Gwangju City Health Institute Warns "Food Poisoning, It's Still Too Early to Relax"

One Non-compliant Case Found in 45 Gimbap Inspection Sites

High Risk of Food Poisoning Due to Hot and Humid Weather

[Asia Economy Honam Reporting Headquarters Reporter Yoon Jamin] The Gwangju Metropolitan City Health and Environment Research Institute has urged caution against food poisoning as hot and humid weather continues.

On the 24th, according to the Gwangju Health and Environment Research Institute, a total of 45 gimbap samples from delivery-only restaurants collected during joint hygiene inspections conducted by the city and five autonomous districts, as well as those collected independently under the 'Food Poisoning Bacteria Tracking Management Project,' were tested for major food poisoning bacteria (8 types including Salmonella). The results showed 44 cases were suitable, and 1 case was unsuitable.

The one unsuitable case detected Bacillus cereus, a food poisoning bacterium, exceeding the standard level (more than 10,000 per gram).

Bacillus cereus is a soil-resident bacterium widely distributed in nature, mainly found in food raw materials and processed cooked foods related to soil. It produces heat-resistant toxins that can cause vomiting, abdominal pain, and diarrhea, making it a low-risk food poisoning bacterium.

According to the Ministry of Food and Drug Safety's food poisoning occurrence data from July to August 2019-2021, Bacillus cereus causes fewer food poisoning cases compared to Salmonella or pathogenic Escherichia coli.

However, as hot and humid weather continues recently and food poisoning is concentrated until September every year due to various causative bacteria, special attention must be paid to preventing food poisoning.

In particular, when ingredients and food are left at room temperature, there is a risk of rapid proliferation of food poisoning bacteria. Cooked food should be consumed as soon as possible or sufficiently cooled and refrigerated, and leftover food should be reheated before consumption.

Additionally, after handling ingredients, hands must be washed with detergent, and gloves worn during cooking should be replaced frequently. Such daily quarantine practices and efforts are necessary to prevent food poisoning.

Seo Jeongmi, head of the Food Microbiology Division at the Health and Environment Research Institute, said, “We will continue to strengthen monitoring of food poisoning bacteria in foods suspected of contamination by season and issue to do our best to prevent food poisoning,” and urged, “Please follow food poisoning prevention rules such as refrigerating food and washing hands well.”

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