[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"kakomon-q-2024-ippan-55":3},{"slug":4,"exam_year":5,"exam_round":6,"section":7,"section_code":8,"number":9,"body":10,"choices":11,"correct_indices":28,"explanation":29,"has_explanation":15,"tags":30},"2024-ippan-55",2024,2,"一般","ippan",55,"カンピロバクター食中毒の主な原因となる食品はどれか。",[12,16,19,22,25],{"index":13,"body":14,"is_correct":15},1,"鶏肉",true,{"index":6,"body":17,"is_correct":18},"イワシ",false,{"index":20,"body":21,"is_correct":18},3,"牡蠣",{"index":23,"body":24,"is_correct":18},4,"フグ",{"index":26,"body":27,"is_correct":18},5,"牛肉",[13],"正答は1（鶏肉）。カンピロバクター食中毒は、加熱不十分な鶏肉（鶏レバー等）が主な原因食品。2イワシ（アニサキス等）、3牡蠣（ノロウイルス）、4フグ（テトロドトキシン）、5牛肉（腸管出血性大腸菌等）は、カンピロバクターの主な原因食品ではない。よって鶏肉。**覚え方**: カンピロバクターといえば『生・半生の鶏肉』。よく加熱すれば防げる。",null]