{"topic_id":"jp-microbial_004","category":"japan-2026","context":"---\ntopic_id: jp-microbial_004\ncategory: japan-2026\ntitle: \"MAFF Salmonella Alert and Microbial Contamination Prevention Points\"\nlang: en\nsource: jp_microbial_contamination_prevention_maff_1-7.pdf\ndate_parsed: 2026-07-19\ntokens_estimated: 498\nverification: {method: substring_match, claims: 23, passed: 23, date: 2026-07-19}\nsource_document: \"Japan MAFF — ペットフード安全法 (Pet Food Safety Act)\"\ncitation:\n  authority: \"Japan MAFF / FAMIC\"\n  title: \"MAFF Salmonella Alert and Microbial Contamination Prevention Points\"\n  url: \"https://laws.e-gov.go.jp/document?lawid=420AC0000000083\"\n  retrieved: \"2026-07-19\"\n  ref: \"\"\n  doc_type: \"official PDF\"\n  needs_review: false\nauthority_tier: T1\nauthority_tier_basis: \"T1:jp-kr-gov\"\nauthority_tier_date: 2026-08-04\n---\n\nMAFF poster alert to pet food manufacturers/sellers: Salmonella spp. (サルモネラ属菌) is being detected in pet food distributed in Japan (国内を流通, jerky etc. / ジャーキー等).\n\nRisk: Salmonella can cause diarrhea in dogs and cats (サルモネラ属菌は、犬や猫に下痢等を引き起こすことがあります。), vomiting or bloody diarrhea in some animals; very dangerous (非常に危険です。) for puppies, kittens and weakened individuals (体力の低下している個体等にとっては).\n\nThree possible causes (考えられる3つの可能性):\n1. Insufficient washing/disinfection of equipment in raw-material processing (原料処理工程等で使用する機器等の洗浄消毒が不十分).\n2. Insufficient heat-drying — Salmonella on raw materials survived (加熱乾燥が十分ではなく、原料に付着していたサルモネラ属菌が生存).\n3. Unhygienic handling after heat-drying (加熱乾燥後に衛生的な取り扱いがなされていなかった).\n\nSalmonella is generally weak to heat, strong against drying (サルモネラ属菌は一般的に熱に弱く、乾燥に強い菌です。); detected products likely had process/environment problems (製造工程及び周囲環境に問題があった可能性があります。).\n\nFour management points to keep out pathogenic microbes (ペットフードに病原微生物を混入させないために):\n- Don't bring in (持ち込まない): define confirmation items for raw materials (moisture, temperature, color, smell); perform & record receiving inspections (受入れ点検を実施・記録する).\n- Don't attach (つけない): keep a clean environment (清潔な環境を維持する, insect/rodent control); split contaminated/non-contaminated zones (製造施設を汚染区域と非汚染区域に分ける); mind cross-contamination (交差汚染に注意する).\n- Don't let multiply (ふやさない): strict FIFO (原材料の先入れ先出しを徹底する); temperature control for meat/fish; avoid condensation before shipment (結露が発生しない品温).\n- Kill (やっつける): control heating temperature/time, drying/cooling (加熱温度・時間、乾燥・冷却条件に注意する), esp. core temperature (中心温度の確認や加熱ムラに特に注意する。); verify heating via product/microbial tests (製品検査等により加熱条件の検証を行う).\n","sources":["Japan MAFF / FAMIC — MAFF Salmonella Alert and Microbial Contamination Prevention Points (retrieved 2026-07-19)"],"source":{"authority":"Japan MAFF / FAMIC","title":"MAFF Salmonella Alert and Microbial Contamination Prevention Points","url":"https://laws.e-gov.go.jp/document?lawid=420AC0000000083","retrieved":"2026-07-19","ref":"","doc_type":"official PDF","source_document":"Japan MAFF — ペットフード安全法 (Pet Food Safety Act)","verification_file":"jp_microbial_contamination_prevention_maff_1-7.pdf"},"source_document":"Japan MAFF — ペットフード安全法 (Pet Food Safety Act)","source_file":"jp_microbial_contamination_prevention_maff_1-7.pdf","trust":{"authority_tier":"T1","fidelity":"verbatim","license":null,"display_grade":"A"},"tokens_estimated":498,"generated_at":null,"tip":"Use /api/v1/topics to discover more topics. /api/v1/nutrient for precise single-point queries. /api/v1/cross_compare for 2-3 standard comparisons."}