The Ministry of Food and Drug Safety announced on the 8th that it will conduct intensive hygiene inspections of egg handling businesses until the end of October to proactively manage eggs during the summer season.
This inspection was prepared to ensure hygienic egg supply due to the earlier-than-usual heatwave and the recent surge in food poisoning caused by Salmonella bacteria. The inspection targets approximately 750 locations, including egg handling businesses with a history of Salmonella detection and small-scale egg handling businesses that are relatively vulnerable to microbial management.
The main inspection items include compliance with egg washing standards and whether eggs washed with water are refrigerated. The appropriateness of egg shell markings such as laying date and producer unique number, as well as the handling of spoiled eggs or eggs unsuitable for consumption, will also be checked.
Additionally, the Ministry of Food and Drug Safety urged the public to wash their hands with soap or other cleansing agents after handling eggs in daily life to prevent cross-contamination, and to follow food poisoning prevention guidelines by heating eggs to a core temperature of 75 degrees Celsius for at least one minute during cooking before consumption.
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