Gyeonggi Health and Environment Research Institute Urges Caution Against 'Food Poisoning' Ahead of School Opening
[Asia Economy (Suwon) = Reporter Lee Young-gyu] The Gyeonggi-do Institute of Health and Environment Research urged caution regarding the risk of food poisoning outbreaks in schools across the province ahead of the full reopening of elementary, middle, and high schools after the 20th.
Yoon Mi-hye, director of the provincial Institute of Health and Environment Research, stated, "This year, since the start of the school term has been delayed, the risk of food poisoning in schools resuming meal services is higher than ever, so extra caution is needed." She added, "Schools should make efforts to prevent food poisoning in advance by thoroughly cleaning and disinfecting cooking utensils before resuming meal services, checking the expiration dates of food ingredients, and managing personal hygiene."
According to the "National Monthly Food Poisoning Occurrence Status" from 2017 to 2019 released by the Ministry of Food and Drug Safety, an average of 381 patients occurred in February before the school term started, but after the term began in March, the monthly average rose to 1,528 patients?more than four times higher. Since this year’s school reopening is in May, a period approaching summer, the provincial Institute of Health and Environment Research explained that even greater caution is required.
There have been 11 cases of food poisoning in the province this year, with 140 patients affected.
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The causes of food poisoning include bacteria such as Salmonella, Clostridium perfringens, and Norovirus. In particular, Salmonella and Clostridium perfringens occur when food is left at room temperature for extended periods, so hot food should be stored and managed at 60℃ or above, and cold food at 5℃ or below after cooking. Additionally, Norovirus is easily transmitted through secondary human-to-human infection, so special attention must be paid to personal hygiene practices such as handwashing.
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