Heavy Rainfall Also Causes Food Poisoning... "Be Careful Managing Ingredients During the Jangma Season"

Amid severe damage caused by recent heavy rains, concerns about food poisoning due to contamination of ingredients by rainwater are also increasing. On the 20th, the Ministry of Food and Drug Safety stated, “During periods of heavy rain, rivers and other water bodies may overflow, causing livestock manure and compost to leak and contaminate groundwater or crops, so special care is needed in handling and managing food ingredients.”

First, the Ministry of Food and Drug Safety urged not to consume food contaminated by rain. Foods suspected of spoilage due to long periods without refrigeration or freezing caused by power outages must be discarded.

Also, for vegetables consumed without heating, such as fresh vegetable salads, the Ministry advised soaking them in chlorine disinfectant solution (food additive, 100 ppm) for 5 minutes, then washing them with tap water at least three times before cooking. Leaving washed vegetables at room temperature creates an environment more conducive to bacterial growth than before washing, causing adverse effects. Therefore, washed vegetables should be consumed immediately, and it is preferable to cook them by blanching or stir-frying. If immediate consumption is difficult, they should be refrigerated. Additionally, fruits should be thoroughly washed using fruit and vegetable-specific cleaning agents before consumption.

The Ministry also emphasized that groundwater must be boiled before drinking. Cooking utensils that have come into contact with groundwater should be disinfected by boiling or other heat sterilization methods before use.

Cooked food should be consumed within 2 hours whenever possible. If not consumed immediately, it must be stored in the refrigerator, and refrigerated food should be thoroughly reheated before eating. A Ministry official added, “Personal hygiene management must be strictly observed, such as washing hands thoroughly with soap or hand sanitizer under running water for at least 30 seconds before cooking or after using the restroom.”

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