During Japan’s rainy season and the hot summer months, food can spoil unbelievably easily and quickly.

Here are some points to remember.
*Be sure to wash your hands under running water with soap before cooking and eating meals.
*Keep your cooking utensils clean and sterilize them by boiling or use a disinfecting cleaner, available at any store.
*Consider using separate chopping boards for meat and other foods.
*Keep the fridge clean and cool (between 0-4 degrees Celsius). Remember a fridge doesn’t kill bacteria, only slows down the rate at which they multiply.
*Do not keep foods beyond their ‘use by’ date.
*Make sure to cook the center of food at 75 degrees Celsius for more than one minute.
*Once cooked, consume food quickly, or cool rapidly and refrigerate or freeze.
*When in doubt about the safety, throw it out!
*Be careful when buying ready-cooked food from venders and shops outside.

Symptoms of food poisoning can take many forms and can appear anywhere from minutes to weeks after eating. Bacteria, such as salmonella and botulism, can cause fever, cramps, nausea and diarrhea. Viruses, such as those in shellfish can take days to show and may trigger fatigue, vomiting, body aches and appetite loss.

Consult a doctor immediately for symptoms like these. 　(A.H.)