Large Temperature Differences and High Daytime Temperatures in Autumn... "Beware of Food Poisoning"

Food and Drug Safety Ministry CI (Photo by Food and Drug Safety Ministry)

[Asia Economy Reporter Lee Chun-hee] The Ministry of Food and Drug Safety announced on the 24th that special caution is required to prevent food poisoning during outdoor activities or when storing and consuming food and beverages at home in the fall season, when there is a large temperature difference between day and night and daytime temperatures are high.

Analyzing the status of food poisoning occurrences over the past five years from 2016 to last year, the average number of food poisoning cases in the fall season from September to November was 81 cases (2,048 patients), second only to the summer season from June to August with an average of 108 cases (2,387 patients). In particular, food poisoning caused by Salmonella in the fall averaged 8 cases (797 patients), accounting for 43% of the annual average of 19 cases.

The Ministry of Food and Drug Safety warned that although mornings and evenings are chilly in the fall, daytime temperatures are high enough for food poisoning bacteria to multiply. Therefore, negligence in food storage, such as leaving cooked food at room temperature for extended periods, or poor personal hygiene can cause food poisoning.

The Ministry also shared efforts to prevent food poisoning in the fall. First, it urged people to wash their hands thoroughly with soap or hand sanitizer for more than 30 seconds before and after cooking. It also warned not to touch vegetables and fruits that are consumed raw after handling raw meat, raw chicken, or eggs. Vegetables and fruits should be soaked in water and then washed clean under running water, used quickly, or stored cold. Processed meat and seafood should be stored refrigerated.

During cooking, meat, poultry, and eggs should be heated and cooked thoroughly to be fully cooked inside. Knives and cutting boards should be used separately for different ingredients and washed clean to prevent cross-contamination. After cooking, for dishes like gimbap, ingredients should be fully cooked and cooled before preparation, and lunchboxes should have rice and side dishes cooled and placed in separate containers. This is because microorganisms multiply fastest at lukewarm temperatures of 30 to 40 degrees Celsius, so it is better to cool cooked ingredients before preparing. Also, during outdoor picnics, cooked food should be stored and transported at temperatures below 10 degrees Celsius using iceboxes, and it is dangerous to leave food for more than two hours in places exposed to sunlight, inside vehicles, or trunks where temperatures tend to be higher.