"Increased Food Poisoning Risk in Early Heat... Beware of Salmonella and Norovirus"

Restaurants, Cafeterias, and Homes Must Follow Rules Like Handwashing and Thorough Cooking

[Asia Economy Reporter Jo In-kyung] The early arrival of this summer's heatwave has increased the likelihood of food poisoning. Norovirus, known for causing food poisoning in winter, has recently been persisting through summer regardless of the season.

The Ministry of Food and Drug Safety emphasized on the 9th that since last month, temperatures have risen unusually fast to the point of tropical nights, requiring greater caution against bacterial food poisoning such as Salmonella.

Food poisoning incidents mainly occur in restaurants, while patients are mostly found in group catering facilities. According to the Ministry, over the past five years, more than half of the annual average 282 food poisoning cases?164 cases (58%)?occurred in restaurants, and among the average annual 5,813 patients, 2,593 (45%) were from group catering facilities such as schools, workplaces, and daycare centers.

To prevent summer food poisoning, practicing good hygiene such as handwashing is crucial. In restaurants and group catering facilities, hands must be thoroughly washed with running water after cooking or using the restroom to eliminate pathogenic E. coli. To prevent the spread of Salmonella, hands that have cracked eggs or touched egg water should not directly touch other foods.

Shoes and aprons worn in the kitchen should not be used outside the cooking area or in restrooms. Food handlers with symptoms of enteritis such as diarrhea or abdominal pain should only return to cooking two days after symptoms have disappeared.

When preparing and storing foods like egg sheets or pan-fried beef in advance, fully cooked egg sheets should be spread out on several clean trays to cool quickly, then transferred to clean airtight containers and refrigerated. Separate utensils such as knives, cutting boards, and spatulas should be used for ready-to-eat ingredients like imitation crab sticks and blanched vegetables, and for heated ingredients like meat and egg mixtures.

Especially in infant care facilities and elementary schools, extra care must be taken in managing the first patient to prevent the spread of highly contagious norovirus. When a patient occurs, vomit should be handled wearing protective equipment thoroughly, and restrooms must be disinfected.

At home, when shopping in summer, meat should be double-wrapped to prevent contamination of other ingredients. When ordering delivery or takeout from restaurants, food should be consumed as quickly as possible; if not eaten immediately, it should be refrigerated promptly and reheated before consumption.

Oh Yu-kyung, Director of the Ministry of Food and Drug Safety, urged, "To prevent food poisoning in restaurants, homes, and group catering facilities, strictly follow food poisoning prevention guidelines and consume food as soon as possible after cooking. Please pay special attention to preventing summer food poisoning."

This content was produced with the assistance of AI translation services.