[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"kakomon-q-2025-ippan-54":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":27,"tags":30},"2025-ippan-54",2025,3,"一般","ippan",54,"細菌性食中毒の予防法として誤っているのはどれか。",[12,16,19,21,24],{"index":13,"body":14,"is_correct":15},1,"食品を十分に加熱処理する。",false,{"index":17,"body":18,"is_correct":15},2,"食品の水分量を下げる。",{"index":6,"body":20,"is_correct":15},"調理器具を消毒する。",{"index":22,"body":23,"is_correct":15},4,"調理後はなるべく早く消費する。",{"index":25,"body":26,"is_correct":27},5,"食品の塩分濃度を低く保つ。",true,[25],"正答は5（食品の塩分濃度を低く保つ＝誤り）。塩分は細菌の増殖を抑えるため、塩分濃度を低く保つのはむしろ食中毒予防に逆行する（塩蔵は昔からの保存法の一つ）。1加熱（やっつける）・2水分を下げる（増やさない）・3調理器具の消毒（つけない）・4早く消費（増やさない）はいずれも正しい予防法。",null]