This wasto ensure that it is not contaminated by pathogenic

unprofessional.

bacteria such as E. coli, Salmonella, Campylobacter,or Clostridium perfringens (C. perfringens). This isJapanese people have a particularly characteristic

called microorganism control. Today, in addition todietary habit. They are very fond of raw meat and fish

disease elimination, microorganism control has become

dishes such as sashimi, horsemeat sashimi, yukhoe,

extremely important. In order to realize microorganism

liver sashimi, etc. I have heard that in some places

control it is vital to raise clean livestock.

people eat raw wild boar meat including the internalorgans. Eating raw meat of this kind entails several

After biological testing, we perform tests on internalrisks. Some people have an image that wild meansorgans to determine whether or not disease is present.

natural, but wild and natural are quite different things.

The present Slaughterhouse Act stipulates that each

The health condition of a wild animal at the time it isindividual animal, as well as the knives and hooks

hunted is unknown. Indeed, it is a fact that wild animals

being used, must be sterilized in a sterilization tank at aare more easily captured if they are unhealthy. I wish

temperature of at least 83 C. In reality, there are somethat when people eat the meat of wild animals, theyslaughterhouses where this sterilization is carried out

would recognize that “this meat is not natural, but wild.”

correctly and others where it isn’t. In many cases, themeat processing work is performed, not by machines

Next, I am going to talk about the present situation

but manually. Results may therefore differ depending

surrounding meat inspect ion and distribut ion.

on the individuals who handle the processing.

Currently, official inspections are carried out ongoats, sheep, pigs and horses in accordance with theThis slide shows the inspection of a beef carcass. At the

Slaughterhouse Act, and the Poultry Slaughtering

end, an examination will be conducted to check whether

Business Control and Poultry Meat Inspection Act. This

there is any visible disease or external contamination.

slide shows the meat Hygiene Inspection Laboratory in

If contamination is present, it is not washed away using

Gunma Prefecture. We wear clothes like these when wewater. Instead, the contaminated part is trimmed away.

carry out our inspections.

This operation is performed manually, and there aresome slaughterhouses that do it properly and others

This is a biological test. As a basis for eliminatingthat don’t.

diseases, it is important to look at the conditions under

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which the animals used for food were living. In the case

The next slide shows the inspection of a pork carcass.

of BSE (Bovine Spongiform Encephalopathy; also known

As in the case of beef, an inspector will examine thecolloquially as “mad cow disease”), whether cattle cancarcass for contamination. If it passes, the carcass

walk straight or not is one of the USDA’s standards ofreceives a “pass” stamp and is sent for distribution.

diagnosis.

When a questionable case arises in a slaughterhouse

りぶ・らぶ・あにまるず 神戸アニマルケア国際会議 2012

- such as an animal that might be diseased - we bringcontamination can infect the meat. About 10% ofback a sample of the material to the meat inspection

fattening cattle carry E. coli O157 in their feces andcenter and carry out a thorough examination. In Gunma

this can contaminate their carcasses after slaughter.

Prefecture, hygiene inspections are not only conductedin the slaughterhouses themselves but also in animal

A high ratio of chicken meat is infected withtransport vehicles.

Campylobacter or Salmonella. While, in Japan today,
beef and pork are much more hygienic than before,

This slide shows a beef carcass swipe inspection. These

contamination of chicken meat remains widespread.

inspections are carried out on predetermined individual

The processing methods for chicken differ significantly

carcasses as a means of checking whether or not clean

from those for beef or pork. Cattle and pigs arecarcasses are produced after screening and salmonella

processed manually, one animal at a time, but chickens

detection.

are processed more mechanically at a rate of one
carcass per second, as shown in this slide.

