[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"kakomon-q-2024-jitchi-25":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":18,"tags":30},"2024-jitchi-25",2024,2,"実地","jitchi",25,"図の食品を摂食して食中毒になった際に最も疑われるのはどれか。",[12,16,19,22,25],{"index":13,"body":14,"is_correct":15},1,"黄色ブドウ球菌食中毒",false,{"index":6,"body":17,"is_correct":18},"ノロウイルス食中毒",true,{"index":20,"body":21,"is_correct":15},3,"カンピロバクター食中毒",{"index":23,"body":24,"is_correct":15},4,"ボツリヌス菌食中毒",{"index":26,"body":27,"is_correct":15},5,"サルモネラ食中毒",[6],"正答は2（ノロウイルス食中毒）。図の食品（カキなどの二枚貝）を生や加熱不十分で食べて起こる食中毒で最も疑われるのはノロウイルス（冬期に多い）。1黄色ブドウ球菌・3カンピロバクター・4ボツリヌス菌・5サルモネラは、二枚貝を主な原因食とする代表ではない。よってノロウイルス食中毒。**覚え方**: 二枚貝（カキ）＋冬＝ノロウイルス食中毒。十分な加熱で予防。",null]