Recently, there has been a series of collective food poisoning incidents at milmyeon restaurants and kimbap restaurants.
In these days of perishable food, special attention is required to prevent food poisoning accidents.
In connection with the recent outbreak of hundreds of food poisoning patients in Busan and Seongnam, the Ministry of Food and Drug Safety announced that cross-contamination occurred by not fully heating Salmonella-contaminated ingredients or touching other ingredients or cooking utensils without washing hands with detergent after touching contaminated ingredients. I'm assuming it was.
Salmonella is a food poisoning bacteria that is widely spread in the intestines of animals such as chickens, ducks, and pigs and in nature, and thrives best at 37 degrees.
The average high temperature in July this year was 31 degrees, 4.7 degrees higher than last year's 26.3 degrees.
The temperature in August is also expected to be higher than last year, raising the possibility of food poisoning caused by Salmonella.
The problem is that even if food is contaminated with food poisoning bacteria, it is difficult to determine whether it is contaminated with the naked eye.
To prevent food poisoning accidents, wash your hands thoroughly after handling eggs or meat, and eat meat, poultry, and eggs thoroughly cooked.
Eggs, which are particularly susceptible to salmonella contamination, should not be left at room temperature for long periods of time.