Tokyo Food Safety Information Center » Tokyo Metropolitan Government food safety FAQ » Food poisoning

Food poisoning

• I’ve heard that eating raw liver and toriwasa that uses undercooked chicken can lead to food poisoning; is this true?
• If I get food poisoning, how long after eating will I feel ill?
• What should I do if I get sick and think the cause is food poisoning?
• Why do some people get food poisoning and others don’t, even when they eat the same thing?
• Are there any regulations concerning meat provided for raw consumption?
• There have been cases of food poisoning from homemade pickles; are pickles sold commercially safe?
• What should I be careful about when making pickles at home?
• I’ve heard that you shouldn’t eat raw beef; is it safe, then, to eat steak rare?
• What should I do if I eat undercooked pork or chicken?
• What should I be careful about when preparing raw meat at home?
• What should I be careful about when making box lunches?
• I use barley tea bags infusing in cold water. Is there any hygienic problem? Is it better to use boiling water?
• What kind of food poisoning does the fish parasite Anisakis cause?
• Does erythritol cause food allergies?
• After eating fish, my lips feel tingly and I’m getting hives. What is histamine-induced food poisoning?
• Can my kitchen sink be a source of food poisoning? What are some key points I should be careful about?
• Does food poisoning cause hepatitis A?
• Is there any poisonous fish other than puffer fish? Can we eat even poisonous fish if we cook it in a correct way?
• What should I be cautious of when eating plants from my kitchen garden?
• Is it possible to prevent food poisoning by cooking with heat once?
• I like to eat leftover curry on the next day after cooking, but I hear that this may cause food poisoning. Is it true?
• Is it safe to put frozen dishes in a lunchbox for later consumption?
• Is it true that seeds of biwa (Japanese medlar or loquat) contain harmful matters?
• Why is it wrong to give honey to an infant under the age of one year?
• What is “dry-aged beef”, which is often talked about lately? Does raw beef become edible if it is aged?
• When we eat shellfish dug by ourselves, such as clams for example, what should we pay attention to?
• I hear that whelks are poisonous. Is it true?
• I hear that food poisoning bacteria may be detected from raw vegetables. Is it true?
• What should we be cautious of when we put drinks in metal canteens?
• What should I be aware of purchasing takeout food such as box lunches or delivery meals?
• What do I have to do when heating up meat products such as frozen fried cake of minced meat?