The number of salmonella food poisoning cases has reached 7,788 in the past five years, as of the 11th. Half of the patients occurred in the summer. Salmonella is a pathogenic bacterium found in the digestive tracts of poultry and mammals, water, and soil. Eating food contaminated with salmonella can cause fever, abdominal pain, vomiting, and diarrhea.
The Ministry of Food and Drug Safety (MFDS) reported the salmonella food poisoning cases from 2020 to 2024 on this day. There were 204 reported cases of food poisoning. Among them, 4,542 patients and 107 cases occurred in the summer months of July to September. The locations of occurrence were 63% in restaurants, 17% in group meal services, and 5% in ready-to-eat manufacturing and processing. It was noted that a significant number of salmonella food poisoning cases occurred from consuming foods made with eggs, like egg rolls and gimbap, as well as packed lunches.
When purchasing eggs, choose fresh eggs with uncracked shells. You should carefully check the laying date and consumption deadline indicated on the eggs. The purchased eggs should be immediately placed in the refrigerator, keeping them separate from other ingredients. Restaurants and group meal services should buy ingredients in bulk and avoid leaving them at room temperature for extended periods. The MFDS noted, "It is advisable to purchase only as much as needed and consume it within 2 to 4 weeks."
When preparing food, hands that have touched eggs, meat, or poultry, or have egg liquid on them should be washed with soap in running water. Care should be taken not to touch other ingredients, foods, or cooking utensils. Meat and poultry should be cooked thoroughly at 75 degrees Celsius for at least one minute. Eggs are best cooked until both the yolk and white are firm.