This figure is intended to explain the HACCP system
employed at Japanese slaughterhouses for meat

In this picture, you can see the machine for removing

exported to the US. In order to verify whether thethe internal organs. The intestinal tract often breaks

HACCP system has been properly established and that

open when the org ans are removed which canclean carcasses are being produced, the slaughterhousesometimes result in the contents of intestines leaking

conducts E. coli testing on carcasses as a means ofout and contaminating the meat.

outside verification. As a result, the hygiene standardsof meat for export is actually higher than that of meat

Chicken meat inspections are performed by a certified

for domestic consumption. Also, in order to export meat

poultry slaughtering health supervisor and a poultry

these days, the introduction of HACCP is indispensible.

inspector who is a veterinarian. The chicken meat iswashed with water and then cooled by being placed

This slide shows personnel carrying out Salmonella

in a pool. The pool water contains chlorine, acting as

swipe testing in accordance with the SOP (Standard

a disinfectant. But this solution is not strong enoughOperating Procedures) of the USDA regulations.

to completely sterilize any meat contaminated byintestinal contents.

In many foreign countries, a single large
slaughterhouse may often carry out everything

In 1996, there was a nationwide epidemic of E. colifrom production to processing. But in Japan there

O157 in Japan. When we compare the Salmonella

are not many slaughterhouses where this occurs.

situation before and afterwards we see that, after 1996,

Many slaughterhouses have auction sites where theirboth pork and beef became cleaner. Before 1996,

carcasses are sold to the highest bidders. When people

during beef-carcass swipe inspections, Salmonella wasenter the auction site, they wash their hands, sterilize

detected in approximately 7% of samples. Nowadays it

their boots, and wear clean white gowns and caps.

is hardly ever detected at all. Also, before 1996, whenbeef swipe inspections were taken in the marketplace,

In 1996, a slew of food poisoning incidents involving E.

approximately 13% of samples tested positive forcoli O157 occurred, which created a social problem. In

Salmonella. Nowadays, it is seldom detected at all.

response, livestock farmers were requested to ensure

The situation is similar for pork as well. For both beefthat cattle brought to slaughterhouses were cleaned ofand pork, following the 1996 E. coli O157 epidemic, aexternal feces. This is a signboard giving notice about

strict hygiene control system corresponding to HACCP

that request.

was introduced into slaughterhouses, with the result

If an animal with hardened feces attached to itsthat the meat emerging from these facilities is now

body surface is slaughtered and processed, feces

very clean. On the other hand, you should assume

2nd Live Love Animals International Conference on Animal Care in Kobe 2012189

that chicken remains just as contaminated as it was

relative few have obtained ISO 22000 certification.

before. However, even if you purchase chicken and

We were only able to obtain the cooperation of

eat it, that doesn’t mean you will inevitably contract

one slaughterhouse. As might be expected, the ISO

food poisoning. The bacteria in question will die if the

22000-certified slaughterhouse produced hygienic

meat is sufficiently heated. When you cook chicken or

carcasses in which E. coli was not detected. There

chicken mince, be sure to heat it properly, then you

are other slaughterhouses that diligently carry out

won’t have to worry about food poisoning.

hygiene measures even though they are not ISO 22000
certified. But in general, those that do have ISO 22000

This slide shows the rat ios of Salmonella andcertification are consistently producing clean carcasses.

Campylobacter contamination in minced beef, minced

These results were introduced in a food bacteriology

pork and minced chicken on sale in the marketplace,magazine.

based on inspection results. Currently in these
inspections, Salmonella and Campylobacter are not

Since the time of the 1996 E. coli O157 epidemic, aisolated from minced beef or minced pork, but in thevariety of measures have been taken with the resultcase of minced chicken, Campylobacter is isolated fromthat Japanese beef and pork are now dramatically

20% and Salmonella isolated from 10% of samples

cleaner. So let’s take a look at the differences in

examined.

bacteriological contamination on carcasses between
those slaughterhouses working hard to be as hygienic

Campylobacter is also isolated from bile. It is isolated

as possible (by obtaining ISO certification) and thosefrom about 60% of cattle bile samples and from aboutthat aren’t.

10% of chicken bile samples. When I received my
AACCP training in 1999 I was told specifically that,

This chart shows the numbers of food poisoning“Bile is a contaminated substance, so if it is found onoutbreak cases. The causative agents in the largest

a carcass, trim off that section.” I was taught to always

number of cases are noroviruses, followed bycheck whether bile was present on a carcass.

