Summer Season in Japan is hot and
humid, so the food gets easily spoiled, making food
poisoning something of a risk. So let’s take these
three simple preventative measures to avoid this
problem and enjoy this summer season in good health.
Avoid contact with bacteria
Wash raw vegetables and
seafood thoroughly with running water, and also
always wash your hands before cooking and
Avoid the spread of bacteria
Buy perishable food at the
end of your shopping, go home quickly and put it
in the refrigerator or freezer as soon as
possible. Keep the fridge temperature at below
10°c and the freezer temperature at −15°c.
Cook all food thoroughly, as
most bacteria cannot survive under a high
temperature. Keep the cooking utensils clean,
especially knives and cutting boards by
sterilizing them with bleach or boiling water.
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