"Perfect for Drinking Alone 'Spicy Altang', But Actually E. coli Soup? ... Food and Drug Safety Ministry Orders Sales Suspension"

Raw Material Maeuntang Sauce, E. coli Non-compliance
MFDS Implements Sales Suspension and Recall Measures

The spicy fish stew sauce contained in the convenient meal Al-tang, which is considered an excellent 'hon-sul' (drinking alone) side dish for single-person households, has been found to be non-compliant with E. coli standards.

The Ministry of Food and Drug Safety announced that the "Premium Spicy Fish Stew Sauce" in the spicy fish stew manufactured by company Y located in Namyangju-si, Gyeonggi-do, was found to be non-compliant with the E. coli standards, leading to a suspension of sales and a recall.
[Photo by Ministry of Food and Drug Safety]

On the 22nd, the Ministry of Food and Drug Safety (MFDS) announced that the 'Premium Spicy Fish Stew Sauce' in the spicy Al-tang manufactured by company Y located in Namyangju-si, Gyeonggi-do, was confirmed to be non-compliant with E. coli standards, leading to a sales suspension and recall.

The recalled product is labeled with a consumption deadline of November 7, 2024, and the packaging unit is 540g. The raw material, Premium Spicy Fish Stew Sauce, weighs 140g.

The MFDS stated, "Sellers who have the recalled food products in stock should stop sales and return them to the recalling business operator," and "Consumers who purchased the product are requested to return it to the recall site and actively cooperate with the food recall."

○ Tips for Preventing Pathogenic E. coli Food Poisoning

1. Wash hands with soap or detergent under running water for at least 30 seconds
- Before and after cooking, before meals, after using the restroom, after going outside, etc.
2. Wash ingredients under running water at least three times before cooking immediately or refrigerating
- Avoid handling meat or seafood directly if you have wounds on your hands
3. When washing seafood or meat, be careful not to splash water onto nearby raw vegetables, fruits, or cooking utensils
4. Use separate knives and cutting boards for meat, fish, and vegetables
- To prevent cross-contamination. Cross-contamination refers to the transfer of contaminants from contaminated ingredients or utensils to uncontaminated ingredients or utensils
5. Cook all food thoroughly
- Core temperature: meat 75˚C, seafood 85˚C, heat for at least 1 minute
- Do not leave cooked food at room temperature; consume as soon as possible (within 2 hours)
- Reheat cooked food completely before consumption
- Boil water before drinking
6. Store raw and cooked foods separately
7. Sterilize used cooking utensils by boiling or chlorine disinfection