Campylobacter and Salmonella in that order.

With the cooperation of eight slaughterhouses

This is the number of food poisoning patients. In terms

nationwide we carried out swipe tests on the perianal,of patient numbers too, noroviruses are the biggest

abdomen and chest regions of cattle carcasses

causative agent, followed this time by Salmonella,

and on the perianal, chest and neck regions of pig

Campylobacter and then C. perfringens. Althoughcarcasses. For both the cattle and pigs processed in ISO

noroviruses affect the largest number of patients, the22000 certified slaughterhouses adhering to HACCP

pathogens most commonly derived from meat areprocedures we were unable to detect even E. coli on

Salmonella, Campylobacter and C. perfringens, all of

the surface of the carcasses. Of course, even among

which are present in the digestive tract of livestock.

slaughterhouses that have not obtained ISO 22000

190

there are facilities that do pay attention to hygieneFirstly, let me explain about Salmonella food poisoning,

and where we do not detect E. coli results. However,or salmonellosis. Since Salmonella bacteria live in thethere was one where we did detect E. coli in 13 of 60

digestive tract of livestock, they can become attachedsamples. In general, I believe that the slaughterhouses

to the meat surface depending on the way in which

cooperating with us do have good hygiene conditions.

the carcasses are processed. Salmonellosis in humans

But, for those that did not give us their cooperation

occurs when live Salmonella attached to meat is orally

I believe E. coli will be detected in a higher ratio ofingested in some way. The symptoms of salmonellosis

samples from carcasses they process.

may include intense diarrhea, stomachache and fever.

These are the results of a similar test on pork. Among

At present, food-based Salmonella infections are moreslaughterhouses that deal with pigs, so far only alikely to derive from eggs than meat. Among the food

りぶ・らぶ・あにまるず 神戸アニマルケア国際会議 2012

products made using eggs, salmonellosis occurs mostcommonly when people eat the dessert ‘tiramisu’.

Thirdly, I would like to talk about food poisoning

Because tiramisu is made with raw egg and not heatedcaused by C. perfringens. These bacteria are spore

it can often lead to food poisoning. Among meat dishes,

forming which means they can survive for a long

‘toriwasa’ and ‘torisashi’ (chicken sashimi) - both oftime in our normal environment. C. perfringens lives

which use raw chicken meat - are major causes of foodin the digestive tract of livestock and reaches the

poisoning. Salmonella bacteria are often present on thisoutside environment when animals excrete feces. In

meat. Also, because reptiles host Salmonella, people

the environment, it mainly exists in spore form. The

sometimes get salmonellosis from eating ‘suppon’ (soft-

incidences of C. perfringens food poisoning have beenshelled turtle) dishes. Salmonella bacteria are present

increasing in recent years. The main food sources of C.

in the intestines of these turtles. During the cooking

perfringens food poisoning are meals prepared in large

process, live Salmonella from the meat sometimes

pots that are not eaten on the day they are cooked andcontaminate ingredients or utensils, and once the

not re-heated before consumption. Since the pots arebacteria enter the mouth, symptoms begin.

usually large, many people may eat from the same pot.
So this can lead to large-scale food poisoning outbreaks.

Minced beef and minced pork sold in the marketplace
are very clean these days. However, approximately

Let me explain in more detail about the causes of

10% of mixed chicken is contaminated with Salmonella.

C. perfringens food poisoning. When people cook

Armed with this knowledge, be sure to heat chicken

using large pots, ordinary bacteria die when the pots

meat sufficiently when cooking.

heat up. However C. perfringens can survive in spore
form because the spores are remarkably resistant

Secondly, I would like to talk about Campylobacter.

to the effects of heat. When the food in large pots is

These bacteria also live in the digestive tract ofboiled gently, the oxygen content of the food reduces.

livestock. The incubation period for campylobacteriosis

This creates conditions favorable for the growth ofis longer than that for salmonellosis. But, as with

