Among vegetables, ham, and meat... Which items should be placed last when shopping for safety?

The Ministry of Food and Drug Safety provided information on the safe use of ingredients and food to prevent food poisoning during outdoor activities such as camping, as the peak summer vacation season begins on the 17th.

During the summer, the hot and humid weather allows food poisoning bacteria to multiply more rapidly, so when eating outdoors, careful preparation from purchasing ingredients to storage and cooking methods is necessary. Bacterial food poisoning bacteria proliferate actively at temperatures between 32°C and 43°C.

 

 

Preferably purchase meat and seafood later.

For outdoor activities in summer, purchase fresh foods starting with room temperature foods, followed by agricultural products such as fruits and vegetables, then processed foods like ham and fish cakes that require refrigeration, and finally meats and seafood in that order. Check the expiration dates and other labels on processed foods. Leaving food ingredients inside vehicles, trunks, or similar places for extended periods during summer increases the risk of bacterial growth that can cause food poisoning. Therefore, refrigerated and frozen foods, meats, and seafood should be transported to the destination in a cooler box to keep them cool. When storing ingredients outdoors, fill the cooler box with as much ice as possible and place it in a shaded area. It is also advisable to keep meats and seafood cold until just before cooking.

Raw meats such as beef and poultry should be double-packaged or stored in a separate icebox to prevent cross-contamination with other ingredients. If only one icebox is available, foods that can be eaten immediately, such as vegetables and fruits, should be stored on the top, while meats and other items are stored on the bottom to prevent cross-contamination. Knives and cutting boards should be separated and used according to the type of ingredient, such as vegetables, meats, or fish. If it is difficult to distinguish and use them outdoors, follow the order of vegetables → meats → fish. After use, knives and cutting boards should be thoroughly washed to prevent food poisoning when preparing other ingredients.

When cooking meat, seafood, etc., it is necessary to cook thoroughly until the inside is fully heated (for meat, a core temperature of 75°C, and for seafood, 85°C for at least 1 minute), and food should be prepared in portions that can be consumed at once. Leftover food should be discarded unless it can be stored in the refrigerator. Additionally, soaking vegetables and fruits in creek water should be avoided due to the risk of microbial contamination, and they must be washed with tap water before consumption. Drinking water should be either bottled water or boiled water.

Before and after cooking, after using the bathroom, and after touching raw eggs, meat, etc., you should wash your hands thoroughly with soap or hand sanitizer under running water for at least 30 seconds to prevent contamination from pathogenic bacteria such as E. coli and Salmonella. The handwashing process should follow these steps: create foam → interlock fingers and rub → rub palms and backs of hands → rotate and scrub fingers → scrub under nails with fingertips → rinse with running water → dry with a towel. If it is difficult to use water and soap for handwashing during outdoor activities, it is recommended to use hand sanitizer approved as an over-the-counter drug by the Korea Food & Drug Administration.