Bacteria that increase even at low temperatures-Vibrio parahaemolyticus

Vibrio parahaemolyticus

This article is created with reference to the Food Hygiene Management Guide that incorporates The Japan Ministry of Health, Labor and Welfare HACCP. Images and illustrations are also borrowed from the same website.

To prevent food poisoning, let's keep in mind "not let Adhesion", "not let be increase", and "not let exist" .

Our products are corresponds as below ;
Bio-cleaning agent : "not let increase" and "not let exist",
Ozone air / Ozone water Generator : "not let Adhesion" and "not let be increase".

Often to occur in seafood at summer

In the food processing technologies, the development of refrigeration and freezing technology has greatly benefited the food industry.

Many bacteria prefer to activate around 35 degrees Celsius, which is the same as human body temperature.
Lower temperature storage is able to prevent the growth of bacteria and made it possible for a long time transportation and storage.

However, some bacteria become active at low temperatures.

Vibrio parahaemolyticus is one of them. It is a bacterium that often expresses the phrase we say "raw fish are easy to poisoning”, "the bacterium is easy to propagate"

The people who works for the fish, keep fishes cold from the harbor by refrigerated or on ice during transportation and sale, but Vibrio parahaemolyticus can be active between 5-40 degrees.

If accidentaly leave them at out of refrigerator, its bacteria may grow easily.

The bacteria activity limit at about 40 degrees. It means that even just a light heating, the possibility of onset is considerably reduced.

 

Vibrio parahaemolyticus is halophilic and will die quickly in the absence of salt. In summary, Vibrio parahaemolyticus is likely to occur if the sea fish leaves out of temperature control.

In the out of Japan, it had been said long time that " eating raw fish is an undeveloped culture".

Insufficient cooking caused Vibrio parahaemolyticus, people might been getting imprinting that "raw fish is dangerous". The low refrigeration technology may have spurred that impression.

Currently, the freezing / refrigerating and thawing technology developed in Japan are used all over the world.

You can enjoy sushi sashimi in a safe state of freshly by the highly freezing and re-produce thawing management.

However, we cannot let our guard down. The possibility of food poisoning may remain in case :
Insufficient cleaning before freezing,
Bacteria adhered from other materials,
Accidentally leave material in the temperature at out of control.

Vibrio parahaemolyticus causes these :
severe abdominal pain
water-soluble or mucous diarrhea
vomiting
fever etc.

Sushi is popular with all age and groups around the world.
It looks beautiful and delicious even at a reasonable price.
Omakase Kappou has a high unit price and no waste material, it is great interest as a business.
How can we strengthen hygiene management for further safety and security?

 

Strengthening the hygiene of cooking utensils

Cooking utensils have a risk of pollution from various bacteria.

In terms of sushi sashimi,
Kitchen knives ( Houchou ), cutting boards (Manaita) , washcloths that wipe them ( Tenugui), and the hands of sushi chefs, the largest cookware.

We think your hands are well disinfected, but let's use the ozone water for the further strengthen bactericidal control.

Kitchen knives and cutting boards may be disinfected with traditional boiling or vinegar but let's make them further confident this with ozone water.

Since Ozone water destroys bacteria from the nucleus, it has the characteristic that the sterilization rate is high and resistant bacteria are difficult to form. Click here for details on the ozone water / ozone air generator that kills harmful bacteria

We have multiple fungis intervene at the same time.
It doesn't die even at high temperatures
It will have highly bacterial resistance
It prefer a low oxygen environment etc.

If raw food occupies most of the menu, hygiene management should be further strengthen in addition to the current ones.

 

 

Eliminates the air odor

No matter how much you clean, you will still have a "fishy smell" ”Feel slightly something smell”.

In most cases, here's you may have ever done before implementation of frequent ventilation, sterilization spray treatment, deceive with fragrance spray, etc.

The cause of the odor is the organic matter that remains in the space.

These organic matters are floating bacteria in the air, attached bacteria to the surface, dust in poorly cleaned areas, slime in places at out of reach etc.

Beneficial bacteria contained in the cleaning agent produce enzymes.
Enzymes consume organic matter (harmful bacteria, dust, slime, etc.) as food.
Beneficial bacteria grows and creates an environment where harmful bacteria cannot live.

Not only suppresses the growth of harmful bacteria, but also
The effect of eliminating unpleasant odors (when the source of the odor is the generation of bacteria due to organic substances),

Removal of slime that is difficult to remove in general cleaning (the source of slime is organic matter),

Easily cleaning at the areas that are out of reach (smell from the drain of the wash sink, the gutter where pests occur, etc.) These are easy to achieve.  Click here to creates an environment where harmful bacteria cannot live.

We will do our best to help your hygiene management strengthen and the your businesses will continue to grow.

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