C. perfringens. This is particularly prevalent in thesalmonellosis, the symptoms of the infection include

summertime when food cooked in a large pot is left

diarrhea, stomachache and fever. In a small percentage

at room temperature, perhaps because it is too largeof cases, after these symptoms abate, the infected

to be placed in a refrigerator. As the temperature falls

person may develop Guillain-Barré syndrome (GBS), a

to between 43 and 49 C any C. perfringens bacteria

serious disorder in which the limbs become numb. Foodpresent in the food revert from their spore form toitems that are the main causes of campylobacteriosis

their normal vegetative form and begin propagating.

are, as with salmonellosis, raw chicken dishes such as

By the following morning, the propagation process for

toriwasa and torisashi. Campylobacter also live in thelarge numbers of ordinary C. perfringens bacteria will

liver of cattle.

have been completed. If at this point the pot is properly
re-heated, the bacteria will be destroyed. But in the

As with Salmonella, Campylobacter is seldom found insummertime, people often eat food prepared the day

minced beef or minced pork, but it is detected in about

before without reheating. It is when many people eat

20% of minced chicken samples. Also, Campylobacterfrom a large pot left in this way that large-scale foodcan be isolated from about 60% of bile samples frompoisoning incidents can occur.

fattening cattle and from approximately 10% of samples
of beef liver sold in the marketplace. The wisdom ofThis slide shows the results of some tests for C.

eating raw beef liver has become a subject of discussion

perfringens in minced chicken. In this next photo, therecently. If you want to eat this dish, please do so inblack areas are colonies of C. perfringens. Last year,

the knowledge that the risk of it being contaminated bythere was an outbreak of C. perfringens food poisoning

Campylobacter bacteria is significant.

from Egyptian-style food that was distributed at an

2nd Live Love Animals International Conference on Animal Care in Kobe 2012191

evacuation center in Fukushima after the Great East

have varied over the past ten years. In May 2011, foodJapan Earthquake.

poisoning incidents involving yukhoe occurred. Since
then, despite the fact that people are no longer eatingThis is a newspaper article about a C. perfringens foodyukhoe, almost the same numbers of people are still

poisoning outbreak that took place at a special nursing

being infected with E. coli O157. So presumably, there

home for the elderly. The food source behind theare some other foods contaminated by these bacteria

infection was pumpkin boiled in soy sauce. It had beenin our diet even though yukhoe was certainly one ofcooked in a large pot and then served the following day

the causes of E. coli O157. In the case of EHEC, thewithout reheating. Particularly in summer, if cooked

infection routes are not limited to the ‘food to people’food is left in a pot at room temperature overnight, it

route. Infections also run from people to people.

should always be properly reheated to kill any bacteriapresent before serving. If people forget just one key

In the case of beef, the contamination is only on the

point about food poisoning prevention, food poisoning

surface of the meat. With beefsteak, Kobe beef, etc.,

incidents can occur. I urge everybody to remember theeven if the meat is contaminated and even if the meat is

keypoints to prevent food poisoning.

cooked rare, as long as the surface is sufficiently heated,
there is no risk of infection. These days, however,

Next, I will talk about a type of pathogenic E. coli

‘portion cuts’ – that is, portions of meat designed to be

known as enterohemorrhagic Escherichia coli or

cut into individual serving sizes - are often produced by

EHEC, which lives in the intestinal tract of ruminantcompacting pieces of meat together with mincemeat inanimals in the same way as Salmonella, Campylobactera metal container, then freeze forming them for laterand C. perfringens. When meat is processed in a

cutting. Relatively inexpensive portion cuts may lookslaughterhouse utilizing the HACCP system, EHEC

like a single lump of meat, but in reality they are not.

almost never becomes attached to the surface ofMeat formed in this way has living bacteria present

carcasses. Ruminants do not exhibit symptoms eveninside it. When people eat such meat cuts served rare

if they host EHEC strains such as E. coli O157 in their

they can sometimes develop food poisoning.

intestines. But if these bacteria infect humans, they
become sick. Infection with about a hundred of these

EHEC bacteria are resistant to acidity. Wagyu (Japanesebacteria will make people ill, and according to the Foodcattle) and hybrid cattle are fed on grain when being

Safety Commission, the minimum number sufficient toraised and fattened for meat. On this diet, their stomach

cause infection in susceptible individuals is just two.

becomes more acidic. Because E. coli O157 is relatively

Moreover, the incubation period for EHEC is quite

resistant to acidity, this strain undergoes selective

long. The first symptom is a watery stool, followed bypropagation and more easily survives in the stomach

blood in the stool. In approximately 5% of cases, theand the intestines. For these reasons, I consider that

infected person develops hemolytic-uremic syndrome

Japanese fattening cattle have the world’s highest E.

or encephalopathy which can be fatal in some cases.

coli O157 carriage rate.

