Tokyo Food Safety Information Center » Preventing food poisoning » Campylobacter food poisoning: Be aware and prevent it » For restauranteurs
For restauranteurs
A variety of people ranging from small children to elderly people eat the meals that all of you serve.
You should practice hygiene management to ensure that you do not expose your customers to the dangers of food poisoning.
Is serving toriwasa and chicken sashimi prohibited?
While serving toriwasa (lightly boiled chicken breast that remains raw on the inside) and chicken sashimi is not prohibited, you should be aware that most cases of Campylobacter food poisoning reported in the metropolitan area in the past few years have occurred at restaurants and that the suspected causes are primarily toriwasa and chicken sashimi.
In addition, according to past surveys, the rate of incidence of Campylobacter is relatively high in chicken.
Proprietors have a responsibility to serve hygienic food. Serving toriwasa and chicken sashimi runs a high risk of causing food poisoning except when chicken for which reliable measures are taken to prevent the incidence of Campylobacter is used as the ingredient.
I know that chicken is safe if it is adequately cooked, but the flavor and texture are impaired. Are there any good techniques?
It is known from cooking experiments that most of the bacteria die when the center of the meat is heated to 65˚C, and this is not enough to “overcook” it. Please try this in your restaurant to ensure that you can serve food that is delicious and safe.