Frozen Hanwoo Beef Soup Fails E. coli Standards... MFDS Issues Recall Notice

MFDS Recalls Hanwoo Gukbap Failing E. coli Standards

Escherichia coli (E. coli) was detected in a frozen Hanwoo gukbap product, which was popular among single-person households due to its convenience of heating and consumption.

Hanwoo beef soup from Company A, which was judged non-compliant based on Escherichia coli standards.
[Photo by Ministry of Food and Drug Safety]

On the 26th, the Ministry of Food and Drug Safety (MFDS) announced that the 'Hanwoo gukbap' manufactured by livestock processing company A was judged to be non-compliant with E. coli standards, leading to a sales suspension and recall. The recalled product is a 600g frozen Hanwoo gukbap with a consumption deadline of November 7, 2024.

The MFDS urged consumers who purchased the product to stop using it and return it to the customer center or place of purchase indicated on the product.

Meanwhile, pathogenic E. coli causes infectious diarrhea in infants and acute enteritis in adults, occurring most frequently during the hot and humid summer months (June to August). The main causes include consumption of meat and processed products from animals infected with pathogens, vegetables and foods washed with contaminated water, and foods that are not fully cooked (such as meat, seafood, and eggs). Therefore, caution is required when consuming food. Major symptoms include fever, diarrhea, abdominal pain, vomiting, fatigue, and dehydration.

Prevention Tips for Food Poisoning Caused by E. coli

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 (the transfer of contaminants from contaminated ingredients or utensils to uncontaminated ones)
5. Cook all food thoroughly
- Core temperature standards: meat 75˚C, seafood 85˚C
- Heat for more than 1 minute
6. Store raw and cooked foods separately
7. Sterilize used cooking utensils by boiling or chlorine disinfection

This content was produced with the assistance of AI translation services.