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Is it possible to prevent food poisoning by cooking with heat once?

Is it possible to prevent food poisoning by cooking with heat once?

Food poisoning cases caused by heat-cooked foods have actually occurred.
Many bacteria and factors causing food poisoning can be destroyed by heating, however some heat-resistant spores can produce toxins, which may cause food poisoning even in cooked foods.

More information

	Causing foods	Major symptoms	Preventive measures
Welch bacillus	Boiled food, curry, stew, soup, noodle source, etc.	Stomachache, diarrhea, etc.	Ingest food soon after heating. Do not cook on the previous day and retain. When storing a large amount of food cooked once, separate it into smaller portions by using small containers and refrigerate them. After storing food, reheat it while stirring until simmering immediately before consuming it.
Bacillus cereus	Chinese fried rice, pilaf, yakisoba, spaghetti, etc.	Nausea, vomiting, stomachache, diarrhea	Do not cook large amount of rice or noodles to keep for long periods. Food from cereals should be put in a temperature keeping chamber or separated into smaller portions and keep them at a low temperature (8℃ or less).
Botulism bacillus	Bottled food, canned food, food kept in containers (especially homemade bottled and canned food) , etc.	Nausea, vomiting, vision impairment, speech difficulty, swallowing difficulty, respiratory paralysis, etc.	Even with food that seem able to be kept at room temperature, such as retort pouch food, check the storage instructions. Never ingest food from vacuum packs and cans that swell or smell bad. Heat food before consumption. Toxins become devitalized by either heating at 80℃ for 30 minutes or heating center part of food up to 85℃ and then keeping at room temperature for 30 minutes.
Staphylococcus aureus	Onigiri (rice ball), sushi, cooked/processed meat, egg, milk, etc.	Nausea, vomiting, stomachache, etc.	Those who have wounds, cuts, or abscess in hands/fingers must not directly touch and cook food. Wash and disinfect hands and fingers before cooking. Wear a cooking cap and a mask when cooking. After cooking, keep food at a temperature of 10℃ or less.

Major bacteria causing food poisoning even with heated food