While humidity and mold may be unpleasant, food poisoning is dangerous and in rare cases can even be fatal. Make sure you’re taking the right precautions to avoid it. Children, pregnant women and the elderly are particularly at risk, but anyone can be affected, and the hot, humid weather makes outbreaks all the more likely. So, please keep the tips below in mind and keep yourself healthy throughout the summer.

・Always wash your hands thoroughly before eating or handling food.
・ Be sure to abide by the "best-before" dates (shohi-kigen) printed on food packaging, and throw out anything that is past its expiration date right away.
・Don't forget to wash all fruit and vegetables before eating them.
・Do not eat meat or poultry that is raw or undercooked. If you are eating sashimi, make sure that it is very fresh before you touch it.
・It is best to keep any and all meat in the freezer. Use a microwave oven to thaw out meat or poultry and then cook it immediately. Do not leave it out on the kitchen counter.
・You may safely refreeze frozen foods that have thawed if they still contain ice crystals or if they are still cold.
・Make sure that you use up any leftover food within a maximum of 48 hours, preferably sooner.
・When re-heating cooked rice or any other food, make sure that it is piping hot right through.

Cleaning Kitchen Items
・Sponges, knives and chopping boards should be disinfected with boiling hot water, vinegar or strong cleaner like "domesuto", but be sure to rinse well after cleaning.
・Use separate knives and chopping boards for raw and cooked foods, and wash them well between uses. Don't chop vegetables on the same board that you use for meat or poultry. Acrylic nonporous chopping boards are recommended over wooden ones.
・Boil your dishcloths frequently and keep your kitchen as clean as possible.