As the monsoon season begins, the Ministry of Food and Drug Safety has urged the public to follow daily hygiene rules to prevent food poisoning.
The ministry said Friday that with the full-fledged monsoon season arriving, the risk of food poisoning could rise due to the hot and humid environment and heavy rainfall. It called for hygienic handling of food ingredients and strict adherence to personal hygiene rules.
Both the average temperature and rainfall in July are forecast to be higher than usual. Such a hot and humid environment promotes the growth of bacteria and mold. When rivers overflow due to heavy rain, the risk of food poisoning through contaminated crops can also increase.
Food poisoning statistics from the past five years show that cases were concentrated in July. Accordingly, during the monsoon season, it is important to thoroughly manage hygiene throughout the entire process, from storing and cooking to consuming ingredients, and to make personal hygiene practices such as handwashing a daily habit.
To prevent food poisoning during the monsoon season, personal hygiene must be thoroughly managed. This includes washing hands cleanly for at least 30 seconds using soap or other hand cleansers under running water after using the restroom, before eating, and before trimming or cooking ingredients.
Nuts, which are prone to mold from moisture, should be sealed and stored refrigerated or frozen when possible, while dried agricultural products such as grains and legumes should be sealed and kept in a dry place. In addition, food that has been flooded or is suspected of flooding due to heavy rain, as well as food suspected of spoilage because the proper storage temperature could not be maintained due to power outages, should be discarded.
Vegetables should be soaked in a chlorine disinfectant solution (food additive, 100 ppm) for at least five minutes and then thoroughly washed at least three times with tap water. Because washed vegetables are prone to bacterial growth if left at room temperature, they should be eaten immediately when possible, and it is advisable to cook them as seasoned or stir-fried dishes. If they cannot be eaten right away, they should be refrigerated.
Fruits such as watermelon, Korean melon and peaches should be cleaned on the surface using a fruit and vegetable cleanser and then thoroughly rinsed with tap water before consumption.
To prevent cross-contamination, cooking utensils such as knives and cutting boards should be disinfected with boiling water and used separately by type of ingredient. Ingredients with a high risk of cross-contamination, such as fish and other seafood and raw chicken, should be handled last, and after handling, cooking facilities such as sinks must be washed and disinfected.
In addition, cooked food should be eaten immediately when possible, and if not consumed right away, it should be refrigerated or frozen. Refrigerated food must be reheated before consumption.
According to the ministry, "salmonella" is cited as the main cause of food poisoning. In 2024, salmonella overtook norovirus, which had been the No. 1 cause of food poisoning. The most common source of infection is chicken. Salmonella bacteria that live in a chicken's intestines can be carried onto the surface of eggshells through feces.
If a contaminated eggshell is cracked, salmonella can enter the contents (yolk and white). There is also a risk of cross-contamination if other ingredients are touched with hands that have handled eggs. Since salmonella is vulnerable to heat, it is important to follow the rules of "refrigerated storage" and "heating."
