2024-03-29 17:41:46
Ministry of Food and Drug Safety, food poisoning warning due to Clostridium perfringens bacteria
“It is advisable to consume food cooked in large quantities immediately.”
Recently, food poisoning caused by Clostridium perfringens (hereinafter referred to as perfringens) has continued to occur, and the Ministry of Food and Drug Safety has urged caution.
According to the Ministry of Food and Drug Safety on the 29th, a total of 60 cases of perfringens food poisoning occurred over the past five years (2019-2023, provisional 2023).
In particular, there were 21 cases last year, which was about twice the number compared to the previous year (10 cases).
Food poisoning caused by perfringens bacteria mainly occurs in cooked foods made with meat as the main ingredient, such as stir-fried pork, bulgogi, and braised chicken. Perfringens bacteria thrive in an oxygen-free environment and survive by creating heat-resistant spores, so they can grow again even in sufficiently boiled food.
Spores are produced by certain bacteria such as Clostridium perfringens in environments where survival is difficult. They remain dormant in the form of spores, but when an environment allows bacteria to grow, the spores wake up and produce toxins.
In particular, in mass catering facilities, steamed meat, etc., are cooked in large quantities and stored at room temperature. After heating, the surviving Perfringens spores inside the cooking pot may proliferate again, causing food poisoning, so caution is required.
To prevent food poisoning caused by perfringens bacteria, storage methods and temperatures for large quantities of cooked food must be observed.
First, when cooking large quantities of meat, etc. at a food service facility or restaurant, it must be served immediately after sufficiently heating to a core temperature of 75℃ for at least 1 minute. If it is difficult to serve immediately, divide it into several containers and refrigerate (below 5℃). )Should be. It is easy to lower the temperature of food by storing large quantities of cooked food in small portions.
Additionally, it is advisable to consume cooked food within 2 hours if possible, and when consuming stored food again, it is advisable to reheat it to 75°C or higher before consuming it.
The Ministry of Food and Drug Safety said, “We plan to continue to provide and actively promote information on food poisoning prevention methods that can be used in daily life.”
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2024-03-29 17:41:46