Ulsan Institute of Health and Environment: "Reheat Food Left Out for 2 Hours"
"Beware of bacterial food poisoning!"
The Ulsan Institute of Health and Environment has issued a bacterial food poisoning advisory for the humid and hot summer vacation season.
The institute emphasized that prolonged hot and humid weather creates favorable conditions for the growth of food poisoning bacteria such as Salmonella and pathogenic E. coli, and urged people to take extra caution when preparing food.
They also advised that when shopping for outdoor activities such as camping, vacationing, or trips, food should be transported in a cool state using ice boxes or similar containers. When cooking, wear sanitary gloves and ensure that food is thoroughly cooked all the way through.
When storing cooked food, cool it quickly and keep it at temperatures below 5°C. Food left at room temperature for more than two hours should always be reheated before consumption.
Additionally, food handlers at restaurants near crowded vacation spots or public facilities must strictly follow the six key rules for preventing food poisoning when preparing food.
The six key rules for preventing food poisoning are: washing hands, thoroughly cooking food, boiling food, using separate utensils, cleaning and disinfecting, and maintaining proper storage temperatures.
An institute official stated, "Even during the humid and hot summer vacation period when the risk of food poisoning is high, we maintain a 24-hour emergency contact system to respond quickly to food poisoning incidents and other food-related accidents."
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