Beware of Campylobacter Food Poisoning... Be Careful with Undercooked Chicken

Bacteria Commonly Found in Poultry Organs Such as Chicken and Duck
Generally Occur in July During Chobok Season

A citizen is selecting a chicken at a large supermarket in downtown Seoul. [Image source=Yonhap News]

[Asia Economy Intern Reporter Kim Gun-chan] In July, when the demand for dishes like Samgyetang and Jjimdak increases, there has been a rise in food poisoning caused by the bacterium Campylobacter jejuni (Campylobacter), which is commonly found in the intestines of poultry. To prevent Campylobacter food poisoning, which occurs when chicken is not fully cooked, it is important to cook the chicken thoroughly by heating it to 75℃ for at least 1 minute to ensure the inside is completely cooked.

Recently, cases of Campylobacter food poisoning have been occurring consecutively. According to the Gyeonggi-do Institute of Health and Environment, on the 17th of last month, Campylobacter bacteria were detected in 4 out of 7 people who showed suspected food poisoning symptoms after eating chicken dishes at a workplace in Yongin-si, Gyeonggi-do. On the 19th of last month, one elementary school student in Seongnam-si was hospitalized due to this food poisoning.

Campylobacter is a bacterium commonly found in the intestines of poultry such as chickens and ducks, as well as wild birds. It thrives at 42℃, which is higher than the typical 37℃ for most food poisoning bacteria, making it proliferate actively in poultry with higher body temperatures.

Campylobacter food poisoning mainly occurs when contaminated chicken is eaten without being fully cooked. It can also happen when water splashes during the washing of raw chicken, contaminating other ingredients, or when vegetables are prepared without properly washing cooking utensils. The main symptoms are fever and abdominal pain, with diarrhea occurring in almost all cases. The incubation period before symptoms appear is 1 to 3 days, but can last up to 10 days.

The number of Campylobacter food poisoning cases in Korea has been steadily increasing. According to the Ministry of Food and Drug Safety (MFDS) on the 16th, the number of patients has risen over the past five years (2017?2021). Except for a decrease in 2019, the number increased gradually from 101 in 2017 to 590 last year. Especially, Campylobacter food poisoning mostly occurs in July, when Chobok (the first of the three hottest days in summer) falls. A total of 925 patients, accounting for 47% of all cases, contracted Campylobacter food poisoning in July.

The primary locations where Campylobacter food poisoning occurs are group catering facilities such as cafeterias. Forty-seven percent of all patients contracted food poisoning after eating at group catering facilities. In these places, where many chickens are cooked at once relative to the size of the pot, it is difficult to stir the chicken evenly, and sometimes undercooked chicken is taken out and served first.

According to the MFDS guidelines for preventing Campylobacter food poisoning, when preparing Samgyetang, ingredients should be prepared in the order of grains, vegetables, and raw chicken. For dishes like Jjimdak, raw chicken should be boiled once in hot water before preparation. Also, knives and cutting boards used for handling raw chicken should be used separately, and the chicken should be cooked thoroughly by heating it to a core temperature of 75℃ for at least 1 minute to ensure it is fully cooked inside.

Oh Yu-kyung, Director of the MFDS, stated, "Food poisoning, including Campylobacter, which is an unwelcome guest in summer, can be sufficiently prevented by washing hands before and after cooking, avoiding cross-contamination, and ensuring thorough heating during cooking."

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