Ulsan Institute of Health and Environment Research Urges Caution Against Bacterial Food Poisoning as Temperatures Rise

Follow the Six Key Rules to Prevent Food Poisoning
Safe Storage and Consumption of Food is Possible

The Ulsan Institute of Health and Environment Research has urged the public to take extra precautions to prevent bacterial food poisoning, as the risk has increased due to the recent rise in temperatures.

According to the institute, the period from spring to early summer is when bacterial food poisoning pathogens such as Salmonella and pathogenic Escherichia coli proliferate actively. Therefore, improper storage or consumption of food during this time can easily lead to food poisoning, making heightened vigilance necessary.

In response, the institute has launched a full-scale 'Bacterial Food Poisoning Pathogen Tracking and Management Project' since May. As part of this initiative, it has begun intensive monitoring and testing of foods typically consumed without heating, such as fresh vegetables and kimchi, as well as food ingredients like eggs and meat.

Additionally, by June, the institute plans to collect and test more than 50 samples of foods consumed without heating. Through detailed analysis of 18 types of food poisoning bacteria, including Salmonella and pathogenic Escherichia coli, it aims to strengthen preventive activities in advance.

An official from the institute stated, "Most cases of bacterial food poisoning can be sufficiently prevented simply by following proper cooking and storage habits." The official also emphasized, "We urge not only households but also group catering facilities and food service establishments to strictly adhere to the six key rules for preventing food poisoning."

The six key rules for preventing food poisoning are: ▲washing hands ▲thoroughly cooking food ▲boiling food ▲using separate utensils and equipment ▲washing and disinfecting ▲maintaining proper storage temperatures.

Ulsan Institute of Health and Environment Research