Precautions for Bacterial Food Poisoning During Outing Season... Ulsan City Health and Environment Research Institute Identifies Salmonella as the Leading Cause of Food Poisoning

Ulsan City Hall.

[Asia Economy Yeongnam Reporting Headquarters Reporter Dongguk Lee] The Ulsan City Health and Environment Research Institute recently urged caution against bacterial food poisoning as daytime temperatures continue to rise to the mid-20s Celsius, signaling early summer weather.

According to food poisoning occurrence statistics from the Ministry of Food and Drug Safety, 67% of food poisoning patients last year were caused by bacterial food poisoning.

Among these, patients infected with Salmonella accounted for the highest at 44%, followed by Campylobacter jejuni (17%), Clostridium perfringens (17%), and pathogenic Escherichia coli (16%).

Bacterial food poisoning such as Salmonella begins to gradually increase from May, when daytime temperatures start to rise, reaching its peak during the hot and humid summer months.

With the recent increase in outdoor activities such as camping, there are many cases of eating or preparing food outdoors, so special attention is required for food consumption and storage of ingredients in these situations.

A research institute official emphasized, “When dining out or eating outdoors, personal hygiene must be thoroughly maintained, and when cooking food directly during activities like camping, refrigerated storage using ice boxes should be used, and food should be cooked and consumed within a short time.”