This year, 110 suspected food poisoning reports at group food service centers...30% more than the average for the last three years
May 16, 2025
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According to the Ministry of Food and Drug Safety, a total of 110 cases of suspected food poisoning at group cafeteria such as school meals were reported until the second week of May this year, up 31% from the average of the last three years (84 cases). About 48% of them occurred in group catering centers such as schools.
According to the recent three-year average (2022~2024), bacterial food poisoning caused by salmonella, pathogenic E. coli, and Campylobacter jejuni has occurred a lot. It is very important to comply with food poisoning prevention rules, such as personal hygiene management of workers such as group food service centers and compliance with cooking food storage temperatures.
First of all, salmonella and pathogenic E. coli are weak against heat and can sufficiently prevent heat cooking, so when heating and cooking meat or poultry, it should be fully cooked (center temperature of 75℃, more than 1 minute). In particular, to prevent salmonella food poisoning, be careful not to cause cross-contamination by touching other ingredients, cooked food, or cooking utensils with hands stained with egg water (egg) when using eggs, and when cooking heat, it should be fully cooked until both yolk and white become hard.
Campylobacter food poisoning is often caused by cross-contamination of chicken without being fully cooked or water washed with raw chicken splashes on other ingredients.
Therefore, the chicken should be heated sufficiently to be fully cooked, and after touching raw chicken, wash your hands cleanly under running water for more than 30 seconds using soap and other hand sanitizers, and handle other ingredients. Also, be careful not to contaminate raw chicken by splashing it into other ingredients or already cooked foods, and when storing in the refrigerator, it is recommended to store it in an airtight container so that the blood of the raw chicken does not contaminate other foods.
Vegetables consumed without heating and cooking should be soaked in chlorine disinfectant for 5 minutes and then thoroughly washed at least three times with tap water. If food materials that have completed the pretreatment process such as washing and cutting are stored at room temperature for a long time, microorganisms can easily multiply, so it is better to eat them right away.
In addition, when mass cooking food at a group cafeteria, etc., it should be cooked by dividing the amount required, divided immediately after cooking, and cooled immediately, and the time from completion of cooking to distribution should be minimized, and the warmer should be kept at 60°C or higher and the cooler should be kept at 5°C or lower.
Reporter Kim So-hyung compact@sportschosun.com
This article was translated by Naver AI translator.
