Be Careful of Food Poisoning from 'Large-Scale Cooked Foods' in Spring

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[Asia Economy Reporter Kim Young-won] In spring, when the temperature difference between day and night increases, if cooked food is not stored at an appropriate temperature, food poisoning caused by Clostridium perfringens can occur. Especially, food poisoning is more likely to occur through large quantities of cooked food that take a long time to serve.

According to the Ministry of Food and Drug Safety on the 10th, Clostridium perfringens food poisoning is the fourth most common food poisoning after norovirus, pathogenic E. coli, and Salmonella. Over five years until 2020, a total of 1,584 patients were reported, with 771 cases (49%) occurring from March to May, showing a concentration in spring.

Clostridium perfringens is an anaerobic bacterium that grows well in oxygen-free conditions at 43?47℃. It is distributed in natural environments such as soil and rivers, as well as in the intestines and feces of humans and animals, and in food.

Because perfringens bacteria form heat-resistant spores during their growth process, the bacteria themselves are killed during cooking, but the spores remain, making post-cooking temperature management important. If food containing spores is stored at improper temperatures, the bacteria can multiply and cause food poisoning.

To prevent perfringens food poisoning, attention must be paid during both cooking and storage. First, foods such as meat should be cooked thoroughly so that the core temperature reaches at least 75℃, and cooked food should ideally be consumed within 2 hours. For seafood, it is recommended to cook at 85℃ or higher for more than 1 minute.

When storing cooked food, it should be kept at either above 60℃ or below 5℃ to prevent food poisoning. Foods stored refrigerated or frozen should be reheated to at least 75℃ before consumption to destroy toxins.

Also, it is better to divide food into multiple containers rather than storing it in one large container. If the food is hot, place the container in a sink filled with cold water or ice and stir to cool it quickly before storage. Putting hot food directly into the refrigerator can raise the internal temperature and spoil other stored food.

Additionally, from March to May, caution is needed for food poisoning during outings. This is because food poisoning incidents involving gimbap, sandwiches, and lunch boxes increase during this season. When preparing food for outings, it is recommended to follow preventive measures such as ▲wearing hygienic gloves during cooking ▲preparing only the amount that can be consumed within 4 hours ▲cooling food before closing the lid ▲and storing food in refrigerated conditions.

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