This is a case list of EHEC incidents. In 2011, there

Ensuring the safety of food means maintaining hygienic

were outbreaks of E. coli O157 food poisoning in Japan

conditions at all stages from the farm to the dining

caused by eating yukhoe, while in Europe there weretable. I think the best way to do this is to introduce

cases of E. coli O104 food poisoning. And in 2009,

the HACCP concept into the home too. When meat

diners at a major restaurant chain contracted EHEC

is delivered or brought home, people need to place

infections.

it in a refrigerator immediately and store it there.
When cooking meat, they need to heat it sufficiently.

192

This chart details the numbers of E. coli O157 patients.

Also, I advise to clean cooking facilities and utensils

The above figure shows how the numbers of patients

thoroughly and ensure they are sterilized. The basic

りぶ・らぶ・あにまるず 神戸アニマルケア国際会議 2012

principles of food poisoning prevention are; “shut out

a risk of disease. If you harm your health by eating

bacteria,” “don’t allow bacteria to proliferate,” and “heat.”raw meat or raw liver, that is your own responsibility.
I would like people to judge for themselves about

As I touched on earlier, I ask that the people working

what kinds of risks are inherent in eating different

on any food product distribution process to pass onfoods. To repeat, food poisoning will occur if hygienic

their products hygienically to the next process in apractices are not followed at each processing stage.

professional manner. I ask them to purchase good

So the essential principles in order to prevent foodquality food product, make them better, and then sendpoisoning are: “shut out bacteria,” “don’t allow bacteria

them on to the next process. They need to maintainto proliferate,” and “heat.” Some people follow a raw

consumer safety by cooperating with others overfood diet. If so, you can’t heat your food, which is one

the course of the various processes. And at the sameof the three principles for preventing food poisoning. In

time, I am asking consumers to be clever consumers.

this case, it becomes even more important to realize theFood does have risks, so I want consumers to think forother two principles, namely, “shut out bacteria,” andthemselves about these risks when deciding what to eat

don’t allow bacteria to proliferate.” Also, keep facilities

and how to prepare it.

and utensils clean.

This slide concerns a case of Salmonella food poisoning

The number of food production facilities that havethat happened in Hokkaido in February 2010 as theintroduced ISO 22000 and HACCP is increasing. These

result of school meals being contaminated. It was afacilities are guaranteed to have very good hygienic

very rare event in that it was a food poisoning incident

conditions compared to those facilities that have not(due to Salmonella) on a large scale and in the depths

done so. I would like our society to become one inof winter in Hokkaido. In all, 1,300 elementary

which its consumers are free to choose the products

school pupils and 140 junior high school pupils wereof facilities that have introduced HACCP. Consumers

affected. The school meal cooking facility was a warm

should support these facilities.

environment, and this had allowed Salmonella bacteria
in the food to remain active and propagate before theThat completes my talk.

food left the facility.
This is an experiment conducted on Salmonella.
Five microliters (5µl) of liquid egg yolk containing
Salmonella bacteria, which have been allowed topropagate, is placed on the screw thread of a bolt. The
bolt is then tightened with a nut. When the Salmonella
is sealed up in this way, although the number of live
bacteria declines, some do survive even for a year.
Salmonella can survive for a long time even under
dry conditions. In food production facilities, there
are machines made with such screws that come into
contact with food. I would like to ask facility operators
to frequently dismantle such equipment and then cleanand sterilize each part.
This is my final slide today. I ask people to live life ona more scientific basis. It has been scientifically provedthat eating raw meat and especially raw liver carries

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