In autumn, beware of food poisoning even with cooked dishes.

I thought food poisoning was worst in summer, but I hear that the risk of food poisoning is higher in the fall.

Even food that has been thoroughly boiled and cooked can cause food poisoning if stored at room temperature for a long time.

Cooked food should preferably be consumed within 2 hours, and when re-consuming stored food,

It is recommended to reheat and consume at temperatures above 75°C.

I thought it would be okay to leave it outside for a little while after cooking with such intense heat, but I realize I need to be careful.

Be careful of autumn food poisoning~

 

The Ministry of Food and Drug Safety warned that even thoroughly boiled and cooked food can cause Clostridium perfringens (hereafter referred to as Pefringens) food poisoning if stored at room temperature for a long time, and emphasized the importance of following proper food storage methods.

Pseudomonas bacteria are anaerobic bacteria that grow well in conditions without oxygen and at temperatures between 43°C and 47°C. They are widely distributed in natural environments such as soil and rivers, as well as in the intestines, feces, and food of humans and animals. When their growth conditions deteriorate, such as through heating, they form heat-resistant spores to survive, which allows them to proliferate again even in boiled food, unlike other food poisoning bacteria.

In particular, because they have a characteristic of proliferating well in environments rich in amino acids and other nutrients, there is a risk of food poisoning caused by Pseudomonas bacteria if meat dishes such as bulgogi are prepared in large quantities and stored at room temperature.

Over the past five years (2019-2023), there have been a total of 62 cases of Purpura Food Poisoning, with the highest number occurring in the fall at 21 cases, followed by spring, winter, and summer in decreasing order.

The place where the most food poisoning incidents occurred was restaurants (33 cases), followed by group meal facilities, outdoor activity and event venues. It was mainly caused by the consumption of cooked meat products such as chicken and pork.

After attending an outdoor event last fall, 259 cases of food poisoning occurred. An analysis of the cause suggested that there were cases where improper storage temperature management of large quantities (1000 servings) of packed meals (such as gochujang pork bulgogi) was suspected.

To prevent food poisoning caused by Pufferfish in restaurants or group catering facilities, when cooking large quantities of meat, it must be heated thoroughly to a core temperature of 75°C for at least 1 minute and served immediately. If it needs to be stored before serving, it should be divided into multiple containers and refrigerated at 5°C or below.

In addition, cooked food should preferably be consumed within 2 hours, and if stored food is to be consumed again, it is advisable to reheat it to above 75°C before eating.

Additionally, foods such as kimbap or sandwiches that are frequently consumed during outdoor activities in the fall should be stored in sunlight-exposed vehicle interiors or trunks, which increases the risk of food poisoning. It is recommended to use an icebox or similar container to keep and transport these foods at temperatures below 10°C.

To prevent food poisoning, it is important to thoroughly practice personal hygiene at home, such as hand washing, and to follow food safety guidelines. This includes using separate cutting boards and knives for different ingredients like meat, fish, vegetables, and fruits to prevent cross-contamination.

 

<Source: Dong-A Ilbo>